Hi Judy

Thanks! I hope you like the copycat egg life wraps!

I have found a number of ways to use glucomannan, and I like it a lot. I use it as a substitute / swap in place of cornstarch, as well as instead of flour for sauces, soups, and gravies.

The ratio I keep is 1/4 teaspoon to every 1 teaspoon of cornstarch called for in recipes.

I never use glucomannan as a slurry, it will only gel up rapidly otherwise (this is fine for a pudding or something you’re going to whisk, though…some people have even made rice or noodles this way by pressing the semi-solid gel mixture through garlic press or pasta extruder tools, into simmering hot water—I have not tried this but there are several YouTube videos on making glucomannan noodles/rice this way).

For thickening sauces, stews, gravies, or soups, I add it after the cooking is complete, turn off th heat, and finish by dusting it very finely over the surface (I sometimes use a small wire mesh strainer), then let the dish sit for a few moments, then whisk. I always start with 1/4 to 1/2 tsp and whisk. You run the risk of making it too thick otherwise.

I have also added glucomannan to canned coconut milk + water + cocoa powder + dash of salt and vanilla, for egg-free chocolate pudding: Heat the milk 30 secs in a mason jar or 2-cup glass measuring cup, add rest of the ingredients, plus your sweetener and any other flavorings, then whisk or stick-blend, and chill until thick.

When making stir-fry or other non-soup/stew dishes, just sprinkle the glucomannan over the sauteed ingredients in the pan before de-glazing, or before adding your sauce ingredients (broth, garlic, spices, vinegar, sweetener, etc.), then whisk thoroughly, cooking until heated through, then remove from heat and it will thicken even more before serving.

It’s sort of the same application as with xanthan gum, but I find xanthan gum works best as an emulsifier for condiments and refrigerated things like my sugar-free “maple syrup” (Keto Sugar-Free Maple Syrup), Allulose simple syrup, homemade salad dressings, and sugar-free ketchup.

Here are a few recipes that use glucomannan:
Low Carb Biscuits & Gravy https://ketolish.us/recipes/low-carb-biscuits-sausage-gravy/

Keto beef stew https://ketolish.us/recipes/keto-beef-stew/

Pumpkin pie pudding https://ketolish.us/recipes/pumpkin-pie-pudding/

Sugar-free zucchini relish (canning recipe) https://ketolish.us/recipes/sweet-spicy-zucchini-relish/

Keto black pepper chicken https://ketolish.us/recipes/keto-black-pepper-chicken-psmf/

Sugar-free fajita seasoning https://ketolish.us/recipes/sugar-free-fajita-seasoning/

Keto egg foo young https://ketolish.us/recipes/keto-egg-foo-young-with-gravy-2/

Sweet & spicy chicken stir-fry https://ketolish.us/recipes/sweet-spicy-chicken-stir-fry/

Cheers & happy keto cooking!

Really excited about trying your recipes with glucomannan. Any tips on using it would be appreciated.

I think I found your site from Wes