So, how to substitute a variety of types of flour for cornstarch? Cornstarch is extracted from corn kernels. It is done by removing all of their outer germ and bran. As a result, leaving behind the starch-rich endosperm. Since it is a pure starch when it is heated, it is great at absorbing fluid.
Flour is any powder from wheat, seeds, nuts, and grains. On the other hand, cornstarch is a fine, white powder. Essentially, flour is the main ingredient in baked goods, whereas cornstarch does not make cakes and cookies.
Usually, arrowroot is preferred over cornstarch since it is rich in fiber. Also, it is gluten-free, so it is appropriate for individuals who have celiac disease. In addition to that, it turns into a clear gel when it is combined with water, so it is perfect for thickening liquids.
Rice flour is naturally gluten-free and is a powder produced from finely ground rice. It is widely used in Asian culture desserts. Likewise, it acts as a great thickener in recipes. For that reason, making it an effective alternative for cornstarch.
All-purpose flour is commonly found in your pantry. It is a fine thickener. However, it must not be treated the same as cornstarch. Though all-purpose flour and cornstarch can thicken pie fillings and are considerably used in baking, both can adjust the baked goods’ texture.
Cornstarch provides a melt-in-your-mouth tenderness and crumbly texture to baked goods. All-purpose flour is a good substitute. However, the texture will not be as wonderful. At the same time, rice flour is a great substitute in cookie recipes.