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Corn Starch

casnco

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casnco Enthusiast
casnco
Posted

Can anyone tell me why so many gluten free recipies call for corn starch? I have recipies that call exclusively for corn starch. Or corn starch and potato starch. They are usually for pasteries/cookies. They always look great and taste terrible. I recently added coconut four to one such recipie and reduced the corn starch and there was a great improvement in taste. But still not what I was looking for.

Also, vinigar. Many recipies call for vinigar. Yuck! Can lemon juice be substituted? Again, baked goods, not savory dishes.

Any insight would be helpful. Thanks

Debbie

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JNBunnie1 Community Regular
JNBunnie1
Posted
Can anyone tell me why so many gluten free recipies call for corn starch? I have recipies that call exclusively for corn starch. Or corn starch and potato starch. They are usually for pasteries/cookies. They always look great and taste terrible. I recently added coconut four to one such recipie and reduced the corn starch and there was a great improvement in taste. But still not what I was looking for.

Also, vinigar. Many recipies call for vinigar. Yuck! Can lemon juice be substituted? Again, baked goods, not savory dishes.

Any insight would be helpful. Thanks

Debbie

Vinegar is in certain recipes in order to react with something else in the recipe to get the rise effect you're looking for. You may simply not like the taste of cornstarch, a lot of people really enjoy the recipes with cornstarch. I suggest experimenting with a combo of potato and tapioca starchs to replace it if you don't like the flavor.

purple Community Regular
purple
Posted

Have you ever tried sorghum flour?

Carol's Flour Blend

1 1/2 cups sorghum flour

1 1/2 cups potato or corn starch

1 cup tapioca flour

I use this gluten-free flour mix now for most everything except pie crust and tortillas. The dough is a bit sticky to roll out for that. Sorghum has fiber and protein. Someone else posted that they even use more sorghum and less of the starches...I forget her ratios. Look on the sweet white sorghum flour thread. Sorghum is great! I used it today for muffins and yesterday for Breakfast Brownies (like granola bars).

Cornstarch- Highly refined with little nutritive value, cornstarch lightens baked goods and is an indespensible part of many flour blends. It can be used interchangeably with potato starch. - Carol Fenster

Cornstarch- A refined starch obtained from corn...used in combination with other flours in baking...but if you are allergic to corn, arrowroot may be substituted. -Bette Hagman

I sometimes use 1/2 of each, corn/potato starch. Tip to easily remember... potato/corn= vegetables...use either one.

I believe you can use either vinegar or lemon juice in baking but not in making jams. I always have both so I don't need to sub.

Lemon juice or dough enhancer added to a recipe to balance the pH factor enhances the flavor and acts as a preservative. -Bette Hagman

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