I made some brown gravy (from beef roast drippings) the other night using Xantham Gum and it worked out pretty well. I had read different things online about not to use too much or it would become beef jello so it took me awhile to get it thickened because I was adding tiny amounts and waiting for it to thicken.

But it didn't seem to affect the flavor at all and seemed pretty close to corn starch thickened gravy.

Sometimes, I just cook it down longer to drive off more water (liquid) is thinner than "gravey" but doesnt get a weird texture.

I have used xantham gum for thickening with success. If you're going to use it on a regular basis, you may want to dedicate a salt shaker to the cause. It's hard to add that rascally stuff by hand in small enough increments that you don't get globs.

I've also had success thickening sauces and gravies with pureed vegetables. Here you have to take care not to add so much that your sauce/gravy turns into cream of something soup.

I've used thick sour cream with the drippings of the pan and it makes a tasty gravy.

Here's a trick with a hole in it as my hubby says. When using Xanthan Gum, mix it in oil or fat first, before mixing into a liquid. It seems Xanthan Gum can get clumpy very, very easily because it starts thickening the minute you dump it into a liquid. I find it thickens before I even have a chance to stir and then my gravy is lumpy. And because you use such small amounts, it's kind of hard to stir in evenly anyway. But...if you mix it in oil or fat first it slows down the process. Because the oil coats it, and keeps it from touching liquid and thickening, until it gets warm enough to melt off the fat or oil. Works like a charm every time. And who doesn't love adding a little extra fat and oil to tasty things up a bit?

Steph_Maks wrote: »

I've used xanthan gum here too, and I second the tip to use it sparingly and take your time. Once you go too far it turns to gloop. Can still be tasty edible gloop, but the texture is off.

Great word.

RalfLott wrote: »

ladipoet wrote: »

Yes, there are lots of other options out there: Xanthan Gum, Guar Gum, Coconut Flour, Lupin Flour, Arrowroot (this is is a bit higher in carbs than the others mentioned), etc. Also LC-Foods Corporation also sells a couple of acceptable products too: Thick n Saucy and Thick n Potatoes. They used to carry a couple more called Thick n Corn Starchy but I think they might have discontinued this one for some reason. You can also try a little bit of konjac glucomannan fiber or inulin chicory root powder or a combination of the two.

Whoa. That's quite a list of tricks! The plot thickens.....

@RalfLot ...(heh) yep, I definitely know my way around an LC kitchen and have the tips/tricks to prove it.

I use arrowroot - it doesn't take very much to make things thicken, just a pinch.

All these cautions about xanthan gum, but not guidelines as to where to start?

So, like, 1 tsp in 1 cup of gravy?

I use mushroom powder. Pulverize dried mushrooms in a coffee/ spice grinder. Let it sit for a good 15 minutes before opening the grinder to let the dust settle.

It takes more mushroom powder compared to cornstarch in a recipe, but you can't beat the rich flavor it imparts. And no gluey- globby mess like the xanthun gum, tapioca starch, and arrowroot powder can sometimes give.