Glucomannan Recipes

[JMCM1]

Originally Posted by MsWoods

I just mixed in a heaping Tblsp. of Walden Farms Marshmallow Dip and omg that's what it needed. It's sooooooooooo good.

LOVELY!! I liked it too!

[Carly]

I'm trying the pumpkin pudding now.
I made mine as follows:
1/4 cup pumpkin puree (20 calories)
1/2 cup unsweetened vanilla almond milk (20 calories)
1/4 cup pumpkin Skinny Syrup (0 calories)
3/4 tsp gluc powder (7.5 calories)
a few sprinkles of cinnamon and pumpkin pie spice
3 drops ez-sweetz

Whole container= 47.5 calories

[Perdita]

Hello! I'm new to this thread and haven't even bought glu powder (will be tomorrow), had a question: is this still pretty much considered to be the "master" cheese bread recipe? And for those who still make it, do you use a muffin top pan? I'm looking for something that would be a good foundation for poached eggs.

https://www.lowcarbfriends.com/bbs/r...l#post14469939

[MsWoods]

Originally Posted by Perdita

Hello! I'm new to this thread and haven't even bought glu powder (will be tomorrow), had a question: is this still pretty much considered to be the "master" cheese bread recipe? And for those who still make it, do you use a muffin top pan? I'm looking for something that would be a good foundation for poached eggs.

https://www.lowcarbfriends.com/bbs/r...l#post14469939

Imo yes it is. This is probably my favorite recipe I've ever made from this site. If i had a mussin top pan, yes that's what I would use.

[Perdita]

Thank you so much! I just paid way too much for glu caps at whole foods, but if this works out I'll end up buying bulk I'm sure. I'm pretty sure I've seen it in bulk at my local Asian market too, but I was on the wrong side of town today.

[fozzie99]

Be careful you get 95% at least glucomannan powder some brands have almost 15% carbs or more.

[Carly]

Originally Posted by Carly

I'm trying the pumpkin pudding now.
I made mine as follows:
1/4 cup pumpkin puree (20 calories)
1/2 cup unsweetened vanilla almond milk (20 calories)
1/4 cup pumpkin Skinny Syrup (0 calories)
3/4 tsp gluc powder (7.5 calories)
a few sprinkles of cinnamon and pumpkin pie spice
3 drops ez-sweetz

Whole container= 47.5 calories

This was really good. I split it into 4 servings so about 12 calories a serving and I also stirred some walden farms marshmallow dip into it.

[metqa]

Originally Posted by MsWoods

Sooooooooooo, I tried to make chocolate pasta last night and let me tell you how much of a disaster it was.

That's interesting. I made cocoa Pasta ( real flour pasta) just the other week. that and turmeric pasta. there was only 1/4c seasoning per 3/4 cup flour but it took a lot of work to knead it together so it would hold together and that was with regular flour. I can't imagine a large addition of dry spice would hold together very well with gluc. I've never been able to heavily spice/season my gluc and have them hold together as noodles. Now making a block of seasoned jam might be different.

[Perdita]

Hm, I made the cheese bread, and I have to say I was somewhat disappointed by the egginess--like a more substantial oopsie roll. Still felt more like I was eating a dry cheese omelet than bread. (I realize this makes sense given the ingredients, I guess I was just expecting magic with the gluco.) I'll definitely keep experimenting with the gluco though.

*high-fives metga for Pratchett quote, points at own screen name.*

[metqa]

Hahaa Cool!

[Corvettebuff]

You all have given me so many ideas now I have to get an order into Netrition.
Thanks so much.

[UncaAndoo]

Originally Posted by metqa

That's interesting. I made cocoa Pasta ( real flour pasta) just the other week. that and turmeric pasta. there was only 1/4c seasoning per 3/4 cup flour but it took a lot of work to knead it together so it would hold together and that was with regular flour. I can't imagine a large addition of dry spice would hold together very well with gluc. I've never been able to heavily spice/season my gluc and have them hold together as noodles. Now making a block of seasoned jam might be different.

Makes me wonder how they make the spinach shirataki. I suppose you can flavor the water/liquid but not the powder. I know elsewhere here heavy cream was substituted for all/part of the liquid.

[suzyq01]

Hi - newbie here and I have to say this is all totally new to me.

I found a fudge recipe from the kevinpa memorial thread. And I'm really excited about trying it BUT . . . it calls for 4T of not/sugar which I have since learned is not available anymore. I read that gluc might be a good replacement.

