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Old 01-08-2012, 01:51 PM   #811
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Let us know if you try this iheartcookies.
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Old 01-08-2012, 07:05 PM   #812
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Let us know if you try this iheartcookies.
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Old 01-25-2012, 08:44 AM   #813
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Lemon Custard "tart" on whey protein/almond flour crust:


Ingredients:
2 servings almond flour (1/2 cup)
2 servings syntrax vanilla whey protein powder (2/3 cup)
2 servings great value butter (2tbsp)
2 servings silk almond milk (2 cups)
2 serving Lemon kool aid packets
1 large egg
2 large egg yolk
3 tbsps lemon juice
1.5tbsp glucomannan powder
1-drop EZ sweets for the crust
About 10 drops EZ Sweets for the filling (I just kept tasting until it was as sweet as I like)

Mix protein powder and almond flour well, add 1 drop EZ Sweets, and add 2tbsp melted butter. Mix well. It will be dry. Add a few tbsp of water until it is mixed and workable. Put in an 8" pie pan and spread out over bottom and up the sides. Bake in a 350 oven for about 8-10 minutes.

Put all other ingredients in a bowl, except glucomannan powder, mix well. With an electric mixer, hand mixer, or whisk, slowly add the glucc powder and mix for 2-3 minutes until it starts to thicken up. Pour in the crust and bake at 350 until center is set (about 25 minutes). (You will have left over filling, I baked those in cupcake tins without a crust)

Counts for 1/8th serving:
Serving Size 1 Serving

Amount Per Serving
Calories from Fat 73
Calories 119

% Daily Values*
Total Fat 8.14g 13%
Saturated Fat 2.602g 13%
Polyunsaturated Fat 0.394g
Monounsaturated Fat 1.113g
Cholesterol 88mg 29%
Sodium 718mg 30%
Potassium 130mg
Total Carbohydrate 2.06g 1%
Dietary Fiber 1.3g 5%
Sugars 0.46g
Protein 8.73g
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Old 01-25-2012, 09:54 AM   #814
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Wow that looks yummy MsWoods. I may try it without the crust just as a custard.
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Old 02-03-2012, 11:37 AM   #815
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Need some more help adding gluc to soup recipes. It was pointed out to me that I might need to increase my soluble fiber and one way to do that is to add gluc powder to recipes. I am still trying to figure out the best way to add to soup.

I was making Sausage Pumpkins Soup from Linda Sue's website and decided to add some gluc powder to thicken it. The soup was in the pot and had been simmering for about 20 minutes when I put 1/2 tsp into about 1/2 cup water and whisked until it was very gelled. Then, I added the gelled gluc to the hot soup and whisked. I really had to work to smash all the little lumps that formed so I think maybe this isn't the best way to add the gluc.

Anyone have any advice for doing this? I'm also thinking that for 4 cups of liquid 1/2 tsp wasn't enough. Would 1 tsp be too much for 4c of liquid?

Thanks for any advice!
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Old 02-03-2012, 11:42 AM   #816
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Mobear-I wouldn't add the glucc to liquid first. I would whisk the soup in the pot while hot, and slowly, very slowly, add the glucc directly to the pot. Don't stop whisking or lumps will form. It depends on how thick you want the soup. I think half a tbsp (I think that's 2 tsp) would probably work well. The soup might not seem very thick after you whisk for a while, but it thickens up quite a bit after it starts to cool.
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Old 02-03-2012, 11:44 AM   #817
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I think half a tbsp (I think that's 2 tsp) would probably work well.
Half a tablespoon is 1 1/2 teaspoons, for reference.

Last edited by gharkness; 02-03-2012 at 11:59 AM..
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Old 02-03-2012, 11:53 AM   #818
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After I posted that I thought there were 3tsp to a TBsp lol. Anyhoo, that's what I would use.
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Old 02-03-2012, 12:40 PM   #819
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Thanks for the replies. I'll be making soup again on Sunday or Monday so I'll give this method a try. I'll also be brave and use the 1 2/2 tsp to the pot.

I have just been on a soup kick since about November and just can't wait to pick out my recipe for the next week. My friends think I'm crazy!
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Old 02-03-2012, 01:06 PM   #820
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Quote:
Originally Posted by Mobear View Post
Thanks for the replies. I'll be making soup again on Sunday or Monday so I'll give this method a try. I'll also be brave and use the 1 2/2 tsp to the pot.

