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.
Expert: Julia Arkhipova
