Bamboo Fiber
- Nutritional Information
- High-Fiber Flours
- Bamboo Fiber
- Zimmerman: 1 tbsp has "0" calories, 0.0 carbs, 3.8g fiber, 0.0g fat, and 0.0g protein
-
Modern Mountain: 1 tbsp has "0" calories, 0.0 carbs, 5.25g fiber, 0.0g fat, and 0.0g protein
-
KetoFoodMagic.com: 100 grams contain <0.2g protein, <0.7 carbs, <0.1g fat, 96.3g fiber,
0.13g sodium, and 194 Kcals
- 3 cups of bamboo fiber weigh 192 grams
- Oat Fiber
- 1 tbsp has 1.25 calories, 0.0 carbs, 5.0 grams fiber, 0.0 grams fat, and 0.0 grams protein
- Thickeners
- Glucomannan Powder
- 1 tbsp has 30 calories, 0.0 carbs, 15.0 grams fiber, 0.0 grams fat, and 0.0 grams protein
-
NOW Glucomannan Powder: 1 tbsp has 30 calories, 12.0 grams fiber
-
THM Glucomannan: 1 tbsp has 9.0 grams fiber
-
Guar Gum
(04/24)
- 1 tbsp has 20 calories, 0.0 carbs, 6 grams fiber, 0.0 grams fat, and 0.0 grams protein
-
Nutritional Yeast
(04/24)
- 1 tbsp has 15 calories, 0.5 carbs, 0.75 grams fiber, 0.125 gram fat, and 2.0 grams protein
-
Psyllium Husk Powder
(04/24)
- 1 tbsp has 30 calories, 1.0 carb, 7.0 grams fiber, 0.0 grams fat, and 0.0 grams protein
- Psyllium Husk Whole
- 1 tbsp has 10 calories, 0.3 carb, 2.3 grams fiber, 0.0 grams fat, and 0.0 grams protein
- Xanthan Gum
- 1 tbsp has 35 calories, 0.0 carbs, 8.0 grams fiber, 0.0 grams fat, and 0.0 grams protein
- Bamboo Fiber
-
Bamboo Fiber @ bakerpedia.com
(09/23)
- Bamboo fiber is an indigestible polysaccharide
- As an insoluble fiber, it can be added to gluten free bakery products
to improve texture, machinability and stability of the baked goods by up to 10%
- Dietary Fiber, Increases water absorption capacity, Bulking agent,
Thickening agent, Retards stalling, Anti-caking agent
-
Oat Fiber vs Bamboo Fiber @ groovyketo.co.uk
(09/23)
- One tablespoon of oat fiber contains about 3 grams of insoluble fibre,
while bamboo fiber contains approximately 2.5 grams per tablespoon
- Oat fiber contains a mix of insoluble and soluble fiber
- Both oat fiber and bamboo fiber are considered to have zero net carbs
- Oat fiber has a mild, nutty taste; bamboo fiber has a mild, slightly grassy taste
- Bamboo fiber primarily composed of insoluble fibre and is high in silica
- Bamboo fiber is flavorless, light, fluffy, and white
- Oat fiber has a subtle oat flavor, a slightly heavier texture, and (often) a tan color
- Oat fiber is much cheaper than bamboo fiber
- Replace oat fiber with bamboo fiber at a 1:1 ratio
- Oat Fiber
- General comments
- It brings a slightly floury taste to baked goods
- It brings a smoother texture to cake, muffins or cupcakes
- If over used, it will dry out your product to the point you can't swallow it
-
Oat Fiber @ gainmillers.com
(01/18)
- Natural oat fiber with two different rates of water absorption
- Lightened oat fiber which is treated with peroxide for a lighter tint
- Hydrocolloid fiber is a propietary blend of finely-ground high fibers
-
Net Carbs and Fiber @ ketogenic.com (good information)
(04/24)
- Recipes from Bamboo Love
-
Bamboo Baking Flour by Bamboo Love @ youtube.com
(04/24)
- Ingredients
- 400g bamboo fiber (80%) (6 cups)
- 100g whole psyllium husk (20%) (1 1/4 cups)
- Instructions
- Grind the flours in a blender
- If using a hand mixer, you will mix three times
- Notes
- Don't use powdered psyllium husk because things turn purple during baking
- She showed the Zimmerman brand of bamboo fiber
- Recipes from Cook with Mel
- Recipes from Victoria's Keto Kitchen
- Recipes from Cook with Mel
- Recipes from Victoria's Keto Kitchen
- Recipes from Vernaz
- Recipes from Bamboo Love
- Recipes from Bambuttva
- Recipes from Cook with Mel
-
This Bread has ZERO TOTAL CARBS by Cook with Mel @ youtube.com
(10/23)
- Ingredients
- 2 1/2 cups CK Flour
- 1 cup Egg Whites
- 1 1/2 cups Water
- 1/4 cup Melted Butter
- 2 tbsp Baking Powder
- 1 tbsp Powdered Monkfruit Sweetener (optional)
- Instructions
- Preheat oven to 350 deg F
- Grease and line a loaf pan
- Add all the ingredients into a large bowl
- Combine the ingredients by hand or by using an electric mixer
- Add all the dough to the lined loaf pan, pressing the dough into the corners
- Smooth the surface of the dough
- Her loaf pan had a metal cover which she closed
- Bake in a preheated oven for 50 minutes
- Remove the loaf from the oven and let it cool
- Making muffins and hotdog buns
