Recipes and Suggested Use

Suggested Use

Glucomannan works like cornstarch, so it thickens sauces, gravies, soups, stews, casseroles, puddings, and pie fillings without affecting taste. It also makes muffins moister and fruit crumbles more thick. Yet unlike cornstarch, the glucomannan does not contain starch and sugar, so it does not add any calories. It is also gluten-free, making it the perfect substitute in cooking and baking when flour and other glutinous starches must be avoided.

Aside from foods you'd bake or cook, Glucomannan works best in foods that have a smooth consistency. Although you can't eat the powder between two slices of bread, you can mix it into mustard or mayonnaise to get the desired effect. Check out our list below of Suggested Foods to mix with our Glucomannan.

Directions

When using glucomannan in cooking, always mix it with a small amount of liquid (cool water, stock, wine, etc.) until you get a smooth paste, then add this mixture to the food that you want thickened. If you add glucomannan directly to hot food, you can end up with a lumpy mess. The reason this occurs is because the heat causes the glucomannan to absorb the water or other hot fluid so quickly that it forms lumps that you just can't stir apart. Mixing glucomannan with cool water first allows it to absorb the water slowly so that it's easily and fully dissolved. Two grams of glucomannan will gel one cup of liquid.

Recipes

Do you have a great Glucomannan recipe? Submit your recipes here and we'll add your name and recipe to the Your Perfect Mannan Recipe Book.