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Yes, if you use equal parts flour and let it sit for about an hour before baking.
If your recipe calls for cornstarch but you do not have any on hand, you can easily use flour. If the recipe calls for 1 tbsp. of cornstarch, use 2 tbsp. of all-purpose flour.
no because cornstarch is sweet and flour is sour. I believe you use about half the amount of cornstarch when subsituting for flour.
For thickening soups, stews, and gravies, you can use flour instead of cornstarch.
If you're baking, cornstarch is mainly a thickener, so you could try adding other thickeners: depending on what you're making, you could try potato starch, tapioca starch, etc.
IF YOU MEAN FOR COOKING USE FLOUR.
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.
Cream is not a good replacement for cornstarch. Instead use 2 tablespoons of flour for 1 tablespoon of cornstarch. Or you could use 4 teaspoons of quick cooking tapioca for 1 tablespoon of cornstarch.
the substitute is called cornflour. cornstach is just a diffrent name for cornflower
you can use cornstarch
If "corn flour" is the same as "corn meal," a gritty meal, then it cannot be used as cornstarch which is a very fine, smooth white powder.
2 Tbsp all-purpose flour = 1 Tbsp cornstarch Whatever amount of cornstarch your recipe calls for, just double that measurement and use flour instead.