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It isn’t as quick and easy as it sounds to identify the most suitable cornstarch substitute for each of your recipes. That’s why we prepared not just an ultimate list of the top 12 cornstarch alternatives this year, but also what cornstarch is and why is it used in many recipes. So dig in and read on.
What is Cornstarch?
Cornstarch is the go-to ingredient for thickening sauces and binding ingredients. Many choose cornstarch over flour because it has double the thickening ability.
It also becomes transparent when cooked. So this means cornstarch won’t affect the color of your sauce.
You can also use it for corn syrups and sugars. And if you ever wondered how chicken nuggets have that crispy batter — That’s thanks to cornstarch.
How is Cornstarch Made?
Cornstarch is made out of corn, as its name suggests. This is done by extracting starch from the center of the kernel.
First, corn is soaked for up to 48 hours. This separates the germ from the endosperm. Next, the starch is taken from both and then dried.
Why Look for Cornstarch Substitutes?
The main problem with cornstarch is that it can often go lumpy before adding it to food. Also if you over-stir or overcook the food, then it starts to go thin again. For this reason, cooks and bakers are turning to much better cornstarch alternatives.
Another reason to try cornstarch substitutes is that there are no health benefits to cornstarch. It only contains calories and carbohydrates. Now, these are two things that we already have plenty of in our diet!
So we are going to go over 12 substitutes for cornstarch and how to use them. We’ll look at the advantages and disadvantages of them and hopefully encourage you to try some alternatives.
Today’s Top 12 Cornstarch Substitutes
The best choices when it comes to cornstarch alternatives are either whole wheat flour or all-purpose flour. Wheat flour has a high gluten level of 12–14%. Meanwhile, all-purpose flour has a gluten level of 8–12%.
Gluten is an important factor if you want to replace cornstarch. This forms when you add water to the flour and mix it. Its two proteins (glutenin and gliadin) start to bind. And the higher the gluten percentage, the more binding will happen.
Opinions vary when talking about ratios. Some use 1:2, others use 1:3. But here are our preferred ratios:
- 1tsp cornstarch = 2tsp whole wheat flour
- 1tsp cornstarch = 3tsp of all-purpose flour
Using more all-purpose flour will make up for the lower amounts of gluten. As with cornstarch, flour has a habit of going lumpy when mixed with water. Slowly add cold water to the flour before you mix it into a hot sauce. If you prefer, you can dust the flour into the sauce. Use a fine sieve, so you don’t’ get any lumps.
The positive is that it is super simple, and everybody has flour in their cupboard. The flour will thicken any type of sauce just as well as cornstarch. There is no risk of the flour overcooking and starting to go thin again. It is better to leave the sauce a little longer to allow the floury taste to disappear.
It won’t only thicken sauces. You can add flour mixed with cold water into soups and stews for the same effect. It’s better to add little by little to slowly thicken the liquid. As a general rule, two teaspoons of flour will thicken 1 liter of liquid.
If you want to thicken syrups for desserts, then flour won’t be good. The perfect finish to an apple tart or a chocolate mousse is that beautiful transparent glaze. But flour will not produce the same shine.
If you’re on a gluten-free diet, then you can’t substitute cornstarch for flour. Don’t worry, though. We have plenty of more alternatives.
Arrowroot is a starch collected from the roots of tropical plants, typically Maranta arundinacea. This is a large herb found in rainforests. There are other versions of arrowroot, but they are all starches and work in the same way as cornstarch. These are:
- Florida Arrowroot— From Zamia integrifolia;
- Polynesian Arrowroot — From Tacca leontopetaloides; and
- Japanese Arrowroot — From Pueraria lobata.
To make it, you need the arrowroot tubers. These tubers grow off the roots, just like potatoes do. They contain around 23% starch. The tubers are washed and beaten into a pulp and passed through a cloth or fine sieve.
Now the liquid collected is left to dry, becoming a powder. To substitute this for cornstarch, use the ratio:
- 2tsp arrowroot = 1tbsp cornstarch;
- 1tsp arrowroot = 1tbsp wheat flour; or
- 1/4tsp arrowroot + 1lt liquid.
You can also whisk it right in if you want to add arrowroot straight to your sauce. Just like cornstarch, it’ll go lumpy if you aren’t careful. It’ll start to thin out if the temperature is too high. Make sure all the ingredients are cooked first, then lower the temperature to thicken the sauce.
