These noodles are carb free as well as gluten free and wheat free.
Made from an organic recipe, these noodle alternatives will leave you satisfied without the heaviness one may associate with eating gluten rich foods.
The special ingredient is konjac flour, which is a plant derived flour, made from glucomannan, an Asian herb. When glucomannan is digested, it expands, creating that feeling of fullness without the calories*.
The best thing about these type of noodles is that they can be cooked in just one minute. The perfect easy addition to your gluten free store cupboard!
Gluten free pasta
Thankfully, there are a lot of gluten free pasta alternatives.
*Glucomannan in the context of an energy-restricted diet contributes to weight loss. This beneficial effect is obtained with a daily intake of 3 g of glucomannan in three doses of 1 g each, together with 1-2 glasses of water, before meals and in the context of an energy-restricted diet.
Luckily, many foods are naturally gluten free.
Fruit and vegetables, meat, fish, poultry, cheese and eggs are all completely gluten free.
There are also many naturally gluten free grains and cereals.
Quinoa, corn, tapioca, buckwheat and polenta are all gluten free (but be sure to check the label in case they are made in a factory where cross contamination might be possible.)
So: a bit more about this mysterious konjac. Where does it come from and what exactly is it?
Konjac is a plant grown mostly in Eastern Asia. Known locally as “elephant yam,” konjac is a herb.
The konjac has a “corm”, a tuber like part of the stem which grows underground, very much like ginger.
Konjac flour and konjac jelly are historic foods in China, Japan, Korea and Taiwan. In Japan, konjac is used to make konnyaku – noodle-like strips of konjac which act as a noodle replacement.