I’m looking for a bit of help - lower GI maltodextrin sources aren’t readily available round my way in the UK, bulkpowders.co.uk only has a corn version.
I tried making a DIY version with just oats as a carb source & it was REALLY thick (and floury, I tried cooking up the oats on a second attempt & it all turned into a gelatinous solid!)
A few questions;
Do people get an insulin spike from using high GI maltodextrins in their DIY Soylent or does a 50:50 mix of oats and their maltodextrin prevent this?
Are there any alternatives to maltodextrin that can be used as a energy source without making the soylent really thick or floury?
Thanks in advance!