- This recipe will also make 6 muffins (use a silicone mold)
- Bake at 350 deg F for 40 minutes
-
Trying "Clean Keto Flour" from CookwithMel by Indigo Nili @ youtube.com
(10/23)
- Recipes from Eirini's Keto Food Magic
-
Bamboo Fiber Flour @ ketofoodmagic.com
(09/23)
- 100 grams contain <0.2g protein, <0.7g carbs, <0.1g fat, 96.3 g fiber,
0.13g sodium, and 194 Kcals
- Convert 250g wheat flour ==> 150 g almond flour + 25 g bamboo fiber + 2 g guar gum
-
Keto Bamboo Fiber Flour Buns @ ketofoodmagic.com
(04/24)
- Ingredients
- 185 g Eggs (3 large or 4 medium sized)
- 180 g Cream cheese
- 100 ml Unsweetened almond milk
- 1 tbsp (6 ml) Apple cider vinegar
- 45 g Bamboo fiber flour
- 35 g Psyllium husk
- 10 g Albumin (egg white protein powder)
- 17 g Gluten free baking powder
- 1/4 tsp Baking soda
- 1/2 tsp (2-3 g) Salt
- 1/2 tsp Guar gum
- Sesame seeds for sprinkling (optional)
- Instructions
- In a bowl, beat the eggs together with the cream cheese, almond milk
and apple cider vinegar, with a hand whisk, until frothy
- In another container, mix the dry ingredients
- Combine the two mixtures using a hand whisk
- Initially this dough is watery and sticky, so set aside for about 10-15
minutes to set
- While waiting, preheat the oven at 180 deg C (fan assisted) and place a
sheet of parchment paper on the oven rack (do not use a baking tray)
- Wet your hands with some water, shape 7 buns (80 g each) and place on the lined rack
- Sprinkle some sesame seeds on top
- Bake the buns for about 40 minutes (depending on the oven) until golden brown
- After baking, let the buns completely cool
-
Keto Bamboo Fiber Flour Toast Bread @ ketofoodmagic.com
(04/24)
- Ingredients
- 50 g Bamboo fiber flour
- 40 g Albumin (egg white protein powder)
- 17 g Gluten-free baking powder
- 1 tbsp (7 g) Ground psyllium husk
- 1/2 tsp Guar gum
- 1 tsp Natural sweetener 1:1 (I use an erythritol-stevia mixture)
- 1/4 tsp Salt
- 1/4 tsp Baking soda
- 1 tbsp Apple cider vinegar
- 180 g Cream cheese
- 2 tbsp Olive oil
- 240 ml Warm water
- Instructions
- In a bowl, mix all the dry ingredients except for the baking soda
- Make a small well in the center
- Pour the baking soda in the depression and then the apple cider vinegar on
top of it, to foam and activate
- Add the olive oil, cream cheese and warm water, beating at the same time
with the mixer, just until the ingredients are well combined (1 minute)
- The mixture is relatively runny
- Line a loaf pan with parchment paper (24 X 11.5 cm) and pour this mixture
- Preheat the oven to 180 deg C, then bake (fan assisted) for about 45-50 minutes
- After baking, let the bread cool completely, first into the loaf pan and
then out of the baking pan, on a rack
- The next day, cut the bread into 12 slices, and let dry, on the same rack,
for a few hours or all night
- To make toast, butter the bread slices well on both sides
- Recipes from Highfalutin' Low Carb
- Recipes from Indigo Nili
- Recipes from Janet's Deicious Low Carb Kitchen
-
Bamboo Fiber Experiment by Janet's Delicious Low Carb Kitchen @ youtube.com
(04/24)
- Bamboo fiber can replace any high-fiber flour (oat fiber, potato fiber, etc)
- She will take an oat fiber bread recipe and use bamboo fiber instead
-
Easy Keto Bamboo Fiber Bread @ janetsdelicilouslowcarbkitchen.com
(04/24)
- Ingredients
- 120g (~1 cup) bamboo fiber
- 120g (~1 cup) finely ground flax-seed meal
- 15g (1 tbsp) baking powder
- 9g (1 tbsp) instant dried yeast (optional, for flavor)
- 1/2 tsp salt
- 3g (1 tsp) Xanthan gum OR 1 1/2 tsp psyllium husk powder
- 56g (7 tbsp) eggwhite protein powder
- 45ml (3 tbsp) apple cider vinegar
- 260ml (1 cup) water, room temperature (recipe says 1 1/3 cups)
- 300ml (1 1/4 cups) water, boiling
- Instructions
- Preheat the oven to 350 deg F
- Line a 7x3 or 8x4 loaf pan with a parchment-paper strip which hangs over the sides a little
- Grease the parchment paper with a little cooking spray
- Add all the dry ingredients together in a bowl
- Sift the dry ingredients together until there are no lumps
- Add the apple cider vinegar
- Add the room-temperature water
- Beat on low speed for about 30 seconds, or use a wooden spoon
- Add the boiling water
- Beat on low speed for another 30-45 seconds
- This will form a sticky batter
- Scoop the dough into your prepared loaf pan
- Spread the dough evenly and smoothly
- Bake at 350 deg F for one hour
