The low carb thickener
- Konjac flour

The most popular food thickener is the starch type thickener, such as cornstarch, potato starch. Konjac glucomannan is a natural, odorless soluble fiber that is found in the konjac plant. The konjac glucomanan is the most viscosity food gum in nature. It has about ten times the viscosity than the cornstarch. Konjac glucomannan is also called konjac flour or konjac gum. Unlike the cornstarch, the konjac flour is the soluble fiber, which does not contain starch and sugar, it does not have calories.

How to use konjac glucomanan as thickener?

Konjac flour can be used as a thickening agent in food application. When using konjac flour for thickening, always mix it with a small amount of liquid (cold water, stock, wine, etc.) till smooth, then add this mixture to the food that you want thickened. If you add konjac flour directly to your food you will end up with a lumpy mess. Konjac flour can be used as a thickener for smooth gravies, sauces, glazes, soups, stews and casseroles. It is also a thickener in pies, puddings, custards and cake fillings. This naturally odorless, vegetable powder is also gluten-free, making it the perfect substitute in cooking and baking when flour and other glutinous starches must be avoided.

Konjac flour doesn't thicken very much when mixed with cold water, but quickly thickens when it's heated. This is why you don't add dry konjac flour directly to hot liquids. It will seize and immediately turn into lumps because the konjac flour that contacts the water so quickly and fully absorbs the liquid before the adjacent konjac flour can. Mixing konjac flour with cold water allows it to absorb the water slow enough that it's easily and fully dissolved first. The dissolved konjac flour can then be added to a hot liquid to absorb it without lumping.

Konjac flour is an ingredient to thicken sauces and gravies or any other cooked recipe. To use konjac flour as a thickening agent, first disperse it in a little cold water or other "watery" ingredients such as soy sauce, and slowly add it (with constant stirring) to the other ingredients while they are cooking. About 1 teaspoon of konjac flour will gel about one cup of liquid. If you have not used konjac flour as a thickening agent before, it is best to experiment with it by beginning with lesser amounts, and adding as necessary until the desired consistency is reached.

Konjac flour has about ten times the thickening power of cornstarch. Dissolve the konjac flour in a little cold water before adding it to the sauce. Konjac flour thickens nicely when it's heated to boiling temperature, so it usually works well for savory sauces.

You could also use a konjac flour to thicken your broth - konjac flour is a very powerful thickener and does not add much taste.

How should Konjac flour be stored?

Close the package tightly and store in a dry place.

How long can Konjac flour be stored?

Konjac flour may be stored indefinitely if it's kept dry.

How is konjac flour used in cooking?

Konjac flour can be used as a thickener for gravies, sauces and glazes, soups, stews and casseroles. It also thickens pies, puddings and cake. In cakes, cookies and pastries, konjac flour can be mixed with flour to produce more tender baked goods.

What are the advantages of using konjac flour rather than all purpose flour?

Konjac flour is pure soluble fiber, without starch and sugar, no calories. It is also gelatin free. Unlike the starch type thickener such as all purpose flour and cornstarch, konjac flour is the most viscosity soluble fiber in natural, it does not have calories. From the national library of medicine we know, Water-soluble fiber appears to have a greater potential to reduce postprandial blood glucose, insulin, and serum lipid levels than insoluble fiber. Viscosity of the dietary fiber is important; the greater the viscosity, the greater the effect.
Konjac flour is the most viscosity soluble fiber in the nature, which have about ten times stronger thickener powder than the cornstarch. Konjac flour thickens with a satiny smoothness and glossy appearance. It adds no taste of its own to mask the flavor of foods. Recipes thickened with konjac flour have a brighter, more translucent appearance than those thickened with all-purpose flour.

Can you use konjac flour in place of starch type thickener like cornstarch or all-purpose flour?

Konjac flour has the much stronger "thickening power" than potato starch and cornstarch. Konjac flour has about ten times the "thickening power" of cornstarch.

What are the basic techniques for cooking with konjac flour thickener?

Cooking with konjac flour is easy when you follow a few simple guidelines. The following basic techniques assure good results every time.

