No. Cornstarch is a thickening agent as where flour is used to create some type of dough or batter and when it is baked the gluten allows it to expand and get nice and fluffy. Simply put, if you swapped flour for cornstarch, especially for a cheesecake, you would have a nasty mess and a very uneasy cheesecake. Hope that helps
You can substitute twice the amount of flour for the amount of cornstarch called for in most recipes. So you would use 6 tablespoons of flour, but use plain flour and not self rising.
For thickening soups, stews, and gravies, you can use flour instead of cornstarch.
You can use flour instead of cornstarch.
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.
2 Tbsp all-purpose flour = 1 Tbsp cornstarch Whatever amount of cornstarch your recipe calls for, just double that measurement and use flour instead.
= Cornstarch Substitute = For 1 tablespoon cornstarch, substitute 2 tablespoons all-purpose flour; OR 1 tablespoon potato flour or rice flour; OR 4 teaspoons quick cooking tapioca; OR 2 teaspoons arrowroot.
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.
Sidewalk chalk can be made with just flour and water. It can be fancied up with the addition of cornstarch or food coloring. Sidewalk chalk is fun for children to use.
no because cornstarch is sweet and flour is sour. I believe you use about half the amount of cornstarch when subsituting for flour.
No, cornstarch should not replace flour in cornbread. Cornstarch is milled much too fine to produce the open crumb that is desired in proper cornbread.
IF YOU MEAN FOR COOKING USE FLOUR.
the best substitute for cake flour is 2 cups minus 2tablespoons flour plus 2 tbs cornstarch.