What can I substitute for Cornstarch?

Cornstarch has been around since ancient times.
In fact, corn was the main source of food for early humans.
Today, it’s still widely used in baking and cooking.
But did you know that cornstarch isn’t always safe to eat?
What else can you use instead?
Cornstarch is a white powder derived from corn kernels.
It’s often added to baked goods or sauces to thicken them.
The problem is, cornstarch contains gluten, which makes it unsuitable for those who suffer from celiac disease.
# There are other alternatives to cornstarch, such as arrowroot starch, potato starch, tapioca starch, and rice flour.
These substitutes aren’t quite as effective at thickening foods, but they’re much safer for anyone with celiac disease

What Can I substitute for Cornstarch?

Cornstarch is used as a thickening agent in many recipes. It is usually added to sauces, gravies, soups, stews, and other dishes where a thicker consistency is desired. You can replace cornstarch with arrowroot powder. Arrowroot powder is derived from the root of the plant called Arracacia xanthorrhiza. This plant grows in tropical regions and is native to South America. Arrowroot powder is available in most grocery stores.

Wheat flour:

If you want to thicken sauces, gravies, and soups, you can use wheat flour instead of cornstarch. Wheat flour is very similar to cornstarch in terms of taste and texture. However, wheat flour does not dissolve well in cold liquids. To get around this problem, you can mix the flour with a liquid such as milk or broth.

Arrowroot:

Arrowroot is a natural thickening agent that comes from the root of the arrowroot plant. It is used in many Asian dishes because of its ability to thicken sauces and gravies. Arrowroot is available in powder form and can be added directly to recipes. It dissolves easily in hot liquids but does not dissolve in cold liquids. Cornstarch: Answer: Cornstarch is a white powder derived from corn. It is used to thicken sauces and other types of food. It is usually mixed with cold liquids to prevent clumping. It is also used to make doughs and batters.

Potato Starch:

Potato starch is similar to cornstarch in that it is derived from potatoes. However, potato starch is slightly different from cornstarch in that potato starch is lighter in color and texture. It is used to make pastries and desserts. Gelatin: Answer: Gelatin is a clear, tasteless substance extracted from animal bones and connective tissue. It is used to stabilize emulsions and gels. It is used in jellies, jams, and marmalades.

Rice flour:

Rice flour is a fine powder obtained from ground cooked rice. It is used to thicken sauces and gravies. Sugar syrup: Answer: Sugar syrup is a solution of sugar dissolved in water. It is used to sweeten beverages and desserts.

Glucomannan:

Glucomannan is a soluble dietary fiber extracted from konjac root. It is used as a thickener in various dishes such as pudding, ice cream, and cake.

All-Purpose Flour:

All purpose flour is a blend of wheat flour and other flours. It contains protein content ranging between 12% and 14%. It is used in baking breads, pastries, cookies, cakes, muffins, pancakes, waffles, biscuits, pizza crust, pasta, noodles, tortillas, and many other baked goods. Baking Powder: Answer: Baking powder is a leavening agent that helps to produce air pockets in dough, allowing it to rise during baking. It consists of two parts: bicarbonate of soda baking soda and cream of tartar. Both ingredients react together to form carbon dioxide gas, which creates air bubbles in the dough. This allows the dough to expand during rising.

Cassava or tapioca flour:

Cassava or tapioca starch is extracted from cassava root Manihot esculenta and is widely used in East Asia. It is a gluten-free flour that is low in calories and rich in nutrients. It is used in Asian cuisine such as Chinese, Japanese, Thai, Malaysian, Indonesian, Filipino, and Sri Lankan cuisines. Chocolate: Answer: Chocolate is a sweet, fatty substance obtained from cocoa beans. Cocoa butter is the fat found in chocolate. It is produced by pressing cocoa beans to extract the oil. Cocoa butter is solid at room temperature but melts when heated. Cocoa butter is used to make chocolate coating and chocolate chips. Cocoa butter is also used in cosmetics, candles, soap, lip balm, and skin care products.

Xanthan Gum:

Xantham gum is a natural polysaccharide derived from bacteria. It is used as a thickener, stabilizer, emulsifier, gelling agent, and suspending agent. It is used in ice cream, breads, cake mixes, salad dressings, sauces, gravies, and other food products. Coconut Milk: Answer: Coconut milk is a creamy liquid obtained from coconut meat. It is used in many dishes around the world. In Thailand, coconut milk is called "Kaanom jiam" ข้าวจัด.

Ground flaxseeds:

Flaxseeds are rich in omega 3 fatty acids, fiber, protein, vitamins, minerals, antioxidants, and lignans. Flaxseed meal is a great source of dietary fiber, protein, iron, zinc, magnesium, phosphorus, copper, manganese, niacin, thiamine, riboflavin, vitamin B6, folate, pantothenic acid, biotin, and phytosterols.