Sun, Dec-03-17, 22:13
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Senior Member
Posts: 2,146
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Plan: Atkins
Stats: 336/286/199
BF:Losing it....
Progress: 36%
Location: Canada ay?
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From https://oureverydaylife.com/can-use...king-41680.html
Quote:
While you wouldn't want to bake a cake with only konjac flour, it can play an important role in baking as a gluten-free thickening product. Konjac flour, or konjac gum as is also called, has up to 10 times the viscosity of cornstarch, yet does not contain starch or sugar and has no calories. Use konjac flour along with whole-wheat flour to improve the texture of baked goods or put it to use to thicken pies, puddings and cakes.
When using konjac flour as a thickener, measure the konjac flour carefully and don't be tempted to add more than needed, as this can ruin an item by making it overly thick or hard. Konjac flour can be boiled, but extended boiling after adding konjac flour can cause it to become runny and lose its viscosity once the item cools. If thickening a sauce, pie filling or pudding, do not boil the mixture for more than one minute after adding the konjac flour.
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