Can you use psyllium husk as a thickener?
Psyllium husk is a popular type of plant-based fiber. Psyllium is also tasteless, gluten-free, low-carb, and it helps aid digestion. You usually only need about 1/2 teaspoon per single serving recipe for it to thicken a recipe quite well. I use it in soups, stews, smoothies, baked goods, and homemade sauces.
One of the most commonly used methods for thickening sauces and other recipes is through the gelatinization of starches like corn starch, arrowroot, and wheat flour. Leavening agents like baking soda and yeast expand in recipes to give dough that light, fluffy texture.
- If you do use self-rising flour to make gravy, make a thin paste with it by adding liquid and blending thoroughly, then add it to the pan very slowly to control the thickness of the gravy. Instant mashed potato flakes will work as a thickener for gravy and produces no lumps, but may require extra salt.
- With origins in French cuisine, a roux is used in a variety of cooking styles as a thickener for sauces, soups and stews. Traditionally made from equal parts butter and flour, it was originally a thickening base for French sauces such as bechamel. You can replace the flour with ground flaxseed, also known as flax meal.
- Unlike flour, cornstarch won't turn the color of the sauce milky. Mix one part cornstarch with two parts cold water to form a slurry, using 3 tablespoons of slurry per cup of liquid. Stir the slurry into the broth, setting the slow cooker to high for 15 minutes so it simmers and thickens.
- Roux. This butter and flour thickening method is commonly used for creamy milk based sauces such as béchamel and also gravies.
- Starch. Similar to a roux, starches such as corn starch, potato starch, tapioca starch etc. use a similar formula.
- Kudzu powder.
- Egg yolk.
- Slow Reducing.
- One of the most commonly used methods for thickening sauces and other recipes is through the gelatinization of starches like corn starch, arrowroot, and wheat flour. Leavening agents like baking soda and yeast expand in recipes to give dough that light, fluffy texture.
- Add one tablespoon of cornflour to two or three tablespoons of cold water and stir. Pour the mixture into the sauce and allow to simmer until the sauce begins to thicken. Which doesn't take very long. Ideal for Indian curries and can be used as a cream substitute (which is also thickens sauces).
- How do starches thicken? Starch granules don't dissolve in cool or tepid liquid—stir some cornstarch into cold water and you'll see what I mean—but when heated in a liquid, the granules swell, absorb water, and burst, emptying more starch molecules into the liquid.
Updated: 4th December 2019