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Old 08-14-2015, 04:42 PM   #301
EnglishLit
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Quote:
Originally Posted by Mad Amos View Post
So what's the definitive consensus regarding PolyD vs Vitafiber? If you could buy ONLY one: which would it be and why? PolyD seems to have served the LC community so very well since its introduction, and it is lower in both calories and cost (when compared to IMO) to boot. Further, it too can be made into a syrup/liquid form. Why, then, the sudden explosive excitement about what at least appears to be a very similar product?
I have mild gastric distress with polyd. Nothing that would have stopped me from using it, but VF is a better fit for me, and I don't feel bad serving it to other people. I've also found polyd to be slightly more temperamental than VF, and it can be frustrating to toss out a batch of baked goods because the polyd didn't behave right.

I tossed all of my polyd and will only use VF exclusively now, but I would only be disappointed if VF were suddenly unavailable for purchase, and would go back to using polyd.
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Old 08-17-2015, 02:42 PM   #302
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Is this a stupid question? How is this used in recipes? Is it supposed to substitute for sweetener or is it just an addition to a recipe?

I tried making peanut butter cookies and just added it to the original recipe. They came out pretty close to a real peanut butter cookie but kind of dry. I also tried Chicken Lady's fudge cake and substituted it for some of the sweetener and the cake bombed. Didn't rise and was closer to a brownie than cake. I've added it or subbed in other recipes too with various results.

Is there a method to using this stuff or just plain experimentation?
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Old 08-18-2015, 09:54 PM   #303
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It's a good question actually and a tricky one because I'm sure we all use it a little differently. It's such a new product that it's still kind of Wild West days use-wise I think. I can only really speak for how I like to use it and how I've seen it used by some of the folks on this thread.

Due to cost, I don't use it as a sweetener. It's not too potent at only a 50 or 60% sweetening power. I like to use it to achieve textures that are otherwise really tricky in low carb. For example, I use it to make toffee, both chewy and brittle. Soobee came up with the recipe for this upthread. She also came up with a recipe for chocolate chip cookies, which are virtually indistinguishable from ones made with sugar. In my opinion, they have an incredible texture. Since then, she's made other cookie recipes as well. It seems vitafiber is an excellent replacement for corn syrup so I've been using it to make low carb all kinds of recipes that use corn syrup. Yesterday I used VF to replace corn syrup in a hot fudge sauce recipe. Soobee used VF in a pecan pie recipe and it's incredibly just like the real thing. I can't recall for sure but I think this was another corn syrup replacement. I also add Vitafiber to sauces and beverages to give them thick luscious textures thanks to Ouizoid's suggestion. Ouiz also passed along a recent recipe for honeycomb using Vitafiber. Overall for me, it's a great corn syrup replacement if you can't stomach PolyD that can be used to create some wonderful textures and products that are often not possible in low carb.

If you have time, read through this thread. You'll learn a ton about VF and how to use it.

As for if there is a method or plain experimentation, I think it's a bit of both. And also, as you experiment, some of the method becomes clear. You have to be careful with heating this stuff on the stove and microwave. More than bringing to a bit of a bubble can be disastrous. I'd recommend following some of the tried and tested VF recipes to give you some ideas of its properties and applications. This may give you a little confidence with your experiments. Hope this helps and good luck!
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Old 08-19-2015, 06:00 PM   #304
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Thanks Bonbon. I have been experimenting with some things to see how they react with vitafiber.

I missed this the first time I went through the postings on this thread:

Quote:
Originally Posted by Bonbon41 View Post
Note: when to use VF powder vs syrup:
I’d use the powder in recipes like meringues, mousses, angel cakes; i.e. recipes where you need something that adds texture and volume, just like sugar does. I’d use the syrup in recipes where you have different ‘solid’ ingredients that you need to ‘bind’ together, like bars.
I am not that good at converting high to low carb when it comes to baking. I was hoping for a rule of thumb for using it which you've kind of given me now.
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Old 08-23-2015, 10:11 AM   #305
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Well don't you just love this site. I came here to ask the question and saw that Mad Amos had beat me to it..............So ya'll think that polyd and vitafiber work in the same way for recipes? I'm asking specifically about liquid VF and dry polyd.
If you wanted to replace liquid VF w/ polyd, would you use Scott's corn syrup recipe?
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Old 08-23-2015, 11:17 AM   #306
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Yum Bonbon, that honeycomb looks great. But the working quickly part, if you want it to end up in clumps, could you not just break it later? Wonder how this would be w/ some graham cracker protein powder that I have? I'll have to try that first.
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Old 08-23-2015, 02:16 PM   #307
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just a warning about the honeycomb. in his video he recommends nuking for two minutes. when i tried it, after one minute I had a total piece of charcoal. I would check every 20-30 seconds!
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Old 08-23-2015, 05:08 PM   #308
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Thks for the info Ouizoid, I'll make sure to do that.
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Old 08-23-2015, 05:32 PM   #309
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Originally Posted by JJJ'sMom View Post
Well don't you just love this site. I came here to ask the question and saw that Mad Amos had beat me to it..............So ya'll think that polyd and vitafiber work in the same way for recipes? I'm asking specifically about liquid VF and dry polyd.
If you wanted to replace liquid VF w/ polyd, would you use Scott's corn syrup recipe?
Yes, I only used Scott's corn syrup recipe when it came to making pecan pies and such. Now I use vitafiber in place of it.
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Old 08-24-2015, 04:57 AM   #310
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Ouizoid, I had that same problem when I made the Vitafiber almond toffee. I guess the Vitafiber is very sensitive to different temperatures.
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Old 08-25-2015, 10:35 AM   #311
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Has anyone tried VF for LC icecream?

