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hotle

By hotle
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Alex

Alex

Posted
Posted
8 minutes ago, TdeV said:

What's in it, @Alex?

 

Click the "Nutritional Information & Ingredients" link on the web page.

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GloriousDawn

GloriousDawn

Posted
Posted

@Hassouni, that looks delicious. And I’m a fellow fan of glucomannan. You are not wrong about a little going a long way. My first go at thickening gravy with it was hilarious. I could have served it in slices. 😆

 

Have you tried baking with it? It seems that a 1% (1g glucomannan:100g gf flour) addition makes a reasonably effective stand-in for gluten. Half a % glucomannan plus half a % xanthan gum has also been interesting. I’ve been using the latter where a more rigid structure is called for. 

“A still more glorious dawn awaits. Not a sunrise, but a galaxy rise. A morning filled with 400 billion suns. The rising of the milky way.”

― Carl Sagan, Cosmos

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Hassouni

Hassouni

Posted
Posted
On 5/2/2021 at 3:02 AM, GloriousDawn said:

@Hassouni, that looks delicious. And I’m a fellow fan of glucomannan. You are not wrong about a little going a long way. My first go at thickening gravy with it was hilarious. I could have served it in slices. 😆

 

Have you tried baking with it? It seems that a 1% (1g glucomannan:100g gf flour) addition makes a reasonably effective stand-in for gluten. Half a % glucomannan plus half a % xanthan gum has also been interesting. I’ve been using the latter where a more rigid structure is called for. 

 

Slices is right! Stiffer than Jell-o.

 

I haven't used it in baking, think it'd complement coconut flour?

Alchemist/mixologist/proprietor at the Green Zone, serving craft cocktails with the flavors of the Middle East

 

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GloriousDawn

GloriousDawn

Posted
Posted
On 5/3/2021 at 10:15 AM, Hassouni said:

 

Slices is right! Stiffer than Jell-o.

 

I haven't used it in baking, think it'd complement coconut flour?


Can see it balancing coconut flour very well. Coconut flour is such thirsty stuff, you can end up with a crumbly too-dry mess without much effort. Glucomannan holds some absurdly high multiple of its own weight in liquid. I have a part almond flour, part coconut flour ‘cornbread’ in my queue of experiments. Will of course have to make a pot of chili to help wash it down. 🤓
 

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“A still more glorious dawn awaits. Not a sunrise, but a galaxy rise. A morning filled with 400 billion suns. The rising of the milky way.”

― Carl Sagan, Cosmos

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