Are You Baking? – Use These Four Items as Substitute of Cornstarch
September 3, 2017
To change the density of sauces, baked goods, and other foods, a thickener is added while cooking. Many of the cooking recipes involve the use of thickener. The thickener most commonly used in many recipes in cornstarch. Cornstarch is made from corn and only contains some carbohydrates. You can consider the following substitutions if you are considering to substitute the cornstarch or have run out of it.
If you have to substitute the cornstarch, then flaxseed can be one of the best replacements of the cornstarch to increase the thickness of your dish. The flaxseed is powdered or grounded before using it. It provides high fiber content and is also rich in beneficial omega-3 fatty acids. The grounded flaxseed go well in a stew, soup or oven-baked goods as a cornstarch replacement. You just have to take care while adding them and start by adding a little quantity until you reach your desired density.
You can term the flour as the easiest replacement for cornstarch whether it is the nut flour, wheat flour, or any other grain. All purpose wheat flour can replace the cornstarch in the ratio 2:1, which means that for two tablespoons of all-purpose flour is needed for replacing 1 tbsp of cornstarch. For using it in the recipe, add a little liquid to the flour and then warm it. You just have to heat it at low heat for some time until you achieve a neutral flavor. The time for heating should be strictly taken care of, as the flour can become thin and have less elasticity if overcooked. Some of the people might have a problem with flour as a replacement because they don’t want the inconsistent texture due to the flour when it is cooked with fat or is chilled.
Other popular four besides all-purpose wheat flour are rice, potato, or konjac flour. These flours are a good replacement in the recipes that required the food to be frozen afterward.
Another thickener as a replacement of cornstarch is Tapioca. It has long been used as a thickener, and you can use it in a ratio of 2:4. This indicates that when you are substituting it for cornstarch in a recipe, use 2 tbsp of tapioca for each tbsp. of cornstarch. Tapioca deals with the problems that arise with all-purpose flour and chills better than it in the dishes. Avoid overcooking Tapioca for the best results.
Arrowroot is commonly available in the baking section of the grocery stores and can be substituted for cornstarch. Arrowroot is often a better choice than cornstarch. The ratio that is required to meet your cooking requirements is one to two and a half tbsp. of arrowroot for the replacement of one tbsp. of cornstarch. Arrowroot has a very mild flavor, and the food can be refrigerated/ chilled afterward. Moreover, the beginning cooks can easily use this as it works fine even if gets overcooked. It does not go well with dairy products so, be careful.