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Glucomanan (konjac root) is suitable for making syrups, but it will have a different consistency than xanthan (some people use them completely interchangeably in puddings and sauces), though it is completely interchangeable with xanthan gum/guar gum in gluten free baking. Cellulose gum is also very similar to guar gum.


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You could easily use glucomanan (konjac root) powder. It thickens quickly when either blended, heated, or both. When added to a smoothie or cold liquid, you blend it in a blender with 1/2 tsp of powder to a blender of liquid until it thickens, and for a hot liquid you whisk it with a balloon whisk whilst gently heating until it thickens.


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My mother routinely substitutes flour with breadcrumbs (easier on the stomach, handy if you have leftover bread, you can also choose type of bread to match your dietary restrictions). It's not as smooth (more gritty), but it does thicken. Another similar option is roughly blended and simmered squash (zucchini/whatever similar plant). It adds to the taste, ...


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Some powdered spices like mustard and ginger will also act as mild thickeners. Whether the added flavor is a side benefit or an issue depends on the recipe and personal taste. You could also look at lecithin, which is an emulsifier, which means it will cause the oils and water-based liquids in the gravy to bond together and it can lead to more of a ...


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By roasting a chicken you already have all the ingredients for a rich and delicious gravy. The need to create an amazing reduction, which is often my first choice when it comes to a massive impact of flavor, and a heady delight for the pallate. Once the bird is finished, remove it from the pan and deglaze the pan with a little white wine, in your case ...


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Chickpea flour is delicious. Make a slurry with water and whisk it into the juices. It is perfect for savory dishes. Find it at Indian. Grocers, it's called besan or gram flour. Also makes delicious savory crackers.


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One thing not mentioned yet is egg yolk but maybe it would add too much of its own flavour (and also, be careful not to overheat as it will scramble).


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Onion based sauces can be self thickening to a reasonable extent, here you need to first fry off a good quantity of chopped onions at a fairly high temperature, enough to get a good golden brown colour without burning them and then add a little liquid (a dash of vinegar also helps the process) and then slowly stew them for a good long time adding more liquid ...


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I'm diabetic so I cannot eat those things either. Often, I will use almond flour for a thickening agent (it's just crushed almonds into flour form). You may want to visit diabetic sites (even if you do not have it), because they have figured out substitutes for a slew of foods. Not all will be perfect substitutes, though.


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Consider the use of gums, which are essentially thickening agents. Xanthan gum, a bacterial byproduct, can be used to thicken sauces. Here is an example of using xanthan + [pectin] (a plant sugar gelling agent) to thicken a vegan demi-glace. A traditional demi-glace has gelatin from the breakdown of collagen (from animal bones), which is how it achieves a ...


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Another thickener that is readily available is gelatin. This has the added advantage that its free of carbohydrate (if you are avoiding that).


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Tapioca Starch - Add at the very end of cooking, it works quickly and has a pretty neutral flavour. You don't it to spend much/any time over heat. If you can't find it in your typical grocery store, you should be able to find in a typical Asian grocery store/aisle. I use this often when I have Celiac friends over. Arrrowroot powder - More stable than other ...


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You can use cooked dry beans. I use baby Lima's, canned or freshly cooked. Do not rinse away the starch after you cook them. Cream them in a blender or food processor, place them in a skillet and add some of the drippings until it reaches the consistency you like then season, simmer and strain.



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