It depends what your doing with it, but not really. At the end of the day they are completely different substances.
Absolutely not. Totally different things
amonia and bleach seems to work well
No.
yes
No. The corn starch is added to make a finer, lighter crumb, which cannot be achieved with flour alone.
Flour and corn starch are measured the same, but the results aren't always the same.
yes if it is in a small amount
No, you can't replace eggs with cornstarch in a cake recipe. The eggs make the cake light and springy. You can replace three tablespoons of cake flour with three tablespoons of cornstarch if you like. Cornstarch does help lighten the cake, but it must not be used as a substitute for eggs.
Yes, in a pinch you can fake the higher starch-to-protein ratio of cake flour by mixing a couple of tablespoons of corn starch per cup of all purpose flour.
Yes, you can. 2 tablespoons of all-purpose flour equals 1 tablespoon cornstarch.
Cornstarch or Corn flour (for thickening): 1 tablespoon = 2 tablespoons all purpose flour or1 tablespoon potato starch or rice starch or flour 1 tablespoon arrowroot 2 tablespoons quick-cooking (instant) tapioca For other uses such as the main flour it's rather tricky I think it's best to only substitute Corn flour if it's for thickening.
Corn starch is a souluble starch.
It depends what you're using it for. If you're thickening gravy, corn starch works. For general cooking, you can use corn meal.
It depends what you're using it for. If you're thickening gravy, corn starch works. For general cooking, you can use corn meal.
Neither, it has corn starch. Use about 1/4 cup of corn starch and the balance all purpose white flour for two cups of cake flour. Or, about a 7:1 ratio of flour to corn starch.
There are some ingredients available that can be substituted for flour but the problem is that flour always works best. Corn starch is sometimes a substitute as is blanched almond flour. None works as well as flour.