I have just been on a soup kick since about November and just can't wait to pick out my recipe for the next week. My friends think I'm crazy!
Usually when I want to add glucomannan to a soup I usually mix the glu in a small amount of cool water and blend well, then slowly add that liquid mixture into my hot soup. It never lumps that way and if you want a nice bisque or chowder it is awesome!
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Old 02-03-2012, 01:33 PM   #821
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Quote:
Originally Posted by rede4nw View Post
Usually when I want to add glucomannan to a soup I usually mix the glu in a small amount of cool water and blend well, then slowly add that liquid mixture into my hot soup. It never lumps that way and if you want a nice bisque or chowder it is awesome!
This is the best method to use. You can also dip out some of the soup or broth and let it cool, then whisk the gluc up in it and then slowly stir or whisk the gelled gluc/soup back into the pot.

Whisking is very important and so is lightly sprinkling the gluc into whatever liquid you using. I measure the gluc into a stainless shaker can and then lightly sprinkle as I whisk. I now have a wide variety of whisks of different sizes.
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Old 02-09-2012, 02:54 AM   #822
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Just wanted to post an update on my soup with gluc . I made a new batch of soup yesterday - recipe was Beefy-Mushroom from Linda Sue's website - and I added 1 1/2 tsp gluc. I sprinkled it in slowly while it was simmering and whisked a lot. It came out great . I might use a tiny bit less next time, but it is really good!

Got to find myself a small shaker for this. Thanks for all the help .
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Old 02-09-2012, 09:22 AM   #823
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Thanks for the update!
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Old 02-15-2012, 11:20 AM   #824
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Another question about gluc

First off, I made more soup and used 1 tsp of gluc and it came out great. I'm hoping to add some Miracle Rice to the soup if I get my netrition order this week. I even bought a small shaker to sprinkle the gluc in the soup...works really well

Now another question. A couple of times a week I make a smallish OMM. I use 1 tsp oil, 1 tablespoon of water, sweetener, baking powder and some type of parm cheese, or onion, or Swiss Miss chocolate, and an egg and 2 1/2 T of golden flax meal. I am thinking maybe I could add a small amount of gluc - maybe 1/8 tsp to this, mix it up and nuke.

What do you think? Should I try adding a little more liquid in maybe Monin SF syrup?

Thanks for any help!

Last edited by Mobear; 02-15-2012 at 11:22 AM.. Reason: Added golden flax
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Old 02-16-2012, 01:28 PM   #825
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Glad the soup turned out well for you, and thanks for letting us know. I started, and almost finished this reply yesterday, and my computer decided to do a restart!! UHG!!! It was updating, & needed to restart. If it told, me so I could save what I was doing, or delay the restart, I didn't catch it. So I lost all I had typed up. Now if only I could remember what I was telling you!! And sorry this is so late. I had to leave right after that, and didn't manage to get back in here last night, or earlier today.

Yes, I think you can add the Glucc to your OMM just fine. It will probably improve the texture. You may need to add a little more liquid. And some people say that you need a little more sweetener when you use Glucc. So the Monin SF syrup addition might do well. I never follow an exact recipe, or at least with the liquids. I don't measure them (on my OMMs & such). So I'm not sure how much I use. I just add till it looks the right consistency.
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Old 02-16-2012, 01:30 PM   #826
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Based on my experience, adding gluc to an OMM will keep it moister to the point where you may actually have to reduce the liquid. Basically, you don't want the muffin batter to be all that wet....kind of stiff, but pliable enough that it will spread slowly. I have made some OMM's that literally would not cook through because the gluc kept them too wet.
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Old 02-16-2012, 02:06 PM   #827
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Thanks so much for the replies . I'm going to give it a whirl tomorrow morning. I think I will just add 1 tsp of SF Monin and then my usual recipe for OMM. I think I will use 1/8 tsp and see how that works.

I appreciate the help a whole bunch. I've never been a baker or even much of a cook. I'm having tons of fun with the cooking now, but adding gluc is a whole new experience.
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Old 02-16-2012, 02:19 PM   #828
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Yes, small changes are good. I am more the "jump in with both feet" type and I always end up over-adjusting.

Report back after breakfast tomorrow, OK?
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Old 02-16-2012, 02:41 PM   #829
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Thanks for that tip Georgene!!!
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Old 02-17-2012, 05:51 AM   #830
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My OMM experiment.

A report on my great experiment . I added gluc to my "english muffin" this morning. I call it that because it is about the size of an English muffin. I made my usual (which came from a recipe by Ginny) and added 1T Monin. I didn't really mean to add that much Monin (was only going to do 1tsp) so I only used 1 tsp of water. It was very liquid, and I didn't think it was going to work out. After mixing up everything, I slowly sprinkled 1/8 tsp of gluc into the batter and stirred quite a bit. It was still very wet, but into the microwave it went. I added 5 seconds onto my usual 1 min, 30 second time.

Looking through the glass on the microwave, I thought I was headed for an explosion because it rose so much more than usual. But, it slowly went back down to normal.

