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Old 02-01-2013, 09:25 AM   #1
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subbing glucomman for rice flour in a recipe

I have a recipe that calls for 2 cups of rice flour as the binding agent. I'd like to give glucommanan a go but have no idea how much to use.

any of the Glucommanan experts care to hazard a guess or several for me?
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Old 02-01-2013, 10:08 AM   #2
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Quote:
Originally Posted by Deb34 View Post
I have a recipe that calls for 2 cups of rice flour as the binding agent. I'd like to give glucommanan a go but have no idea how much to use.

any of the Glucommanan experts care to hazard a guess or several for me?
Well...I know that the conversion for thickening with cornstarch -vs- gluco is 10:1 so if you're using it in that type of recipe I guess that this conversion would work:

Recipe calls for (2 cups) = 32 TB
Gluco sub would be 3 TB

Now, I'm not saying that this will work flawlessly in your application; I'm only stating the conversion rate. My own experience is that using substitutes in large amounts tend to do 'strange' things to recipes. So if you do decide to use this sub, would you please post your results so that others will benefit?

HTH
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Old 02-01-2013, 10:14 AM   #3
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thanks for the ballpark figures...I'm a little scared to be honest but when I get the courage to make it I will definitely post the results.
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Old 02-01-2013, 10:20 AM   #4
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May I ask what you're making?...curiosity is getting the better of me...
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Old 02-01-2013, 10:32 AM   #5
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I had no idea the answer to her question. I just learned something very valuable.
Thanks Donna.

I also would love to know what you are making. LOL
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Old 02-01-2013, 10:37 AM   #6
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techically its a chinese dim sum dish called Luo Bo Gao or in english Fried chili turnip patties.

I'm addicted to the real thing from my local Mr. Congee, and have been trying to find a way to make my recipe LC since I tend to eat the entire serving by myself (about 3 cups)

google; images 'Mr. Congee fried chili turnip patties' to see a pic it's classifed as a 'savory pudding' in Cantonese restaurants

Last edited by Deb34; 02-01-2013 at 10:39 AM..
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Old 02-01-2013, 10:57 AM   #7
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Quote:
Originally Posted by Deb34 View Post
techically its a chinese dim sum dish called Luo Bo Gao or in english Fried chili turnip patties.

I'm addicted to the real thing from my local Mr. Congee, and have been trying to find a way to make my recipe LC since I tend to eat the entire serving by myself (about 3 cups)

google; images 'Mr. Congee fried chili turnip patties' to see a pic it's classifed as a 'savory pudding' in Cantonese restaurants
Hmmmm...this may actually work. I know Buttoni made a dumpling that was gluco and oat fiber and it was very lightly simmered. Those that made it were amazed that the texture was good. Here is a link to that post:

http://www.lowcarbfriends.com/bbs/lo...dumplings.html

Again, not suggesting that this would be a 1:1 sub for your rice flour, only looking at the possibilities. BTW...I've never had the dish you mentioned, but I'll bet it's really good!
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Old 02-01-2013, 11:12 AM   #8
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Old 02-01-2013, 11:13 AM   #9
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yes, it's wonderful and usually the wait staff are carrying several orders to each table, it's that popular!

hey Pam did you delete your post? I dont' see anything?

Last edited by Deb34; 02-01-2013 at 11:15 AM..
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Old 02-01-2013, 11:16 AM   #10
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Well if you can pull it off, I'll bet there are a whole lotta people here that would absolutely LOVE the recipe...including me...
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Old 02-01-2013, 11:29 AM   #11
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I just looked at the pictures , it looks wonderful.
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Old 02-01-2013, 11:46 AM   #12
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I have to give it a go when I can find some Daikon again...veggies are very very expensive this year, I've noticed too.
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Old 02-01-2013, 01:14 PM   #13
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Quote:
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yes, it's wonderful and usually the wait staff are carrying several orders to each table, it's that popular!

hey Pam did you delete your post? I dont' see anything?

I did delete it because after looking at it again I was afraid it was the wrong recipe.

Here is the recipe again that I posted, is this the right one?

Ingredients

•2 tablespoons vegetable oil
•8 ounces Chinese dried mushrooms, soaked overnight in water
•1/3 cup dried shrimp, soaked in water overnight and drained
•1 pound pork sausage, sliced
•1 tablespoon vegetable oil
•2 slices fresh ginger root
•3 turnips, shredded
•1 1/2 teaspoons Chinese five-spice powder
•2 teaspoons salt
•1/2 teaspoon chicken bouillon granules
•1 tablespoon ground white pepper
•2/3 pound white rice flour

Directions

1.Heat 2 tablespoons oil in a wok or large skillet over high heat. Add mushrooms, shrimp and sausages and saute for 1/2 minute. Remove from skillet and set aside. Heat 1 more tablespoon oil in wok/skillet. Add ginger and saute a bit. Add shredded turnips and stir fry for about 3 minutes (do NOT remove turnip water). Add 5-spice powder, salt, chicken bouillon and white pepper and toss all together until evenly distributed. Extract ginger slices from mixture.
2.Turn off heat. Top turnip mixture with rice flour and use chopsticks to toss and mix flour in evenly. Add reserved sausage mixture and toss to mix in. Remove mixture from wok/skillet and place into a 9x2 inch deep round cake pan.
3.Clean wok/skillet, fill with water and bring to a boil. Place cake pan on a round wire rack over boiling water. Reduce heat to low and let simmer, steaming cake 'batter', for 45 minutes. (Note: you can also use a large bamboo steamer if you have one). When 'cake' is steamed through, slice into pieces and serve hot OR cool on wire rack before covering tightly with plastic wrap and placing in refrigerator to chill.
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Old 02-01-2013, 01:24 PM   #14
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OOO! that looks amazing...

mine is similar but calls for 2 beaten eggs. However, that being said, I like my patties pretty plain with no added bits. the local place adds that stuff as toppings to the plain patties...so yum!
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Old 02-02-2013, 04:31 PM   #15
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I LOVE turnip cakes! Please let us know how they turn out for you.
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