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Corn Starch Substitute


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4 replies to this topic

#1 kylaroy7

 
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Posted 08 March 2012 - 09:05 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!!
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#2 Skylark

 
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Posted 08 March 2012 - 11:33 AM

You can sub tapioca starch, potato starch, or arrowroot starch. Tapioca is probably the most popular.
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#3 burdee

 
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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.
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Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D and T3 thyroid supplement to maintain immunity.


#4 freeatlast

 
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Posted 09 March 2012 - 03:06 AM

I THINK tapioca is closest to cornstarch's weight. Is that correct? Aren't you supposed to go by wt?
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Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

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

#5 RiceGuy

 
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Posted 09 March 2012 - 07:02 AM

I THINK tapioca is closest to cornstarch's weight. Is that correct? Aren't you supposed to go by wt?

It has little if anything to do with weight. A substitute is usually best chosen based on performance, in this case baking performance.
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A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.




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