- Allow the loaf to cool IN the pan for about 30 minutes until cool
- Use the parchment paper to lift the loaf out of the pan
- Allow the bread to cool on a wire rack
-
Keto Drop Biscuits using Bamboo Fiber by Janet's Delicious Low Carb Kitchen @ youtube.com
(04/24)
-
Keto Hoagie/Sub Sandwich Buns @ janetsdeliciouslowcarbkitchen.com
(04/24)
-
Keto Milk Buns @ janetsdeliciouslowcarbkitchen.com
(04/24)
- Recipes from The Italian Keto Guy
-
The Best Keto Zero-Carb Bread/Buns by The Italian Keto Guy @ youtube.com
(10/23)
- Ingredients
- 100 grams of bamboo fiber
- 1 tbsp of Xanthan gum (OR 30 gr of psyllium husk = 2 tbsp)
- 1 sachet of baking powder (10 grams)
- 1 egg
- 160 ml of warm water (OR 200 ml if you use the psyllium husk)
- Instructions
- Mix dry ingredients together
- Add the egg and warm water
- Mix the dough with your hands
- Dough starts out dry and will hydrate with mixing
- Make four buns and place on parchment paper (on a baking sheet)
- Bake in the oven at 400 deg F for 25 minutes
- Store the buns in the frig
- Notes
- The bread will be tastier and softer if you add some olive oil to the dough
- You can add a little vinegar in the water (to help with the rise)
- Recipes from Vernaz
-
Keto Flourless Bread Loaf with Bamboo Fiber @ youtube.com
(10/23)
- Bamboo fiber flour is an INSOLUBLE fiber which can improve texture
and stability in baking
- Bamboo fiber flour can be used in Bread, Tortillas, Pasta, Pizza,
Cakes, Cookies, Pancakes, Pie Crusts, and Waffles
-
Recipes @ yogarepublicausa.com
(10/23)
- Keto Flourless Bread Loaf
- Ingredients, Dry
- 1 cup bamboo fiber flour
- 1/2 cup whole psyllium husk
- 1/4 cup egg white powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Ingredients, Wet
- 1 cup egg whites
- 1 cup warm water
- 1/2 cup olive oil
- 2 tbsps apple cider vinegar
- Instructions
- Combine wet ingredients
- Stir in baking powder + baking soda
- Add the remainder dry ingredients
- Hand mix for 10 minutes until batter has thickened
- Pour into a lined bread loaf and make a slit in the batter.
- Bake at 350 deg F for 50 minutes
- Let cool
-
Keto Flourless Buns with Bamboo Fiber @ youtube.com
(10/23)
- Ingredients
- 1/2 cup egg whites
- 1/2 cup water
- 1/4 cup olive oil
- 2 tbsps apple cider vinegar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup and more bamboo fiber
- 4 tbsps psyllium husk
- 1 tbsp sweetener
- 1/2 tsp salt
- Recipes from Victoria Ketogenic
- Recipes from Bamboo Love
- Recipes from Victoria's Keto Kitchen
- Recipes from Cook with Mel
-
Keto Chips @ youtube.com
(04/24)
- Ingredients
- 1 1/2 cups less 1 tbsp Water
- Version #1
- Version #2
- 1 tsp Xanthan gum
- 1/2 cup Almond flour
- 1/4 tsp Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 tsp of Italian Seasoning
- Instructions
- Preheat oven to 350 deg F
- Line a baking sheet or tray with a silicone mat
- Add the ingredients to a blender cup
- Blend the ingredients
- Dollop 1/2 tsp of batter onto your silicone mat
- Spread the batter with the back of your spoon
- Bake the chips for about 15 minutes
- Let the chips cool before you taste them
- Shake the batter before you dispense the next batch of batter
- Notes
- One cup of chicken flour needs one cup of water/liquid
- In baking, 2 parts gelatin can be replaced by 1 part xanthan gum
- Information about gelatin
- Gelatin's strength rapidly declines above 212 deg F; this damage imparts rigidity
- Gelatin is affected by pH of 3 or lower
- Gelatin get thicker with time, from the moment it is first bloomed
- Sugar encourages gelatin to form shorter protein chains
- Salt reduces the gel strength of gelatin
- Knox gelatin is make from pork; it is stronger than beef gelatin (Great Lakes)
- Recipes from Bamboo Love
-
Bamboo Fiber Chocolate Chip Cookies by Bamboo Love @ youtube.com
(04/24)
-
Bamboo Fiber Gingerbread Cookies by Bamboo Love @ youtube.com
(04/24)
-
Bamboo Fiber Linzer Cranberry Cookies by Bamboo Love @ youtube.com
(04/24)
- Ingredients
- 60g bamboo baking flour (48g bamboo fiber and 12g ground whole psyllium husk)
- 1 tsp baking powder
- 1 pinch salt
- 3 tbsp sweetener
- 6 tbsp COLD unsalted butter
- 1 large egg
- 1 tsp vanilla extract
- 60g almond milk
- 10g walnut
- Instructions
- Measure 60g of bamboo baking flour (48g bamboo fiber and 12g powdered whole psyllium husk)
- Add 1 tsp of baking powder and a pinch of salt.
