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Just oat fiber in place of wheat flour!
Ingredients
  • Ok, gotta share! I haven't seen this anywhere else. I just made a perfect gravy, with no cream cheese, no xanthan gum or glucomannan. Just oat fiber in place of wheat flour! I saw a random half-comment on a blog (no idea which) mentioning use of oat fiber as a non-gritty thickener. I use it frequently in baking, but never thought to try it as a thickener in cooking. So to start my experiment, I made a traditional roux with butter and oat fiber in equal proportion, added some broth and cream, spices, and let it come to a low boil and cook down just like I would with regular flour gravy. I played with a little more oat fiber and liquids, getting a feel for the thickening power of the oat fiber, how long to cook it down, etc. This was the result!
  • Edited to add: I use the Lifesource brand of oat fiber. Also as a rough estimate: ended up with about 1 C gravy; used 2 T butter/2 T oat fiber + about 1 tsp more, and maybe a total of about 1 ¼ c - 1 ½ c liquid (part broth/part heavy whipping cream).
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