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OOH! I am going to play this afternoon.. I'll try it in some gravy or mashed potatoes.. since I have the afternoon off to wait on the furnace repair guy!
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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Thanks Kandee! I'm going to try baking some cakes with several tablespoons, and see what happens. It seems to make cakes moister, and they stay moist and fresh for several days. I don't know at what point moist would become gummy...I'll try to find that line and then post the info.
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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I put some in my muffins and they seem ok, but I only did 1 tablespoon, will try more next batch.. I figure if I increase in small amounts it will work better then all at once!
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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Quote:
It seems to make cakes moister, and they stay moist and fresh for several days.
If that is true for yeast breads as well, it would be a definite plus in adding to GF yeast breads (even the GF mixes), which dry out extremely fast if not frozen soon after baking. I'm going to add some to mine and see what happens. I'll let you know.
Since the Acacia is a stabilizer I'm wondering if mixing it with applesauce when using applesauce in a quick bread as a partial fat replacement would inhibit the release of moisture from the applesauce when the bread sits for a while. That's another thing that may be worth trying.
I don't know at what point moist would become gummy...I'll try to find that line and then post the info.
Thanks. Is this the line you were looking for?
Quote:
...this means that for a bread or cake recipe with 2 cups of flour you can add 1 level teaspoon to 1 level tablespoon of Acacia.
Like I said, maybe in a chewy candy the gummy factor, by using X amount of Acacia would work to ones advantage, and could be used in the place of gelatin, but I don't know.
Great Newsletter BTW, I'm anxious to try the Squash and Bean soup!!!
Kandee
- H
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just haven't had the time. I don't think there's really an upper limit to how much you can add to non-baked goods like soups and custards in terms of how the stuff tastes. For baked goods I'm going to try 2T per loaf recipe, and if that works I'll increase it again.
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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things that gummy wouldn't be bad in: fudgy brownies, moist breads, etc.. might handle more then a drier cake, etc would.. I was thinking my apple muffins might work with more of it too because they were so good when I added 2 bananas and they were extra moist and soft...
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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Amie, This is exciting...you may have hit on something that will enhance many of the goodies we all make, not to mention add a good dose of SFS. Please let us know how much you end up adding and what the results were. I'm soo curious.
Kandee
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1 tablespoon to the recipe was not noticed by anyone eating any.. I'll try more next time I make them- may wait until after the open house on Sunday though, we'll see..
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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I added 3 tablespoons to a 12 muffin recipe for applesauce spice muffins- came out moist and yummy... seem fine even sitting out right now on the counter.. will try freezing some and pack some up for work.. I am taking those and chocolate brownies made in the muffin tin to work tomorrow.. the brownies are to share, the others are for me... though I may share a piece or 2...
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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Just got some acacia for the first time and have been experimenting myself.
I added it to one of my favorite desserts, Oatmeal Peach Betty, and didn't notice any difference in texture or taste. Just added about a tablespoon to the crumb topping.
Oatmeal Peach Betty
1 qt canned peaches + juice (mom canned her own peaches, I ended up using 2 15oz cans of DelMonte Harvest Spice Sliced Peaches..tasted pretty close to me)
2 tbsp lemon juice
1/4 tsp cinnamon
1 tbsp margarine
1/2 tsp vanilla
2/3 c flour
1/4 c canola oil (could probably use less or sub in some applesauce)
1/4 tsp salt
1/4 tsp baking soda
2/3 c quick oats
1 tbsp acacia powder
Place peaches in a 2 qt cassarole dish greased with non-stick spray. Sprinkle lemon juice and cinnamon over peaches and dot with pieces of margarine. Mix brown sugar, oil, and vanilla. Sift flour, salt, baking soda, and acacia, add oats. Add flour mix and blend well, sprinkle over peaches.
Bake 45 minutes at 350F.
Also tried blending a tbsp of acacia into some of my gravy for a turkey dinner and it did thicken the gravy but didn't take away from the taste at all.
It is so nice having so many options now to get my daily fiber. Keep experimenting everybody!
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