- Add 3 tbsp of sweetener; I use allulose
- Mix them to combine
- Place them in a food precessor or in a chopper grinder
- Add 6 tbsp of COLD unsalted butter
- Cut/pulse until coarse crumbs form
- Pour 60g of almond milk into another bowl
- Add 1 large egg and 1 tsp of vanilla extract
- Whisk them to combine
- Grind 10g of walnut
- Fold everything together with a large spoon or spatula until it begins to come together
- The dough will be shaggy and crumbly with some wet spots
- Pour the dough and any dough crumbles onto a lightly floured silicone mat,
and gently bring together with generously floured hands
- Roll the dough out until you get about 1/4" thick dough
- Use 2.5 inch round cutter, cut as many rounds as you can
- Cut holes out of every second round using 1 inch round cutter
- Re-roll the remaining dough and cut as many as you can
- You should have about 26 cookies
- Place the cookies into a baking pan
- I recommend lining the baking sheet with parchment paper or silicone sheet
- Bake the cookies in preheated oven on 350 F for 15 minutes, or until the edges
are just beginning to turn brown
- Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely
- Spoon about 1 tsp of cranberry jam into the center of the solid cookies,
spreading it slightly
- Top with the cookies with the holes to form a cute little Linzer cookie sandwich
- Dust the cookies with powdered sweetener
-
Bamboo Fiber Peanut Butter Chocolate Chip Cookies by Bamboo Love @ youtube.com
(04/24)
-
Bamboo Fiber Strawberry Thumbprint Sugar Cookies by Bamboo Love @ youtube.com
(04/24)
- Ingredients
- 200g strawberries
- 1/2 tsp (1g) xanthan gum
- 60g bamboo baking flour (48g bamboo fiber and 12g powdered whole psyllium husk).
- 1 tsp (2g) baking powder
- a pinch salt
- 1/4 +1/4 cup (45 + 45g) sweetener
- 8 tbsp (113g) COLD unsalted butter
- 1 large egg
- 1 tsp (2g) vanilla extract
- 30g coconut milk
- Instructions
- Measure 60g of bamboo baking flour (48g of bamboo fiber and 12g of
powdered whole psyllium husk) in a food processor or in a chopper grinder
- Add 1 tsp of baking powder and a pinch of salt.
- Add 1/4 cup of sweetener (I use stevia erythritol)
- Pulse to combine.
- Add 8 tbsp (113g) of COLD unsalted butter
- Cut/pulse until coarse crumbs form
- In a separate bowl crack 1 large egg
- Then add 30g of coconut milk and 1 tsp of vanilla extract.
- Whisk them to combine.
- Fold everything together with a silicone spatula until it begins to come together
- Then refrigerate for an hour
- Scoop dough by the tablespoonful (about 25g / cookie) and shape into balls
- Place dough balls on the prepared baking sheet about 2 inches apart
- Using a finger form an indent in the center of each cookie
- Fill the indent with about a teaspoon (more or less) of jam
- Bake the cookies in preheated oven at 370F for 20 minutes, or until the
edges are just beginning to turn brown
- Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely
- It's best to let these cookies stand in the fridge for an hour
- Recipes from ctahr.hawaii.edu
-
Bamboo Fiber Cookies @ ctahr.hawaii.edu
(10/23)
- Ingredients
- 5/8 cup white flour
- 1/3 cup bamboo fiber
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup butter
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp milk
- 1/4 cup walnuts
- Instructions
- Preheat oven to 375 deg F
- Line a baking sheet with parchment paper
- Sift flour, bamboo fiber, baking powder, and said together; set aside
- Cream the butter
- Add the sugar, egg, vanilla, and milk to the butter; beat well after each addition
- Add the dry, sifted ingredients to the wet ingredients
- Mix with hand mixer set on low for 1 minute
- Stir in the chopped walnuts
- Measure 2 tbsp of mixture and shape into uniform discs
- Place on parchment paper
- Bake 14 minutes in a preheated oven
- Let cookies sit for 5 minutes before transferring to a cooling rack
- Recipe makes 14 cookies
- Recipes from Eirini's Keto Food Magic
- Recipes from Victoria's Keto Kitchen
- Science of Glucomannan
-
Glucomannan @ sciencedirect.com
(01/18)
- Viscosity of konjac glucomannan solutions increases with concentration
- Viscosity is NOT affected by salt concentration
- The lower the pH, the lower the viscosity; it is a gel at a higher pH value
- Konjac can interact with many other polysaccharides, such as xanthan and carrageenan
- Adding sugar can enhance the strength of the synergistic gel, which adding salt
can inhibit the formation of the synergistic gel
- Konjac glucomannan is suitable as a fat replacer in meat and dairy products
- Konjac also interacts with starches and modified starches (for increased viscosity)
- Calcium hydroxide (lime, pH 12.20) and Potassium Carbonate (pH 11.00) have a
pH high enough to cause gels
-
Viscosity and Gel Formation of a Konjac Flour (PDF)
(01/18)
- Konjac flour starts to gel at pH 10.0
- This means that baking soda can NOT be used to produce a good gel.
- Considerable increase in viscosity was observed for the mixtures of konjac/rice,
konjac/wheat, and konjac/corn flours.
- Presence of sucrose LOWERED the viscosity of a konjac flour solution.
- Konjac/xanthan mixtures formed gel under heating conditions for which the
individual components did not gel.
-
A Review of Konjac Glucomannan Gels @ ncbi.nlm.nih.gov
(02/18)
- Glucomannan can only be digested at the end of the small intestine and the colon.
