[Guest]

I was looking for a substitution for rice bran, and came across this. I think it might be helpful; especially for those who live in places outside the USA, where getting some low carb substitutes can sometimes be difficult.

http://sonic.net/~alden/Flournw.html

[bigjhays]

I've found this product and I've been using it since Thanksgiving. It doesn't have anything to do with flour but when I saw flour, I automatically thought of thickening agent. It works really well but figuring out the exact measurement for it can be tough.

http://www.expertfoods.com/thickenthin.php

[Guest]

Hi John,

WELCOME!!!

This might be helpful for the correct measurements.

[bigjhays]

Thank you for the welcome. Yeh, it works pretty well. None of their products are real cheap, though.

Actually, they use guar and xantham gum in all their products. They have a thickener for cheesecake, too. I bought that but haven't given it a try.

[Guest]

John, here's everybody's favorite cheesecake around here........ and no thickener required.

http://stellastyle.com/community2/forum/viewtopic.php?t=3508

If you live anywhere near a Walmart, they carry an extra smooth Ricotta that I use, and then you wouldn't have to refine the regular ricotta.

[crazywoman]

Welcome to the site, and our Stella Style family John!!!


I'm sure you will like it here. Lots of good tips, info, recipes, and support.

Be sure to check out the recipe section. Wonderin about something, check out the search.
It's under Forum on the bar above. Also check out the help from the toolbar, and there is a Help forum also. You'll find a lot of answers there. Because of spam & bad posts being able attack this section, it has been closed to new posts, but it is still there to browse, glean answers from. (No spam there now.) Most problems have been addressed there. There is a sticky of FAQs in the General forum. It has links to lots of as the name says Most Frequently Asked Questions about Stella Style WOL!!!. For that matter be sure to check out all the stickies when you have a question. Good chance it may have been answered in the FAQ's or other stickies.

Check out the home page:
Getting Started
Grocery Shopping
Recipes
Success Stories


Lots of good info there.


I have used ThickenThin for quite some time. But actually I mainly use it in recipes that I have that call for it. I never, or rarely use is as the only ingredient to thicken sauces or gravies. It (any gums) gets too slick & slimy for my tastes too quickly before thickening enough. I add it to help other "flours" or cream to thicken. I use it in baked goods. (Tho I have not usually added it to things I am trying on my own, it is called for in some recipes I use.

John, I'm not sure where you are buying your ThickenThin, but if it isn't Netrition, try checking hem out http://www26.netrition.com/low_carb_products_page.html .

Anne, what brand of Ricotta do you buy? Not sure if mine carries it. All WalMart's are not created equal. They do not all carry the same products, strange as it may seem.
_________________
Billie
4'8" Started LC WOL Aug 2003

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My mind not only wanders, sometimes it leaves completely.

[Guest]

Billie,

It's one of Sorrento's cheeses, and it's wonderful for the cheesecakes. Next time I buy some, I'll try to get a photo of the container so you can recognize it easily. I wish my supermarket would carry it, but Walmart is the only place I've found it so far.

[crazywoman]

Thanks Anne. Mine might carry it. I'll check sometime.
But I rarely use Ricotta anymore. I don't make the ricotta cheesecake. Not a huge ricotta fan. But the creamy one would certainly make a difference in my liking it.
_________________
Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.