Here is an index of all the Glucomannan recipes to make it more helpful..
Janie's Egg drop Soup, pudding
Georgene's "ice cream"
superlow carb/calorie chocolate OMM
HOMEMADE shirataki noodles
LF/LC "Glu" cheese sauce
LF/LC Bran Muffins
ouizoid's tips for salad dressing, English muffins, , waffles
ouizoid's Apple version of the OMM
Wanda's sweet and sour chicken wings tips
How to use konjac glucomanan as thickener?
konnayaku jelly candies
Jeri's Glu pudding
Georgene's Chocolate Glucomannan OMM
Bacon Jalapeno "mac -n- cheese
Pina Colada smoothie
penguinpower's Apple Cider pudding
Gweebles's coconut pudding
Linda's Lemon fluff
Linda's Chocolate pudding
drjlocarb's Chocolate Mint pudding
Janie's tips on puddings
Gweebles's Lime pudding
ouizoid's Caramel Apple pudding
Jennifer's blood sugar reduction tips
Linda's hot cereal
ouizoid's cream cheese, sour cream pudding
Slurry questions & tips
#126, #127, #128
penguinpower's puddings & sauces tips
#137 #147 #206
penguinpower's Strawberry jam
Blonde with a Rose's pudding esperiments
#134 #142 #156 #161, sauce #211 chicken soup #253, Pudding Alert #261 #326 #378 Chinese dish & pudding #434 #477
Gweebles's Bacon gravy
Soobee's Stir Fry tips
penguinpower's Gluco-Chia Chocolate Waffles
Cheap Chocolate Fix cdilday's Blonde with a Rose's pudding tweak
ouizoid's Southwestern turkey eggdrop glu soup
RealFoodLiving's Chicken gravy
Char's beef stew thickening tip
RealFoodLiving's Chicken noodle lunch
jeaniem's banana pudding like treat
Marcea's Glucomannan Cheese Bread Recipe
Marcea's Glucomannan Coconut Bread
Marcea's bread tips #435
Blonde with a Rose's Chinese noodles
Pam's Chicken gravy
RealFoodLiving's Gluc patty
Pooticus' Dipping sauce
roro's waffles or muffins
Marcea's Glucomannan Fudge Brownies.
Billie's tweak to Marcea's Glucomannan Coconut Bread
MsWood's Glucc Hot Breakfast Cereal
ouizoid's Hot cereal
Billie's Chocolate bark
b_lou_who's glu sausage gravy
roro's Ice Cream
Aediekins' BBQ sauce
Billie's tweaked BWAR's pudding
shunsweets' cheese bread tweak
tulipsandroses' coconut porridge
shunsweets' pound cake
mrsitaly's chocolate pudding
Marcea's pound cake
Billie's sweetener combos (per request)
mrsitaly's hot cereal tweak
JOHN GRAY’S MARRIAGE-SAVING SHAKE
Billie's Hot Cereal
coconut milk glucomannan "tapioca"
has anyone made glucomannan into maple syrup?
What are your experiences with glucomannan?
Retro's Flavourless Cake--For Easy Access!
Marcea's Glucomannan and Coconut Pound Cake
roro's egg noodle experiment
Aediekins' Cinnamon Butter Glaze
Nutritional info on Marcea's cheese bread
Marcea's Pizza Crust
#570 additional directions #603
PaminKY Strawberry Glaze
#572 tip or caution #585
Marcea's Sour Dough rolls
Repost for Marcea's Glucomannan Sourdough Rolls and nutritional info corrections.
Correction for Billie's Flourless Chocolate cake
Dijon Chicken Salad (from Prevention)
Janie's dressing for chicken salad
Marcea's Crepes with Glucomannan Filling
#634 ... #637
magnamater (and Soobee and to Maria's Nutritionals) Angel Food Cake
There are tips & comments too numerous to list scattered throughout the thread. If you find something you would like added, please post it below.
I am absolutely loving playing with/using/eating things with Gluc powder.
First, I'll collect other posts and threads here.
But please feel free to post any uses or mistakes too.
Currently I am thickening egg drop soup with a heaping teaspoon for a quart of broth, plus eggs and a few drops of sesame seed oil.
This is not a thin soup, but a creamy, stick to your ribs soup. Maybe because I fail at getting thin ribbons of egg, but end up with the egg also thickening the soup. But it's yummy.
Thanks Ouizoid for the following idea:
I also am making a pudding with Gluc powder and protein powder, liquid being almond milk (plus sweetener to taste.) I have made chocolate (adding LC cocoa mix), and dreamsicle, using Jay Robb Tropical Dreamsicle. It looked wrong--too pale-- so I mixed in some orange colored koolaid for some color. I was sharing this, so looks mattered! I'm using my Bullet for these, throwing on the top and taking for lunch. I think the Bullet helps incorporate the Gluc powder.
I think Soobee was going to try adding this to angel food cake. Any results yet?
I resisted buying this stuff for years, but I'm glad I did.
Oh, me too! It's kind of expensive, but nothing compares. I add it to my morning shake because I don't want a shake. I want ice cream. And that's what I get!
I usually add about 3/4 teaspoon to a 32-ounce shake, and maybe 1/16th teaspoon of xanthan gum. The combination of the two is way better than either one without the other.