- Glucomannan can form a thermally irreversible gel with alkaline processing.
- A gel prepared by mirowave heat has a high elongation rate.
- Glucomannan and kappa-carrageenan or glucomannan and xanthan gum can form hydrogels.
- Glucomannan and gelatin can form a hydrogel.
- Glucomannan and starch can form new gels.
- Glucomannan and protein can form edible gels.
- Glucomannan and egg whites can make gels.
- Glucomannan has been used to prepare low-fat processed cheese and yogurt.
- Konjac gel can be used to replace 30% of the fat in mayonnaise.
- Konjac gel can be used as a stabilizer for ice cream.
- Konjac gel can help baked goods look smooth, and taste light and crisp.
- Hints and Suggestions
-
Gluten-free Thickeners
(01/18)
- Aside from xanthan gum, the most successful gluten substitute I've ever used is
glucomannan, or konjac flour. Glucomannan is a thickener that easily gels water and
aqueous solutions and adds elasticity to doughs and batters. It consists entirely of
soluble fiber and, in my experience, works better than xanthan gum as a gluten substitute.
- Like xanthan gum, though, when using it, be careful not to use too much, as it
can keep your baked goods from cooking all the way through. The most I could imagine
you'd need is around 0.5 tsp glucomannan per cup gluten-free flour, but it depends
what you're making. I'd recommend substituting it on a 1:1 ratio for xanthan gum if
a recipe calls for it and adjusting from there if need be.
- Another thing about glucomannan is that, when using it, you may have to decrease
baking temperature and increase baking time to better cook whatever you're making
fully and evenly. If a recipe calls for 30 minutes at 350 F, you may want to try
40-50 minutes at 275-300 F, testing for doneness, and leaving it in for longer if
need be, then adjust the procedure from your experience for next time.
- Substitutions for Xanthan Gum
- For cakes and breads, use 1/2 tsp xanthan gum OR Konjac powder per cup of flour
- For flatbreads or tortillas, use 3/4 tsp of xanthan gum OR Konjan powder per cup of flour
-
Konjac Properties @ cybercolloids.net
(01/18)
- Konjac solutions are tolerant to higher levels of salts
- Konjac solution does not form gel because its acetyl group prevents the long
chains of Glucomannan from approaching each other
- However, it does form gel by heating to 85 deg C with mild alkali condition (pH 9-10)
- This gel is stable to heat, and will remain stable under repeated heating
- Baking soda has a pH of 9.0, and pickling lime has a pH of 12.2
- Chicken Flour
- Recipes from Indigo Nili
- Recipes from Victoria's Keto Kitchen
- Recipes from KetoDietApp
- Recipes from Victoria's Keto Kitchen
- Recipes from Vernaz
-
Keto Flourless Lasagna Noodles @ youtube.com
(10/23)
- Ingredients
- 2 large eggs
- 1 tsp gelatin
- 2 tbsps Egg white powder
- 1 tbsp Bamboo fiber or oat fiber
- 1 tbsp Parmesan cheese
- Instructions
- Grease the silicon mat with a little oil; place it on a cookie sheet
- Crack 2 eggs into a blender cup; whisk with a fork
- Add 1 tsp gelatin; wait 1-2 minutes for it to bloom
- Add 2 tbsp egg white powder
- Add 1 tbsp Bamboo Fiber
- Add 1 tbsp Parmesan cheese (for a little cheese flavor)
- Blend the ingredients; they should be liquidy
- Pour the mixture onto the silicon mat
- Tilt the mat until the mixture covers the full mat
- Use an offset spatula to spread the mixture evenly on the mat
- Bake at 325 deg F for 10-12 minutes
- Cut the rectangle into lasagna sheets, or roll it up and cut it into noodles
- Put the lasagna together and bake it as you normally would
- These lasagna sheets will stay pliable even after baking
- Tools
- Silicon mat (12" x 10") with a little border
- Recipes from Other People
- Recipes from Bamboo Love
- Recipes from Keto Low Carb Cook
- Recipes from Victoria's Keto Kitchen
- Nutritional Information
- Purple Color
- Psyllium husk contains anthocyanin which can turn your baked good purple
-
How to Keep Psyllium Husk Powder from Turning Purple @ planted365.com
(11/23)
- Pysllium husk powder can turn your baked goods light purple or gray
- Lactic acid will prevent the psyllium husk powder from turning purple;
it gives the bread a sourdough taste
- Lactic acid technique:
- 1 cup gluten-free flour
- 1 tbsp psyllium husk powder
- 1/2 tsp lactic acid powder
- Lemon juice technique:
- Mix equal parts of lemon juice and psyllium husk powder
- Let stand for a few minutes
- Put the hardish, gel-like bleached-out blob into a blender with some liquid
- Puree the gel, and add it to a recipe
- Citric acid technique:
- 1 cup gluten-free flour
- 1 tsp psyllium husk powder
- 1/8 tsp of powdered citric acid
- Powdered citric acid is found in the canning supplies
- Konsyl unflavored psyllium husk powder (WalMart) does not turn food purple
-
Vegan Gluten-Free Pizza Crust @ planted365.com (uses lactic acid)
(11/23)
- Comments
-
Comments about Psyllium Husk Powder @ glutenfreeday.com
(10/12)
- It is a better binder than xanthan gun
- In baked goods, its texture is more like gluten
- Use 1/2 tbsp for each cup of liquids in a recipe
- Place the psyllium husk powder in the liquid, and let it sit for 10 minutes
-
Gluten-Free Bread Baking with Psyllium Husks Powder @ mygluten-freetable.com
(02/18)
- Xanthan gum is a thickener, stabilizer, emulsifier and foaming agent; it
provides structure and is stable over a broad range of temperatures.
