[crazywoman]

I'm starting this thread for tests, trials, & uses for Glucomannan. I may move specific recipes to other appropriate categories, but leave a "shadow" here so they can be found easier.

Here is another thread on it:

http://stellastyle.com/community2/forum/viewtopic.php?p=86308#86308
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Billie
4'8" Started LC WOL Aug 2003

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[Mssarge]

Yeah!!! I'm looking forward to others' input on this product. I just got mine but haven't tried anything yet, and not sure when I'll be able to but will as soon as I'm able.

Mary in SoCal

[Mssarge]

Well, I'm trying it as a thickener for my chicken soup. Here's a link to the Konjac website with suggestions for use:

http://www.konjacfoods.com/thickener.htm

Yeah! It really works...

Mary in SoCal

[crazywoman]

I've used it in egg drop soup. But haven't tried it yet since I got the powder in. I've only used it with the caps.
Wasn't trying to make it think, just a little thicker, and to give it more substance.
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Billie
4'8" Started LC WOL Aug 2003

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[crazywoman]

I made some little "dumplings" last night, and put in egg drop soup. (I know not at all traditional, but what I wanted to try.) I also added some of the gluc to the broth to slightly thicken it (again not traditional). I can't really post a recipe for the "dumplings". I used a saucer, poured in some of my broth, sprinkled on some gluc pwd, let soak, adding more broth if needed. When pretty well set, I scooped up and put in my pan (used the same one I was going to cook the soup in). I had added just a little olive oil and a bit of the chicken fat, and "fried" in that. (I had saved the broth from where I had made my smothered chicken for dinner (noon) earlier. I fried the first one too long. Got it too browned, a little burnt. I did 2 more, then added the rest of my broth, a dab of chicken "bullion" (not cube) & a little more water, and the gluc pwd for thickening. (I'd added the pwd to a bowl & wisked it in some of the water or broth, then added that actually). Seasoned it, added some canned chicken chunks, and when it was hot, slowly poured in 2 beaten eggs. (I'm not good at that, but I like it anyway.) My DH & I each had a bowl. He didn't say how he like it (and I didn't ask), but he finished off the rest of it.
Not really sure tho if I will make & add the "dummplings" again tho or not. I do like adding a bit of the pwd to the broth tho. I tied a taste of the dumpling before adding them. They definitely need some seasoning in them. (Wouldn't care for the poultry seasoning or ginger in mine tho) The were kinda bland. But OK in the soup.
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Billie
4'8" Started LC WOL Aug 2003

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[Mssarge]

I added a little gluc to my broth before adding the egg for egg drop soup and it was okay. I probably used too little as I only used one teaspoon for about three cups of broth...I guess to really thicken it, it is one teaspoon to one cup of liquid..don't know if I'd like it that thick, tho'. Notice only a little change in taste, but maybe I'm expecting it The dumplings sound like a good idea, will try that next.

Tonight I'm trying it in a shake, will let you know how I like that.

Mary in SoCal

[crazywoman]

I didn't want it very thick, jut a little thicker. I had close to 2 qts broth, and I used either 1/2 or 1 tsp, I've forgotten now. Like I said, I didn't want it very thick.
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Billie
4'8" Started LC WOL Aug 2003

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[crazywoman]

Chocolate Glucomannan Pudding

http://stellastyle.com/community2/forum/viewtopic.php?p=86360#86360
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Billie
4'8" Started LC WOL Aug 2003

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[crazywoman]

Glucomannan Cheese Bread Recipe

Posted by marcea on LCF

Oh my - I've just been so jazzed to find this thread on Glucomannan use!!! Thank-you all so much for your experiences and recipe's. I've been "Playing around" with glucomannan for about 3 months and been blown away about the dirth of information about cooking with it. Ahhhhh - Now I've got a resource - Wonderful!!!

Anyway, I thought I would share a Glucomannan Cheese Bread recipe I've been experimenting with. So far I'm pretty happy with it, but I find myself wanting a brownie - hmmm maybe I'll try to "browniefy" the cheese bread recipe. Cheers

P.S. I've bought the bulk Glucomannan from Konjac and have been very happy with it.


GF Glucomannan Cheese Bread

Ingredients:
4 tsp Glucomannan
1 tbsp Baking powder
1/2 tsp Garlic Salt
1 c Finely grated Cheese - your choice.
3 lg Eggs
1 tbsp Olive oil
3 tbsp Water

Instructions:
Beat eggs until fluffy. I use an electric mixer and just keep it running as I add ingredients.
Add oil, water, baking powder and garlic salt.
Slowly sprinkle the Glucomannan powder into the liquid while still beating. I use a seasoning shaker so I am sure that the Glucomannan gets added slowly. (If you're not careful with this step you'll get big blobs in the liquid.)
When the beater leaves "waves" in the dough, it's probably just about right. It'll be kind of the consistency of pudding..
I add the cheese last and then Cook according to Type of bread you want. (Note: I either use a non-stick spray or a non-stick pan)

