What can replace corn starch?

Starch is used in various fields of everyday life. They are processed underwear accessories, made cleaning furs.It is used as a bleaching and cleaning product in many other areas, especially in cooking.

This original product contains many minerals, vitamins and trace elements, so that their supersaturation of food is safe for health. Dishes containing this substance are very useful and nourishing for the body. Corn product is most used for casseroles and biscuits. However, many often wonder what can replace starch in baking, if it is missing.

Basically, starch is used in the following types of food:

• fruit soups;
• sour drinks;
• sauces;
• biscuit products;
• casseroles;
• cutlets.

It is used in baking because of two main properties:

• gives density;
• removes excess moisture.

Starch contributes to the fact that biscuit dough becomes drier and airy, and cookies - crumbly. In dietetic pancakes, it replaces eggs, for density and viscosity it is added to fruit and berry fillings.

In most situations, the corn product is allowed to be replaced with potatoes made, and vice versa. And this is despite the fact that often corn starch is used in desserts, and potato in sweet dishes is rare. This is due to their taste.

Replacing one tablespoon of potato starch is done by replacing two tablespoons of corn. This is due to the fact that the potato has a more viscous consistency. For example, if you take both varieties in the same quantity and cook jelly from them separately, then a clear and viscous drink will come out of the potato, and from the corn one will turn out something similar to cloudy compote.

Sauce, whatever it is, should always have a thickness. Because of this, it contains starch. The amount depends on how thick the sauce is required. Several components may be suitable for replacing this product.

• Flour. It is gradually introduced into boiled cold water, and is added to the sauce before the final stage of cooking.
• Ground flaxseeds. They are diluted in cold water, and boiled before adding.
• Cream or sour cream. Products are poured into the dish and lightly stirred.

To obtain a sauce of proper quality, any products that give thickness should be added at low heat, while stirring regularly. In this case, the dish comes out the desired consistency.

In the curd casserole, the product in question is best replaced with semolina in a 1: 1 ratio.

In ice cream, sifted wheat flour is suitable for replacing corn starch, in an amount equal to that of starch.

When cooking cutlets, starch is replaced by flour with one of the following sorts:

• oatmeal;
• buckwheat
• from corn.

Flour is replaced in the same way as in the previous examples. You can replace the raw, grated finely grated potatoes. However, this is not a complete substitute, due to the fact that the potato contains starch. Starch is also used to thicken cream cakes. But since it has a dampish taste, as a result of which the taste of the cream deteriorates, it is not recommended to use it. In this case, the starch may well be replaced by the following products.

• Semolina. It must be boiled beforehand, products should be added as follows: half a liter of milk, 80 grams of semolina, 40 grams of sugar, one teaspoon of lemon zest. And only then do the cream.
• Gelatin. This product can be a starch substitute when cooking cream. In such a situation it is necessary to dilute it, following the instructions.The resulting mass is mixed with the finished cream. Apply the cream after it cools down.
• Coconut flakes. For this, it is quite suitable in the ground state. From chips get a great cream. The only thing to cook cream will have a little longer, since the product dissolves for a longer time. The chips are poured into cooked cream in the amount of three tablespoons per liter.

The above products make it possible to create a consistency identical to that in which starch is added. In this case, all the creams are pleasant to the taste, and rich in nutrients.

In the preparation of fillings for baking using products that give thickness to dishes.

• Eggs They are added to the fillings of meat, potatoes and other vegetables.
• Flour. It is used for a variety of fillings, and salty, and sweet to the taste. Mainly use wheat flour, but the product made from corn, buckwheat, oatmeal is quite suitable. Add it in dry form in the amount of five tablespoons per kilogram of filling.

Replace starch in various dishes, including desserts. Baking is obtained by adding air to the corresponding product.

Since starch is used as a thickener, it can be replaced by any other product with the same qualities. For example:

• eggs;
• flour (from wheat, rye, buckwheat, flax, oatmeal);
• agar-agar;
• gelatin;
• semolina;
• coconut flakes;
• breadcrumbs.

Starch is used in baking as a separate element of the composition, and interspersed with flour in equal proportions. In the absence of starch, it can be completely replaced with flour. Most suitable flour from buckwheat, flax, wheat and rye. Flour, and buckwheat, and flaxseed is easy to make yourself. Just need to grind flax seeds or buckwheat flakes.

The dough, which is kneaded solely on flour, must be carefully and repeatedly sifted, adding a little baking powder. As a result, baking will be the same as with the use of starch, that is, airy, light, and please with its appearance. Flour powder will need as much as starch.

In the process of brewing, baked flour powder is also used for baking layers - it is best if it is made from wheat. It will create the desired effect of thickness in the cream, the same as that of starch. It is important to mix the mass thoroughly to avoid the formation of lumps.

Eggs in the preparation of baking fasten all the ingredients, play the role of baking powder, and make the product crisp and lush. One egg fully replaces two tablespoons of starch from corn or potatoes.

An egg can be a substitute for starch by whipping cream for cakes. For this procedure, you need to use only the yolk, a little bit of milk and some sugar. Thoroughly mix and pour into the cream, which is in a boiling state.

A significant advantage of replacing starch with an egg is reducing calories in baking, due to an increase in protein in the product, the amount of carbohydrates decreases.

Semolina, absorbing excess moisture, swells. Tying the ingredients of the dough, it gives density and lightness to the product. Munk leaves the presence of small grains in the mouth. Using semolina, it turns out grainy and nourishing pastries.

In products made from cottage cheese, replacing starch with semolina will be an ideal idea, especially in such dishes as:

• casserole;
• cheesecakes;
• vareniki;
• puffs.

Pre-semolina must be soaked for about one hour in order for it to have time to swell.Soak the cereal in kefir, milk or ryazhenka.

Replace in equal proportions.

Fruit-filled pies undoubtedly require a thickener. This happens because during the preparation of a large amount of juice from fruits and berries, and it in the process follows from the product. In such a situation, ground coconut chips can excellently replace starch.

Viscosity is not the only quality that coconut chips can give to dough, because of its swelling properties. It still adds sweetness. As a result, sugar consumption is saved.

In addition, many housewives recommend paying attention to pumpkin and flaxseeds, which have an identical property that gives density.

Most cakes can not do without a kind of gentle cream. Such an effect can give a thickener, similar to starch. But in case of its absence, the thickener can be easily replaced with agar-agar or gelatin. To achieve the best result, you need to warm up any thickener in containers with a small volume of water, without boiling, and then add to the main components.

Agar-agar has gelling properties - because of this unique quality, it will need four times less, compared to gelatin. In addition, this product provides the body with many useful substances.

Despite the fact that this powder is often replaced by analogs, it is absolutely undesirable to exclude it from the diet. The product promotes the development of beneficial bacteria. It lowers the amount of pH, prevents inflammation, eliminates the risk of oncology of the colon.

Due to its healing properties, starch is useful in the upset digestive tract - intestinal inflammation, diarrhea, constipation. It is only necessary to consume it in moderation, then it will not be necessary to think about the harm.

In the next video you will find a recipe for cottage cheese casserole with semolina.