In previous versions of regular Huel, the grit could be mitigated some by making it ahead of time, or using a blender…not this version. I make mine with a blender; I’ve tried making it and refrigerating it overnight. Still really gritty. I’m assuming it’s the tapioca – it just doesn’t gelatinize properly, or something. Really not liking the floury mouthfeel.
I’ve tried to get used to it, and I just can’t. Besides cooking with it, does anyone have any ideas for lessening it?