Amount of stirring:

Gradually stir konjac flour into cold liquids until completely smooth. Continue to stir gently during entire cooking period. When adding ingredients after cooking, remove the mixture from the heat and stir them in quickly and gently. Stirring too vigorously may cause mixture to break down and thin out.


Cook over medium-low to medium heat. Cooking over high heat can cause lumping. If mixture contains egg, high heat may curdle it.

Cooking time:

Stirring constantly, bring mixture to a full boil and boil 1 minute. After boiling 1 minute, the konjac flour will have swelled to their full capacity, causing the mixture to thicken. Significantly overcooking thickened mixtures such as puddings, pies and cake fillings may cause mixture to thin out as it cools.

Is konjac flour gluten-free?

Yes. Gluten is a protein found in wheat and other cereals. Gluten is not present in konjac flour, which makes it an excellent substitute for flour in many recipes.

Konjac flour recipes
Hot Wing Sauce
  • 2 Tbsp butter
  • 1 Bottle Crystal or Durkee Brand Hot Sauce
  • 1 (or more) Tbsp ground ceyanne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 teaspoon konjac flour
  • Mix everything but konjac flour together in saucepan and heat till butter is melted. Mix konjac flour with cold water. Add to sauce to thicken.

Chili Paneer
  • Paneer 250 g
  • 2 red chillies (crushed)
  • 2-3 green chillies (crushed)
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp tamarind pulp
  • 1/2 tsp soya sauce
  • 1 medium onion finely chopped
  • 1 Tbsp oil
  • salt to taste
  • 1 teaspoon konjac flour
  • Cut Paneer into 1 inch cubes and fry/bake as desired. Heat oil in a wok and fry onions till slightly brown. Add ginger-garlic paste, crushed chillies and soya sauce. Saute for a minute. Add a little water to make some gravy and salt to taste. Add tamarind pulp.(proportion can vary depending upon sour taste). Finally add konjac flour dissolved in cold water to thicken gravy. Let it boil till thick enough to your liking. Just before serving, put in Paneer cubes and give it one boil. Can be served with Chinese fried rice or with Paratha and regular rice.
Tomatoes Sauce
  • Thicken the tomatoes mix in a very small bowl, konjac flour with cold water, just enough water to make it look like thick milk, add a little at a time, while tomato mixture is keeping hot, not to high a flame, the mixture should thicken, if not add a little more until you see the thickness you like as you use the konjac flour, more and more, you will be able to figure your own amounts of each to put in, use a little salt and pepper to taste.
Thin White Sauce
  • 1 Tbsp. margarine or butter
  • 1 cup milk
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 teaspoon konjac flour
  • Melt butter in saucepan. Blend in konjac flour, salt and pepper. Gradually add milk.
  • Heat to boiling; 2 minutes stirring constantly. For soups add 1 1/2 cups chopped, cooked vegetables to 2 cups sauce
Chicken Chop Suey
  • 1 tablespoon peanut oil
  • 1/2 cup onions, thinly sliced
  • 1/2 cup celery, thinly sliced
  • 1/2 cup water chestnuts
  • 1/2 cup mushrooms, sliced
  • 1 cup water
  • 1 Armour chicken bouillon cube (crumbled)
  • 1/2 cup red pepper, thinly sliced
  • 1/2 cup green pepper, thinly sliced
  • 2 tablespoons soy sauce
  • 3 teaspoon konjac flour
  • Pinch white pepper
  • 1 pound cooked chicken sliced in thin strips
  • Makes 4-5 Servings
  • Combine 1 cup water and Armour chicken bouillon cube and set aside. Combine 1/2 cup water, konjac flour, soy sauce and pepper and set aside. Saute onions in oil over medium high heat until translucent. Add remaining vegetables and saute for 1 minute. Stir in bouillon mixture. Add konjac flour mixture stirring constantly until translucent. Add cooked chicken. Heat thoroughly and serve over rice.
Chicken/Beef Microwave Gravy
  • 1 cup water
  • 1 armour chicken bouillon cube (crumbled)
  • 1/3 cup water
  • 1 tablespoon butter or margarine
  • 1 teaspoon konjac flour
  • Combine 1 cup water, bouillon cube and margarine or butter and microwave on high for 2 minutes. In a separate bowl, combine 1/3 cup cold water and konjac flour and mix well. Add konjac flour mixture to hot bouillon mixture and return to microwave. Heat on high until slightly thickened. Stir until well mixed.
  • For Beef Gravy, use Armour beef bouillon cube in place of Armour chicken bouillon cube.

