It replaces traditional flours, starches, and gelling agents in thickening sauces, soups, and stews. You can make carb-free puddings and fruit jellies from it. It can be used to improve the texture of baked goods made from seed flours (it is advisable to add one or two teaspoons to the dough, with 50 ml of water or other liquid, up to a maximum of 10% dry matter content), so you can achieve a texture similar to white flour pastries. Seed flours lack gluten - which makes grain flour more viscous, and products made from it are not powdery in texture. Seed flours are gluten-free - which is good - however, they can easily become too dry, brittle, crumbly, or if too much liquid is added, they may not bake through. A teaspoon of konjac flour can precisely create a texture that allows you to bake cakes/breads similar to those made from traditional flour.
Excellent choice for those looking to lose weight as it is low in calories, almost carb and fat-free.
Glycemic index is very low, so it does not affect blood sugar levels.
100 grams of flour can thicken 25-30 liters of liquid, and you can make 5-6 boxes of devil's tongue capsules which cost around 30,000 HUF.
When thickening foods, never add the thickening agent directly to hot, cooking food, as it will form a large lump. Mix the flour with cold liquid until smooth and gradually add it to the hot food while stirring continuously to thicken.
For thickening soups, use 1 heaping teaspoon of flour per 500-700 ml of liquid.
For pudding: 4-5g (about one and a half to two teaspoons) to 500-600ml liquid
To make cold pudding: mix 6g of flour with 500ml of liquid, let it sit for 30-60 minutes.
For baking with konjac flour: here too only 1-2 grams of flour is used, with 50-100 ml more liquid. Always mix konjac flour with grainy substances (salt, sweetener). Baked goods and breads made from traditional cereal flours can achieve almost the same texture when using konjac flour.
Konjac flour is suitable for replacing eggs in baking.
Konjac flour can absorb water very quickly, so keep it out of reach of children!
Consumption of flour dry and by itself is prohibited, it is dangerous and can cause suffocation!