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Old 06-07-2012, 06:49 PM   #1
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Chia or Glucomannan

Another word for Chia I read is Salba and I saw them at Kroger. Both the dark and the white.

I almost bought it but wanted to ask. Which one do you prefer Chia aka Salba or Glucomannan? I know both thicken and people add them to baked goods.

Which is better?
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Old 06-07-2012, 07:11 PM   #2
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I have both, but I use the glucomannan WAY more than I do the chia. It's easier to use at a moment's notice and it doesn't leave little dark specks in stuff. Plus I can use it for gravy and other hot stuff - not sure if the chia works well in hot applications or not, I haven't tried it though.
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Old 06-08-2012, 04:43 AM   #3
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The first time I bought the white the next time the dark, except for color and price I don't see a difference. I wouldn't use it for the same things I use the Glucomannan in though.............. Ann
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Old 06-08-2012, 05:07 AM   #4
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Does Glucomannan impart moistness in baked goods like they say the chia does? I believe the salba aka chia was ground already too. Sure looks very strange though when you can see those specks
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Old 06-08-2012, 07:53 AM   #5
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I have both but I use the glucomannan much. much more than the ground salba (I also buy mine at Kroger). The glucomannan would be cheaper also since you use so little. I've been using it for quite a while now and I'm still on the first bag.

I mostly use the ground chia is Dottie's Sunflower Chia crackers.
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Old 06-08-2012, 03:09 PM   #6
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I love my chocolate chia shake!

2 tbs Hershey's extra dark cocoa, 1 tbs chia seeds, 1 c unsweetened almond milk (my favorite is Silk) a whiff of salt, 1/4 tsp vanilla, and sweetener to taste (I use a combo of erythritol, xylitol, and EZsweetz) Blend on high for several minutes until thick and rich. The blending gets rid of the lumps, even though it might retain a few miniscule black specks. This is so rich and decadent and has only about 105 calories and 2 carbs. If I can ever get it to the fridge for a little while without drinking all at once, it gets even thicker.
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Old 06-10-2012, 12:37 PM   #7
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Oh, my, that sounds good, Diana. Going to have to try your shake when I do one again. Got to go get the extra dark cocoa first though.
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Old 06-10-2012, 03:27 PM   #8
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It looks as good as it tastes. And if you can refrain from drinking it right down and put it in the refrigerator for an hour, it's like a rich chocolate milkshake. I love it! And it's so filling and satisfying, it puts an end to the day's eating, just when I'm wanting some munchies.
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Old 06-10-2012, 04:24 PM   #9
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Thanks Diana

My daughter loves Maria's Chocolate Tapioca. I know that
she will love your chocolate shake.
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Old 06-13-2012, 07:01 AM   #10
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Quote:
Originally Posted by dianafoot View Post


It looks as good as it tastes. And if you can refrain from drinking it right down and put it in the refrigerator for an hour, it's like a rich chocolate milkshake. I love it! And it's so filling and satisfying, it puts an end to the day's eating, just when I'm wanting some munchies.
Thank you for sharing, Diana. What a perfect mid afternoon snack when I have the munchies on a hot Summer day.
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Old 06-13-2012, 12:30 PM   #11
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Quote:
Originally Posted by SkeeterN View Post
Does Glucomannan impart moistness in baked goods like they say the chia does? I believe the salba aka chia was ground already too. Sure looks very strange though when you can see those specks
Yes it does. The best way I've found is to beat the eggs and slowly add in the glucc powder until it forms "waves", then add in your dry ingredients until it makes like a dough. You can add water if you want it thinner for like cakes or cupcakes, or thicker for bread type baked goods.

I've never used chia because I'm hooked on glucc.
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Old 07-31-2012, 05:47 AM   #12
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Well Glucomannan is out for me. I bought some and it gives me the worse stomach pains. I feel like I have the flu. The texture was nice in the baked goods. But after 3 attempts hoping against hope the pain was just a fluke for the day, it isn't.

The Glucc was in pill form and there are no other ingredients in the capsules. I only used 1/8 of a tsp each time and to me that isn't very much.

So I am going to try the Chia next time I go to Kroger.

Last edited by SkeeterN; 07-31-2012 at 05:48 AM..
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Old 08-02-2012, 10:17 AM   #13
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Glucomannan is really similar to xanthan and guar gums for their thickening properties. Chia is more similar to flax for their gelatinous properties. Although there is definitely a crossover of the 'moist' factor to some extent, chia and flax will hold more moisture without getting a slimy texture by using too much. Additionally, you can use both flax and/or chia gel as an egg substitute, something that you can't do with gluc, xanthan or guar.

All of these have a place in my kitchen for various applications, but it appears that you seem to be especially sensitive to the gluc, and I'm guessing that would be true of the other gums as well. IF you can handle flax, chia should be no problem and may be worth a try.

HTH
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Old 08-12-2012, 08:54 AM   #14
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Thanks, Donna for the great explanation of the difference...still not sure if I want to invest in yet another lc ingred (glucc) but at least now I know what it does (& doesn't) do!
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