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Old 02-08-2011, 05:41 PM   #1
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Here is an index of all the Glucomannan recipes to make it more helpful..

Janie's Egg drop Soup, pudding
#1

Georgene's "ice cream"
#2

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
#3

ouizoid's Apple version of the OMM
#5

Wanda's sweet and sour chicken wings tips
#19

How to use konjac glucomanan as thickener?
#37

konnayaku jelly candies
#46

Jeri's Glu pudding
#65

Georgene's Chocolate Glucomannan OMM
#75

Bacon Jalapeno "mac -n- cheese
#76

Pina Colada smoothie
#81

penguinpower's Apple Cider pudding
#82

Gweebles's coconut pudding
#84

Linda's Lemon fluff
#86
ouizoid's version
#87

Linda's Chocolate pudding
#93

drjlocarb's Chocolate Mint pudding
#94

Janie's tips on puddings
#98

Gweebles's Lime pudding
#98

ouizoid's Caramel Apple pudding
#100

Jennifer's blood sugar reduction tips
#101

Linda's hot cereal
#105 #108
ouizoid's tweak
#116

ouizoid's cream cheese, sour cream pudding
#107

Slurry questions & tips
#126, #127, #128

penguinpower's puddings & sauces tips
#137 #147 #206

penguinpower's Strawberry jam
#143

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
#158

Soobee's Stir Fry tips
#171

penguinpower's Gluco-Chia Chocolate Waffles
#172

Cheap Chocolate Fix cdilday's Blonde with a Rose's pudding tweak
#174

ouizoid's Southwestern turkey eggdrop glu soup
#175

RealFoodLiving's Chicken gravy
#178

Char's beef stew thickening tip
#186, #197

RealFoodLiving's Chicken noodle lunch
#219

jeaniem's banana pudding like treat
#261

Marcea's Glucomannan Cheese Bread Recipe
#284

Marcea's Glucomannan Coconut Bread
#303
Marcea's bread tips #435

Pooticus' PanFriedDumplings_VeggieStyle
#329 #349

Blonde with a Rose's Chinese noodles
#336

Pam's Chicken gravy
#341

RealFoodLiving's Gluc patty
#346

Pooticus' Dipping sauce
#370

roro's waffles or muffins
#380

Marcea's Glucomannan Fudge Brownies.
#387

Billie's tweak to Marcea's Glucomannan Coconut Bread
#389

MsWood's Glucc Hot Breakfast Cereal
#391
ouizoid's Hot cereal
#408

Billie's Chocolate bark
#440

b_lou_who's glu sausage gravy
#442

roro's Custard
#444

roro's Ice Cream
#446

Aediekins' BBQ sauce
#447

Billie's tweaked BWAR's pudding
#448

shunsweets' cheese bread tweak
#448

tulipsandroses' coconut porridge
#465

shunsweets' pound cake
#470

mrsitaly's chocolate pudding
#471
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Old 02-08-2011, 05:41 PM   #2
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Marcea's pound cake
#472

Billie's sweetener combos (per request)
#476

mrsitaly's hot cereal tweak
#484

JOHN GRAY’S MARRIAGE-SAVING SHAKE
#506

Billie's Hot Cereal
#509

maru2's shake
#526

coconut milk glucomannan "tapioca"

has anyone made glucomannan into maple syrup?

What are your experiences with glucomannan?

glucomannan powder

Retro's Flavourless Cake--For Easy Access!

Marcea's Glucomannan and Coconut Pound Cake
#540

roro's egg noodle experiment
#541

Aediekins' Cinnamon Butter Glaze
http://www.lowcarbfriends.com/bbs/lo...laze-pics.html

Nutritional info on Marcea's cheese bread
#596

Marcea's Pizza Crust
#570 additional directions #603

PaminKY Strawberry Glaze
#572 tip or caution #585

Marcea's Sour Dough rolls
#601

Repost for Marcea's Glucomannan Sourdough Rolls and nutritional info corrections.
#647

Correction for Billie's Flourless Chocolate cake
#643

Dijon Chicken Salad (from Prevention)
#619
Janie's dressing for chicken salad
#621

Marcea's Crepes with Glucomannan Filling
#634 ... #637

magnamater (and Soobee and to Maria's Nutritionals) Angel Food Cake
#652

There are tips & comments too numerous to list scattered throughout the thread. If you find something you would like added, please post it below.
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Old 02-10-2011, 04:25 AM   #3
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Glucomannan Recipes

