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Subject:
recipe...thickening gravy
From:
Ann Sokolowski <[log in to unmask]>
Reply To:
Ann Sokolowski <[log in to unmask]>
Date:
Mon, 10 Apr 2006 10:31:06 -0400
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<<Disclaimer: Verify this information before applying it to your situation.>>

This is a new one.  The Drs Eades on their PBS show LOW CARB COOKWORKS said that you can use almond flour for thickening gravy.... they suggested 2 tablespoons and then, if you are in a hurry, add guar gum to thicken.  I would prefer to just cook it down to thicken and concenrate the flavors

Happy Jelly Bean Day!!

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