Sunday, January 4, 2009

Gluten-Free Tip: CORNSTARCH

Cornstarch can almost always replace wheat flour in a recipe that uses flour to thicken. For example, if you’re making homemade mac and cheese (with GF pasta), substitute cornstarch for flour in the cheese sauce. Same thing for white sauces, roux or gravies. However, a cornstarch mixture will thicken much more quickly than a flour-based mixture so keep the temperature low and keep a close eye on the stove.

1 Tablespoon Cornstarch = 2 Tablespoons Wheat Flour

No comments: