Top Glucomannan Recipes

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Top Glucomannan Recipes


I have fallen in love with Glucomannan. I have written about my love for it in several posts now and recipes. I wanted to share with you some of the top recipes I have found using glucomannan as an ingredient.

Why do I love glucomannan? It is low carb, low calorie, versatile, sugar free and gluten free. As you will see from these recipes, you can use it in anything as a thickener. From gravy to milkshakes, only your imagination is your limit. Read more about glucomannan here and why it may help you with weight loss. 


New to using Glucomannan? Here are some tips to help

I hope you get busy in the kitchen and experiment for yourself with glucomannan.

Glucomannan Main Dishes

low carb, no roux, gluten free gumbo

No Roux Chicken Sausage Gumbo (Low Carb, Gluten Free) by Grassfed Mama

Fuel Pull Turkey Stir Fry (Low Carb) by Grassfed Mama

Trim and Healthy Biscuits and Sausage Gravy (Low Carb) by Grassfed Mama

Every-Season Greenaholic Soup by Joy in Our Journey

Trim and Healthy Asian Lettuce Wraps by Grassfed Mama

Dumplings by Buttoni

Creamy Chicken and Wild Rice Soup by New Every Morning


Glucomannan Sides

Stevia Syrup Recipe by Gwen’s Nest

Orange Peach Syrup by Gwen’s Nest


Glucomannan Desserts

Glucomannan dessert

Hot Chocolate Mousse (Sugar Free, Low Carb) by Grassfed Mama

Apple Oatmeal Cream Pies (Sugar Free, Dairy Free, Egg Free) by Grassfed Mama

Oat Fiber Strawberry Shortcake by Fruit of Hands

Fuel Pull Strawberry Cake by Sherri Graham

No Sugar, Low Carb Pumpkin Pie Cheesecake by Joy in Our Journey


Glucomannan Drinks

Peppermint Chocolate Chip Milkshake (Low Carb, No sugar, High Protein) by Joy in Our Journey

Coconut Mocha Frappuccino (Low Carb, No sugar) by Joy in Our Journey


Out of Glucomannan? Here’s the one I recommend!

What are your favorite ways to use Glucomannan?

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Angela Parker
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  1. Thank you for sharing links to some of my favorite recipes that use glucomannan! 🙂 Julieanne from Joy In Our Journey

  2. Hi
    Thanks for keeping us healthy and well fed with all those wonderful recipes!
    I notice you sometimes use both psyllium husks and glucomannan in the same recipe. I thought they had very similar properties (i.e. both are water soluble dietary fiber) and so imagined you would use one or the other. I was wondering if you have a preference for one or the other. Is it is possible to substitute psyllium husks for glucomannan (or vice versa) and, if so, do you have any tips for making the substitution easier?

    • That is a great question. The glucomannan I find is better for sauces and such and the psyllium husks seems to do better in baking (or that’s just my experience) I use both though in my kitchen!

  3. Hey 🙂 thank you so much for all the recipes and the tips on how to use it in the kitchen!!! I bought it a while ago and didn’t use it because I found it had a weird taste, but maybe I just used too much to mix it in. So now I will have another go 🙂 does somebody have an idea how to replace peanutbutter with it? I’m eating waaasy too much peanutbutter but I can’t stop because it’s the perfect spread hahah

    • Hey Lotta! Thanks for stopping!

      I mostly use Glucomman for puddings and such, I normally use Arrowroot or Xanthum gum for thickening now!

      Are you eating the Peanut Butter straight on bread? Or are you cooking with it? I do use Almond Butter pretty routinely because there’s less sugar in it but I wanted to understand what dish you are using the Peanut Butter in.

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