Arrowroot is much more versatile than flour. It can be used as a thickener in sauces and a glaze in fruit desserts. It is used in Asian cuisine like noodles and sweet and sour sauce. It’s also highly digestible. So it makes a great cookie for babies.
Cornstarch is added to cake and biscuit recipes to soften the proteins in the flour. Arrowroot will do the same. You can also use it in puddings and jellies. It isn’t weakened by acids, so it’s great for fruit desserts. The taste of arrowroot is more subtle than the taste of cornstarch.
Arrowroot is an excellent substitute because it can be used in gluten-free, dairy-free, and corn-free diets. You can use for savory meals like pies fillers, gravies, sauces, and stews. It’ll make your desserts look professional with a shiny gloss.
You can freeze and reheat Arrowroot sauces. They won’t separate. The only thing you can’t use it for is in any dairy product. It just becomes a slimy mess.
3. Potato Starch
There are two main types of potatoes. These are waxy and starchy. Waxy potatoes are great boiled and in salads, because they hold their shape better when cooked.
Meanwhile, starchy potatoes like Russet, Idaho, and Yukon are perfect for frying and mash. They add color and fluffiness because of the high starch content.
Be careful not to confuse potato starch for potato flour. They aren’t interchangeable.
Potato starch is extracted in a similar way to Arrowroot. The root tubers (the potato) have starch grains. Crushing potatoes destroys the cells and releases the starch. The starch gets washed out and dried into a powder.
Potato starch has a neutral taste when cooked because it has low levels of protein and fat. It’s great as a binder and can be used in things from hot dogs to wine gums. Cakes will stay soft and moist if you add potato starch.
One huge advantage of potato starch over cornstarch is that anything you make using potato starch can be frozen and reheated or kept in the fridge. Liquids with potato starch don’t separate.
There is also sweet potato starch. The regular potato starch contains 33 grams of starch. Meanwhile, sweet potato starch contains 16.4 grams of starch.
So this means sweet potato starch will be less effective than potato starch. There will be a slightly sweeter taste. They have more vitamins, whereas white potatoes have more protein and fiber.
Its uses are similar to cornstarch for thickening sauces and soups. It’s also perfect for cakes, muffins, bread, and cookies. If your recipe is gluten-free, then potato starch will help bind the ingredient. So follow this ratio:
- 1 3/4tsp potato starch = 1tsp cornstarch
You can replace cornstarch with potato starch or sweet potato starch in any recipe. It is better to use cornstarch if you’re going to boil the liquid. It’s more difficult for the liquid to thicken if you boil potato starch.
If you’re struggling to find potato starch, then look for potato flakes. These are pre-packed dried mash potatoes. You don’t need to worry about mixing them with water first. You can just sprinkle them into your sauce. This is an ideal option for an emergency sauce thickener.
Potato starch is healthier than cornstarch. It contains a lot of Vitamin B6 and different minerals. Cornstarch has little nutritional value. Potato starch is better if you want a quick, last-minute solution to thicken sauces, add texture to desserts, and make a lovely crispy coating for fried chicken and marinated meats.
4. Tapioca Flour
In this case, Tapioca starch and Tapioca flour are the same things. So you can use either in place of cornstarch.
But watch out for Tapioca flour or starch — This is also called Cassava flour. It isn’t the same and won’t work as a thickening agent. To save confusion, we will call both Tapioca flour.
There is another version called modified Tapioca starch. This uses plasma heat to modify the structure of the enzymes. It’s typically used to help extend the shelf life of certain goods. Again, you can’t replace Tapioca flour with modified Tapioca starch.
While it doesn’t contain a lot of nutrients, it can help lower blood sugar levels after eating. This comes from the root of the Cassava shrub plant found in the Caribbean and South America.
The root is crushed, the liquid extracted and dried to make a very fine, white powder. To replace cornstarch, use:
- 4tsp Tapioca flour = 3tsp cornstarch
As with other alternatives, mix your Tapioca starch with water to save sauces and mixtures going lumpy. It is great as a thickener, and it is excellent for a chewy texture in baked goods. It is one of the best alternatives in gluten-free recipes because it adds more structure to the mixture.
The reason to use this over other starch alternatives is that it produces a transparent, glossy liquid. When you are making desserts that require a shiny finish, you can use this. You can create syrups, tarts, and even jams using Tapioca flour. The good news is that the food can be frozen and reheated without the sauce separating.
