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Old 05-17-2012, 08:43 PM   #901
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Thanks fozzie!
My Walmarts doesn't carry the pickling lime either. And I've been visiting my sister in OK. I thought maybe the ones around here (OK & AR) might carry the pickling lime, but so far I've still only found the Calcium Chloride. I'm still not home, and not going to buy yet another jar of the CC to try here. I won't be home for a while yet, but might give it a try when I get home. I will have been a long time to take it back. (tho they might still let me return it. ?? They are pretty good about returns.)
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Old 05-18-2012, 12:22 AM   #902
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Sears has it - some Sears I should say. Mine does not. Worth a try to call them at least. Try the Walmart thing of delivering to the store. Saves money on the delivery charge. You buy it online and then in the ordering process say which store you want to pick it up at. Their online prices were the same as brick and mortar stores IF I recall correctly. I'm currently using that delivery feature @ Walmart for a book - it may work for the Mrs. Wages Pickling Lime.
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Old 05-18-2012, 03:37 AM   #903
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Ship to store is a really good idea........way to go!!
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Old 05-18-2012, 07:59 AM   #904
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Thanks capricapers. I have used the ordering to the store feature before, but hadn't thought to see about it for this product (or I did, and they don't have it that way, which they don't. I just checked).

The Mrs. Wages site says my King Sooper's has it. I'm not home to go check. Maybe I'll try when I get home.

It also says Walmarts carry it, but as we've found out, all Walmarts are not created equal, and some do, some don't.

The local (here in OK) Tractor Supply Company is supposed to have it. I may call them, and see if they have it here, and may try getting some here. I'll see.
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Old 05-18-2012, 08:31 AM   #905
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Well, nuts! Wallyworld DID have it online before. They have a load of other Mrs. Wage's stuff too. The Mrs. Wage's site has it and is $3.90 plus $7.00 shipping - so while not the best price (mine was under $3.00 in person, 'cause I finally found it) it sure beats eBay or some other sites that want close to $ 14 - $30 for it plus shipping in some cases. Some folks sell a bag of white powder calling it pickling lime or Calcium Hydroxide on eBay - but I'm leery of that kind if thing - may be perfectly perfect - but then again.

I know you'll find it.
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Old 05-18-2012, 08:58 AM   #906
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Please tell me.....What is the pickling lime for? Also Id love to have the recipe for home made noodles. Please........
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Old 05-19-2012, 08:08 AM   #907
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Quote:
Originally Posted by glenda1962 View Post
Please tell me.....What is the pickling lime for? Also Id love to have the recipe for home made noodles. Please........
Fozzie's recipe is here: #799 (for some reason the post numbers do sometimes change, co if you go to that post & it isn't it, just look up or down a few posts). Also keep reading the next few posts, as he does add some explanation & clarification a couple of posts down.
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Old 05-29-2012, 06:12 PM   #908
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Has anyone used glu to stiffen oopsies aka Revolutionary Rolls. I tried searching this thread and didn't find the answer.
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Old 05-30-2012, 06:02 AM   #909
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I have and it works really well. I usually use a bit of xanthan gum instead.

But be sure to not get ANY little clumps of gluc.....when it bakes it gets really hard in your roll, not a pleasant surprise when chewing!
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Old 05-30-2012, 06:09 AM   #910
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speaking of baking gluc, has anyone made "chips" with it? Apparently you can slice the konnyaku slabs and bake until crisp for no-calorie chips. I keep meaning to try it but haven't had much time lately to experiment. I have a jar of powdered vinegar/salt that would make awesome salt n vinegar chips....without the calories.
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Old 05-30-2012, 06:19 AM   #911
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Quote:
Originally Posted by tofucheez View Post
I have and it works really well. I usually use a bit of xanthan gum instead.

But be sure to not get ANY little clumps of gluc.....when it bakes it gets really hard in your roll, not a pleasant surprise when chewing!
How much do you add to the oopsie roll recipe? Do you whip it with the whites or add it in with the yolks?
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Old 05-30-2012, 08:49 AM   #912
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... Apparently you can slice the konnyaku slabs and bake until crisp for no-calorie chips. ...[/QUOTE]

What is a konnyaku?
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Old 05-30-2012, 09:22 AM   #913
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Konyakku is a block slab of prepared gluccomannon gell that has been solidified instead of extruded.

Konyakku is the name of the actual plant root, but people refer to the noodles as Shiritaki and the blocks as Yam cakes, or Konyakku jam cakes. It's just a block of solid gell.
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Old 05-31-2012, 07:40 AM   #914
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Quote:
Originally Posted by eastbruce View Post
... Apparently you can slice the konnyaku slabs and bake until crisp for no-calorie chips. ...
What is a konnyaku?[/QUOTE]

Hmmmm. Now THAT sounds intriguing and might prove a nice Down day treat for those of us doing JUDDD. Thanks for mentioning here.
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Old 06-07-2012, 09:55 AM   #915
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Hi everybody, I'm so glad to find this thread even tho it's overwhelmingly huge!

I'm dying to try the GF Cheese bread and the Coconut breads but I do have a question. Do y'all incorporate the glu powder into your liquids first and then when absorbed then incorporate into the dry ingredients?

