Corn Starch Substitute
Posted 08 March 2012 - 09:05 AM
Posted 08 March 2012 - 11:33 AM
Posted 08 March 2012 - 11:38 AM
So glad I found this site! I have been gluten free for coming up on 3 years but, my husband and children just began 3 weeks ago so I am doing ALOT more gluten free baking. My question is this - I have come across lots and lots of "flour blends" for baking but, so many of them contain CORN STARCH and I am allergic to corn. What kind of starch/flour can I substitute without changing the outcome of the baked good? Also - I am allergic to nuts so, almond flour won't work. Thanks!!
Substitute potato starch, not potato flour, for cornstarch in baked goods. You can also use potato starch in sauces.
Posted 09 March 2012 - 03:06 AM
Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.
Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James
Posted 09 March 2012 - 07:02 AM
It has little if anything to do with weight. A substitute is usually best chosen based on performance, in this case baking performance.
I THINK tapioca is closest to cornstarch's weight. Is that correct? Aren't you supposed to go by wt?
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