{"id":10349,"date":"2021-04-29T15:53:56","date_gmt":"2021-04-29T08:53:56","guid":{"rendered":"https:\/\/illume-emag.com\/?p=10349"},"modified":"2021-04-29T15:53:56","modified_gmt":"2021-04-29T08:53:56","slug":"5-best-substitutes-cornstarch","status":"publish","type":"post","link":"https:\/\/lavyon.com\/en\/5-best-substitutes-cornstarch\/","title":{"rendered":"The 5 Best Substitutes for Cornstarch"},"content":{"rendered":"

In the kitchen, cornstarch has a range of uses. When starch is heated, it\u2019s very good at absorbing water. So it\u2019s most often used as a thickener for stews, soups and gravies.<\/p>\n

It\u2019s also often favored by those with celiac disease, as it\u2019s derived from corn (not wheat), making it gluten-free.<\/p>\n

However, cornstarch is not the only ingredient that can be used as a thickener. This article explores the ingredients you can use instead.<\/p>\n

\"The<\/p>\n

1. Wheat Flour<\/strong><\/h3>\n

\nWheat flour is made by grinding wheat into a fine powder.<\/p>\n

Unlike cornstarch, wheat flour contains protein and fiber, as well as starch. This means it\u2019s possible to swap your cornstarch for flour, but you will need more of it to get the same effect.<\/p>\n

In general, it\u2019s recommended that you use twice as much white flour as cornstarch for thickening purposes. So if you need 1 tablespoon of cornstarch, use 2 tablespoons of white flour.<\/p>\n

Brown and whole grain flour contain more fiber than white flour, so while it\u2019s possible to try thickening with these flours, you\u2019re likely to need much more of them to get the same result.<\/p>\n

To thicken recipes with wheat flour, mix it with a little cold water first to form a paste. This will keep it from sticking together and forming clumps when you add it to recipes.<\/p>\n

If you are using wheat flour as a cornstarch substitute, remember that it\u2019s not gluten-free, so it\u2019s not suitable for people with celiac disease.<\/p>\n

\"Depressed<\/p>\n

2. Arrowroot<\/strong><\/h3>\n

\nArrowroot is a starchy flour made from the roots of the Maranta genus of plants, which is found in the tropics.<\/p>\n

To make arrowroot, the roots of the plants are dried and then ground into a fine powder, which can be used as a thickener in cooking.<\/p>\n

Some people prefer arrowroot to cornstarch because it contains more fiber.<\/p>\n

It also forms a clear gel when mixed with water, so it\u2019s great for thickening clear liquids.<\/p>\n

It\u2019s recommended to use twice as much arrowroot as cornstarch to get similar results. Arrowroot is also gluten-free, so it\u2019s suitable for people who don\u2019t eat gluten.<\/p>\n

\"What<\/p>\n

3. Potato Starch<\/strong><\/h3>\n

\nPotato starch is another substitute for cornstarch. It\u2019s made by crushing potatoes to release their starch content and then drying them into a powder.<\/p>\n

Like arrowroot, it\u2019s not a grain, so it contains no gluten. However, it is a refined starch, meaning that it\u2019s high in carbs and contains very little fat or protein.<\/p>\n

Like other tuber and root starches, potato starch tastes quite bland, so it won\u2019t add any unwanted flavor to your recipes.<\/p>\n

You should substitute potato starch for cornstarch in a 1:1 ratio. This means if your recipe needs 1 tablespoon of cornstarch, swap that out for 1 tablespoon of potato starch.<\/p>\n

It\u2019s also worth noting that many cooks recommend adding root or tuber starches like potato or arrowroot later in the cooking process.<\/p>\n

This is because they absorb water and thicken a lot quicker than grain-based starches. Heating them for too long will completely break them down, causing them to lose their thickening properties.<\/p>\n

4. Tapioca<\/strong><\/h3>\n

\nTapioca is a processed starch product extracted from cassava, a root vegetable that\u2019s found throughout South America.<\/p>\n

It\u2019s made by grinding cassava roots to a pulp and filtering out their starch-rich liquid, which is then dried into tapioca flour.<\/p>\n

However, some cassava plants contain cyanide, so the cassava has to be treated first to ensure it\u2019s safe.<\/p>\n

Tapioca can be bought as flour, pearls or flakes, and is also gluten- free.<\/p>\n

Most cooks recommend substituting 1 tablespoon of cornstarch with 2 tablespoons of tapioca flour.<\/p>\n

5. Rice Flour<\/strong><\/h3>\n

Rice flour is a powder made from finely ground rice. It\u2019s often used in Asian cultures as an ingredient in desserts, rice noodles or soups.<\/p>\n

Naturally gluten-free, it\u2019s also popular among those who have celiac disease as a substitute for regular wheat flour.<\/p>\n

Rice flour can also act as a thickener in recipes, making it an effective substitute for cornstarch.<\/p>\n

Additionally, it\u2019s colorless when mixed with water, so it can be especially useful for thickening clear liquids.<\/p>\n

Like wheat flour, it\u2019s recommended that you use twice as much rice flour as cornstarch to get the same result.<\/p>\n

It can be used with hot or cold water to make a paste, or in a roux, which is a mixture of flour and fat.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

In the kitchen, cornstarch has a range of uses. When starch is heated, it\u2019s very good at absorbing water. So it\u2019s most often used as a thickener for stews, soups and gravies. It\u2019s also often favored by those with celiac disease, as it\u2019s derived from corn (not wheat), making it gluten-free. However, cornstarch is not […]<\/p>\n","protected":false},"author":2,"featured_media":10350,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[5634,5632],"class_list":{"0":"post-10349","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-drink","8":"tag-cornstarch","9":"tag-the-5-best-substitutes-for-cornstarch"},"_links":{"self":[{"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/posts\/10349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/comments?post=10349"}],"version-history":[{"count":0,"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/posts\/10349\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/media\/10350"}],"wp:attachment":[{"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/media?parent=10349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/categories?post=10349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/tags?post=10349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}