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-   -   Ok, I've made gluc pudding that I *hate* two DDs in a row, any advice? (http://www.lowcarbfriends.com/bbs/juddd/747338-ok-ive-made-gluc-pudding-i-hate-two-dds-row-any-advice.html)

avecrain 11-29-2011 05:11 PM

Ok, I've made gluc pudding that I *hate* two DDs in a row, any advice?
I know there are a ton of threads about gluc on this board, and I will def be exploring them. I haven't, however, seen that many gluc failures, and I have had 2, so I just wanted to post my specific situation and see if I could get any insight/directions to go from here.

So, two days ago and today, I made protein powder gluc pudding.

The first time, I mixed about 2 cups of water with a scoop of protein powder, a tsp of gluc, and a big splash of davinci chocolate syrup. It wasn't that gross at first, but once it thickened up and was gel-like and I was about halfway through it, it started making me nauseated. The nauseated feeling continued through the evening, and I had to get out of bed and eat something solid and bland to resolve it.

Today, I mixed 1 scoop of protein powder, 3/4 of a c. of almond milk, 1 tbsp of cocoa powder, a little water, a tsp of gluc, and a tablespoon of davinci choco syrup. The taste seemed better at first, but again, a little ways into it, the texture and taste just started grossing me out.

I am going to try to make something *without* protein powder next time, as that flavor, while all right mixed with water as I usually have it, seems to be the loudest one in the shake.

Anyway, anyone else made anything that grossed them out? Any tweaks I should make to my ratios? Anywhere I should go from here? Recipes that you love love love that I should try? Gluc concoctions that won't make me nauseated? Thanks in advance for any input anyone has!

Dottie 11-29-2011 05:13 PM

It's weird, but the gluc seems to just suck the flavor out of everything!
I mixed a packet of orange s/f drink mix with 1 cup water and 1/2 cup almond milk and 1tsp gluc and it was ok that day, but the next day it had like no flavor at all.

Beeb 11-29-2011 05:39 PM

I make my gluc pudding with just low cal milk and some sweetener and then I heat it a bit in the microwave to give it a more "creamy" texture and then chill until ready to eat.

Why the more creamy texture happens when it's heated I have no idea, but I just love it this way. :love:

Joedi 11-29-2011 05:41 PM

When I make a pudding like you describe, I use a chocolate protein powder, plus 1 or 2 T cocoa and a good splash of orange/coconut/almond essence plus a pinch or two of salt and a drop or 2 of sweetener. I find this is essential to give a good flavour!
I put all the ingredients into my blender, plus milk or water, and blend on high till thick a mousse like, adding more gluc/water till I get the right texture.
Using the blender makes it light and airy, adds volume and takes away the "gel" like texture.
One scoop protein powder, used with the above method gives me two large bowls of pudding for about 140 cals in total.


piratejenny 11-29-2011 05:53 PM

Sorry I can't offer any advice, just popped in to commiserate...

Me + gluc = disaster...and I am a very good cook!
I also really really love pudding (vanilla, chocolate, whatever) and was looking forward to eating it every down day!
So I am disappointed in gluc,and kinda bummed I spent $10 on this bottle.

I've just been dissolving a little bit into soups or broth to make them more filling,
and to not let the bottle go to waste.

Now I have to go listen to "Where Do We Go From Here?"!!!!
(song from Buffy, lol)

Dottie 11-29-2011 05:58 PM


Originally Posted by piratejenny (Post 15212312)
Now I have to go listen to "Where Do We Go From Here?"!!!!
(song from Buffy, lol)

Best episode ever :)

itsmeshelly01 11-29-2011 06:01 PM

I just ordered some and im scared...lol I have been using psyllium and it seems to work well. I haven't tried a pudding but my protein shake ended up being like pudding with 1t psyllium and it seems to work great in the low cal muffin.

piratejenny 11-29-2011 06:02 PM


Originally Posted by Dottie (Post 15212330)
Best episode ever :)

:heart: I love you, Dottie!!! :heart:

Mommie22boys 11-29-2011 07:03 PM

Here's a copy and paste of my gluc pudding recipe. Not sure what the difference might be, except that I don't use any protein powder. :dunno:

*Posted on the DD thread*

Something else I made today for tomorrow's DD: chocolate pudding a la gluc powder:

Added together in my blender cup:
3/4 cup almond milk (unsweetened vanilla) (30 cal)
3/4 cup water
1 capful of butterscotch flavored DaVincis (could use any flavor, obviously)
4 drops EZSweetz
1 Tbls SF chocolate syrup (~10 cal)

Mixed together in a small bowl before adding to the liquid:
1 pkt diet hot cocoa mix (25 cal)
1 tsp gluc

Whirled in bullet blender and wah-lah! Very tasty (albeit slippery--kinda weird) chocolate pudding. This makes several servings--at least 2 or 3. I absolutey love this with a couple of Tbls of FF canned whipped cream on top! I know I got the idea to use the diet hot cocoa mix from one of the threads here (maybe the gluc recipe thread?) but wanted to share my recipe that worked.

piratejenny 11-29-2011 09:37 PM

I like Joedi's description of using a blender to make a "mousse".
I had a similar experience using an immersion blender or whisk in some gluc thing I was trying to make last week...it got very fluffy! I can't vouch for whether the texture was enjoyable, though, because I think I was trying to make noodles! :hyst:

I'm not sure, but I was thinking maybe if you put in a couple spoonfuls of pureed pumpkin or sweet potato or some fruit like banana (if you can spare the calories), it would give it a less nauseating texture?

And/or do 1/2 gluc, 1/2 psyllium husks. Psyllium is a little more substantial, less gel-like (insoluble fiber vs soluble fiber in gluc).

Also, almost all protein powders have a weird aftertaste to me. Maybe gluc sucks away all the good flavor and leaves only the aftertaste? :laugh:

Beeb 11-29-2011 09:45 PM

I would like to suggest you heat up your pudding and then chill and eat. It does something to the texture, makes it more creamy and less gel-like. It's especially good when used in my DD Pumpkin Pie and it's baked for a while.

The heat seems to change the texture, for some reason!! :up::clap:

sophiethecat 11-29-2011 09:50 PM


Originally Posted by piratejenny (Post 15212345)
:heart: I love you, Dottie!!! :heart:

You had me at "Buffy" :love: :heart: :laugh:

loves2sing 11-29-2011 11:06 PM


Originally Posted by Beeb (Post 15212804)
It's especially good when used in my DD Pumpkin Pie ...

Beeb, I'd appreciate that recipe.

The one time I tried to make a gluc pudding, it came out so slimy I couldn't eat it.


avecrain 11-30-2011 06:13 AM

Thanks for all you advice and support everybody! I have my work cut out for me. :)

mttemple4 11-30-2011 06:52 AM

Lightbulbs going off! I will definitely try the blender or the heating methods. So far mine has been edible but definitely gel-like and just not appetizing.

I did get a good FLAVOR, though not consistency, the last time I tried. I started with a Jello SF Pudding packet and added water where the milk should be, then about a tsp of gluc.

hockey_gal 11-30-2011 05:49 PM

I haven't had much success w/my 2 tries at gluc pudding either.

I've been buying SF pudding and just adding 1/2 tsp of gluc to make it more filling. The banana cream one was delicious!

But I haven't given up yet. I'll keep trying. I have some ideas about a very soft maple fudge version...if I perfect it, I'll share :)

And a shout out for beeb's pumpkin pie version. Dh LOVES it and doesn't like the crust that much (mind you, he's a high calorie/high carb guy so loving just the pumpkin part is exceptional!)

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