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Old 11-20-2012, 02:24 PM   #1
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glucomannan in carrot cake?

I am going to make chickenlady carrot cake for the first time and was thinking of putting glucomannan powder in it. Has anyone else done this with this recipe, would it be worthwile to do it and if so, how much glucomannan? I just know that others have said that gluc helps the texture of baking products and was afraid the almond flour would make the cake crumbly. Thank you to anyone who has any suggestions.
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Old 11-20-2012, 03:00 PM   #2
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Trust me, it doesn't need it - TCL's carrot cake is perfect as is and very moist!

I think the glucomannan might make it a bit gummy. Having made this cake numerous times, I'd say - don't mess with success!
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Old 11-20-2012, 03:19 PM   #3
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Quote:
Originally Posted by Charski View Post
Trust me, it doesn't need it - TCL's carrot cake is perfect as is and very moist!

I think the glucomannan might make it a bit gummy. Having made this cake numerous times, I'd say - don't mess with success!
Thanks for your input, Charski. I figured I'd hear from you first!
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Old 11-20-2012, 11:30 PM   #4
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LOL! Yeah, I stick my nose into everybody's business!

Try it, Judy, I think you'll see how wonderful it is just as written.
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Old 11-21-2012, 04:29 AM   #5
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I make Chickenlady's cornbread all the time and the addition of 1 tsp of glucomannan makes a noticeable improvement in texture and greatly reduces crumbliness. I've made without gluc to see the difference and I prefer it with it.

I usually make half a recipe of the cornbread and add 1/2 tsp gluc but for the whole recipe of the carrot cake I would use 1 tsp. I also haven't detected any gumminess in baked goods from gluc like I have from liquid recipes where I've used too much.
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Old 11-21-2012, 08:55 AM   #6
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I suggest canned pumpkin as an addition. I find it really improves the texture of low carb baked goods. Don't overdo--a few tablespoons is plenty. Then it won't be a noticeable taste, though that wouldn't be bad in carrot cake either!
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