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Thermo-irreversible
Liquids
Using large amounts of kudzu can result in thermo-reversible gels with a glutinous and elastic texture. This is ideal if you are looking for a firmer or more elastic texture, such as in mochis or fillings, but may be too dense for sauces or purees.
Yes, kudzu is an excellent choice for gluten-free preparations and is used in place of flour or starch in various recipes, providing a smooth and consistent texture.
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