For rolls - Spray non-stick spray on your hands and shape into about 12 balls. (Or drop like drop biscuits.) Bake at 375F for 12-15 minutes. (Rolls actually turn out flatter and can make a good sandwich base if they are 3" diameter)

For pizza crust - add a shake of garlic and a tsp. of Italian herbs to dough. (I double the recipe if I want a 16 inch Pizza.) Otherwise, you have a medium Pizza. Put dough on pizza or cookie sheet sprayed with non-stick spray. I have usually just sprayed my hands with non-stic Spray and spread out the dough, but you could spray a piece of plastic wrap and place it on top of dough. Roll with a rolling pin to about 1/3 inch thick. (If you do mini pizzas you can just use your hands to pat down to the right shape and thickness.) Bake at 375F for 15 minutes, (shorter or Longer depending on size. )Top with pizza toppings and bake until cheese is bubbly.

Fry Bread: Pour batter into a 12 inch frying pan that you have melted about a Tablespoon of oil in. I use Coconut oil and a med low heat. Spread dough to the sides of the pan and put a lid on it. When dough is brown on the bottom, turn it over to finish cooking.

NOTE: I have used Jack, Sharp cheddar, Feta and Parmesan Cheeses as well as some Jalepeno's in the Bread - turns out good.
If your looking for lowfat - I have Cooked the Fry bread without the Cheese and it turns out a little like Yorkshire Pudding.
I have also, (for whatever reason) left out the Baking Powder and it seems to turn out OK.

marcea
http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/709459-glucomannan-recipes-10.html#post14467182 #284
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Billie’s note: I have made both the bread loaf, & the fry bread. I really had to thin out the batter for the fry bread to get it to spread well in the pan. I used a combo of cheddar/jack & mozzarella. I didn’t use very much moz in the loaf, cause what I have is not shredded very finely. If I had fine grated moz, I would use about ½ & ½ of each. But as she says, you could use whatever cheese you have & like.



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Billie
4'8" Started LC WOL Aug 2003

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[crazywoman]

PamInKY on LCF posted a Strawberry Gaze recipe in the Gluc thread there. I halved the recipe & and used cherry instead of strawberry. Also changed most of the sweeteners to what I have & what I use.

Glucomannan Cherry Glaze

1 cups cold water
1 envelopes unsweetened cherry Kool-aid
2 TBsp Erythritol/Xylitol blend 1/2 & 1/2 (I keep some mixed up these days)
1/8 tsp stevia extract, pure powdered
1/2 tsp Glucomannan powder
4 (maybe 5) drops Sweetzfree


Put water in saucepan, add all ingredients except glucomannan and whisk until dissolved. I measure the Glucomannan powder into a shaker and then sprinkle over the liquid a little at a time whisking the whole time until all the Glucomannan is added. I then slowly heated it up a bit until everything dissolved and was as thick as I like. Pour into container and let cool then refrigerate.

*********

I may have gotten it a little thicker than needed. It is hard to tell when it is thick enough. It thickens more when it gets cold.

I had made a flourless chocolate cake (I'll tell about making it below). Also made whipped cream. I spread whipped cream on the chocolate cake, poured SF chocolate syrup on top, then spooned on some of the cherry glaze. Very good. I made one for both myself & my DH. He really liked it. I thought the glaze was slightly bitter (not bad, but a little), he didn't think so.

OK, the cake.

I started out with CarolynF's Flourless 3 Minute Cake. (I realize the whole idea of her cake was to not use any other flours. Just use egg & cocoa, but I wanted a little more fiber.
I used:

1 TBsp coconut oil melted
2 TBsp Erythritol/Xylitol blend (1/2 & 1/2)
1 egg
1 pkt Sweet One
1 pkt Sweet Leaf Stevia Plus
2 TBsp cocoa
1/2 tsp baking powder
1/2 tsp Glucomannan
1/2 TBsp oat fiber
vanilla (probably 1 tsp, didn't measure)
cream (again didn't measure, about 1 TBsp)

Mix well. Bake in microwave 1 minute.

********************

Reminiscent of Black Forrest Cake

NOTE: I had to edit this as I had left out the egg!!!!! The egg is very important!!! I've also upped the Glucomannan pwd to 1/2 tsp. (It might even work well with up to 1 tsp. ??)
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Billie
4'8" Started LC WOL Aug 2003

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[crazywoman]

Here is a good site for info as well as recipies using Glucomannan:
http://www.squidoo.com/living-low-carb-with-glucomannan-powder
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Billie
4'8" Started LC WOL Aug 2003

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My mind not only wanders, sometimes it leaves completely.

[crazywoman]

I have started a new SECTION OR FORUM just for Glucomannan. Please now put each new recipe, tip, etc in it's own thread. (Couldn't do that before, now we can.) This will be much better.
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Billie
4'8" Started LC WOL Aug 2003

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My mind not only wanders, sometimes it leaves completely.