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Call in the Substitutes: Tips for the Gluten-Free Chef

Gluten-Free & More food editor Beth Hillson answers questions about legit ingredient substitutions for a variety of recipes.

Cornstarch Fix Q: I am allergic to corn. Which starch is the best substitution for cornstarch in the recipes in your magazine? Beth Hillson:?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. “Coco-Whip”? …

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