Cornstarch and Flour - Need Clarification on Substitution
So I'm seeing around that you generally use half the amount of cornstarch as you do flour. However, I do want to clarify something. If a recipe calls for a cup of flour, do I use a cup of flour + half a cup of cornstarch, or do I use half a cup of flour + 1/4 cup of cornstarch (since I'd need another half cup of flour to make up the entire cup in the recipe, which I then divided by 2). Thanks!
1 Comment
NancyOctober 2, 2020
Toushiroi...
I'm afraid one can't replace flour with cornstarch in volume for baking or a pie crust. For that one needs other kinds of flour, breadcrumbs, crackers or rolled oats.
Yes, cornstarch may be used to replace flour, but only in small amounts (about a tablespoon) for thickening purposes.
I'm working here from a reliable "substitutions bible."
FYI, the only place I know of where cornstarch is conventionally used in baking, it is in recipes for shortbread....where it is not used alone and where there is virtually no rise expected.
I'm afraid one can't replace flour with cornstarch in volume for baking or a pie crust. For that one needs other kinds of flour, breadcrumbs, crackers or rolled oats.
Yes, cornstarch may be used to replace flour, but only in small amounts (about a tablespoon) for thickening purposes.
I'm working here from a reliable "substitutions bible."
FYI, the only place I know of where cornstarch is conventionally used in baking, it is in recipes for shortbread....where it is not used alone and where there is virtually no rise expected.
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