Konjac flour can replace traditional flours, starches, and thickening agents in thickening soups, sauces, and gravies. It can be used to make carb-free puddings and fruit jellies, and as an additive to baked goods made from seed flours (up to 10% dry matter content, adding a teaspoon or two is recommended, accompanied by 50 ml of water or other liquid). This allows achieving a texture similar to white flour baked goods. Konjac flour lacks gluten, which makes cereal flours more viscous and products made from them less crumbly. The absence of gluten in konjac flours is beneficial, but it can lead to either being too dry, brittle, crumbly, or if too much liquid is added, the result may not bake evenly. A teaspoon of konjac flour can provide the necessary consistency to bake goods similar to those made from traditional flour.
Perfect for those looking to lose weight as it is low in calorie, nearly carb and fat-free. It is recommended for those looking to lose weight to consume at least 4 g of flour or food made from it daily (at least 2 times a day with 2 g of flour before lunch and dinner, with adequate fluid intake).
Glycemic index is very low, so it does not affect blood sugar levels.
(100 g of flour can thicken 25-30 liters of liquid, and you can make 5-6 boxes of devil's tongue capsules with a price of about 30,000 HUF)
When thickening foods, never just add it to hot, cooking food, as it will turn into a huge lump. Always mix it in with granular material (salt, sweetener) and a little cold liquid - and don't wait until it is completely dissolved, just keep stirring and pour it into the hot food.
To thicken stews, add 2-3 g of cornstarch to 700 ml of liquid
To make pudding: 4-5 g per 500-600 ml of liquid
To make cold pudding: mix 6g of flour with 500ml of liquid, let it sit for 30-60 minutes.
For baking with Maglisztekből: only 1-2 grams of flour is used here, obviously with slightly more liquid (50-100 ml). The traditional pastries and breads made from cereal flours can achieve almost the same consistency with the use of konjac flour.
Konjac flour is suitable for replacing eggs in baking.