Cornstarch is a versatile ingredient that is commonly used in cooking and baking as a thickener for sauces, gravies, and pies. However, some people may be allergic to corn or simply prefer to use alternative ingredients. Here are 5 of the best cornstarch substitutes for cooking and baking:
- Arrowroot powder: This fine, white powder is made from the root of the arrowroot plant and is a great substitute for cornstarch in cooking and baking. It thickens at a lower temperature than cornstarch and has a neutral flavor, making it a great option for delicate sauces and soups.
- Tapioca starch: Tapioca starch, also known as tapioca flour, is made from the root of the cassava plant and is another great substitute for cornstarch. It has a similar texture and thickening power as cornstarch and is also gluten-free.
- Potato starch: Potato starch is made from the starch of potatoes and is a popular substitute for cornstarch in gluten-free baking. It has a neutral flavor and can be used to thicken sauces and gravies, as well as to add structure to baked goods.
- Rice flour: Rice flour is made from ground rice and can be used as a substitute for cornstarch in cooking and baking. It has a mild flavor and can be used to thicken sauces and soups, as well as to add structure to baked goods.
- Flour: All-purpose flour is a common ingredient in many kitchen, and it can be used as a substitute for cornstarch. It will not thicken as much as cornstarch, but it can be used to thicken sauces and gravies, although it might affect the final color or texture of your recipe.
Cornstarch is a common ingredient used in cooking and baking as a thickening agent. However, there may be times when you don’t have cornstarch on hand or want to avoid it for dietary reasons. Luckily, there are several substitutes that can be used in its place. Here are the 5 best cornstarch substitutes you can use in your cooking and baking.
- All-Purpose Flour: All-purpose flour is a great substitute for cornstarch in cooking and baking. It can be used in equal proportions to thicken sauces, gravies, and pies. However, it will give the final dish a slightly different texture and flavor.
- Arrowroot: Arrowroot is a fine powder that is obtained from the root of the arrowroot plant. It can be used as a 1:1 substitute for cornstarch and is especially good for thickening acidic liquids, such as tomato-based sauces. Arrowroot also has a neutral flavor, so it won’t affect the taste of your dish.
- Potato Starch: Potato starch is another great substitute for cornstarch. It has a neutral flavor, and can be used in equal proportions to thicken sauces, gravies, and pies. However, it is not as effective as cornstarch in thickening acidic liquids.
- Tapioca Starch: Tapioca starch, also known as tapioca flour, is a starchy powder made from the root of the cassava plant. It can be used in equal proportions as a substitute for cornstarch and is especially good for thickening fruit pie fillings and soups.
- Rice Flour: Rice flour is a powder made from ground rice and can be used as a substitute for cornstarch. It can be used in equal proportions to thicken sauces, gravies, and pies. However, it will give the final dish a slightly different texture and flavor.
When using these substitutes, it is important to keep in mind that they may not work as well as cornstarch in thickening liquids. You may need to use slightly more of the substitute to achieve the desired consistency. It is also important to note that these substitutes will not work as well for deep-frying as cornstarch does.
In conclusion, cornstarch is a versatile ingredient that is used for thickening sauces, gravies, and pies. However, if you don’t have cornstarch on hand or want to avoid it for dietary reasons, there are several substitutes that can be used in its place. All-purpose flour, arrowroot, potato starch, tapioca starch, and rice flour are all great alternatives that can be used to thicken liquids in cooking and baking. Keep in mind that they may not work as well as cornstarch in thickening liquids, and you may need to use slightly more of the substitute to achieve the desired consistency.
