Plus, rice flour often turns gummy when heated, which isn’t pleasant in sauces. Since you’ll need twice the amount, you may taste it in the final result. That said, I don’t think it works as well in cakes or sauces. Rice flour has the same two-to-one ratio as all-purpose flour.īut it’s a much better option for fried foods and in cookie recipes where cornstarch is used as a tenderizer. How to Substitute: Use 2 tablespoons of all-purpose flour for 1 tablespoon of cornstarch. And that will affect the taste in larger amounts.Īlso, when it comes to baking, you can’t use flour as an alternative.Ĭornstarch tenderizes cakes and cookies, but if you add more flour, you’ll just make them dry and dense. Since all-purpose flour contains around half the thickening power of cornstarch, you’ll need twice as much flour. I only recommend all-purpose flour for breading meats and in recipes that don’t call for a lot of cornstarch – less than 2-3 tablespoons. Cornstarch makes fried foods super crisp, while flour can leave a thick crust.Cornstarch leaves sauces shiny and translucent, whereas flour makes them opaque.The color and taste will vary depending on how much flour you use.In fact, it’s probably most people’s go-to when they don’t have cornstarch.īut you should know the following before grabbing a bag from the pantry: All-Purpose Flourĭo you want to thicken a sauce or bread some chicken? If so, all-purpose flour is all you’ll need. How to Substitute: Use 1 tablespoon of potato starch for every 1 tablespoon of cornstarch. So, use it for small meals when there aren’t likely to be leftovers. It thickens much faster than cornstarch, meaning it’s best to add right at the end of cooking.Īlso, note that food made with potato starch doesn’t reheat well. You’ll use a one-to-one ratio, but be sure not to add potato starch too soon. Better yet, it’s flavorless, so it won’t change the overall taste of your dish.It’s ideal as a thickening agent and works in the same way as cornstarch when mixed into a slurry (potato starch + water). It has a neutral taste, makes fried foods crispy, and tenderizes baked goods.Potato starch is my – and many chefs’ – top choice for a cornstarch substitute for a few reasons: Keep that in mind when choosing a cornstarch alternative. Some can be used in a 1-1 ratio, while others need measuring differently.Īnd not all of these alternatives can be used in every recipe. The following ten ingredients are my picks for the best cornstarch substitutes. It’s also helpful in ensuring fried foods are extra crispy and desserts are super tender. This includes soups, puddings, and fruit curds. When heated, it’ll make sauces, creams, and other liquid/semi-liquid foods thicker. But it’s a handy ingredient and not always simple to avoid.Ĭornstarch is used primarily as a thickening agent. Today, many people avoid cornstarch because it’s high in carbs and calories. It’s also used in baking to make cakes and cookies tender and to help puddings and custards set.Īlternatives include arrowroot and tapioca. It’s naturally gluten-free but heavy in carbs and often used to thicken sauces and stews. And I’m sure that most of us have used it a lot more than that!Ĭornstarch is a powdery starch made from ground corn kernels. Most of us have used cornstarch in recipes at least once or twice. So, if you’re trying keto and need something low in carbs, or if you just forgot to get a new tub, this list has you covered.įrom potato starch to tapioca, these popular cornstarch substitutes are here to save the day. The good news is that there are plenty of alternatives to cornstarch, and most are readily available. How are you going to thicken that stew without it? It’s always handy to have these cornstarch substitutes on hand.Īfter all, the last thing you want is to run out right in the middle of cooking.
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