Lemon Sauce
  • Makes 1-1/2 Cups
  • 1 cup chicken broth
  • 1 tablespoon butter
  • 4 tablespoons cold water
  • 2 egg yolks, slightly beaten
  • 1 lemon, juiced and grated rind
  • 1 teaspoon konjac flour

Add chicken broth and butter to saucepan and heat. In small dish, blend konjac flour with cold water until smooth. Slowly stir konjac flour slurry into hot chicken broth. Cook mixture over low heat, stirring constantly. Beat 2 tablespoons of thickened broth into the egg yolks; then add broth-yolk mixture back into broth and mix well. Add lemon juice and rind, cook 1 minute more. DO NOT BOIL.
Chicken broth can be made by mixing 1 teaspoon chicken bouillon and 1 cup water.
(This sauce is good served over any of your favorite vegetables)

Low carb dressing
  • Makes 1-1/3 Cups
  • 1/2 teaspoon dry mustard
  • 1 cup cold water
  • 2 tablespoons vinegar
  • 1/4 cup catsup
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon prepared horseradish
  • 1/8 teaspoon salt
  • 1 small garlic clove, crushed
  • 1 teaspoon konjac flour
  • In a small saucepan, combine konjac flour and dry mustard. Slowly stir in cold water. Cook mixture over medium heat stirring continuously until thickened and smooth. Cool. Add remaining ingredients, use whisk to stir well. Put dressing in container and chill. Shake well before using.
Pork Mandarin
  • Makes 4-5 Servings
  • 2 tablespoons peanut oil
  • 1/2 cup onions, thinly sliced
  • 1/2 cup celery, thinly sliced
  • 1/2 cup red pepper, thinly sliced
  • 1/2 cup green pepper, thinly sliced
  • 1 cup water
Mandarin oranges
  • 1/3 cup toasted almonds
  • 1 Armour chicken bouillon cube (crumbled)
  • 2 tablespoons soy sauce
  • 2 tablespoons cider vinegar
  • 1 1/2 cup orange juice
Pinch white pepper
  • 1 pound lean pork, cooked sliced in thin strips
  • 1 cup pineapple chunks
  • 1/2 cup water
  • 2 teaspoon konjac flour
  • Combine 1 cup water and Armour chicken bouillon cube and set aside. Combine 1/2 cup cold water, konjac flour, soy sauce, cider vinegar, orange juice, and white pepper and set aside. Saute onion in oil over medium high heat until translucent. Add remaining vegetables and saute for 1 minute. Stir in bouillon mixture. Add konjac flour mixture, stirring constantly until translucent. Add cooked pork, pineapple chunks and almonds, and heat thoroughly. Garnish with mandarin oranges. Serve over steamed rice.
Shirataki noodles in konjac flour Soup
  • Shirataki noodles 2 lbs
  • Chicken (white meat) 2 lbs
  • Bean sprouts 6 ounces
  • Celery 2/3 sprigs
  • Duck/Chicken eggs 3
  • A dash of pepper
  • Salt To taste
  • Soya bean sauce
  • Ginger 1/2 ounce
  • Garlic (raw) 5 cloves
  • Garlic (fried) 5 ounces
  • Fish paste 5 ounces
  • Green pepper to taste
  • Lemon Half
  • 3 teaspoon konjac flour
  • Boil chicken together with crushed ginger and raw garlic till tender then remove it and set aside to drain. Then dice the meat. Put back soup on stove and when it boils put in the diced meat together with Soya bean sauce, pepper and salt. Dissolve konjac flour with cold water and add to soup. Beat eggs thoroughly and add to boiling soup.
  • Boil bean sprouts. Drain water and set aside.
  • Cut the celery into small pieces and put in dish.
  • Roast the fish paste and mix with thoroughly pounded green pepper and juice of lemon and the relish is ready to be served with the noodles and konjac flour soup.
  • To serve, put in noodles in a medium sized bowl. Pour soup over noodles and garnish with bean sprouts and celery. Mix in relish to taste.