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.
Likewise, what can be used as a thickening agent in cooking?
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.
What are the thickening agents for sauce?
- 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.