-I used fresh squash from the local grocery store and I’m not sure that frozen would work as well. You’re welcome to try, though.
-Substitute for the oat fiber at your own risk. Oat fiber is a really fine, dry flour that mimics white flour to thicken sauces better than any other low-carb flour I’ve tried. It’s not gritty or slimy. Not all brands are created equally; I prefer LifeSource brand (
CLICK HERE).
-I use the regular mild yellow curry powder available from most US grocery stores and Walmart.
-I use Better than Bouillon chicken base from Walmart.
-Ryvita crackers are similar to Wasa crackers but a tiny bit lower in carbs. You can use Light Rye Wasa crackers if that’s what you have (available at many local grocery stores). 3 Ryvita crackers contain 15 grams of net carbs, or 1 net carb per serving.
ALLERGEN NOTES: Use gluten-free oat fiber, gluten-free chicken bouillon, and omit the cracker crumbs or try substituting with crushed pork rinds for a gluten-free version. Use carton coconut milk for a nut-free version. (Most people with tree nut allergies can have coconut products, but confirm with your doctor first.)