Konjac Powder Substitutes

Konjac powder, also known as glucomannan powder or konjac flour, is a starch derived from the root of the konjac plant. This starchy powder is commonly used as a thickener and stabilizer in foods due to its gelling properties when mixed with water.

Konjac Powder Substitutes

While widely available, you may sometimes need a substitution for konjac powder if you don't have it on hand or want to avoid it for dietary reasons. Fortunately, there are several options to consider that can mimic the thickening effect of konjac powder.

What is Konjac Powder and How is it Used

Konjac powder is a flour made from the dried and ground corm of the konjac plant, native to East Asia. The corm contains a high concentration of glucomannan, a viscous soluble fiber.

When mixed with water, konjac powder can absorb up to 50 times its weight and transforms into a gel. This makes it an excellent thickener and emulsifier. It also acts as a stabilizer and adds chewiness.

Some common uses of konjac powder include:

  • Thickening sauces, gravies, puddings, jellies
  • Binding ingredients together in vegan or gluten-free baked goods
  • Adding viscosity to salad dressings, dips, smoothies
  • Creating konjac noodles (shirataki noodles)
  • Nutrition supplement for the fiber content

Konjac has little flavor, so it does not significantly impact taste. The texture and moisture it provides are its key attributes.

Reasons for Substituting Konjac Powder

While konjac powder can be a handy kitchen staple, there are times when you may want to use a substitute:

  • Dietary restrictions - Konjac contains trace amounts of oxalates and sugar alcohols that must be avoided on some diets like low-FODMAP or low-oxalate.
  • Texture/consistency issues - Konjac creates a very soft, almost jelly-like texture that may not be suitable for certain recipes.
  • Unpleasant side effects - Some report digestive issues like gas, bloating, and diarrhea. This is due to konjac's laxative effect from its soluble fiber content. Those with sensitive digestion may wish to limit intake.
  • Preference for whole food ingredients - Konjac powder is extracted and refined from the konjac plant. Some may prefer substitutions made from whole foods.
  • Difficulty finding - Konjac powder can be hard to locate in typical grocery stores, so substitutions are useful if shopping options are limited.
  • Cost - Konjac powder is relatively affordable but still pricier than some thickening alternatives like flour or starch. Substitutions can save money.

With the right swap, it's possible to mimic the properties of konjac powder while avoiding potential downsides for your needs.

The Best Substitutes for Konjac Powder

Fortunately, there are many ingredients that can approximate the thickening effect of konjac powder.

Here are the top options to consider:

Xanthan Gum

Xanthan gum is one of the most direct substitutes for konjac powder. Like konjac, it is a thickening agent and emulsifier that can greatly increase viscosity.

Xanthan gum is produced by fermenting corn sugar with a bacteria. This results in a fine, gluten-free powder.

It can be swapped in a 1:1 ratio for konjac powder. The texture may end up slightly more gummy with xanthan gum. Start with a little less xanthan and adjust as needed.

Xanthan gum is not a whole food and some report unpleasant digestive side effects like gas and bloating. But it remains a pantry staple for many following gluten-free, keto, or vegan diets due to its usefulness.

Guar Gum

Guar gum is another popular additive that mimics konjac powder. It comes from the guar bean which is native to tropical Asia.

Like xanthan gum, guar gum can thicken liquids and bind ingredients. It forms a slick, soluble fiber gel.

Use the same 1:1 ratio when substituting guar gum for konjac powder. It may result in a slightly more grainy or stiff texture compared to konjac.

Guar gum can cause minor digestion issues in some individuals, similar to xanthan gum. But it generally well-tolerated.

Psyllium Husk Powder

Psyllium husk is a great natural alternative to konjac powder. It contains a soluble fiber called arabinoxylan that turns into a thick, mucilaginous gel when mixed with water.

Psyllium comes from the plantago ovata plant. It is high in both soluble and insoluble fiber, giving it added health benefits.

