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.
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.
you put corn starch in the recipe instead of flour by using the corn starch bag
Flour and corn starch are measured the same, but the results aren't always the same.
yes you can
No, cornflour would not substitute for gram flour.
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.
Yes you can but many people use cornstarch.
Yes but it won't be as good, most likely.
For thickening stuff, yes.
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.
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.
Not effectively. Wheat flour has a more gluten, absorbs less water, has different nutritional value and less tastes than corn flour.
yes, but it will taste more like corn and less like semolina.
No. The corn starch is added to make a finer, lighter crumb, which cannot be achieved with flour alone.
It depends, you can use corn flour, rice flour, or even vanilla cake mix as a flour if you are making cookies :)
yes if it is in a small amount
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.
Yes, you can. 2 tablespoons of all-purpose flour equals 1 tablespoon cornstarch.
No. I can't even imagine how that would come out.
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.
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).