Soobee added glu powder to Maria's angelfood cake recipe and said it very much improved things--
I make salad dressing and add glu powder and more liquid (vinegar, lemon juice, mustard, etc) for more volume without fat--
And of course, if you look at the thread for Ouizoid's english muffins, towards the end, you see many threads on adding glucomannan powder and xanthan gum--
Also, somebody--Soobee? Makes Psyllium waffles, and she added glucomannan and said they were much much more moist--
I WAS impressed that it held its shape quite well. And was nice and chocolatey (I added a little bit of instant coffee to deepen the flavor a bit).
I am LOVING this thread! :heart::heart:
P.S. I made an apple version of the SuperLowOMM by subbing Alpiine sf apple cider for the cocoa--and it was so so delish--
It tends to "glob" up on me somewhat. I am doing something wrong? I have not tried it in a blender. I have been hesitate to use it because of the "globing" effect. Thanks for any help. Dixie in AL
Thanks for that hint, Skeeter. I have noticed the globbing effect.
Don't let the smell put you off. I have not detected any taste.
You should make a jar of gel and keep if refrigerated. From what I read, it will unglob after a while in the cold liquid.
I had it glob when I tried to put it in "a little bit" of cold liquid to dissolve. I use my Bullet and just dump it in and whirl. I think for hot dishes it is best to make a large quantity first(like pooti said), then add the gel.
I just throw it in my blender with the rest of my shake ingredients. Trust me, nothing stands a chance in a VitaMix.
It works fine when opening the capsules, too, but the problem is that it is much more expensive that way, which is why I only buy in bulk (and yes, it stinks when it's a dry powder - the stink goes away completely when mixed in.)
I have kept glucommanan powder for more than a year in the pantry. No problems. When I make the angel food cake, I beat it in with the egg yolks. When I make the whey psyllium waffles, I add it to the dry ingredients. You can blend it really well with a blender. If I am making a gravy, I sprinkle it in with a salt shaker or cheese shaker and whisk like mad.
I wish I could afford (pound-wise) to eat all these yummy things we discuss....and you should see my recipe book! But I have to settle for a little of this and a little of that, else I'd be back where I started.
I am always looking for ways to add glucomanan to my food. Yesterday I made sweet and sour chicken wings. The high carb version required 4 tablespoons of corn starch to thicken the sauce after cooking. I used 1 tsp of gucomanan and it did a wonderful job. The way I kept it from clumping is I reserved about 1/2 cup of the sauce, I put the tsp of glucomanan in a bowl and started quickly blending the cold sauce into the glucomanan, then I mixed that into the cooked sauce.
The psyllium whey waffles I make are kind of dry. They are fine hot from the waffle iron, but dried out as they sat.The addition of 1 t of glucomannan makes the texture more like a high carb waffle.
Well, there's no doubt - I'll be trying those:clap:.
Thanks everyone! It sounds like ordering some is the way to go! Just have to be patient for it to arrive.
I've had pretty good luck with the gums, specifically the Thicken Thin Not/ products - but they're apparently not being made any more, so if this does the job as well (or better) then I will be a happy gal!
Quick hijack: have you guys tried the new Netrition tee shirts? I almost always order enough product to get a freebie, and so I tried the new tees - they are awesome! So comfortable! I just love mine!
Back to the regularly scheduled thread now....:laugh:
I usually get a tank shirt, or else I get a shaker cup! :up: They're great for salad dressings.
This is from the Konjac Foods site:
"How to use konjac glucomanan as thickener?
Konjac flour can be used as a thickening agent in food application. When using konjac flour for thickening, always mix it with a small amount of liquid (cold water, stock, wine, etc.) till smooth, then add this mixture to the food that you want thickened. If you add konjac flour directly to your food you will end up with a lumpy mess. Konjac flour can be used as a thickener for smooth gravies, sauces, glazes, soups, stews and casseroles. It is also a thickener in pies, puddings, custards and cake fillings. This naturally odorless, vegetable powder is also gluten-free, making it the perfect substitute in cooking and baking when flour and other glutinous starches must be avoided.
Konjac flour doesn't thicken very much when mixed with cold water, but quickly thickens when it's heated. This is why you don't add dry konjac flour directly to hot liquids. It will seize and immediately turn into lumps because the konjac flour that contacts the water so quickly and fully absorbs the liquid before the adjacent konjac flour can. Mixing konjac flour with cold water allows it to absorb the water slow enough that it's easily and fully dissolved first. The dissolved konjac flour can then be added to a hot liquid to absorb it without lumping.
About 1 teaspoon of konjac flour will gel about one cup of liquid. If you have not used konjac flour as a thickening agent before, it is best to experiment with it by beginning with lesser amounts, and adding as necessary until the desired consistency is reached.
Konjac flour has about ten times the thickening power of cornstarch. Dissolve the konjac flour in a little cold water before adding it to the sauce. Konjac flour thickens nicely when it's heated to boiling temperature, so it usually works well for savory sauces."
There is more info at the site AND recipes.
Hi, I was just looking at this a few minutes ago and was a bit concerned about the warning. It says: you have to take it with at least 8 ounces of water and there is a choking hazzard. It says it could block intestines and esophagus. I am hoping that this is if you take to much. Have any of you heard of this or had any problems? Thanks
subscribing....:hiya: Hi Janie. Thanks for starting this thread.
wishin--I have been using this stuff for a couple of years with absolutely no problem. It is the same warning as on psyllium powder--kind of an CYA warning. I don't think there is anything to worry about--
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