What Is Konjac Flour?

Konjac flour is a dietary fiber derived from Amorphophallus or the konjac tuber, according to Konnyaku.com. It has been used since ancient times in China and Japan, where it is called konnyaku.

History

• Konjac flour was traditionally used to clean out the digestive tract or to purge it of irritants and toxins. The texture of the fiber resembles pectin. The tuber was brought to Hawaii in 1858 and eaten by the Japanese.

Commercial Uses

• Konjac flour is used in the U.S. as a thickener, gelling agent, emulsifier and stabilizer. The fiber consists mostly of glucomannan, which can lower serum cholesterol. In addition, the fiber has no fat, carbohydrates or calories.

Directions for Use

• Konjac flour can be added directly to sauces and soups for thickening, but it should be used sparingly. It has about ten times the thickening power of cornstarch, according to the Konjac Foods website. The product can also be used to soften the texture of baked products.