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Old 11-22-2009, 07:19 PM   #1
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Lightbulb ISO Cornstarch substitute in baking

We have just discovered a corn (and rice) allergy in my son. I am having trouble finding substitutes when baking. For example, I have a pudding recipe that is very simple to make that takes 2 tbl of corn starch. I tried it today with the same amount of tapioca starch flour and it was rubbery in texture (though flavor was fine). I also have arrowroot. My issue is finding a good substitution guide when baking as baking is so precise in order to have success. Any suggestions would be appreciated. Thanks.

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Old 11-23-2009, 01:42 AM   #2
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Arrowroot powder is often used to substitute for cornstarch in recipes.
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Old 11-23-2009, 07:33 AM   #3
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Try using 1.5 tbl of tapioca starch.
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Old 11-23-2009, 04:36 PM   #4
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Here is a link with substitutes..
Cooking Tip: Cornstarch Substitute
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Old 11-23-2009, 07:20 PM   #5
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i would go with the tapioca. i happened to love it. lol. it is not enough to make the pudding change in any way.
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Old 11-24-2009, 07:20 PM   #6
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I tried the recipe again with the conversion guide recommended in one of the posts (thanks) using 3 tsp of arrowroot for every tablespoon of cornstarch. The texture was more normal - doubt anyone could tell the subtle differences unless tasting side by side. The arrowroot did mute the chocolate flavor a bit as well as lightened the color. I will try the next batch with the less amount of tapioca starch flour that was recommended. Thanks for the advice.
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Old 11-24-2009, 09:18 PM   #7
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How about potato starch. It's better all way around in my opinion. I never used corn starch untill I came to the states, always potato starch.
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Old 11-24-2009, 10:28 PM   #8
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I have not tried potato starch yet as I do not have that in the pantry. Did you use that in baking as well as cooking?
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Old 11-25-2009, 10:48 AM   #9
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I did not even know anythyng else existed then. Yes I did use it for everything.
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