![]() Use cold water to make a paste to avoid forming lumps in your soups. 2 tbsps of wheat flour can replace 1 tbsp of cornflour when thickening soups and stews. Since it’s whole grain, you’ll need to double the ratio to replace it over cornflour. ![]() The only thing is that it contains gluten, so if you have celiac disease, you might not want to consider this alternative. ![]() It contains a generous amount of protein and fiber, making it a nutrient-dense superfood. Wheat Flour comes from finely grounded wheat. I don’t recommend it for deep frying since it doesn’t offer the same crunch as to how cornflour does.Īlso check: Rice Flour Substitutes 3. You may apply this method especially when thickening soups. To achieve the same consistency as corn flour, you’ll need 2 tbsps of rice flour to replace 1 tbsp of cornflour. So you won’t have to worry when mixing it to clear soups or broth. On top of that, rice flour is colorless when mixed with water, unlike corn flour. Unlike cornstarch, rice flour can be diluted with either hot or cold water. It’s also gluten-free, perfect for individuals who are trying to stay away from any high gluten dishes. It’s extracted from finely ground rice until a fine white starch is produced. This flour is widely used in Asian culture as the main ingredient for noodles, soups, and even desserts. One of the common substitutes that I can also recommend is Rice Flour. The ratio is still the same 1:1, however, when mixing cornstarch, you need to use cold water to dilute it properly.Īlso check: 15 Best Cornstarch Substitutes 2. To stick with your “gluten-free” diet, you may use cornstarch when you’re out of cornflour as a breading for your fried dishes. If the label says corn flour, then it’s cornflour and not cornstarch.Īlso when substituting it from one another, it’s important to note that both cannot serve the same purpose in some dishes.Ĭorn flour does not have gluten which makes some bread crumble and dense whereas cornstarch is more common as a thickening agent for dishes. Corn flour is quite yellow in color, denser, and a little bit grainy in texture, whereas Cornstarch is the starchy part of a corn kernel which results in a white powdery texture.ĭon’t be confused when trying to buy those in the grocery stores. Cornstarchįirst of all, let’s differentiate cornflour and cornstarch. The following ingredients can successfully replace cornflour. Let’s discuss how these substitutes can perfectly replace your regular Corn Flour when cooking. The best substitutes for corn flour are cornstarch, rice flour, wheat flour, potato flour, all-purpose flour, or some of the following products. However, sometimes, running out of cornflour happens and what can we do about it? It’s good to know that there are good corn flour substitutes available in the market to save the day. Other than that, it’s a perfect thickener for stews and soups without adding too much flavor. I usually use corn flour for breading my meats as it gives a savory crunch to fried dishes. Corn flour is no stranger in every household’s kitchen.
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