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Old 02-17-2012, 11:08 AM   #1
jlatislaw
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SUBBING GLUCOMANNAN FOR CORN STARCH

To sub glucomannan for cornstarch (4 T) how much gluc would you use?
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Old 02-18-2012, 08:18 AM   #2
Dixie Barkley
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Thanks for starting this thread. I am also curious about subbing gluc for xanthum gum - is it the same? Alot of recipes call for the x-gum but all I have is the gluc.
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Old 02-18-2012, 08:23 AM   #3
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Gluc is much stronger than either corn starch or xanthan gum. I put 1 tablespoon in 2 cups cold water whizzed it with a stick blender and cooked for 5 min. when cool you could turn the pan upside down and it wouldn't fall out.
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Old 02-18-2012, 09:40 AM   #4
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No expert here!

Have to admit that I am no expert on this as I only recently started using gluc. In a pot of soup with about 40oz of liquid I used 1 1/2tsp and ended up with soup the consistency of very dense cream of potato. The next batch of soup with about 40oz of liquid I used 1 tsp of gluc and got a thick soup but still very pourable.

I also make a small OMM with only 2 1/2T of flax meal, 1 egg, and 2T water/Monin plus 1 tsp of oil and add 1/8 tsp of gluc and it comes out a better consistency.

My only advice is to start small. It will thicken somewhat when it is being heated, but also much more as it cools.
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Old 02-18-2012, 10:09 AM   #5
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Are you using it for coating or for thickening in the recipe? I think that may make a difference too - I've never tried it as part of a coating (cornstarch makes things very crispy) but I love it as a thickening agent.

Start with less and work up til you get the consistency you want. A little goes a long way, as others have said!
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Old 02-18-2012, 05:28 PM   #6
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Quote:
Originally Posted by Charski View Post
Are you using it for coating or for thickening in the recipe? I think that may make a difference too - I've never tried it as part of a coating (cornstarch makes things very crispy) but I love it as a thickening agent.

Start with less and work up til you get the consistency you want. A little goes a long way, as others have said!
I have a recipe for cooked pudding that has 2 3/4 cup liquid and no eggs. The first time I made it I used the 1/4 C. cornstarch to see how it was supposed to be. I had forgotten the gluc thread - but it's so long I didn't really get far. I'll start with 2 t. and see what happens. If necessary I can add more.

Thanks for the replies. When I try it I'll let you know what I find.
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