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  #1   ^
Old Sun, Dec-03-17, 15:05
Scuba22 Scuba22 is offline
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Posts: 2
Plan: own
Stats: 276/230/200 Male 1.78m
Default Konjac Flour


I was wondering if anyone else had come across Konjac flour (or Glucomannan flour). I had read online that it was could for thickening sauces and desert fillings but I have either made a hockey puck or had no affect. I have had a lot of success with Xanthan gum but failed miserably with this stuff. Does anyone have any recipes or advice? I was hoping to make a hot desert such as rice pudding or something....

Any help would be appreciated as my hockey puck production is costing me a fortune!
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  #2   ^
Old Sun, Dec-03-17, 21:13
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robynsnest robynsnest is offline
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Posts: 2,025
Plan: Atkins
Stats: 336/286/199 Female 5'11"
BF:Losing it....
Progress: 36%
Location: Canada ay?

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.

Last edited by Kristine : Mon, Dec-04-17 at 02:03. Reason: Adding Link
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  #3   ^
Old Mon, Dec-04-17, 02:13
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Kristine Kristine is offline
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Posts: 18,195
Plan: Primal
Stats: 171/155/155 Female 5'7"
Progress: 100%
Location: Southern Ontario, Canada

Hi and welcome. I'd recommend googling around for tried-and-true recipes, and reading the comments. There are quite a few out there, though I haven't tried them.
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  #4   ^
Old Mon, Dec-04-17, 04:00
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cotonpal cotonpal is online now
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Posts: 3,720
Plan: very low carb real food
Stats: 245/128/135 Female 62
Progress: 106%
Location: Vermont

I used to make a pudding with konjac flour and coconut milk. I had to use very little flour or it got much too thick. It's been a long time since I've made it so I can't remember the exact amount but it was very little. This was not a cooked pudding just coconut milk, cinnamon, vanilla and konjac flour.

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  #5   ^
Old Tue, Dec-05-17, 14:31
Scuba22 Scuba22 is offline
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Posts: 2
Plan: own
Stats: 276/230/200 Male 1.78m

Thanks for the responses. I have tried googling and though there are plenty of cold recipes out there I was looking for something hot. I admit I am a bit surprised at how few recipes I can find.

I think I may not be mixing it well enough when I add it to the liquid, I am using a hand mixer but I will try it for longer next time. I also read to try mixing it with a small amount of cold water prior to adding it to the recipe but that was the worse result yet!
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  #6   ^
Old Sat, Feb-24-18, 11:36
Meetow Kim Meetow Kim is offline
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Posts: 74
Plan: Atkins Concept
Stats: 225/200/175 Male 70.5"
Progress: 50%
Location: Central Virginia

I just recently found out about Konjac. Don't know a lot about it yet but it was the fist nutritional information I ever saw where the fiber was higher than the carbs. The product I looked at was a knjac noodle product floating in liquid. The Konjac powder I just found on Amazon is an even carb/fiber ratio, but still, net carb free. Not sure how that noodle product arrives at negative carbs. I suspect labeling is sometimes less than precise, especially with imported foods. I could be wrong, but I've seen different nutritional info on different sized package of the same product in my local Asian market with very different numbers in the same serving size.

I cant help you with using this stuff yet as I haven't bought any yet, but I'm now curious since you and others have been using it as a thickener, I wonder if it would behave like cornstarch for coating fried foods. I like to shake my chicken wings in cornstarch or rice flour before deep frying for instance, and while the carbs are not a total killer for Atkins phase 2 and beyond for the amount of cornstarch needed, if I could find an alternative, it would remove those carbs and I could enjoy the carb allowance in some other form.

Its amazing the products one runs in to when looking at stuff like this. I searched Amazon for the Konjac flour and ended up adding this baking blend to my wish list

And this Baobab powder that seems like it might come with a lot of flavor for just a little carbs

One could go broke on this low carb diet stuff!
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