Great. This could prove to be interesting....
11/29/04 11:48 PM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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and might open a whole new world of possibilities for using Acacia.....Does this mean we may see a "Cooking with Acacia" cookbook coming out soon? 
Maybe in candy making, instead of fighting the "gummy" factor it could be used in your favor. Anyone with a gummy bear recipe?
To me, upon first thought, 1 tablespoon per loaf doesn't sound like much, but it's a start. I would hope it could be incorporated into a baked product where it would equal one dose per serving, but maybe that's asking to much. Then again not everyone that takes Acacia uses the same amount as a dose, especially when just starting out. I'm sure you'll find the max limit since you're still experimenting.
The beauty of this is that Acacia is tasteless and odorless, so it can be used in any number of things, not just baked goods or candy. I wonder if it has any thickening capabilities like tapioca or arrowroot.
Thanks for experimenting with it Heather. I'll go back and add "Acacia, as desired" to the list of ingredients of some of my favorite recipes.
Kandee
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