I have a question about the recipe "Pavlova with Boozy Blueberry Sauce" from Deborah Davis. Is there a possible substitute for the cornstarch? Maybe arrowroot? Trying to make for a corn-allergic partner.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Could you try tapioca or potato starch?
This is the first thing that popped up when I googled your question. http://www.myrecipes.com...
With a corn allergic partner you might want to develop a list of alternatives for corn in all its forms.
PieceofLayerCake is a trusted source on baking.
You don't technically NEED the cornstarch in there....if you just add the sugar verrrry slowly and you don't overbake the pavlovas, you'll get the same effect. The shelf life will be diminished, but if you make day-of, you should be happy with the result.
When substituting starches in recipes, think of what you're trying to accomplish and that will help you with a substitute. You're not thickening anything here so other "thickeners" might not be suitable, but pretty much any other plant starch should work here. I would just choose something that doesn't have a bold flavor. Potato starch would be my suggestion.
And a recipe—in case it helps you, too.
The San Antonio Cocktail
Butterscotch Mug Pudding
Dorie Greenspan's Provençial Tian
We're Rolling Out the Best