- Pyllium husk, however, forms a gel that is stable only up to temperatures of
about 176 F (80 C), depending on the amount used in the recipe.
- So while psyllium husk is very useful for holding in the carbon dioxide based
gas bubbles during proofing, once you put the bread into a hot oven and it starts to
bake and the internal temperature rises, the loaf will ultimately collapse IF you
are depending only on psyllium husk to give structure to the bread.
- Xanthan gum makes a prettier, better textured, better tasting, lighter and
more airy bread than psyllium husk in my simple submarine bread recipe.
- The bottom line is this: it is possible to use psyllium husk to replace xanthan
gum in gluten-free breads. You just have understand that your end product will
look and taste even more like a gluten-free bread.
- Husks vs Powder
-
Substitutaion Charts @ craftycookery.wordpress.com
(02/18)
- 1 tbsp WHOLE psyllium husks = 1 tsp psyllium husk powder
-
Wonder Wraps @ facebook.com
(02/18)
- Ingredients
- 1 cup egg whites
- 2 tbsp WHOLE psyllium husks (bought at Whole Foods)
- Flavors and spices
- Instructions
- Whisk ingredients very well
- Ladle a tbsp of batter onto a low-medium heated pan
- Use the back of a spoon to spread the batter into a circle
- Cook on one side, flip, and cook on the other side
- You will get 4 large or 6 medium wraps from the batter
- Notes
- If you cook these too long, they turn into "chips"
-
Psyllium Husk Powder @ trimhealthymama.freeforums.net
(02/18)
- Use the NOW Foods version
- "I bought the powder as well - not flakes. I had a bit of trouble the first
time making egg white wraps even though I used the recommended 1/8th of a cup.
The next time, I tried using 2 teaspoons and it worked so much better!"
- Sources
- General Information
- Guar Gum versus Xanthan Gum
- Xanthan gum produces a stretchier texture (best for breads)
- Guar gum creates a spongier texture (like cake)
-
How to Use Xanthan Gum and Guar Gum in Gluten-Free Cooking (07/09)
- Xanthan (ZAN thun) gum and guar (gwar) gum are used in gluten-free cooking to bind, thicken
and emulsify gluten-free ingredients. If you don't add one of these gums to most of your gluten-free
baked goods, they will likely end up as a pile of crumbs!
- Xanthan gum is a corn-based, fermented product. If you use too much xanthan gum in a recipe,
you may notice a heavy, gummy or even "slimmy" texture in your baked goods. Also, xanthan gum
generally costs almost 3 times as much as guar gum.
- Guar gum comes from the seed of bean-like (legume) plant. If you use too much guar gum, you may
end up with heavy, stringy baked goods. Guar gum is a high fiber product and has been associated
with gastrointestinal upset in some people.
- General Tips for Using Xanthan Gum and Guar Gum in Gluten-Free Cooking
- Bread and pizza dough recipes: Add 1 teaspoon xanthan gum or guar gum per cup of GF flour
- Cake, muffin and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per one cup
of GF flour used
- Cookie and bar recipes: Add 1/2 teaspoon (or less) xanthan gum or guar gum per one cup of
GF flour used
-
Rules for Using Xanthan Gum in Gluten-Free Recipes @ northtexasgig.com (07/14)
- Bread: 1 tsp per cup of gluten-free flour mix
- Cake: 1/2 tsp per cup of gluten-free flour mix
- Cookie: 1/4 tsp per cup of gluten-free flour mix
- Muffin: 3/4 tsp per cup of gluten-free flour mix
- Agar
-
What is Agar @ vegangela.com
(04/13)
- Is a flavorless gelling agent
- Can be used like gelatin to make jellies, custards, and puddings
- Has stronger gelling properties than gelatin
- Sets in about an hour at room temperature, and doesn't require refrigeration to set
- Can be boiled, unlike gelatin
- Can even be re-melted if necessary
- 1 tbsp of agar flakes = 1 tsp of agar powder
- Substitute powdered agar in equal amounts to recipes calling for unflavored gelatin
- Highly acidic or alkaline ingredients affect the gelling ability of agar
-
Activating Agar Agar @ youtube.com
(04/13)
- Arrowroot
-
Arrowroot @ thespruceeats.com
(11/21)
- Arrowroot is added at the end of cooking time
- Extended heat can cause the arrowroot to break down
- It is a clear get that does not break down in acidic ingredients
- It should not be used in recipes with dairy ingredients (except ice cream)
- Arrowroot needs to be made into a slurry (starch and room-temp water)
- 1 tsp arrowroot = 1 tbsp flour
- 2 tsp arrowroot = 1 tbsp cornstarch
- Dusting any protein makes a crispy exterior
- Arrowroot is odorless and has a neutral flavor
- Use 2 1/2 teaspoons of arrowroot per 1 cup of cold liquid for a
medium-thick sauce (gravy)
- Carboxymethyl Cellulose (CMC) aka Tylose Powder
-
Carboxymethyl Cellulose @ modernistpantry.com
(02/18)
- Carboxymethyl cellulose aka CMC is actually the sodium salt of carboxymethyl
cellulose. It is derived from cellulose, which is made water-soluble by a chemical
reaction. The water-solubility is achieved by introducing carboxymethyl groups along
the cellulose chain, which makes hydration of the molecule possible.
