If the recipe calls for flour can I use cornstarch?!
Answers: no u can not flour is a whole lot different from cornstarch corn starch you would use with a liquid to make a broth thick so no please you'll mess it up
need to be more specific. If the flour is being used as a thickening agent, you may be able to substitute
many times, yes, but it really depends on the actual recipe...can you give more detail?
I think whatever you are making would taste too chalky. You can use cornstarch instead of flour to make gravy, though. Too much of a good thing sometimes does not work. Grams
No they are different things
You can use rice flower soy flower , not Cornstarch
depends what you are making....for a cake? No
As a thickening agent? Yes, but it will behave differently
Not sure, but i seriously doubt it would work for a roux
no...not unless it is only for thickening
No. Cornstarch produces a very different effect- the two are not interchangeable, unfortunately. Baking is really difficult because a lot of different aspects of the recipes have to be exact in order for the dish to turn out right. This is why I could never bake very well... I like to improvise and I don't follow directions very easily.
No...flour gives volume and structure, cornstarch is used to thicken things.
Flour can also be used to thicken things..but cornstarch can not be used to give volume or structure.
It depends on what the flour is for. If you are using the flour to thicken something then yes cornstarch will work fine.
If it's a LOT of flour, like a cup, then no. Cornstarch absorbs a LOT of moisture. If it's for a gravy or sauce, then you're probably ok - just use a bit less.
no, cornstarch will just make it taste horrible if your supposed to use flour
do you mean for a thickener? you need to finish the question..if it is for thickener then yes...just make sure you dilute your corn starch before adding..
You may substitute cornstarch for flour as a thickening agent. You would use a different amount than of the flour (less) and th finished product would be more translucent (clear) than the flour made product. In chili not sure why you would need to thicken it at all, just let it cook a bit more to reduce the liquid volume
Why do recipes call for flour or cornstarch as a thickening agent. Just forget that part and cook it low and slow and you will end up with a nice thick chili.