If you like a nice crisp crust on your bread and a crispy outer on your cookies, then Tapioca is for you. You can also use it in your flatbread recipe. If you want to make your dough or even burgers, then Tapioca can replace cornstarch as the binding agent.
While it doesn’t contain a lot of nutrients, it can help lower blood sugar levels after eating. If you are looking for a healthier alternative to cornstarch, try potato starch. Arrowroot works well with acidic liquids, but not dairy.
We prefer Tapioca for recipes that need a nice chewy texture and a crispy coat. Use it in dairy products over other cornstarch substitutes and take advantage of the shiny gloss for your desserts.
5. Guar Gum
Guar gum is extracted from guar beans, a type of legume. It’s a cheap thickening agent and is used in more ways than to substitute cornstarch. It’s made by splitting the beans, soaking them and then grinding them. Then it goes through a second phase of grinding before being turned into powder.
It’s such a good binder and thickener that it’s used in a lot more than just cooking. It’s used in toothpaste and shampoos as a thickener and is also used by pharmaceutical companies to bind tablets together. Also, it is equally, if not more versatile than cornstarch and can be used for the following:
- To increase the yield of dough;
- To prevent fruit fillings affecting the crispiness of the pastry;
- In gluten-free recipes, it helps make wheat-free flour thicker;
- It thickens dairy products; and
- It makes condiments look glossier.
Of course, you can also use it to thicken gravies, sauces, soups, and stews in the same way you would with cornstarch. It is 8 times stronger than cornstarch through the following ratios:
- ¼tsp Guan gum powder = 2tsp cornstarch
- 1/8tsp Guan gum powder = 2tsp flour
To prepare Guan gum, you need to add water so that it becomes a gel. But probably the biggest advantage of cornstarch is that it doesn’t need heating. So this is why Guan gum is better than cornstarch.
For all the recipes that require thickening but without cooking, use Guan gum. Mousses, salad dressings, and raspberry coulis are good examples.
Health benefits include higher levels of fiber, lowering blood sugar, and lowering cholesterol. It might also act as a prebiotic, encouraging good bacteria and reducing bad bacteria.
Because you can use it in dairy products, you can make frozen yogurts, sorbets and ice creams too. There are compounds in Guan gum that prevent ice crystals from forming.
Guan gum might be a late bloomer in the culinary world. But its popularity is growing fast. You only need a tiny amount, and heat isn’t necessary.
You can also use it for recipes that need to be cooked. It thickens as well as cornstarch, but it stabilizes much better. Also, it’s gluten-free. But some people with soy allergies have reacted to it. So keep that in mind.
6. Ground Flaxseeds
Flax is a plant belonging to the Linum family. Its seeds are taken from the flower and ground.
Linseed oil is made from flax, but aren’t prepared for cooking. Rather, it works as a thickener instead of cornstarch. But it also adds a lot more flavor than the other cornstarch substitutes in this list.
Flaxseeds have amazing health benefits. They have large amounts of protein, fiber, and omega-3 fatty acids. They can help relieve symptoms of rheumatoid arthritis, lower cholesterol, and even prevent some forms of cancer.
You can mix ground flaxseeds into any type of food that you think would taste nice with a nutty flavor. It’s a great alternative to cornstarch for binging ingredients in burgers, bread, pancakes, and cookies.
Depending on how much flavor you want to add, replace 20–50% of the flour in the recipe. You won’t need to add any cornstarch, and you also won’t knead any dough.
Flaxseeds will make smoothies taste richer and have a much thicker, fuller texture. The same will happen if you mix some into your salad dressing in the following ratio:
- 1tbsp ground flaxseeds + 4tbsps water = 2tbsp cornstarch
This will give you a jelly liquid that can be a bit gritty in texture compared to cornstarch, which becomes a smooth paste. This doesn’t mean that it isn’t a suitable replacement for cornstarch in sauces. Instead, it’ll create a sauce that has more texture and can add more flavor than other cornstarch alternatives we’ve seen.
But it isn’t advisable to use this option for desserts that require glossy syrup. While the flavor would enhance any recipe, it won’t thicken liquids with smooth transparency.
The best thing to use ground flaxseed for is in bread and cereal bars. It adds to the taste of both, and it is more nutritional than white flour bread. If you want to make gluten-free bread, then the flaxseeds will hold together the ingredients instead of the gluten.
