Friday, January 6, 2012

Low Carb Roux (0Net Carbs)

Being from Louisiana, going low carb was difficult. So many recipes start with, ahem, ROUX! I've found a wonderful, tasty solution with 0 net carbs. That's right, 0 net carbs. I've been using it for about 6 months and it hasn't failed me.  Even my non-low carb friends didn't notice a difference in my gumbo or sausage and gravy recipes.

What is the secret ingredient? Xanthan gum! Xanthan gum has 7g of carbohydrates per serving and 7g of fiber per serving for a 0 net carb total. The biggest trick to using Xanthan gum as opposed to flour is to remember that you use FAR less Xanthan gum than you would flour. I use one tablespoon of Xanthan gum for recipes calling for 1/2cup - 1 cup of flour. So, for gumbo, I heat 3/4 cup oil and then add one tablespoon of Xanthan gum. I brown it to the desired color and make my gumbo as I would with regular, flour based roux.  I also use this ratio for my sausage and gravy recipe. 

For recipes using a butter roux (etoufee, etc) use one to two teaspoons per stick of butter, depending on the amount of liquid you will be adding.  The first roux I made with Xanthan gum, I substituted the same amount of Xanthan gum for the flour in the recipe, and I couldn't add enough liquid! The Xathan gum roux just soaked it up. I had so much roux after that, that I cooked with it for a week and ended up throwing away what was left.  Melt your butter, add the teaspoon of xanthan gum and darken to desired color.  I usually go with a peanut butter color for my etoufee.

Last tip: Xanthan gum darkens faster than flour, so be sure to stir constantly!  It does seem to burn a bit faster, too, so have your other ingredients ready to add or space on the stove to push it aside.

Happy Cajun Cooking!

8 Delicious Words:

BecHeflin said...

What a fabulous tip, Pattie! I'm trying to tweak my bacon mac & cheese recipe to be low carb, but the roux was holding me back. Thanks so much!

Ima Wannabe Cook said...

Thank you for the faux roux recipe! I'm trying to adapt a cauliflower ham casserole recipe to low carb and I was not impressed with the carbquik roux. Will try this for tomorrow's dinner.

Christie G said...

I tried this a while back on my daughter and she knew no different. I just polished off another pot of gumbo today. Thank you for sharing this substitution. I honestly didn't think I would have gumbo again, unless I strayed.

deTerrence said...

Tried this and it made a horrible oily congealed mess. What did I do wrong?

Karen said...

This was a colossal mess! Same as deTerrence a huge horribly congealed mess

Unknown said...

Can I use Xanthan Gum to make French Onion Soup? Once I've cooked the onions, can I add a bit then? Thanks so much. Just found your blog and LOVE it!

Kcglass said...

I just made my favorite gumbo recipe using xanthan gum instead of flour. It came out great! Thank you for the tip! I was very careful with the xanthan. I started with 1/2 cup oil and added a tsp. of x. and then more by 1/2 tsp. until desired color/ thickness. Color was not quite as dark but flavor was there. Will make again!

Boatner said...

How is the flavor... Do you still get a slightly "nutty" taste?

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