How to Replace Starch in Baking: 5 Options – the Taste of the Dish Will Remain the Same

Cornstarch is typically used in baking.

Chefs add it to dough and, for example, to filling to make it thicker, or to cream – this way it turns out smooth and uniform.

But what if you have already started cooking, but at the last moment you discovered that there is no starch? The answer was found by the expert of the online publication BelNovosti, chef Yulia Arkhipova.

Wheat flour

You need twice as much flour as starch. Please note that this ingredient may give the dish a slight floury taste.

Semolina

You also need to take twice as much semolina as starch. Remember that semolina makes the texture of the cream more grainy.

Coconut flakes

This option is especially suitable for fillings: with coconut flakes, they will not flow out of the pie when baked in the oven and will not soften the dough. The proportions are the same here.

Oat flakes

Oatmeal requires preliminary preparation: it should be ground in a blender to make flour. You need twice as much oatmeal powder as starch. In addition, it gives baked goods a specific taste.

Gelatin

But you need half as much gelatin as you need for starch. When using gelatin in the process of making cream or mousse, remember that it can melt at room temperature, which means that the dish will lose its shape.

• Related news:
• starch
• baking
• food products
• 6 October 2024

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