Cornstarch, sometimes referred to as corn
flour, is a carbohydrate extracted from the endosperm of corn. This white
powdery substance is used for many culinary, household, and industrial
purposes. In the kitchen, cornstarch is most often used as a thickening agent
for sauces, gravies, glazes, soups, casseroles, pies, and other desserts. Because
cornstarch is made from corn and only contains carbohydrates, it is a
gluten-free product.
When you need a substitute for
Cornstarch in the kitchen, there are quite a number of viable replacements,
both in consistency and nutritional profile.
Substitute for Cornstarch are;
Wheat Flour
Arrowroot
Potato Starch
Tapioca
Rice Flour
Glucomannan
Psyllium Husk
Ground Flaxseeds
Comments
Post a Comment