Well, honey, technically you can use cornstarch to flour a baking pan if you're in a pinch. But let me tell you, it's not the best choice. Cornstarch doesn't have the same binding properties as flour, so your baked goods might stick. I'd recommend sticking to good ol' flour or butter for a better non-stick coating.
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.
To substitute flour for cornstarch in a recipe, use twice as much flour as the amount of cornstarch called for. For example, if the recipe calls for 1 tablespoon of cornstarch, use 2 tablespoons of flour. Keep in mind that flour may result in a slightly different texture in the final dish compared to cornstarch.
To substitute cornstarch for flour in a recipe, use half the amount of cornstarch as you would flour. For example, if a recipe calls for 1 tablespoon of flour, you would use 1/2 tablespoon of cornstarch instead. Cornstarch is a good thickening agent, so it works well in recipes that require a thick consistency.
For thickening soups, stews, and gravies, you can use flour instead of cornstarch.
Baking powder is not a suitable substitute for corn flour in a pavlova recipe. Corn flour helps stabilize the meringue and provides a chewy texture, while baking powder contains leavening agents that can interfere with the delicate structure of the pavlova. For the best results, it's recommended to stick with corn flour or use alternatives like cornstarch if needed.
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.
You can use flour or tapioca starch as substitutes for cornstarch in pie filling.