![]() ![]() It is also gluten-free and bland in taste, so it won’t add any unwanted flavor. However, its structure does allow it to provide a rigid coating for food cooked shortly in high heat. ![]() The reason why potato starch doesn’t work well as a thickener is that extreme heat may cause the starch to break down, so it won’t absorb moisture properly and lose the thickening effect. Potato starch may not be the best choice for thickening purposes, but it is a phenomenal pick for frying. Related: 16 Different Household Uses For Humble Cornstarch 5. Most chefs recommend substituting 1 tablespoon of cornstarch with 2 tablespoons of tapioca flour. Also, boiling tapioca starch can sometimes result in a stringy texture. If you plan on freezing your leftovers, tapioca flour may not be the best choice, as it doesn’t hold up very well when frozen. It is an excellent thickener with a neutral flavor. This gluten-free flour is made from the processed starch product extracted from cassava, a root vegetable from South America. It’s recommended to mix 2 tablespoons of arrowroot in ½ a cup of water and pour the mixture into whatever you’re cooking to thicken it. You can use arrowroot to thicken almost anything, with the exception of dairy-based recipes, as the combination can result in a slimy texture. Not only that, but arrowroot flour also contains more fiber than cornstarch and it doesn’t alter the flavor at all. This is because arrowroot can produce the same thickening effect and glossy finish as cornstarch at a 1:1 ratio. While it may be a less common ingredient in your pantry, many chefs mark it as their favorite cornstarch substitute. ![]() Arrowroot flourĪrrowroot is a starchy flour made from the ground roots of the Maranta genus of plants. Alternatively, you may mix it with butter or oil to make a roux. It works especially well in puddings, as rice flour holds up well to high heat. Rice flour can be used with hot or cold water to make a paste. You will need twice as much rice flour to substitute cornstarch as a thickening agent. The ratio is the same as it is for wheat flour. It is a powder made of finely ground rice often used in Asian cuisines as an ingredient in desserts, rice noodles, or soups. One clear advantage of rice flour is that it’s gluten-free, just like cornstarch. You may also want to cook your sauce or stew for an extra two or three minutes to eliminate any raw flour flavor. In general, it’s recommended that you use twice as much white flour as cornstarch for thickening purposes. For example, if you need 1 tablespoon of cornstarch, use 2 tablespoons of white flour. To avoid clumps while thickening sauces with flour, mix it with a small amount of water to form a paste. Brown and whole-grain flour contain more fiber than white flour, and while it’s possible to use them for thickening, you're likely to need much more of them to get the same result. It can be an effective thickener, but you will need a larger amount to get the same effect as cornstarch. Unlike cornstarch, wheat flour contains protein and fiber, as well as starch. ![]()
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