Wheat flour is the most convenient substitute for cornstarch (also known as cornflour) in savory dishes, and it's a staple in nearly every kitchen. While cornstarch often steps in for flour, you can reverse the roles effectively by sifting the flour first. For optimal results, use two parts wheat flour to one part cornstarch.
Modern instant thickeners, available at most stores, are ideal if you're gluten-intolerant. Complete with measuring spoons or dosing charts, just a small amount thickens sauces without added fat. Choose from a variety of flavors to suit your needs.
For desserts like creams, tapioca starch—derived from cassava root—is an excellent natural thickener that also works in place of potato starch. Use it in a 1:1 ratio with cornstarch.
To replace cornstarch and add richness to cakes or sauces, make a roux with oil, flour, and unsalted butter. Here's how:
Kneaded butter, made from soft butter and flour, excels at thickening runny sauces just like cornstarch.
Rice starch shines in gluten-free baked goods, lightening dough without cornstarch while providing elasticity for tender, flavorful bread. Find it at organic stores; it's a reliable thickener and binder.
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