Though I feel that it's not as good as psyllium (it gives
a slightly gelled texture), many people have used it successfully in place of psyllium.
Not exact matches
Continue to cook, stirring often, until the
texture starts to resemble that of blueberry jam and the liquid has thickened and started to
gel slightly.
They did dye my hands
slightly yellow... And after a day in the fridge the two leftover balls had a different
texture, with the chia seeds coated in a bit of
gel - like stuff, from absorbing moisture, I assume.
When it chills, the cream cheese and bacon fats firm up, resulting in something with a lot more
texture to it, the flavors
gel, and a deep flavor emerges from the smoky bacon,
slightly nutty cheese and the tarty tones from the cream cheese.
Unscented with a milky white,
slightly translucent color, this lightweight almost
gel - like cream has a viscous
texture that goes on silky - smooth.