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Gravy??

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Old 11-22-2004, 12:57 PM   #1
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Default Gravy??

I was just wondering if anybody knew the skinny on gravy. I don't see it anywhere on the foods to enjoy OR the foods to avoid list for either Phase I or Phase II. I am starting Phase II this week and was thinking of making sirloin tips in gravy. I found some gravy mix with low sugar (less than 3 grams per serving). Plus, the meat would just sit in it, it wouldn't be consumed in the same way it would on say mashed potatoes. Any thoughts?

Thanks!
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Old 11-22-2004, 01:05 PM   #2
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Most gravy is thicken with either corn starch or flour - which are no-nos. However, if you don't eat too much I am sure you will be fine - just try not to have it too often.

If you are making your own gravy I have heard that you can thicken it with arrowroot (?) which I think is a little better than flour or corn starch - someone correct me if I am wrong.

What about soy flour? Maybe that can be used as a thickening agent and be allowed.

Sorry I wasn't more help.

Kim
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Old 11-22-2004, 01:47 PM   #3
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Soy flour works as does bean flour. I'd stay away from mixes as they are loaded with other stuff.
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Old 11-22-2004, 09:59 PM   #4
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There is a good looking gravy I plan to try from the FoodNetwork.com and then pick the show "Low Carb and loving it" and then look for Wild Mushroom Gravy. Says it's easy and it looks good!
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