I let it cool and sliced it in half as I usually do to put PB on it. It was much more bread like, which is just fine . It had a little richer taste from the 1T of Monin SF. I really enjoyed it. Think I will make a few more over the weekend and freeze for next week.

A new addition to my WOE....

Thanks for the help and encouragement!!
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Old 02-17-2012, 02:14 PM   #831
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Homemade Miracle Noodles

Finally got camera working. "Noodler" noodles cooking ready to "harvest" noodles draining.
Attached Images
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Old 02-17-2012, 03:45 PM   #832
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Wow, neat Fozzie!!! You're da man!!
Now don't tell me that is a cookie press! Did you use a caulking "gun" which you then made a "noodle barrel" for? Is this actually the modified cookie press which you told us of before, or did you come up with something new? I'm thinking the later.

Have you ever eaten any of the commercial or pre-made noodles? If so, how do these compare. (Not talking abut the ones with tofu, but just the shiritaki Konjac or Miracle type yam noodles.)

Thanks for the pics!!!
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Old 02-17-2012, 04:26 PM   #833
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I made my first "noodler" out of straight PVC about 1 1/4" dia. but it was hard to push the piston sometimes. I got the caulking gun (large dia. one.) and added the PVC. It worked but needed refinements got it just the way I like it now. After I was done I saw a cookie press and thought it could be down with a little work. I made one for one of my friends only problem with the press is capacity. The caulking gun "noodler" does 2 cups at a time. Cost per 2 cup batch around $.40. I bought 2 bags of Shritaki noodles from an internet vendor to see if I liked them. I like mine better the texture is no where near as rubbery and the price is right.

Last edited by fozzie99; 02-17-2012 at 04:27 PM..
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Old 02-17-2012, 06:36 PM   #834
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Thanks for the explanation!!! I haven't gotten around to looking for "sealant" yet for the cookie press. Actually need to see if my old cookie press is even still around first! I may have given it away years ago. Never did use that thing for cookies much even in high carb days.

You are making me think more & more that I may need to convert it to a noodle press if I can find it!
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Old 02-18-2012, 04:53 AM   #835
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Use "Fusible Rubber Tape" from hardware/home improvement center. Wrap as many layers around piston as needed to get a good seal. Let it "fuse" for a couple of hours it becomes 1 piece. You can add more later if needed can't subtract because of fuseing.
Make sure you lubicate out side of piston before you use the noodler. Make a die with very small holes less than 1/16" you can always inlarge later.
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Old 02-18-2012, 10:35 AM   #836
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Tried Marcea's Cheese Bread



I got 11 biscuit-sized rolls 2" diameter. I like them a LOT by themselves. I suspect they'd be good with soup? But with a small piece of leftover beef patty between two, they were just too filling for me to eat that way (two at a time, I mean). Maybe if I hadn't sampled a plain one first, I wouldn't have been so full when I got to having the mini-burger for lunch.

Interesting discovery, if you put them to your eat and squeeze, they "talk" to you like Rice Krispies in milk. Kids might like that aspect though. Would make lunch a lot of fun for them!

I look forward to trying this for a pizza crust. This texture may be spot on for that application, as the surfaces (top and bottom) toughen a bit when this cools off, which would allow picking up pizza in your hands nicely, I suspect.

Thanks for this recipe, Marcea!
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Old 02-19-2012, 01:29 PM   #837
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Quote:
Originally Posted by fozzie99 View Post
Use "Fusible Rubber Tape" from hardware/home improvement center. Wrap as many layers around piston as needed to get a good seal. Let it "fuse" for a couple of hours it becomes 1 piece. You can add more later if needed can't subtract because of fuseing.
Make sure you lubicate out side of piston before you use the noodler. Make a die with very small holes less than 1/16" you can always inlarge later.
So do you mean you wrap the "Fusible Rubber Tape" around the outside? And so, I guess once you "make" this, it will be forever for that purpose, and no longer be able to be used as a cookie press? Which is OK for me, as I don't use it anyway, haven't for years!! (Again, assuming I still have it. Haven't gotten around to looking for it yet.) Any chance in a pic of the cookie press version?
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Old 02-21-2012, 06:54 AM   #838
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Blue-Glu Muffins

I'll just link to the original recipe post for these fluffy blueberry muffins: http://www.lowcarbfriends.com/bbs/lo...l#post15433333

These melt in your mouth! Two filled me up nicely!
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Old 02-21-2012, 07:38 AM   #839
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Hi ya craz,
I wrote a reponse to this and don't know where it went.
You wrap the tape around the outer dia. of the piston to get a snug fit in the cookie press tube. You can still use it for cookies the only dedicated part to noodles is the die.
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Old 02-21-2012, 01:30 PM   #840
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Thanks Fozzie!!! You know I kinda thought you had told me/us that before!!
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