Use a 3:1 ratio when substituting psyllium husk powder for konjac powder. The husks produce a thicker, more jelly-like consistency compared to konjac.

Some report bloating or stomach pain from psyllium. Introduce it slowly and be sure to drink plenty of water with it.

Chia Seeds

Though not a powder, chia seeds make an excellent konjac powder substitute thanks to their unique gelling capabilities when exposed to liquids.

The soluble fiber in chia seeds absorbs up to 12 times its weight in water, forming a thick gel. This makes it easy to use chia as a binder and emulsifier.

To substitute chia seeds for konjac powder, use a ratio of 1 tablespoon seeds per 1 teaspoon powder. Adjust as needed to achieve the desired thickness.

Soak the seeds first to activate the gelling process. Then simply add the soaked seeds to your recipe.


Like chia seeds, whole flaxseeds can also substitute for konjac powder due to their soluble fiber content.

When soaked, the mucilaginous fibers in flaxseeds become thick and viscous, similar to konjac. This makes flaxseeds an excellent egg or gelatin replacement in baked goods and desserts.

Use 1 tablespoon of whole flaxseeds soaked in 3 tablespoons of water as a substitute for 1 teaspoon konjac powder. Adjust amounts as needed.

Be sure to grind flaxseeds just before using. Otherwise, they won't absorb liquids properly.


Gelatin deserves a nod as a substitution for konjac's gelling abilities. Gelatin is made by boiling animal bones, skins, and connective tissues. It forms structural proteins called collagen that solidify into a jelly-like substance when cooled.

For konjac powder, substitute an equal amount of gelatin. Both create an almost rubbery texture when hydrated.

Gelatin must be dissolved in cool or room temperature liquids first. Then it will set as it chills.

Obviously gelatin is not suitable for vegan or vegetarian diets. But it can closely mimic the effects of konjac powder.

Agar Agar

If you want a vegan alternative to gelatin with a similar effect to konjac powder, try agar agar.

Agar is a gelatinous substance extracted from red algae. When dissolved in hot water then cooled, it becomes solid and jelly-like.

Substitute agar agar powder for konjac using a 1:1 ratio. It produces an even firmer, more brittle gel compared to konjac. But it can thicken liquids and act as a binder.

For those avoiding animal products, agar agar is an excellent substitute for konjac's gelling capabilities.

Tapioca Starch

Tapioca starch is a popular, gluten-free thickening agent. It is extracted from the cassava root and contains almost pure starch in a fine, white powder.

When heated, tapioca starch releases its starch molecules to thicken and stabilize liquids.

Use 2 teaspoons of tapioca starch for every 1 teaspoon of konjac powder. It will produce a translucent, smooth texture without impacting flavor.

Tapioca starch is not as absorbent as konjac. But it is an affordable, widely accessible substitute.

Arrowroot Starch

Arrowroot is another starchy thickener that can substitute for konjac powder. This very fine, gluten-free powder comes from the roots of the arrowroot plant.

When hydrated, arrowroot releases starch molecules to thicken sauces, pie fillings, fruit recipes, and more.

Use a 1:1 ratio to replace konjac powder with arrowroot starch. It results in a clear, glossy texture and neutral flavor.

Arrowroot works best as a thickener for foods that will not require prolonged cooking times or freezing, which can break down its starches.

Kuzu Starch

Kuzu is a whitish starch derived from the kuzu plant root, native to Asia. It has been used for centuries as a thickening agent in Japanese cuisine.

Kuzu consists almost entirely of the starch kuzuko. When dissolved in cold water then heated, it rapidly expands into a pearly, gelatinous paste.

For konjac powder, substitute kuzu starch using a 1:2 ratio, since kuzu is a more powerful thickener. So 1 tsp konjac = 2 tsp kuzu dissolved in water.

Kuzu has no flavor and smoothly thickens without altering taste. It works for both sweet and savory recipes.


