Can I Replace All Purpose Flour With Cornstarch? Here’s The Surprising Answer!

When it comes to baking, all-purpose flour is a staple ingredient. But what happens when you run out or don’t have it on hand? Can you replace all-purpose flour with cornstarch? The answer is yes, but it’s not as straightforward as you might think.

What is Cornstarch?

Cornstarch is a fine, white powder made from the endosperm of corn kernels. It’s a thickening agent that’s commonly used in gravies, sauces, and puddings. Cornstarch is also used as a dusting agent for pastries and as a coating for fried foods.

How to Substitute Cornstarch for All-Purpose Flour

When substituting cornstarch for all-purpose flour, it’s important to use a ratio of 1:2. That means for every 1 cup of all-purpose flour, you would use 1/2 cup of cornstarch.

However, it’s important to note that cornstarch does not contain the same proteins as all-purpose flour. This means that baked goods made with cornstarch will have a different texture than those made with all-purpose flour. Cornstarch-based baked goods will be more crumbly and less chewy.

Recipes that Can Be Made with Cornstarch

Cornstarch can be used in a variety of recipes, including:

• Gravies
• Sauces
• Puddings
• Pie fillings
• Custards
• Fried chicken
• Donuts
• Cookies

Benefits of Using Cornstarch

There are a few benefits to using cornstarch as a substitute for all-purpose flour:

• Gluten-free: Cornstarch is naturally gluten-free, making it a good option for people with celiac disease or gluten intolerance.
• Thickening power: Cornstarch is a very effective thickening agent, making it ideal for gravies, sauces, and puddings.
• Neutral flavor: Cornstarch has a neutral flavor, so it won’t alter the taste of your baked goods.

Drawbacks of Using Cornstarch

There are also a few drawbacks to using cornstarch as a substitute for all-purpose flour:

• Crumbly texture: Cornstarch-based baked goods will have a more crumbly texture than those made with all-purpose flour.
• Less chewy: Cornstarch-based baked goods will be less chewy than those made with all-purpose flour.
• Not as versatile: Cornstarch cannot be used in all recipes that call for all-purpose flour.

Final Thoughts

While cornstarch can be used as a substitute for all-purpose flour in some recipes, it’s important to be aware of the differences in texture and flavor. Cornstarch-based baked goods will have a more crumbly texture and less chewy texture than those made with all-purpose flour.

Basics You Wanted To Know

Q: Can I replace all-purpose flour with cornstarch in all recipes?

A: No, cornstarch cannot be used in all recipes that call for all-purpose flour. It is best used in recipes that require a thickening agent, such as gravies, sauces, and puddings.

Q: What is the ratio of cornstarch to all-purpose flour?

A: The ratio of cornstarch to all-purpose flour is 1:2. That means for every 1 cup of all-purpose flour, you would use 1/2 cup of cornstarch.

Q: What are the benefits of using cornstarch as a substitute for all-purpose flour?

A: The benefits of using cornstarch as a substitute for all-purpose flour include:

• Gluten-free
• Thickening power
• Neutral flavor

Q: What are the drawbacks of using cornstarch as a substitute for all-purpose flour?

A: The drawbacks of using cornstarch as a substitute for all-purpose flour include:

• Crumbly texture
• Less chewy