7. Rice Flour & Rice Starch
As you can imagine, rice flour is flour that’s made from rice. The husk (the shell of the grain) is removed, and then the rice is finely ground. Rice starch is made by leaving the rice to soak in lye (a metal hydroxide). Both can be used instead of cornstarch but in different ways.
Rice flour is easier to use because you don’t need to make a paste with water first. Sprinkling rice flour into the liquid that needs to be thickened won’t cause lumps, as long as you sprinkle it in.
Brown rice flour may leave a gritty texture. Meanwhile, white rice flour and glutinous rice flour (despite the name it is gluten-free) will result to the same smooth texture as cornstarch.
Rice starch has no taste. When you heat it, it becomes a firm gel, which is great for binding ingredients rather than thickening liquids. It’s a good alternative to cornstarch because it is natural, healthier, and better for those who suffer from food allergens.
It’s also very good for binding infant foods. You will want to make a paste with water using this ratio:
- 2tsp rice starch = 1tbsp cornstarch
To substitute cornstarch for rice flour, you can sprinkle:
- 2tbsp per cup of liquid
And if you’re baking cakes or bread, then you can use this ratio:
- 1 cup wheat flour = ¾ cup of rice flour.
Adding one extra egg and a tablespoon of oil will help bind the ingredients more and keep in the moisture. Rice flour is gluten-free, so the egg makes up for the lack of binding.
Rice flour can be used instead of cornstarch if you don’t want to adjust the color of your sauce. When you mix rice flour with water, it’s colorless, unlike cornstarch. The texture will be the same. To make the paste, you can use hot or cold water. Most other alternatives recommend cold water because it helps reduce lumps. You will need double the amount of rice flour as cornstarch.
There are other substitutes that work just as well rather than rice starch. It can be more expensive. There are also better alternatives if you want to create desserts with syrup.
Rice flour is just as versatile as cornstarch, but it’s easier to use. You can use it instead of cornstarch in cakes, pancakes, cookies, bread, gravies, sauces and soups.
It’s also a better option for gluten-free recipes. Although cornstarch doesn’t come from wheat, it’s sometimes processed in the same factory and could have trace amounts of wheat.
8. Almond Flour
Almond flour is made by blanching almonds in boiling water. The skin comes off, and then they can be ground into a powder. Almond meal is ground with the skins on, so the final taste is coarser.
Almond flour has arguably more health benefits than any of the other cornstarch substitutes in this list. It’s full of protein, fiber, vitamins, and magnesium. Benefits include less risk of heart disease and Alzheimer’s, improved blood sugar control, and lower blood pressure.
It’s especially easy to bake with this cornstarch alternative. Replace wheat flour with almond flour and leave out the cornstarch. Make sure you add some form of raising agent. Almond flour tends to make baked recipes heavier. So it’s better to mix all of your dry ingredients together first before you add wet ingredients.
If you love meat coated in breadcrumbs, but you can’t eat wheat, then almond flour makes a lovely crispy coating. Asian cuisine uses more almond flour than plain flour. Try it with pork, chicken, or even beef. Also, almond flour makes a cheese sauce like no other substitute!
Almond meal can be made at home. All you need is a bag of almonds and a food processor. If you don’t have a food processor, then a coffee grinder will produce the same result. Pulverize the almonds until they become a fine powder.
If you start to notice the almonds clumping together, then add a tiny bit of sugar. Almond meal will be a fine powder but not as fine as flour.
Almond meal works wonders in soups, stews, and sauces as a thickener. If you add 3-4 tablespoons of almond meal to the liquid, then it’ll work exactly the same way as cornstarch. The difference is the better flavor and all the extra nutrients that cornstarch doesn’t have.
Both almond flour and almond meal are wonderful substitutes for people who want to make healthier alternatives to their diet. It can be used in everything from soups to muffins.
It’s easy to use because you don’t need to make a paste. Just add either option to your ingredients. Remember that although they can both replace cornstarch, they can’t be used in the same way.
9. Sorghum Flour
Sorghum is the world’s 5th most important crop after rice, wheat, maize, and barley. But it isn’t as well-known. It’s a clever crop because when there’s a drought, it goes dormant rather than dying. It’s ground into a fine, white powder.
The most common use of Sorghum flour is as a replacement for wheat flours because it is gluten-free. You can also replace 15–20% of the flour with Sorghum flour to increase your whole-grain consumption. It is also Kosher.