The recipe also calls for 2 cups erythritol, 1 splenda pack, 2T diabetisweet and the 4T of not/sugar. Does anyone know if I can just substitute the gluc for the not/sugar in equal proportions? I really have no clue! Any help would be greatly appreciated. Thank you.

[tofucheez]

Sorry, but no. Gluc is a thickener, NOT a sweetener.

[fozzie99]

I think you will find that spinach shiritaki is a lot like spinach pasta...........more color than actual nutrition.

[buttoni]

Michelle, your pudding looks divine! Gonna make some of this for sure!

[suzyq01]

Originally Posted by tofucheez

Sorry, but no. Gluc is a thickener, NOT a sweetener.

Thank you tofucheez for info. Guess I'll have to keep searching the internet for a replacement. Oh drat!

[tofucheez]

SuzyQ-you'd get a better response if you posted on the "recipe help and suggestions" section. Lots of experienced cooks frequent there...not everyone reads the gluc thread!

the recipe for fudge you refer to seems to have alot of sweetener already, so I'm not sure what the not sugar stuff does differently, but I'm sure if you post on the other section you'll get the help you want

[suzyq01]

I'll do that right now - thanks tofucheez for the advice!

[crikarlshamn]

Hello,

I'm new to this forum and a novice.

Have read through a lot of your glucomannan recipes but I fail with my tries to make jelly.

I use pure glucomannan powder (konjac root flour) and today did I mix:

1 cup of water
Juice of half a lemon
(forgot the freshly grated ginger)
Large soup spoon of maple syrup
2 large teaspoons of glucomannan powder

The water/lemon juice and maple syrup mix was strong in taste.

Mixed glucomannan in with Magic bullet and colour become greyish not transparent. Not end of the world but taste is very bland, ro say the least.

Looking for a way to make these jellies without refined sugar, sugar substitute would be great but as maple syrup and honey have other advantages, I'd be happy with that.

Wish you all a lovely day, Christina

[fozzie99]

Mayple syrup and honey are just plain sucrose......do a search for jellies and you will find some great recipes using commercial packaged jelly mixes I think just substituting Gluc powder and a sugar sub. would work fine.

[crikarlshamn]

Hello Fozzie99,
Thank you for replying.

I do know my Sacharoses well and as I wrote, "Looking for a way to make these jellies without refined sugar, sugar substitute would be great but as maple syrup and honey have other advantages, I'd be happy with that."

Do not have access to the commercial packaged jelly mixes you have. Only have pure glucomannan.

My main issues are:
1. taste of flavouring and water mix was strong before mixing in the glucomannan, then completely bland. Anyone know if this is normal?
2. Gel became greyish not transparent

Many thanks to anyone who has an answer to these

[crazywoman-n-wy]

I was hesitant to reply to this, because I really don't know your answer.

I don't know why you lost flavor, nor about the color.

But,,, I think you should heat your blended juice & gluc to achieve a jelly. That may actually bring the color back to more of a clear consistency also, tho I'm not sure. It might also bring the flavor back, but that I'm certainly not sure about. Really have no idea on that one.
As I've never made jelly with lemon juice nor those sweeteners in any form, I really know nothing about them.

I really do think you need to heat it up tho! Not sure how much gluc you should add to that mixture. Do be sure you blend the gluc into the liquid well tho (the magic bullet method you used would be good) before you start heating.

Wish I could be of more help.

Oh, and I think fozzy was referring to using the recipes for the other jellies, and subbing out the gluc for the pectins they called for. (well, I don't just think, that is what he said)

[crikarlshamn]

Thank you Billie!
It gelled up so beautifully in the MB I never thought of heating afterwards.
Also found from a lot of googling, that a lot of "ready to use" packages contains calcium hydroxide which might give the translucency.
As to the taste...?

[fozzie99]

The recipes on line always require cooking. The gel made from gluc is heat dependant when made after it forms it will not melt from heat. I've noticed that gluc seems to suck the flavor out of things so you need to up the flavor components of the recipes. Commercial jelly mixes are available online you can order them from some of the sites even from ebay.

[tofucheez]

yes, gluc really dampens the flavor of whatever you add it to. For exa,ple, I use it to thicken pumpkin pie. I have to add A LOT LOT LOT more spices than I would without it.

[crikarlshamn]

Hello Fozzie and Tofucheez!

I found some recipes that did not require cooking but maybe this is why my jelly did not become transparent.

Gel is still holding today but will make som new tomorrow, heating and doubble strength. Thank you.

