ISO Cornstarch substitute in baking

[ghamilton]

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.

 

[Green Lady]

Arrowroot powder is often used to substitute for cornstarch in recipes.

 

[justplainbill]

Try using 1.5 tbl of tapioca starch.

 

[Jeff G.]

Here is a link with substitutes..
Cooking Tip: Cornstarch Substitute

 

[babetoo]

i would go with the tapioca. i happened to love it. lol. it is not enough to make the pudding change in any way.

 

[ghamilton]

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.

 

[CharlieD]

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.

 

[ghamilton]

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?

 

[CharlieD]

I did not even know anythyng else existed then. Yes I did use it for everything.