best substitute for cornstarch?

[Chef Tweaker]

With the help of a natropath I have discovered that I am sensitive to corn. Who knew? I thought that was one of the "safe" foods! Now that I am paying attention I noticed that I get hives when I eat it.

Wondering what would work best for a substitute for cornstarch in chinese food (for thickening and for breading the meat)?

TIA

Tweaker

[Leggy Peggy]

Hi there

Depending on what you are making, here are some options.

For each 1 tablespoon of cornstarch needed use:

2 tablespoons all-purpose flour
OR
1 tablespoon potato flour or rice flour
OR
4 teaspoons quick-cooking tapioca
OR
2 teaspoons arrowroot

Flour needs a bit of extra cooking to ensure it doesn't leave a floury taste.

[Chef Tweaker]

Leggy Peggy wrote:
Hi there

Depending on what you are making, here are some options.

For each 1 tablespoon of cornstarch needed use:

2 tablespoons all-purpose flour
OR
1 tablespoon potato flour or rice flour
OR
4 teaspoons quick-cooking tapioca
OR
2 teaspoons arrowroot

Flour needs a bit of extra cooking to ensure it doesn't leave a floury taste.

Thanks, sounds like flour would be good for breading the meat. Anyone with personal experience with the others? I have had potato starch on hand in the past but I don't think I have anything right now so will have to purchase something.
BTW cornstarch is in EVERYTHING. (like baking powder for example). I'm not sure if I am sensitive enough to worry about baked goods at this point though.

[Leggy Peggy]

Chef Tweaker wrote:

BTW cornstarch is in EVERYTHING. (like baking powder for example). I'm not sure if I am sensitive enough to worry about baked goods at this point though.

You're going to get very good at reading labels!
Hope you can tolerate little pinches of cornstarch, but go cautiously.

[Chef Tweaker]

I'm stoked... turns out I actually DO have some potato starch! I am going to try out Happy Family Sesame Chicken. I'll be putting it straight into the freezer though so can't report back how it goes.

[Leggy Peggy]

Let us know when you have some results!
Others may be in the same situation and be delighted to find this thread.

[Chef Tweaker]

Well what I CAN say is the texture is identical to cornstarch so seems it can't go wrong.

*sigh* I wish I hadn't been so tired when I started the topic. I promise that I DO know how to spell substitute! I saw the error as I was hitting "post".

[Leggy Peggy]

Chef Tweaker wrote:

*sigh* I wish I hadn't been so tired when I started the topic. I promise that I DO know how to spell substitute! I saw the error as I was hitting "post".

I'm one of the hosts for this forum I can get that fixed.
Off to do so right now.
For future reference, anyone can edit their own messages.
Just use the edit button, to the right of the quote button.
Cheers

[Chef Tweaker]

Thanks! I knew that I could edit the content of the thread but I didn't think it worked on the title.

[Leggy Peggy]

If you start the thread, your editing ability includes the title.
But the title sits up and a little out of the way, so you have
to look for it.

[Rinshinomori]

Chef Tweaker wrote:
I'm stoked... turns out I actually DO have some potato starch! I am going to try out Happy Family Sesame Chicken. I'll be putting it straight into the freezer though so can't report back how it goes.

I use potato starch exclusively instead of cornstarch. Not because I'm sensitive to cornstarch but it's something I've grown up using in Japan. Glad it is working out for you.

[Chef Tweaker]

Rinshinomori wrote:

Chef Tweaker wrote:
I'm stoked... turns out I actually DO have some potato starch! I am going to try out Happy Family Sesame Chicken. I'll be putting it straight into the freezer though so can't report back how it goes.

I use potato starch exclusively instead of cornstarch. Not because I'm sensitive to cornstarch but it's something I've grown up using in Japan. Glad it is working out for you.

Good to know. I was wondering what Asians actually used since Corn is not indigenous to Asia. (well, potatoes probably aren't either! )

[Rinshinomori]

Chef Tweaker wrote:

Rinshinomori wrote:

Chef Tweaker wrote:
I'm stoked... turns out I actually DO have some potato starch! I am going to try out Happy Family Sesame Chicken. I'll be putting it straight into the freezer though so can't report back how it goes.

I use potato starch exclusively instead of cornstarch. Not because I'm sensitive to cornstarch but it's something I've grown up using in Japan. Glad it is working out for you.

Good to know. I was wondering what Asians actually used since Corn is not indigenous to Asia. (well, potatoes probably aren't either! )

Probably arrowroot starch too esp in Southeast Asia. Potatoes and corn were brought to Hokkaido by Clark-san from the US and it's cheaper to use than corn in Japan for making starch like this. I'm not sure what is used in India though. Anyone know?