Good taste and fluffy
I had never used this product before but it fluffs up recipes I am using to be more healthy. It works great and does not lump up and it tastes good as well.
May 17, 2013
This product is AWESOME! it works like a thickener.
Plus it's very good for you too! Use it in shakes, create puddings and so much more!
May 14, 2013
"Glucci" is great for puddings and gravies.
May 10, 2013
Gluc is the best
I have enjoyed using this gluc in many recipes: smoothies, soups, puddings, etc. It firms up great and I don't even taste it in there. You use so little in a recipe, it will last a long time.
May 6, 2013
A Staple From Now On!
I LOVE this stuff. It makes the best ever shakes, ice cream, puddings, and sauces--all with no grain and no calories. I never knew what it was before reading the book Trim Healthy Mama. Thanks to the wonderful treats I can make with glucomannan, my weight loss goals are being realized!
April 27, 2013
It is not that difficult to use, and it helps to feel me up before each meal. I mix it into my drinks and it thickens the liquids.
March 17, 2013
A good thickener substitute. Use a lot less than cornstarch or flour. Works with cold liquids too.
March 11, 2013
This product no matter how little you take, you are unable to leave home. There is a a continual passing of gas and an intense bloating of the stomach. Drinking water does not help. I drank 128 ounces in 6 hours.
December 22, 2012
I use this everyday. Someone posted a recipe for cheese bread: 1c. grated parm, 2 eggs, 2tsp. water,1tsp. oil, 1tsp baking powder, 2tsp glucomannan powder. and 1 tsp garlic salt. Beat eggs till fluffy. Mix in baking powder, water and oil,and garlic salt. VERY SLOWLY add Glucomannan powder as you beat on low. Continue to mix on low, until the mixture turns to batter. Fold in cheese, and drop by spoonfuls on a greased cookie sheet. Flatten them a bit with the back of the spoon, so they're 2-3"across. I used egg beaters, and added 1 cup of shredded spinach with the cheese. You bake them @375 for 15 min, I flipped them halfway through, so they were browned on both sides. They're just like little quiche lorraine. My 11 month old grandson loves them as finger food. His 9 and 11 year old sisters can't get enough of them. A WINNING recipe. I also use the glucomannan powder in place of xanthum gum in my wheat free cookie recipes. Nobody knows the difference in taste or texture (that extra fiber is my little secret)
November 9, 2012