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Old 02-05-2007, 10:23 PM   #1
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Substitutes for corn starch?

I was wondering if anyone had experience substituting whole wheat flour for corn starch.

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Old 02-05-2007, 10:34 PM   #2
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A lot depends on how you are using it. What specifically are you wanting to sub WW flour for cornstarch?
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Old 02-05-2007, 10:50 PM   #3
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I am giving a presentation on Sauce and Soup Mixes. I just was looking for a healthier substitute for corn starch. I suppose that you would have to use corn starch for a clear sauce.
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Old 02-05-2007, 11:20 PM   #4
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Cornstarch is pure starch ... the same starch that is in wheat Flour. As for health and nutrition benifits of using WW flour vs cornstarch ... I don't know that there is any difference. Although how you would treat them would be significantly different.

Starch is generally used in sauces and soups as a thickener.

So - what is there about WW Flour that makes you think it is healthier than cornstarch???
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Old 02-05-2007, 11:22 PM   #5
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Have you tried making a slurry (water and flour) with ww flour? Not really sure if it will be the same as using cornstarch but it's worth testing. I know white flour works to thicken soups, but not sure how ww flour will work. Give it a try.
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Old 02-06-2007, 12:27 AM   #6
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Have never used WW flout to thicken anything.

Can always experiment.

Maybe it will work fine.

Use cornstarch when I think it is the best choice, and flour when it seems to be preferential,

Have use arrowroot, but rarely.

Never use much of any thickening agent and don't know if the health benefits of WW flour would override my efforts to make the dish the most palatable one I can.

But maybe so, all I can suggest is you give it a try.
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Old 02-06-2007, 02:55 AM   #7
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health benefits: Although cornmeal makes a nice mush, I don't use it as a thickener. I do substitute cornmeal for wheat germ on occassion. This is when I am making trail biscuit foods for backpacking.
The corn products in Illinois are milled very fine unlike the coarse ones in other areas of the country. I do use it in meatloaf when I want that corn-fed beef flavor.
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Old 02-06-2007, 03:38 AM   #8
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Hello Roxanne

For the soups, u can use potato puree, to make them thicker.

Mel
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Old 02-06-2007, 04:37 AM   #9
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Quote:
Originally Posted by StirBlue
health benefits: Although cornmeal makes a nice mush, I don't use it as a thickener. I do substitute cornmeal for wheat germ on occassion. This is when I am making trail biscuit foods for backpacking.
The corn products in Illinois are milled very fine unlike the coarse ones in other areas of the country. I do use it in meatloaf when I want that corn-fed beef flavor.
Cornstarch and cornmeal are a bit different. The starch would be a thickener. Cornmeal is more like grits (it IS grits) and would be a cereal, basically. When it is finely ground it makes a smoother product--like corn muffins (using it more like a flour). When coarsely ground, it is a polenta-like product. I often have a problem finding the coarser grind in supermarkets, but can find it under Bob's Red Mill label of "yellow grits".

As for WW flour, I think to use it as a thickener for a sauce, it would need to be a roux or a beurre manie. I'm not sure it is any "healthier".
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Old 02-06-2007, 05:05 AM   #10
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use Xanthan gum instead then, you only need the tiniest amount and it makes the most perfectly clear sauce.

you can buy it at the supermarket in the section for people that are wheat intolerant as a Gluten replacement for bread making.
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