I have a Muffin in a Minute recipe that I love to make into english muffins and wonder if the glu powder should be included in the liquid(to make the gel) which I would then mix with my flours or should I add the glu powder into the dry flours and mix the wet into the dry?

any opinions from the vastly more experienced glu powder users here? BTW, I'm a member from way back, but fell off the LC wagon years ago and am beginning again. So nice to be back!
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Old 06-07-2012, 10:46 AM   #916
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I usually mix my glucc powder (best to do with a mixer) into my egg/liquid mixture and it gets thick. Then I add my dry ingredient (for Marcea's glucc/parm rolls, parmesan cheese) and it makes a dough.
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Old 06-08-2012, 08:45 AM   #917
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Thank you MsWoods, I'll do that then.

Another question for everyone if they don't mind, I know glu powder is a great thickener but does it have any binding power, is it the thickening or is it the binding power at work that makes the breads 'moist' and less crumbly than usual?

I have another recipe I want to replace two cups of rice flour with a little Glu powder in, and I wonder if the glu powder will have some binding action, not just thickening.

I will probably go ahead and try it anyway and if my recipe is a success, I'll post it for everbody to check out.
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Old 06-11-2012, 02:34 PM   #918
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Glucomann Recipes

Subscribing! Thanks.
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Old 06-16-2012, 06:06 PM   #919
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*marking my spot* Is there room for one more in this thread?

I love this thread. I have been eating no calorie yam noodles for 3 months now. I buy mine at the Asian grocery store for $1.89 for a 15 oz. bag. Now I have ordered a pound of the Gluc Powder off eBay and love all the recipes in here! I too need that full feeling (without it is what breaks my dieting steaks) and this stuff makes me feel FULL! My usual evening snack is heated noodles with sundried tomato pesto and parm cheese. 80 calories max! I think I will certainly branch out, recipe wise, when the Gluc powder comes!
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Old 06-16-2012, 07:40 PM   #920
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Subbing~

I've made the cheese bread twice. The texture is great, but using parm I found the cheese flavour too overwhelming, and using cheddar it turned out saltier than I'd prefer. Does anyone have any suggestions for replacing the cheese?
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Old 06-22-2012, 09:30 AM   #921
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maybe use light mozzarella? shredded in food processor? or maybe you can do a 50/50 ratio of mozzarella and either of the other cheeses you used?

Last edited by Deb34; 06-22-2012 at 09:31 AM.. Reason: additional comment
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Old 06-22-2012, 11:05 AM   #922
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Peach Bread Pudding/Cake

I took Ouizoid's Apple Muffin recipe and subbed in 2 oz. mashed peaches and man was it ever good! Mine's more like a damp pudding cake or bread pudding as it was fairly damp, but good just the same. Here's what it looks like:

Ingredients:

2 oz. mashed peach (peeled)
1 egg white (or 3 T. carton whites)
2 T. oat fiber
½ tsp. baking powder
¼ tsp. gluc powder
1/8 tsp. cinnamon
Pinch nutmeg
2 T. Davinci Vanilla (peach if you have it)

Stir well in a 1½ c. ceramic dish and MW for 1 min 30 sec. or until dry to touch in center.

1 Serving. 43 calories, .2 fat, 17.9 carbs, 11.9 fiber, 6 g NC, 4.1 protein
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Old 06-22-2012, 12:14 PM   #923
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Chicken-Spinach Noodle Soup


INGREDIENTS:

8 oz. bag shirataki yam noodles, rinsed and slightly chopped
2 c. chicken bouillon (I made with 2 c. water + 2 bouillon cubes)
Pinch lemon pepper, Mrs. Dash or McCormick Montreal Chicken spice
¼ c. green onion, chopped
½ c. spinach leaves, chopped coarsely
1/4 tsp. glucomannan powder
Few drops yellow food coloring (optional)

Whir the gluc powder into the bouillon in a blender or processor and pour into a saucepan. Add all other ingredients and cook, stirring until thickened slightly.

34 calories for the entire pot of soup! If you use shirataki tofu noodles, it will be 54 calories.
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Old 07-04-2012, 12:34 PM   #924
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Old 07-04-2012, 08:55 PM   #925
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Old 07-07-2012, 05:25 PM   #926
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Old 07-11-2012, 05:54 AM   #927
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Fozzie--Hi!

I was about to buy a potato ricer to try for gluc noodles. I usually like my noodles a bit shorter so I thought it would be perfect. But then I remembered that you said you tried one and didn't like how it worked with gluc gel. May I ask why? Did the gel ooze out around the press part? Thanks!
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Old 07-11-2012, 12:35 PM   #928
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The gel leaked around the press part, all the gel didn't go through the ricer and "glopped" up the press part and the removable die plate.
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Old 07-11-2012, 12:43 PM   #929
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I LOVE MY NOODLER!!!
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Old 07-11-2012, 03:44 PM   #930
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Metqa--did you make one from Fozzie's instructions?

Fozzie--thanks for your reply!

Last edited by tofucheez; 07-11-2012 at 04:05 PM..
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