Pectin is a soluble dietary fiber found naturally in fruits like apples and citrus. It can be extracted and sold as a powder.

When exposed to water and heat, pectin gels up and thickens. This makes it useful for giving body to sauces, jams, fruit glazes, and fillings.

For konjac powder, replace with an equal amount of pectin. It may produce a slightly more firm or rubbery texture depending on the recipe.

Powdered pectin is not absorbed by the body, so will not provide the same fiber benefits as konjac. But it mimics the thickening effect.

How to Choose the Right Substitute

With so many options for mimicking konjac powder, which is the best choice for your needs? Here are a few factors to consider:

  • Intended use - Is it for baking, sauces, dressings? Some substitutions work better for certain recipes.
  • Dietary restrictions - Ensure the substitute fits into your nutritional needs and avoids allergens.
  • Flavor addition - Some options like flax or almond flour will impart extra flavor. Determine if this is suitable for the dish.
  • Texture - Konjac provides a very soft, almost jelly-like texture. Some substitutes result in a firmer or more granular consistency.
  • Absorbency - How much liquid-binding power do you need? Konjac absorbs up to 50x its weight. Substitutions like starches require more to achieve the same thickening level.
  • Fineness - Konjac powder is very smooth. Coarser alternatives like flaxseeds may give a grittier texture.

Considering these aspects will help select the closest match for your specific recipe requirements. Test substitutes in small amounts first to ensure the desired outcome.


Is tapioca starch the same as konjac powder?

No, they come from different plant sources. But tapioca starch can effectively mimic the thickening properties of konjac powder.

Can I replace konjac powder with all-purpose flour?

Yes, regular wheat flour can work in some recipes as a substitute. Use a ratio of 2 to 3 tablespoons flour per 1 tablespoon konjac powder. Results may not be as smooth or clear.

What can I use instead of konjac noodles?

Spiralized vegetables like zucchini or sweet potatoes make great alternatives to konjac noodles. Also try kelp noodles, soy noodles, or bean thread noodles.

Is xanthan gum healthier than konjac powder?

Konjac is generally considered healthier since it is a whole food containing beneficial fiber. Xanthan gum is more processed but works well as a substitute.

Can I substitute cornstarch for konjac powder?

Yes, cornstarch can mimic the thickening properties of konjac powder. Use twice as much cornstarch compared to the konjac powder amount.

Is there a cornstarch substitute that’s gluten-free?

Good gluten-free alternatives to cornstarch include arrowroot starch, tapioca starch, potato starch, and kuzu starch.

What are the best substitutes for konjac jelly?

For a vegan jelly, try agar agar. For non-vegan recipes, unflavored gelatin makes an excellent substitute for the gelling effect of konjac jelly.

Can I replace konjac flour with coconut flour?

Coconut flour absorbs a lot more moisture compared to konjac flour. It cannot directly substitute but adding small amounts may help bind and thicken baked goods.


While konjac powder deserves a place in many pantries for its unmatched water-absorbing capabilities, suitable substitutes can usually be found when needed.

From gums and starches to seeds and gelatins, options exist to mimic the thickening and stabilizing role of konjac powder.

Choosing the right konjac powder alternative depends on the recipe requirements, dietary needs, and desired texture outcomes. With so many choices available, it's easy to find a substitute that meets your specific needs.

Sarah Cortez
Sarah Cortez

My name is Sarah and I'm a baker who loves trying out new recipes and flavor combinations. I decided to challenge myself to use a new spice or ingredient powder in my baking each week for a year. Some successes were the cardamom sugar cookies, vivid turmeric cake, and beetroot chocolate cupcakes. Failures included the bitter neem brownies and overwhelmingly hot ghost pepper snickerdoodles. Through this experience I've discovered amazing additions to spice up desserts while learning how to balance strong flavors. Follow my journey as I push the boundaries of baking with unique powders!

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