Anyone tried Glucomannan Powder?

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Anyone tried Glucomannan Powder?


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Old 10-25-2012, 19:40   #1
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Default Anyone tried Glucomannan Powder?

I came across it in a recipe for bagels - and thought it might be a good addition to my cooking ingredients - but I would love some feedback from those who have used it?

Here's the recipe I found it in:
Mini Bagels

4 eggs
1tbsp glucomannan powder
1tsp baking powder
1 scoop (1/3 cup) protein powder (I use vanilla syntrax nectar)

Mix eggs and baking powder well. Slowly add in glucc while mixing until dough forms "waves". Then add protein powder. I added a bit of water to thin it out until it was a little thinner than funnel cake batter. Spray mini bundt pans, bagel, or doughnut pans and barely cover the bottom all the way around. A couple teaspoons maybe. Bake for about 20 min.

Makes 14 bagels with 28 calories, 0.11g carbs, no fiber.

Source: Low Carbin' Made Simple: Mini Bagels

This is what Amazon says about it:

Konjac glucomanan powder is pure soluble fiber, no protein, no fat, no sugar, no starch, it is also gluten free and wheat free.

Nutrition Facts: Serving Size 1 Teaspoon (5g), Servings Per Container 100, Calories 0, Calories from Fat 0, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 5g, Dietary Fiber 5g (soluble fiber), Sugars 0g, Protein 0g.

Ingredients: Konjac glucomannan fiber.

How to use Konjac Glucomannan Powder:

Use it as thickener: The most popular food thickener is the starch type thickener, such as cornstarch. Konjac glucomannan is a natural, odorless soluble fiber that is found in the konjac plant. The konjac glucomanan is the most viscosity food gum in nature.

It has about ten times the viscosity than the cornstarch. Konjac glucomannan is also called konjac flour or konjac gum. Unlike the cornstarch, the konjac powder is the soluble fiber, which does not contain starch and sugar, it does not have calories.

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Old 10-25-2012, 20:06   #2
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I recently purchased a bag of it, it is still sitting there unopened, not sure what to do with it yet. That recipe looks interesting.

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Old 10-25-2012, 20:39   #3
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Quote:
Originally Posted by MCS View Post
I recently purchased a bag of it, it is still sitting there unopened, not sure what to do with it yet. That recipe looks interesting.
I haven't located a local source yet - so if you try the recipe, I'd love to hear how it turns out!

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~*~ Catherine
58 years old - started out with metabolic syndrome, pre-diabetic, severe fatty liver disease (NAFL).
(But the dr said I didn't need to worry or change my diet until officially diabetic! )

Starting weight 246.8 lbs (Jan/12), now 194.4 lbs (Jan 1/13)
April/12 - A1C - 6.0
Sept/12 - A1C - 5.5
Fatty Liver Disease is almost gone.

Eating LC/HF, gluten-free, no grains, low protein, low dairy, low-glycemic, 20-30 net carbs/day - plus tons of food allergies.
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Old 10-25-2012, 20:57   #4
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This is what shirataki noodles are made of.




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Old 10-25-2012, 21:00   #5
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I found this recipe earlier, pretty straight forward as far as making noodles is concerned, wonder how they taste.

How to Make Konjac Noodles at Home

ngredients
2 teaspoon of glucomannan (contains 6 grams of soluble fiber.)
1/8 teaspoon of pickling lime(0.4gram) or 1 gram baking powder
2 cups of Cold Water

Procedure

Pour 2 cups of cold water into a large cooking pot. Stir in a 1/8 teaspoon of pickling lime or baking powder for one minutes. Add the 2 teaspoons of Konjac Glucomannan powder, stirring continuously until the liquid reaches a boil. Boil the mixture for about 3 minutes. Remove from heat. The mixture will turn into a gel once the mixture cools down. Being a thermally stable (non-reversible) gel, this gel will not dissolve at room temperature. Once cool, cut the gel into small pieces or into your desired shape. When ready to serve, dip the cut Konjac food into a pot of warm water or steam for about 3 to 5 minutes. Then serve or continue to cook in any manner you like!

Tip: If pickling lime is hard to find, simply replace it with 1 gram of baking powder.

Making Konjac Noodles by Microwave

Ingredients
2 teaspoon Konjac fiber (about 6gram fiber);
0.4gram pickling lime (or 1 gram baking soda)
2 cups cold water

In a glass bowl combine the 2 cups of cold water along with the pickling lime or baking soda. Stir the mixture then slowly add the Konjac fiber. Continue to stir for two minutes then place in the microwave for approximately 20 minute. When the gel forms, remove from the microwave and allow the mixture to cool down on a baking sheet. Cut into pieces and serve according to your preferences.

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Old 10-25-2012, 21:06   #6
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I've never had any trouble finding pickling lime, especially this time of year when people are processing the produce from their gardens. Pretty sure Walmart even carries it. I've even made lime pickles, so there's prob'ly half a bag of lime up in my cupboard somewhere!

Y'think these homemade noodles might be even better than store-bought? Be worth a try, wouldn't it?




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Old 10-25-2012, 21:20   #7
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Trying to figure out how a man with size 12 fingers is going to be able to cut thin little strips of noodles with out loosing a finger in there some where.

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Old 10-25-2012, 22:05   #8
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Quote:
Originally Posted by MCS
Trying to figure out how a man with size 12 fingers is going to be able to cut thin little strips of noodles with out loosing a finger in there some where.
Try this
http://www.kitchenaid.com/product/KPCA.uts?noFlash=true

Sent from my iPhone

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Old 10-25-2012, 23:43   #9
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See, there I a reply to every question on this forum! :mad grin:

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Old 10-26-2012, 00:15   #10
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I've used it a couple of times in place of cornstarch to thicken sauces for oriental dishes. It is kind of tricky to work with. The first couple of times I had too much glucomannan and not enough water. I had a gelatinous lump in my bowl. I now use a lot more water than I used with cornstarch. You have to mix the water and glucomannan right before you want to thicken the sauce and stir it in quickly to incorporate liquid in the pan. It thickens OK, but if you have leftovers you can't add more liquid and get the sauce to thin out, it is a solid then. I'm not totally pleased with it for this use. The 1/2 tsp or less of cornstarch that I would normally use is probably not going to cause a huge spike.

But the bagel recipe, now that is a different story! I need to try that one!!

MCS do you think the noodle dough would be firm enough to go through a pasta machine? I have visions of an episode of The Great Race when they were in China and had to hand pull noodles. Then there is the roll it out in a sheet then fold/roll the sheet and cut thin strips. I just wonder if the "dough" is strong enough for any of that. I'm kind of thinking not, from my experience of the "blob in the bowl"..... I'm thinking it will be more like cutting jello.


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