I searched in vain all day yesterday for a seller on ebay, amazon and other sites that sell these commercial jelly mixes online and it is a good tip Fozzie, I appreciate . Unfortenately shipping was always exorbitant. Do not mind paying a bit but USD30 for a package? Contacted several sellers and bulk did not change much.

Also found it difficult to findsomeone who listed the ingredients and when I did find some... no thanks, I just have to be persistant and find how to use my 100% pure glucomannan.

Need to find out what purpose the calcium hydroxide/ Pickling lime has in the mixture.

[crikarlshamn]

Hello again,
Fozzie, I found one of your old replies

Originally Posted by fozzie99

(This last time I followed the recipe from Konjac website, dissolving 1 t pickling lime in 2 cups cold water & adding 2 t glucomannan, using stick blender and then heating. This last time was worse as I got gloops of gloppy masses in a thin liquid.) In my experience this is to much lime. 8 times to much 1/8 teaspoon works well. I make batches all the time never have problems unless amounts are off or don't mix well while adding ingredients.

Website you refer to is great, as to the trouble - did you use teaspoons or tablespoons that time?
Konjac Foods Konjac Glucomannan Powder

And also found this but this is puddings not jelly and do not require cooking but will try as I have just made a new batch of homemade almond milk.

I need to bake and cook all my own food, too many allergies and intolerances

From below website "It only takes 1 teaspoon of powder to turn a cup of clear liquid into a gel and about 2 teaspoons of powder to get a thick liquid to set up into a pudding or pie filling."
I then assume:
gel=1tsp
pudding=2tsp
jelly=2-3tbs

I used 2 to my cup and it did set like a jelly though... to be retried.

Living Low Carb with Glucomannan Powder

Low Carb Coconut Almond Milk Pudding Recipe

3 tablespoons Da Vinci Coconut Sugar-Free Syrup (I'll use maple syrup)
1cup less 3 tbsp Unsweetened Original Almond Breeze (I'll use home made)
2 teaspoons glucomannan powder
2 tablespoons unsweetened coconut (will add add cinnamon and cardamom instead)

Put the sugar-free syrup in the bottom of a 1 cup measuring cup. Add almond milk to fill cup the rest of the way.
Pour the syrup and almond milk mixture into a small bowl like the one pictured and whisk until well blended.
Gradually whisk in glucomannan powder.
Stir in coconut with a spoon.
Chill for at least 1/2 hour.
This makes a very filling 3 net carbs pudding.

[fozzie99]

That recipe you quote wasn't mine it was someone else asking my advice. I always use 1/8 tsp lime 2cups cold water 2 tsps gluc powder for noodles. 1 tbsp gluc for konnyaku blocks.
I just did an ebay search for konnyaku jelly and found several offerings with free shipping and reasonable prices.

[crazywoman-n-wy]

Originally Posted by crikarlshamn

Hello Fozzie and Tofucheez!

I found some recipes that did not require cooking but maybe this is why my jelly did not become transparent.

Gel is still holding today but will make som new tomorrow, heating and doubble strength. Thank you.

I searched in vain all day yesterday for a seller on ebay, amazon and other sites that sell these commercial jelly mixes online and it is a good tip Fozzie, I appreciate . Unfortenately shipping was always exorbitant. Do not mind paying a bit but USD30 for a package? Contacted several sellers and bulk did not change much.

Also found it difficult to findsomeone who listed the ingredients and when I did find some... no thanks, I just have to be persistant and find how to use my 100% pure glucomannan.

Need to find out what purpose the calcium hydroxide/ Pickling lime has in the mixture.

As you found, it WILL set up without the heat, but I think that heating it even a little after mixing with bring about a clearer jelly. But that is just my thoughts on it. Not certain.
I make a glaze (PamnKY's reciepe) which is cooked for a short time. And it comes out pretty clear. (It is a glaze, not a jelly, and uses Koolaid as the flavor base.) The citric acid in the koolaid seems to help it "keep" for quite a long while. But since you are using lemon juice as you jelly base (flavor), you wouldn't need added acid. If you used another fruit, you might. That again is a might.

Personally I now don't buy other packaged jelly mixes other than Pomona's. All others I have found so far contain maltodrextrin (sugar which equals carbs). IF you can find locally any pure pectin, you might be able to use that especially if you find the calcium like what is used in the Pomona's. I'm sure the shipping on the Pomona's no matter where you found it would also be very high.
But,,,,, you might find you don't need any pectin with the gluc. I'd go with small batches till I found what worked!!!