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.
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Old 02-10-2011, 05:41 AM   #4
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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.
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Old 02-10-2011, 06:33 AM   #5
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http://www.lowcarbfriends.com/bbs/lo...olate-omm.html


Soobee added glu powder to Maria's angelfood cake recipe and said it very much improved things--

http://www.lowcarbfriends.com/bbs/lo...i-noodles.html

http://www.lowcarbfriends.com/bbs/lo...ese-sauce.html

http://www.lowcarbfriends.com/bbs/lo...n-muffins.html

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--

Last edited by ouizoid; 02-10-2011 at 06:44 AM..
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Old 02-10-2011, 06:37 AM   #6
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Originally Posted by ouizoid View Post
Ah, yes, I tried this. Turned out quite good, though I am incapable of following a recipe without tweaking it . I think I am not so fond of the oat fiber flavor, maybe, but the second time I tried it I used a little bit less than the stated amount and that fixed the problem.

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!
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Old 02-10-2011, 06:46 AM   #7
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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--
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Old 02-10-2011, 07:47 AM   #8
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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
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Old 02-10-2011, 07:56 AM   #9
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Quote:
Originally Posted by Dixie Barkley View Post
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
I just read that it must be completely dissolved in a cold liquid before putting it in anything and will thicken as it heats
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Old 02-10-2011, 08:17 AM   #10
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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.
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Old 02-10-2011, 08:56 AM   #11
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Originally Posted by SkeeterN View Post
I just read that it must be completely dissolved in a cold liquid before putting it in anything and will thicken as it heats
That's my problem. It globs up on me while I am trying to dissolve it. I may try my regular blender or my stick blender the next time. Another question for everyone. I read that it is only good for one year. Have any of you used it beyond that time. I just can't see that it would go bad but I have nothing to base that thought upon. Thanks. Dixie in AL
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Old 02-10-2011, 09:08 AM   #12
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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.
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Old 02-10-2011, 09:16 AM   #13
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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.
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Old 02-10-2011, 10:02 AM   #14
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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.)
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Old 02-10-2011, 10:28 AM   #15
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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.
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Old 02-10-2011, 10:31 AM   #16
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Quote:
When I make the angel food cake, I beat it in with the egg yolks. When I make the whey psyllium waffles
Now that's really interesting. I used to cook with psyllium quite a bit, but found that it left my food kind of slimy (but I ate it anyway ) Does the glucomannan dry it out some? Guess I'll have to find out by experimentation.

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.
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Old 02-10-2011, 10:45 AM   #17
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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.
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Old 02-10-2011, 12:44 PM   #18
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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.
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Old 02-10-2011, 12:45 PM   #19
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Well, there's no doubt - I'll be trying those.

Thanks!
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Old 02-10-2011, 12:46 PM   #20
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Thanks everyone! It sounds like ordering some is the way to go! Just have to be patient for it to arrive.
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Old 02-10-2011, 04:37 PM   #21
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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!
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Old 02-10-2011, 04:46 PM   #22
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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....
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Old 02-10-2011, 04:52 PM   #23
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I usually get a tank shirt, or else I get a shaker cup! They're great for salad dressings.
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Old 02-10-2011, 04:54 PM   #24
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I usually get a tank shirt, or else I get a shaker cup! They're great for salad dressings.
I had a shaker cup and never could figure out what to do with it....they certainly don't give me what I need WRT shakes, but salad dressing....hmmmm. Not a bad idea. We always make our own, anyway. Thanks for the idea!
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Old 02-10-2011, 04:58 PM   #25
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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....
Last time I ordered I got a towel. It's suppose to be a workout towel but I use it as a dish towel and love it. I actually love Netrition, where else can we get freebies and all kind of stuff for just 4.95 shipping? I wrote them and asked them if they could start carrying the glucomanan.
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Old 02-10-2011, 05:56 PM   #26
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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 make chia gel but I have not heard of glucomannan gel. Please tell me what measurements you use to make the gel and then how much gel you use to thiicken different recipes. Thanks in advance for a reply. Dixie in AL
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Old 02-11-2011, 02:52 PM   #27
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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.
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Old 02-11-2011, 03:13 PM   #28
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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
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Old 02-11-2011, 03:33 PM   #29
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subscribing.... Hi Janie. Thanks for starting this thread.
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Old 02-11-2011, 03:35 PM   #30
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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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