Roxannewwdb
Assistant Cook
- Joined
- Feb 5, 2007
- Messages
- 4
I was wondering if anyone had experience substituting whole wheat flour for corn starch.
StirBlue said: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.
Roxannewwdb said:I realize that we are not talking about a significant amount of corn starch vs whole wheat flour. I do know that ww flour has less calories because it is not all starch. There is the fiber advantage in ww flour and the germ which contains most of the vitamins. I'm just always looking for ways to add healthier options to my cooking even though the amount used to thicken is very small.
bandonjan said:Has anyone used potato starch as a thickener?