So I know you can thicken a stew with okra and get a stew akin to gumbo, but I’m thinking about something that would hew a little closer to traditional cooking methods and texture.
Video example of what I’m aiming for
Normally making a roux your going to start off with flour, packed with carbs and **gluten protein **, heat it up it high temp oil till it’s a deep milk chocolaty brown, then simmer with the trinity and meats until it’s had time to cook down to delicious.
Are there any food scientists out there that could tell me what keto or just low-carb flour substitute is going to be the best spot to start?
by Pandaro81
4 Comments
Xanthan gum. Don’t need to cook it. Just a little will thicken any liquid.
I use King Arthur Keto wheat flour.
Gumbo file
idk why I’ve never seen this on almost ANY keto recipes… but skip all the other thickeners and use unflavored gelatin. it’s on the baking aisle. everything else is a joke and you’ll never look back. just add it at the end and stir vigorously and it instantly dissolves. so you additionally get to skip the 20 minutes of cook time for the roux