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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.
Ingredients 1 14-ounce package Japanese konnyaku (yam cake) 2 tablespoons water (optional: substitute with katsuo (bonito) dashi) 3 teaspoons dashi seasoned soy sauce (Kamada Dashi Shoyu brand), to taste 1 – 2 teaspoons soy sauce, to taste 1/8 teaspoon Japanese 7-chili pepper (shichimi togarashi)
What is Konnyaku? Konnyaku (こんにゃく) is made from Konjac, a plant of the genus Amorphophallus (taro/yam family). It is cooked and consumed primarily in Japan.
Thickening With Konjac. The most common use of konjac flour in baking is as a thickener. It can be added to pie fillings and puddings to improve their texture from watery to viscous with little work. Use 1 teaspoon of konjac flour to gel up to 1 cup of liquid, so use less if you’re looking for a softer texture.
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