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happyslob

Can Cornstarch Replace Flour? And gluten-free Cupcake Recipe

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Hi everyone,

This is my first post here, and in fact my first day here! I've known for quite some time that I'm intolerant to white all-purpose flour, but I think I've figured out that any wheat makes me sick.

Anyway...I found a recipe for cupcakes online that are gluten-free, and they use cornstarch instead of flour. Have any of you had success using cornstarch or cornflour in place of flour in other recipes? Can it generally be used as a replacement?

Thank you!

Christina

PS. The link to the gluten-free cupcakes is: http://www.bakespace.com/index.php?mode=li...mp;lst_id=20056 -- I haven't made these yet, but will post results when I do!

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In general, no one flour replaces wheat flour. It is usually a mixture of at least 3 flours/starches. One of the most common one has

2 cups rice flour

2/3 cups potato starch

1/3 cup tapioca starch/flour

Here is a great recipe for cupcakes

http://allrecipes.com/Recipe/Gluten-Free-Y...ake/Detail.aspx

Get your rice flour at an asian market. It's a finer ground flour and it makes a big difference.


Janet

Experience is what you get when you didn't get what you wanted.

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Here's a good flour discussion . . . you'll find that everyone has different tastes. Some people like bean flours, some don't. Some like the rice flours, some don't . . .

You'll need to add xanthan gum to help with your texture but the thread below goes into it more:

http://www.glutenfreeforum.com/index.php?showtopic=40215


Janet

Experience is what you get when you didn't get what you wanted.

animal0028.gif

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Hi everyone,

This is my first post here, and in fact my first day here!...........

Anyway...I found a recipe for cupcakes online that are gluten-free, and they use cornstarch instead of flour. Have any of you had success using cornstarch or cornflour in place of flour in other recipes?

Hi 'happyslob,

I have a recipe for an easy gluten-free cornflour/starch sponge cake complete with photo,

which is listed on My Space, check my personal profile.

.

Hope this is of some help.

Best Regards,

David


Chronically Ill and lost 56lbs in 3 Months Prior to Diagnosis.

Diagnosed in Nov 2005 after Biopsy and Blood Tests

Cannot tolerate Codex Wheat Starch.

Self Taught Baker.

Bake everything from scratch using naturally gluten-free ingredients.

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Hi David,

Thanks so much! I will definitely go and check that out. It sounds delicious.

To let everyone else know - I did make those cornstarch cupcakes last night. I changed the recipe slightly, by adding an egg (was surprised the original recipe didn't call for one), a bit more vanilla, and a handful of chocolate chips.

The result was surprisingly good! I liked these best when they were fresh out of the oven - the chocolate chips were lovely and gooey, and the texture of the cupcakes reminded me a lot of angel food cake. This morning, the cupcakes had firmed up more - more like a cross between a biscuit and a muffin, than a true cupcake. Still yummy, but they also seemed drier to me today than last night.

As well - underfill the muffin cups if you try this recipe. These little babies REALLY rise, especially near the end!

I'd say these are a pretty nice little cakey snack, especially for new celiacs who don't have a pantry filled with specialty baking ingredients yet. :) Enjoy!

Take care all,

Christina

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Have you tried the gluten-free yellow cupcake recipe on allrecipes? I use it ALL the time now. I just made some yesterday for a girls bookclub for my daughter. All the kids ate them without even blinking.

If gluten is your only avoidance, it's a GREAT recipe.

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Hey Christina,

You may find it to be immensely helpfull to let your gluten-free baked goods cool after baking, and then immediately freeze them. Gluten free baked goods get hard and dry within hours. After defrosting, one must usually heat in the microwave or use a toaster.

Plus, the chocolate chips will melt again after about 20 seconds per muffin in the microwave. :)

best regards, lm


gluten-free 12-18-06

colonoscopy, upper GI
blood, urine, stool tests, prometheus panel
positive endoscopy/positive duodenal biopsies (severe villous atrophy, high intraepithelial lympocytes)
diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06

"Sobriety sucks. That's why they invented booze in the first place." Denis Leary - Rescue Me

Beware the chocolate of Chiapa

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That sounds delicious! I'll go do a search for it, so I have the recipe whenever I need it. :)

Thanks!

As a new gluten free baker, there's a bit of key info you may not be aware of. Corn starch and corn flour are NOT the same thing, neither are potato starch and potato flour. The only time a starch is the same as a flour is with tapioca. Just thought I would mention it because you had starch/flour slashed together as if they were the same thing, and that could really mess up a recipe. But everyone messes up a few recipes anyway, that's the nature of gluten-free baking. One perso made a joke about perfecting the distance from their oven to their trashcan!


If you're going through hell, keep going. ~Winston Churchill

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