Recently on a message board devoted to vegan cooking and baking, I noticed a message with recipes using fiber supplement powder (specifically, the author mentioned using unflavored, sugar-free metamucil powder) as a powerful thickener, emulsifier, and an agent to keep baked goods moist & avoid the "dry crumblies" without added fat. Though I have yet to try this, I can certainly see how it would be better than using cornstarch -- in efficacy as well as nutrition. I'm starting to think up some amazing experiments to try -- 1/2 tsp. added to a bowl of oatmeal (1/4 cup) would certainly add some consistency. Sugarless sorbets & granitas would be improved, as well as puddings and pies. Any ideas, suggestions, caveats?