This substitute also has numerous health benefits that cornstarch doesn’t offer. It’s high in magnesium iron, niacin, Vitamin B and phosphorus. It can help with stress and regulating blood pressure. And to substitute cornstarch with Sorghum flour to thicken sauces, you can add:
- 2tbsp sorghum per 1 liter of liquid
You would want to make a paste with it, similar to other flours. It works just as well as cornstarch in soups, sauces, stews and to thicken pie fillers. You’ll detect very light sweetness when you use it.
Sorghum works better than other cornstarch alternatives in things like risottos. It can also make your lasagna sauce taste richer.
For baking, there are 2 methods you can choose to incorporate Sorghum flour into a recipe. The first is by substituting 15–20% of your whole flour. Alternatively, you can mix:
- 2tsp + 1 egg yolk
This will form a paste that makes a wonderful binder for cakes, cookies, muffins, and bread. It’ll also help keep your baking products nice and moist.
Our favorite use for Sorghum as an alternative to cornstarch is to make your own gluten-free pasta. To make the dough, you’d normally use gluten-free flour with cornstarch. Replace these two ingredients with Sorghum flour for fresher tasting, much healthier pasta recipes.
Sorghum flour is very similar to almond flour, in terms of its use and health benefits. It’s relatively straightforward to make small adjustments to your recipes to replace whole wheat flour or cornstarch. Also, almond flour has a nutty taste, while Sorghum flour leaves a sweeter taste.
10. Xanthan Gum
Xanthan gum is a later addition to the cornstarch substitute table. But it has become a fundamental part of many recipes. Since the late 1960s, it has become among the better alternatives for recipe thickening and stabilizing. It’s actually a much better stabilizer than cornstarch.
It’s made by fermenting simple sugars with bacteria, known as Xanthomonas campestris. It’s used to help prevent oil separation and to bind ingredients.
Xanthan gum is also used for toothpaste products and drilling mud, aside from its applications at the kitchen. It’s odorless, colorless and tasteless. So it’s ideal for people who want to use it in their cooking without affecting anything other than texture.
It’s arguably the number one alternative in gluten-free cooking. It binds the ingredients so that the bread or sponge stays light and not crumbly. So to incorporate Xanthan gum into your recipes, you can use the following ratio:
- 1/8tsp per cup of liquid
You will need to continuously stir the gum once you add it to a liquid. Otherwise, you’ll get lumps. If you add a small amount of oil before adding Xanthan gum to your sauce, then you’ll notice richness that you would get from making a roux with butter.
There isn’t any end to the uses of Xanthan gum from thickening sauces, cakes, bread, and cookies to achieving the glossy shine on desserts. It also works better in homemade ice cream because it prevents crystals from forming. It’ll also give the ice cream more body than cornstarch.
To make bread and cakes, mix the Xanthan gum into the dry ingredients first. This will help prevent the batter or dough from going lumpy. It won’t make any difference to the taste of the recipe, so try using other ingredients like almond flour or flaxseeds if you want a natural, nutty taste.
You can also use Xanthan gum in donuts and pizza dough. The strength of the Xanthan gum holds the ingredients together so that air bubbles don’t escape. You’ll surely love the fluffiness of the dough. If you want to add a little bit of extra texture in your salad dressing, then you can add Xanthan gum.
While it doesn’t have the same health advantages as Guan gum, it can be used in the same way. It’s so versatile that there are endless recipes you can use with it.
This is now much easier to find than in the past. So rather than buying cornstarch, you’re recommended to pick up a packet of Xanthan gum.
Glucomannan is made from the dry roots of the konjac plant, edible corn. There have been mixed reviews about Glucomannan. Some say it helps in weight loss, but there isn’t any verifiable evidence to support this. It’s best used as an emulsifier and thickener when added to food.
It’s a soluble fiber that’s favored by people with celiac disease and can’t eat gluten products. It is ideal for those on a low carb diet because it has no carbohydrates or calories.
Glucomannan is a probiotic. It will help encourage the good bacteria in your gut. Reports show it can help treat asthma and heal cough.