I'm wondering if it would help with "scoopability" - if that's a word
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Old 08-25-2015, 03:25 PM   #312
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Yes, I make a very quick and easy ice cream using the Vitafiber liquid as one of the ingredients. It makes the ice cream smoother than it would be without it. I always make enough to eat the whole thing, so I don't know about scoopability.
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Old 08-25-2015, 03:32 PM   #313
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Originally Posted by Soobee View Post
Yes, I make a very quick and easy ice cream using the Vitafiber liquid as one of the ingredients. It makes the ice cream smoother than it would be without it. I always make enough to eat the whole thing, so I don't know about scoopability.
Recipe? Soobee, all your recipes come out so good, you can't just leave us hanging like that! TIA.
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Old 08-26-2015, 04:43 AM   #314
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This is so easy. I mix it in a measuring cup. Put all the ingredients in the ice cream maker and 18 minutes later you have ice cream. My ice cream maker has its own freezer, so the timing may be different for yours. I have noticed that once you stir the Vitafiber in with the other ingredients, it stays dispursed, so you could make the mixture ahead of time if you wanted. The cream to milk ratio is way less than other ice creams. That's because I always eat the whole thing, and I don't want to be eating more than 1/2 cup of cream per meal! But if you had a little willpower or you were sharing it with someone, you could change the ratio to 1 cup cream, 1/2 cup milk, which is closer to most other recipes. I like chocolate chips in my ice cream, so I throw a handful in the bottom of my serving bowl. I eat this stuff every other day.
Quick Ice Cream Soobee
½ cup cream
¼ cup Vitafiber liquid
1 cup almond milk, plain or vanilla
1 tsp vanilla
Sweetener to taste (about 1/3-1/2 cup’s worth)
Dash of salt
Put all ingredients in a measuring cup in the order given. Stir to distribute the Vitafiber. Put into your ice cream maker. For the sweetener, I use sucralose + neotane, both liquids. You can use any you like that will dissolve.

Last edited by Soobee; 08-26-2015 at 04:46 AM..
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Old 08-26-2015, 08:58 AM   #315
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Soobee, can you tell us a little more about neotame? What do you use it in and where are you buying it from?
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Old 08-26-2015, 12:28 PM   #316
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I ordered some powdered neotame and keep it dissolved in glycerine. It's very strong, so you only need 1/2 tsp per bottle to make 1/4 tsp = 1 cup sweetener. It's particularly good with ice cream and is pretty good as one of the sweeteners in chocolate. The expert here is Locarbman.
http://www.lowcarbfriends.com/bbs/sh...hlight=neotame
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Old 08-28-2015, 11:13 AM   #317
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Thanks for the link Soobie! I cannot deal with sucralose and stevia is hit or miss, so I'm really looking for something with that sweetness punch. I'll read that thread over.
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Old 08-29-2015, 07:43 AM   #318
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Wonderful thread! I've purchased both the liquid and the powder. I couldn't find if anyone here had done a comparison with the other liquid product. Does anyone know if the alternative really is different? It is called FiberYum I think.
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Old 08-29-2015, 08:09 AM   #319
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I've tried fiberyum and vitafiber. eh, not a lot of difference. For whatever reason, I prefer vitafiber.
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Old 08-30-2015, 03:38 PM   #320
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I don't know how long this has been going on but I just bought 15.8 lbs of VF liquid on Amazon for $100. Sounds like a lot but it's actually a decent savings. $2 cheaper per pound than the $22 bottle. This cost $6.3/lb whereas the small bottle cost $8.3/lb.
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Old 08-31-2015, 08:41 PM   #321
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I am definitely ordering some of this stuff. It is perfect for my butter tarts!
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Old 09-01-2015, 09:49 AM   #322
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Hello everyone. Love this forum. I'm a newbie, but I thought I'd add this recipe. It's amazing, and really low carb. Just got my bottle of vitafiber and had to try it. Love it.

