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.
You would use potato starch and water
Tapioca when added to a soup, or stew serves as a thickening agent much like cornstarch.
Tapioca tarch can sometimes be substituted, though it has a particular "stringy" texture.
= 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.
I make pies for a living, and YES it can be a substitute. I do work with frozen fruit, so I made up a mixture of cornstarch, flour, and gelatin, since we have no tapioca. For one pie it should be 3tbs gelatin, 4 tbs cornstarch, and 4 tbs A.P. flour. Hope that helped!
yes
= 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.
Usually it means all purpose flour... there are a few others such as arrowroot, potato flour and tapioca. All purpose flour is the most common. the trade is 1 TB cornstarch=2 TB all purpose flour
Cornstarch SubstituteFor 1 tablespoon cornstarch, substitute 2 tablespoons all-purpose flour;OR1 tablespoon potato flour or rice flour;OR4 teaspoons quick-cooking tapioca;OR2 teaspoons arrowroot.
NO
Pudding consists of sugar and a thickening agent such as cornstarch, gelatin, eggs, rice or tapioca to create a sweet, creamy dessert