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Cornflour and Cornstarch

Is there are substitute for corn flour?

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2009-08-01 22:36:58
2009-08-01 22:36:58

Cornstarch or Corn flour (for thickening): 1 tablespoon = 2 tablespoons all purpose flour or

1 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.

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Not normally. Corn flour is very different from wheat flour. It would work as a thickener in the same way although the taste would be somewhat different, but in baking you could not substitute corn flour for wheat flour.

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you put corn starch in the recipe instead of flour by using the corn starch bag

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Flour and corn starch are measured the same, but the results aren't always the same.

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No, cornflour would not substitute for gram flour.

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Yes you can but many people use cornstarch.

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Yes but it won't be as good, most likely.

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A good substitute for corn flour if is being used for thickening, is potato starch. You can also use regular flour that has been mixed and cooked with a small amount of butter in a skillet beforehand.

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For thickening stuff, yes.

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I assume you mean corn flour. No, corn flour and rice flour have radically different textures, especially after being cooked. If this is not a concern then you might try it. *note: corn flour in the US is masa harina (powdered corn meal), whereas, in the UK corn flour is corn starch, actually a sugar rather than a grain flour.

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Any other shade of bluish-grey.If you mean corn flour... you could substitute some other kind of flour, but it will taste different and may not work as well.

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Not effectively. Wheat flour has a more gluten, absorbs less water, has different nutritional value and less tastes than corn flour.

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yes, but it will taste more like corn and less like semolina.

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No. The corn starch is added to make a finer, lighter crumb, which cannot be achieved with flour alone.

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It depends, you can use corn flour, rice flour, or even vanilla cake mix as a flour if you are making cookies :)

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I think what you're referring to is "what is garam flour". This is a flour that is made of ground-up chickpeas. The flour can be substituted with a gluten-free flour, such as corn flour and the like.

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Yes, you can. 2 tablespoons of all-purpose flour equals 1 tablespoon cornstarch.

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No. I can't even imagine how that would come out.

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No, corn starch is too sticky and thin so you can not substitute wheat flour based pancake mix for cornstarch, but you can combine it with a little wheat flour, baking soda and water for a creamier and somewhat sloppier pancake.

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Yes, corn syrup is a sweet liquid - it's the same as glucose syrup. Whereas cornflour is a white powder (used for thickening sauces), and is not sweet in the same way that corn syrup is. Corn syrup is entirely sugar based (like molasses), whereas corn flour is a flour. Corn syrup and corn flour are not interchangable, (in the same way that you would not substitute honey for wheatflour).

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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.

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Gram flour is made from chickpeas, and can be used in place of corn or wheat flour for thickening soups, sauces and gravies. Gram flour is gluten free, and provides a nutty flavor to foods. You can substitute it for other flours in equal amounts.

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Well, you could. But the end product would be quite different, without the crunch of corn flour (corn meal.)

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It depends what you're using it for. If you're thickening gravy, corn starch works. For general cooking, you can use corn meal.

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for what purpose? Baking? not much. Thickening? cornstarch, adobo, potato starchYou can use flour made from other grains, like corn flower.


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