It’s a more powerful substitute than some of the other alternatives in this roundup. It needs to be mixed with cold water to prevent lumps. The following ratio should be used with Glucomannan:
- ¼tsp glucomannan= 2tsp cornstarch
If you’re feeling brave, then you can sprinkle the Glucomman powder over your ingredients. It is worth putting it in a shaker first so that it is added evenly. Also, add it in, bit by bit. It’ll work quickly, so wait a minute and check to see if you need to add more.
Glucomannan has no taste or color. It leaves a lovely shine on your recipes, which is perfect for desserts. Some people find some sauces a little off-putting with a glossy finish, but that’s personal preference.
Some excellent recipes to include Glucomannan are chocolate mousses, shortcakes, cheesecakes, and syrups because you will end with a shiny finish. Because of its jelly-like appearance, it works really well for making jellies.
Don’t forget that it’s a marvelous substitute for cornstarch in sauces, gravies, soups, and stews. Because it works quickly, it’s another great option if you need to thicken sauces quickly.
There are many other options you could use that would offer more health benefits. As a replacement for cornstarch, this has advantages because it’s tasteless. You need to leave cornstarch to cook for a while to reduce the taste. But you won’t have to do this with Glucomannan.
12. Simple Solutions
Sometimes we get carried away with our starches and how necessary they are to thicken a recipe. So we tend to forget about the many items we already have in our kitchens.
Take a look at your cupboard instead of rushing out to buy more ingredients. Can what you already have been turned into natural thickeners and left in the freezer when needed? Here are some ideas:
- Yogurts & Creams — They’re already thicker than water. So there’s no need to add additional cornstarch. Yogurt can be added to cake batters for a richer, lighter taste. Creams can be added to milk-based sauces like cheese sauce or chicken and garlic sauce;
- Fruits & Vegetables — It’s so easy to throw away fruits and vegetables. But instead, cook them up and throw them in the blender. Once you have a puree, you can freeze anything you don’t use. Pureed vegetables will add thickness and taste to sauces, gravy, soup, and stews. Freeze them in an ice-cube tray so you can take out the amount you need;
- Stale Bread — Breadcrumbs are perfect for binding meats together. They can be used in homemade burgers or meatballs. The meat won’t be as heavy with some breadcrumbs added; and
- Egg Yolks — They’re full of protein and can be used as a binder or to thicken sauces. Beat the egg yolk and add it to your simmering food. It must be cooked slowly, so don’t add it to anything boiling.
The French have two methods. These are Roux and Beurre Manié. Roux is melted butter with a whisk in flour. Leave it to cool and then add to your sauce.
To make Beurre Manié, you need to knead equal parts flour and butter. Roll into balls about the size of a teaspoon. You can add the butter dough balls one by one. Wait a minute while stirring the sauce before you add another ball. Any leftover butter dough balls can be frozen.
If you’re cooking a pasta dish, cook the pasta in the sauce ingredients. Not only will the pasta taste better, but you will also slowly reduce the sauce as the pasta is cooking.
If none of those options appeal to you, then try good old fashion simmering. Reduce the heat and let the sauce simmer for the time needed to get your preferred consistency. While the food is simmering, flavors will elevate, and meat will soften.
So What’s the Best Cornstarch Substitute in This 2019 Roundup?
It’s difficult to choose just one substitute over cornstarch because the alternatives offer different advantages and disadvantages. The flour alternatives are quick, cheap, and easy. They’re better options for sauces, pies, soups and pie fillers. Almond flour is preferred over rice flour when you need to add a rich taste for your recipe and also to thicken your sauces.
Meanwhile, Xanthan and Guar gum is far better for desserts than cornstarch. They won’t affect the taste of your recipe. But they’ll provide a shiny finish that you see in the cookbooks. Their uses aren’t limited to syrups. You can also use both of them in mousses and ice creams.
Tapioca is the best option if you want to make a batter or replace breadcrumbs in fried meat recipes. It makes the final result crispier than cornstarch. It has plenty of benefits for your health, and it can be used with dairy products without separating them.
Ground flaxseeds are by far the healthiest replacement for cornstarch. It can be used in absolutely anything from sauces to salad dressings. The taste of bread is rich, and the texture is light and slightly chewy. It might not be the best choice for some desserts because of the strong flavor.
And finally, don’t forget all of the options you probably already have in your house. Pureed vegetables and fruits add more taste to a recipe, and it’s better to use them up than throw them away.
Any leftover puree can be frozen to use for the next time. Milk, yogurt, and cream add depth to sauces and a richness that cornstarch can’t offer.
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