- CMC is used as a viscosity modifier or thickener, and to stabilize emulsions in
various products including ice cream. CMC is known for its excellent water retaining
capacity.
- 100 grams (3.5 oz) contains 75 grams of fiber
- 50-gram package is $7.99
-
Carboxymethyl Cellulose (CMC) @ bakerpedia.com
(02/18)
- CMC is ued to thicken suaces and bind water
- CMC is used to trap air bubbles, helping the batter retain air for volume and
fine grain. It also helps retain moisture for extended shelf life.
-
CMC Powder @ bakersbrand.blogspot.com
(02/18)
- CMC is used in the preparation of breads and cakes. CMC gives the bread a much
improved quality at a reduced cost. It gives cakes good volume, make it more tender
and keep their freshness longer. In most cases, the optimum concentration is about
3-4% of the weight of the flour.
- CMC is used as an emulsifier in producing high quality biscuits. Due to CMC,
fat disperses uniformly in the dough and produces well-shaped biscuits. It can help
to reduce the egg yolk or fat used in making biscuits.
- In candy preparations CMC ensures smooth dispersion of flavour oils, improves
texture & quality.
- CMC is used in chewing gums, margarines and peanut butter as emulsifier.
- CMC Powder has to be stored in air tight containers. Placing it in the
refrigerator increases the shelf life.
-
CMC @ tarladalal.com
(02/18)
- CMC give cakes of good volume. In most cases, the optimum concentration to be
used is about 3-4% of the weight of flour.
- Recipe for Vanilla Ice Cream
- 6 tbsp milk powder
- 3 1/2 cups milk
- 3/4 cup sugar
- 1/4 tsp c.m.c. and g.m.s
- 1 tbsp liquid glucose
- 4 tsp icing sugar
- 1 1/4 cups cream
- vanilla essence
-
Not So Secret Ingredients @ bakingbusiness.com
(02/18)
- Cellulose gum (CMC) is used in bakery products to help prevent staling.
- A blend of konjac and xanthan can be an excellent gluten replacement in bread.
-
Carboxymethyl Cellulose @ wikipedia.org
(11/13)
-
Is Cellulose Gum Harmful?
(11/13)
-
They Actually Eat That - Cellulose Gum
(11/13)
- Recipes
- Sources
- Carrageenan
- Information
-
Carrageenan @ molecularrecipes.com
(07/14)
- They are commonly used with dairy products
- In the presence of calcium, Iota Carrageenan forms a soft gel and
Kappa Carrageenan forms a stiff and brittle gel
- in the presence of potassium salts, Kappa Carrageenan forms very firm and elastic gels
- Can be used to make constructed cheese which results in a cheese with the texture
of nicely melted cheese, but with the flavor of dry aged cheese
-
Carrageenan @ wikipedia.org
(07/14)
- Linear sulphated polysaccharides that are extracted from seaweed
- Using for gelling, thickening, and stabilizing properties
- Bind strongly with food proteins (used in dairy and meat products)
- Kappa forms strong, rigid gels in the presence of potassium ions; reacts with dairy proteins
- Iota forms soft gels in the presence of calcium ions
- Lambda does not gell, and is used to thicken dairy products
- All three are soluble in hot water
- In cold water, only the Lambda form is soluable (and the salts of the other two)
- Used in desserts, ice cream, milkshakes, salad dressings, and sauces (to increase viscosity)
- Used in processed meats (ham, pate) (substitute for fat, increase water retention, improve sliceability)
- Used in vegetarian hot dogs
- Recipes
- Sources
- Chia Seeds
-
How to Make a Chia Egg @ detoxinista.com
(02/18)
- Ingredients
- 1 tablespoon ground flax or chia seeds
- 3 tablespoons water
- Instructions
- Whisk together the ground seeds and water until well combined, then place in the
fridge to set for 15 minutes.
- Use as you would an egg in many of your favorite baking recipes.
- Notes
- In recipes that call for 1-2 eggs, a flax or chia egg can usually replace regular eggs.
- If a recipe calls for more than 2 eggs, chia and flax eggs will not produce the
best results. The center is usually more gooey, and will not rise like real eggs.
- Don't use chia or flax eggs in recipes calling for coconut flour, or any sort of
souffle recipe.
-
Tips for Using Flax and Chia Seeds to Replace Eggs in Baking and Cooking @ onegreenplanet.org
(02/18)
- Baked goods will brown more quickly with flax or chia seed replacements.
- To make a gel, use a ratio of 9:1 water to flax or chia seed meal. Pour the water
into a bowl, mix well, and let it sit a few minutes. Mix again, and let it sit for 10
minutes until it has formed a gel.
