Feb/Mar 2015

Ask the Chefs

Ask the Chef - Help! What can I use in place of cornstarch?

I am allergic to corn. Which starch is the best substitution for cornstarch in the recipes in your magazine? Each starch has slightly different properties, with cornstarch and arrowroot powder producing the lightest baked goods and tapioca starch/flour and potato starch producing a slightly denser texture. Nevertheless, as part of a flour blend, you can replace one starch with another on a one-to-one basis with excellent results.   More...