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Old 04-25-2010, 08:35 PM   #1
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Speaking of Glucomannan Powder...

Another thread on glucomannan powder reminded me I have a bag of it sitting in my cupboard.

I originally bought it to use as a thickener (instead of cornstarch) in recipes, but then I heard it doesn't work the same way cornstarch does. It sure doesn't.

Anyone have any success using it as a thickener? If so, any advice is appreciated. My one try was a disaster. The mixture turned into a hockey puck it gelled so hard.
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Old 04-26-2010, 04:15 AM   #2
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I use it to stiffen whipped cream. 1/2 a teaspoon per pint. The whipped cream will stay fresh for days with no weeping. It's good for cream pies and Cool Whip imitations. Someone on this forum uses it to thicken gravy. I haven't tried it, but it sounds interesting.
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Old 04-26-2010, 12:57 PM   #3
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Quote:
Originally Posted by Soobee View Post
I use it to stiffen whipped cream. 1/2 a teaspoon per pint. The whipped cream will stay fresh for days with no weeping. It's good for cream pies and Cool Whip imitations. Someone on this forum uses it to thicken gravy. I haven't tried it, but it sounds interesting.
Just curious as to how you incorporate it into the whipping cream - all at once; sprinkled in or what? I have some and would like to use it but have read that it is a rather temperamental product. Any help would be appreciated.
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Old 04-26-2010, 03:17 PM   #4
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When I am whipping cream, I sprinkle it into the liquid and whip away. When I am using it as a pudding thickener, I put all ingredients into a blender.
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Old 04-26-2010, 03:30 PM   #5
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Do you find that it works as well as xanthan gum? Thanks!!
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Old 04-26-2010, 11:10 PM   #6
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Can you tell me how to make pudding with it Soobee? Thanks!
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Old 04-27-2010, 02:54 AM   #7
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I haven't been doing it recently, but herer are some thread with recipes.
http://www.lowcarbfriends.com/bbs/lo...n-pudding.html
http://www.lowcarbfriends.com/bbs/lo...ku-powder.html
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Old 04-27-2010, 07:05 AM   #8
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I make a wonderful pumpkin shake with this stuff. I keep the glucomannan gel in the fridge and use 2 tbs that, 2 tbs pumpkin, davinci pancake syrup, pumpkin pie spice and 1 cup almond milk and some water--blend and set in the fridge to thicken for 10 minutes. for about 50 calories you get a great thick shake that actually is very filling--
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Old 04-27-2010, 07:13 AM   #9
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ouizoid - sounds nice, although I must admit I like ice cold thick shakes - soo, I'd probably add ice while blending and I'm guessing if it works like Xanthan gum, for instance, it will thicken very quickly in the blender.
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Old 04-29-2010, 03:15 PM   #10
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Just bumping to say how much I like glucomannan gel as opposed to the powder. I make a 2 cup container of the gel (2 Tbs powder to 2 c h2o) and use 2 Tbs whenever I make a shake. It is great texture and really improves my satisfaction! Today it was a mocha shake--decaf coffee, dark cocoa, AS, 2 Tbs cream, 2 Tbs Glu-Gel, and Ice cubes--just delicious!

Last edited by ouizoid; 04-29-2010 at 03:19 PM..
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Old 04-30-2010, 10:13 AM   #11
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Originally Posted by ouizoid View Post
Just bumping to say how much I like glucomannan gel as opposed to the powder. I make a 2 cup container of the gel (2 Tbs powder to 2 c h2o) and use 2 Tbs whenever I make a shake. It is great texture and really improves my satisfaction! Today it was a mocha shake--decaf coffee, dark cocoa, AS, 2 Tbs cream, 2 Tbs Glu-Gel, and Ice cubes--just delicious!
A couple of quick questions. How do you mix the gel (blender; by hand); and how long does it keep and do you keep it refrigerated? Dixie in AL
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Old 04-30-2010, 01:17 PM   #12
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I mix the gel by blender and store it in tupperware in the fridge. I would imagine it would last at least a few weeks, tho I have used it fairly quickly! So far in the last couple of days, I have made Pumpkin shake, mocha shake, peach shake, chocolate mint, banana shake, and plain coffee. I change the calories by my additions--but all are vlc.

Last edited by ouizoid; 04-30-2010 at 01:19 PM..
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Old 04-30-2010, 02:16 PM   #13
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Thanks Soobee!
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