Vanilla Ice cream: 16 - 1/2 cup servings

2 cups heavy whipping cream
2 cups half & half cream
3/4 cup vitafibre + 2 tbsp.
1/2 tsp xantham gum (optional but makes this creamy, and helps to emulsify fat to avoid globules)
1 tbsp vodka - eliminates crystal formation and keeps ice cream hard but scoopable for days
1 tbsp vanilla extract
1/8 tsp salt.

That's it. Blend this in a blender, then pour into your ice cream maker. makes 2 qt.

Nutrition info:
calories 167, total carbs 12, fibre 9, net carbs 3
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Old 09-01-2015, 11:56 AM   #323
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Welcome stormdog! So exciting to have another VF experimenter on board. Your recipe looks great
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Old 09-02-2015, 08:36 PM   #324
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I believe it was Bonbon who posted about Sukrin Gold, they now have a fiber syrup, clear and golden. Looks to be much like VF and FiberYum. Just saw it on All Day I Dream about Food and Fluffy Chix. The golden syrup certainly looks good.
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Old 09-02-2015, 10:32 PM   #325
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Thanks Bonbon for such a nice welcome. Love this forum. I've already learned so much.
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Old 09-03-2015, 05:35 PM   #326
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Soobee, have you tried any of your protein powder ice creams with vitafiber? I'm desperate and on a soft diet waiting for dental surgery. Need protein, soft!
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Old 09-03-2015, 08:55 PM   #327
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Quote:
Originally Posted by stormdog View Post
Thanks Bonbon for such a nice welcome. Love this forum. I've already learned so much.
I've learned a ton here too, it's amazing. I love the forum too! Hope to see more of your experiments and recipes
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Old 10-18-2015, 08:44 AM   #328
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The Ultimate Brownie

I have been on a quest for the best LC brownie and I've found it! I found this recipe on David Lebovitz's blog called Helene's Brownies. What caught my eye was the addition of water and the extra eggs. I was also wanting to find a recipe where I could add my new purchase of Sukrin Gold Syrup to.

The brownies came out fantastic! They puffed up a little in the oven and the texture was moist and kind of mousse like after they'd cooled for an hour. After I refrigerated the brownies overnight and let them come to room temp, the brownie's texture were moist and fudgy--which is what I like. My changes/tweaks/thoughts are in parentheses.

The Ultimate Brownie
7 oz bittersweet chocolate (5 oz 90% Lindt chocolate), coarsely chopped
1/4 cup water
4 oz salted butter, cubed (5 oz salted butter)
1 cup sugar (3T Pyure, 3T Natural Mate-Sucralose, 4T Just Like Sugar, 1/2 pkt Sweet One, powdered)
(2 TBS Sukrin Gold Syrup) (Can use clear Vitafiber)
(1 tsp vanilla)

2 TBS flour (2T resistant corn starch, sifted)
4 large eggs, room temp
2 TBS almond flour
1/2 cup chopped toasted nuts or chocolate chips, optional

1. Preheat oven to 350F (180C) degrees.
2. Butter a 8-inch square pan then dust the bottom with cocoa powder, then tap out excess. (I lined my pan with parchment paper, overhanging the sides. then greased parchment with coconut oil spray.)
3. Combine sugar and flour together in small bowl; set aside.
4. In medium saucepan over low heat, melt butter, chocolate and water together, stirring constantly, until smooth. Remove from heat and stir in Sukrin Gold Syrup. (I heated the chocolate mixture in large bowl in 1,000 watt microwave for 1 min 30 sec, stirring every 30 sec)
5. Stir in sugar/flour mixture, then eggs, one by one, mixing well. Stir in vanilla.
6. Mix in almond flour and any nuts or chocolate chips if using, stirring well. Scrape the batter into the prepared pan and bake for 25-30 minutes, until the center feels just...about...set. Err on the side of underbaked a little if you want a creamy center. (I baked my brownies in a countertop convection oven and they were done in 22 minutes). I suggest to watch closely after 20 minutes.
7. Let cool in pan before cutting into bars. If you used parchment to line the pan, just lift out before cutting.
Serves 12. Keep refrigerated or frozen. Let come to room temp to serve.
Storage: the brownies can be frozen for up to 2 months, if well wrapped. Because they are quite moist, they're somewhat fragile so pack carefully if you freeze them.
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Old 10-30-2015, 02:35 PM   #329
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tagatose

I am neworking to LC and have seen tagatose in many of the recipes. What is it and where can I find it? Tried Amazon no joy. If I can'tell find it is there a substitute?
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Old 10-30-2015, 07:46 PM   #330
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Tagatose is no longer being manufactured.
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