Konyaku Flour is a gluten-free flour, ground down from dried konjac tubers. Konjac is Amorphophallus konjac, which is cultivated across Asia and known variously as konnyaku potato, devil's tongue, voodoo lily, snake palm and elephant yam. Konyaku flour is used to make shirataki, a noodle popular in China, Japan and Korea.
- Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.