- Corn Starch
-
How to Thicken a Sauce with Cornstarch @ thespruceeats.com
(11/21)
- To thicken a sauce
- Make a slurry of equal parts cornstarch and cold liquid
- Add the slurry to the simmering sauce
- Bring to a boil and simmer until any starchy taste has been cooked away
- Don't over-cook, or the liquid will thin out again
- If your sauce is quite acidic (tomato-based), then acid will cause cornstarch
to be less effective; you should substitute arrowroot or tapioca starch
- Guar Gum
-
Guar Gum @ barryfarm.com (07/14)
- Prevents oil droplets from separating out in salad dressings
- Retards ice crystal growth in ice cream
- In baked goods, it increases dough yield, giver greater elasticity, and improves texture and shelf life
- In whole grain flours, it replaced the elasticity provided by gluten, allowing the baked goods to rise
as they would with gluten flours
- In dressing and sauces, improves the "mouth" and appearance by maintaining the blend of ingredients
- Prevents the "weeping" of pie fillings
- Guar gum creates a spongier texture (like cake); Xanthan gum produces a stretchier texture
(best for breads)
-
Guar Gum @ wilipedia.org
(11/21)
-
Chewy Granola Bars (guar gum) (01/14)
- Modified Food Starch
- Xanthan Gum
- Chaffles
- Recipes from Bamboo Love
- Recipes from Vernaz
-
Keto Chaffles with Bamboo Fiber @ youtube.com
(10/23)
- Ingredients
- 2 tbsp bamboo fiber (8g)
- 2 tbsp Lupin flour (or almond flour) (10 g)
- 1/4 tsp baking powder (2 g)
- 3 tbsp liquid egg whites (31 g)
- 2 tbsp warm water (20 g)
- 1 tsp olive oil (3g)
- pinch of salt
- Notes
- Vernaz used the tbsps in her video
- One tbsp of bamboo fiber weighs 4.0 grams
- Waffles
- Recipes from Bamboo Love
- Recipes from Vernaz
-
Keto Chaffles with Bamboo Fiber @ youtube.com
(10/23)
- Ingredients
- 2 tbsp bamboo fiber (8g)
- 2 tbsp Lupin flour (or almond flour) (10 g)
- 1/4 tsp baking powder (2 g)
- 3 tbsp liquid egg whites (31 g)
- 2 tbsp warm water (20 g)
- 1 tsp olive oil (3g)
- pinch of salt
- Notes
- Vernaz used the tbsps in her video
- One tbsp of bamboo fiber weighs 4.0 grams
- Recipes from Bamboo Love
- Recipes from Indigo Nili
- Recipes from The Italian Keto Guy
-
Keto Fiber Wraps ZERO Carbs by The Italian Keto Guy @ youtube.com
(10/23)
- Ingredients
- 100 gr of bamboo fiber
- 20 gr of psyllium husk (4 tsp)
- 1 TSP of baking powder
- Salt to taste
- 1 egg
- 40 gr of olive oil
- 200 ml of warm water
- 1 TBSP of vinegar
- Notes
- This recipe makes four wraps
- Knead the dough for at least 5 minutes
- Cook in a hot nongreased pan for 1-2 minutes per side
- You can omit the egg, and use lard instead
- Recipes from Vernaz
-
Keto Tortillas with New Flour @ youtube.com
(10/23)
-
Vernaz (ketokat333) @ youtube.com
(10/23)
- Ingredients
- 25 grams bamboo fiber
- 1 tbsp whole psyllium husk
- 1/2 tsp salt
- A pinch of xanthan gum
- 100 grams hot water (0.42268 cups = 6.76 tbsp)
- 1/2 tbsp olive oil
- Instructions
- Mix the dry ingredients in a small bowl
- Add the hot water, one tbsp at a time
- Mix the dough a little
- Add the olive oil
- Mix the dough with your hands
- The dough is spongy and even a little elastic
- If the dough is a little sticky, add a little more bamboo fiber
- Divide the dough into two parts
- Roll the dough out onto parchment with a rolling pin
(no upper parchment needed)
- Dough can be cut, and pieced back together
- Place tortilla (on the parchment) on a hot non-stick pan
- Dough peels off the parchment easily
- Cook each side for about 1 1/2 minutes
- Tortilla can also be removed from the parchment paper BEFORE
placing on the hot pan
-
Modern Mountain Bamboo Fiber @ amazon.com (2 lb; $19.99)
(04/24)
-
Zimmermann Bamboo Fiber 2.2 lb @ amazon.com (1 kg; $21.99)
(04/24)
-
Spiegelhauer Bamboo Fiber @ amazon.com (from Germany; 1 kg; currently unavailable)
(04/24)
-
Terra Sprouts Bamboo Fiber Baking Flour @ etsy.com (375 grams; 12 oz; $16.98)
(04/24)
-
BFree High Protein Carb Friendly Tortilla Wraps @ walmart.com (5 wraps; out of stock)
(04/23)
- Ingredients: Water, Rice Protein, Pea Protein, Garbanzo Bean Flour,
Bamboo Fiber, Sunflower Oil, Xanthan Gum, Pear Juice Concentrate,
Inulin, Golden Milled Flaxseed, Guar Gum, Sourdough (Fermented from Corn Starch
and Rice Flour), Cultured Dextrose, Rowanberry Extract, Mono & Diglycerides,
Salt, Citric Acid (A Natural Mold Inhibitor), Psyllium Husk, Malic Acid
(A Natural Mold Inhibitor), Tartaric Acid (A Natural Mold Inhibitor),
Natural Flavoring, Glucono Delta Lactone.
Bonnie's Links
created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on April 24, 2024
URL: http://www.bonniehill.net/pages/lcflours.html
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