They don’t have much taste, but pick up the flavor of whatever broth you cook them in. These were the best low-carb chicken and dumplings I’ve had in 4 years! My husband gave these dumplings two thumbs up today, and he’s pretty picky. Trust me, you DON’T want to go there! This balance of ingredients it really pretty special and all attemps to “improve” them have been less impressive. As you can see in the pic above, they hold together nicely during very gentle simmering (unlike all previous attempts), and the gluc powder also slightly releases in to the broth to thicken it as well! NICE!įor you “experimenters” under no circumstances, increase the oat fiber!! I did once and they came out just awful, hard as a rock plus they did not absorb any flavor from the chicken broth because of the density. This will now be my go-to low-carb dumpling recipe. I’m getting more comfortable using this tricky ingredient and have finally come up with a “dumpling” that feels and almost tastes like my dumplings of old. Most importantly, glucomannan adds the structure and elasticity needed for dumplings and noodles. It is virtually a zero carb food, in that the fiber content is so high, it virtually negates the few carbs it contains as fiber is indigestible and passes right out of the system with zero blood sugar impact. It can be used as a binding agent in some recipes. If you’re not familiar with glucomannan powder, it comes from the Konjac tuber, and is used to make shirataki noodles seen in Asian menus. But I’m thankful they triggered off some experimentation that has paid off! I’d love to give credit to my inspiration on this recipe, but I must admit I failed to write down the name of the person who’s ingenious idea this really was. I’ve even found a tad of this stuff enhances low-carb cake, cookie and bread baking results, both in volume and texture. It is also useful for thickening gravies, sauces and puddings. Its gel-like, fibrous qualities lend themselves to a dumpling, providing structure and texture. Not being at all familiar with this product, I ordered some from and began to experiment. Somewhere on the net a year or so ago, on some forum (probably Low Carb Friends, but not sure), someone mentioned they made dumplings with glucomannan powder. All attempts thus far have been mediocre, at best. I wanted a similar taste and similar mouth feel as the dumplings I made before my low-carbing days. You name it and I’ve probably tried that alternate flour to make a dumpling. I’ve used almond flour, coconut flour, flax meal and a variety of alternate flours. When you can’t have flour, it’s really really hard to make dumplings that will hold together during cooking. For those who miss dumplings and noodles, here ya go! Only took me 4 years to develop these! This one’s for you Dano! □
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