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pseudoleucite

Sub'ing Cornstarch For Flour In A Pudding

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Hi!

I have a baked pudding recipe I want to try, and I'd like to make it gluten-free for my lady friend. The 8-serving recipe calls for 2 cups of flour. I know I can sub cornstarch for flour as a thickener at a 1:2 ratio, but 1 cup of cornstarch seems like a hell of a lot. Maybe I'll do something like 1/2 (or 1/4) cup of cornstarch, and then a cup of gluten-free flour (I have rice flour, potato stach, tapioca, and xantham gum available).

Thoughts? Thank you!

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Hi!

I have a baked pudding recipe I want to try, and I'd like to make it gluten-free for my lady friend. The 8-serving recipe calls for 2 cups of flour. I know I can sub cornstarch for flour as a thickener at a 1:2 ratio, but 1 cup of cornstarch seems like a hell of a lot. Maybe I'll do something like 1/2 (or 1/4) cup of cornstarch, and then a cup of gluten-free flour (I have rice flour, potato stach, tapioca, and xantham gum available).

Thoughts? Thank you!

Would you please post the recipe so we can see the other ingredients as well? Thanks!

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My suggestion, though perhaps someone with more gluten-free baking experience will have a better one... would be to use 1 cup rice flour and 1/2 cup each of tapioca and corn starch.

Edit, adding: if you don't mind it a bit 'dense' then you could increase the rice flour a bit and reduce the starches.

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My suggestion, though perhaps someone with more gluten-free baking experience will have a better one... would be to use 1 cup rice flour and 1/2 cup each of tapioca and corn starch.

Edit, adding: if you don't mind it a bit 'dense' then you could increase the rice flour a bit and reduce the starches.

Thank you, sounds good. I'll give it a try!

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