Why is corn starch added to baked goods? How to replace starch in baking, corn and potato. What is starch in the kitchen for?

Baking is one of the oldest methods of cooking with dry heat. It calms the mind and nourishes the soul, even despite the extra calories. There are several ways in which hearty ingredients are replaced with simpler ones, such as flour, vegetable oil, or cornstarch. Even the absence of any of the main components will not complicate the preparation of a festive dish.

Alternative egg substitutes are low in calories and fat, and in some cases fortify baked goods with additional vitamins, minerals and fiber.

• Pumpkin puree can be a full-fledged egg ersatz for sweet pastries (1/4 cup of the product replaces 1 egg).
• When combined with water, chia seeds form a thick gel that is similar in texture to raw eggs. They are odorless and rarely change the texture of the dough, which has a positive effect on delicate and light cakes (1 tablespoon of seeds combined with 3 tablespoons of warm water equals 1 egg).

• Applesauce has less stickiness and viscosity, but it also serves as a full-fledged replacement for eggs, for example, when baking pancakes. Puree adds sweetness and fruity flavor to baked goods (1/4 cup puree = 1 egg).
• Baking powder combined with vegetable oil, a small amount of water will add splendor and perform the function of eggs (1 egg \u003d 1 tbsp vegetable oil, 2 tsp baking powder and 1 tbsp water).

What can replace baking powder in baking?

The following combinations will replace the finished powder.

• Corn starch in combination with potassium tartrate, soda and corn starch (2: 1: 1) in the recipe will replace 4 tbsp. l. baking powder.
• A combination of flour, soda and citric acid (12 tbsp: 5 tbsp: 3 tbsp) corresponds to 20 g of the product. Instead of a lemon, you can take dried and ground cranberries or currants (5 tsp)
• 1 tsp ammonium carbonate is equal to the same amount of baking powder. It is best used when baking cakes and cookies.1 tsp powder = 1 tbsp flour.

• 1 tsp baking powder = 1⁄2 tsp soda + 1 tbsp. l. vinegar / lemon juice + 3⁄4 cups milk.
• Composition of 1⁄4 tsp. baking soda + 1⁄4 cup dry lemon balm = 1 tsp. powder.
• 3⁄4 tsp soda + 1⁄2 tbsp. molasses are similar in action to baking powder.

What can replace baking soda?

Today there is no 100% analogue of the product, but some tools can still perform its main functions.

• Soda is replaced with baking powder (1⁄2 tsp : 2 tsp), while acid (lemon juice, vinegar or buttermilk) is not added.
• 1 st. l. vodka, cognac = 2.5 g of soda.
• Kefir or highly carbonated water is added to the dough, where fermented milk products (1: 1) act as the basis.

What can replace starch in baking?

Starch in baking is usually combined with other types of flour to remove excess moisture.

• Wheat flour is the fastest and most common starch analogue, taken in a 2:1 combination.
• Starchy flour from the roots of the tropical arrowroot plant (arrowroot) is another analogue of starch. The crushed dried roots of the plant are mixed with water until a gel is formed, which is injected into the dough or thickens the liquid with it. It is taken twice as much as the norm of starch.

• Rice flour also acts as a thickening agent in recipes. It has no color, so it is useful for thickening clear liquids. It is taken twice as much as the norm of starch.
• Flaxseed (1 tbsp + 4 tbsp water) is another absorbent that is similar to 2 tbsp. starch.

What can replace paper in baking?

To protect the baking sheet at high temperatures from leaks and soot, a regular A4 office sheet is used. Before use, it is abundantly lubricated on both sides with oil. Today, such a base is being replaced with drawing tracing paper or parchment paper with a silicone coating.

What can replace parchment paper in baking?

Parchment paper easily withstands the highest temperatures, quickly separates and protects the product from burning. Parchment is not always available, so there are other substitutes available.

• Before baking, grease a baking sheet with a brush and generously sprinkle with flour.
• Office sheets or drawing tracing paper can function as parchment, but they are liberally oiled.
• Quick release aluminum foil is often used for baking crispy foods.
• Food parchment from grocery bags is the least suitable for replacement.

What can you substitute for butter in baking?

Replacement of the main ingredient is necessary for atherosclerosis, allergies and excess cholesterol.

• Fruit purees (peach, apple or pumpkin) will add a delicate structure and sweetness to the dough, while reducing the amount of sugar. For baking gingerbread, prune puree is suitable (its ratio to oil is 1/2 tbsp.: 1 tbsp.)
• Replacing oil with vegetable oil (olive, rapeseed, sunflower) is quite possible, only they take half as much, and flavorings are added to enhance the creamy taste.

• The exchange of butter for coconut oil occurs 1:1.
• Avocado puree is another component that (1:1) replaces butter. The composition makes the cakes slightly greenish and enriches them with fat and aroma.
• Banana puree is also used as an equal replacement for butter.
• Butter is replaced with margarine or spread (1: 1), although the taste of baking is slightly lost.

What can replace flour in baking?

The lack of flour or allergies to wheat and gluten force housewives to look for a replacement for it. There are several formulations and more than a dozen alternative types of product that can be applied.

• Pure oatmeal makes pastries dense and slightly damp, so 1 tbsp. flour is replaced with a composition of oatmeal and whole wheat flour (1/2 tbsp.: 1/4 tbsp.)
• 1 st. flour = 1 tbsp. bean puree.

• For pancakes, replacing wheat flour (2 tbsp.) With a combination of buckwheat and wheat composition (1/2 tbsp. : 1/4 tbsp.)
• When replacing wheat flour with coconut flour, its increased absorbency must be taken into account. 1 st. flour = 1/4 coconut product + double or triple the number of eggs.

What can replace sugar in baking?

For those who want to reduce the use of a sweet product, and for whom it is completely contraindicated, there are a number of proven analogues.

• Vegetables and fruits can add sweetness to baked goods, as well as saturate them with valuable fibers and nutrients. Carrots, parsnips, beets and even zucchini create friability and sweetness in the dough. Ripe bananas, mangoes and pineapples are high in sugar. Dried dates, raisins, prunes and apricots are rich in fiber and nutrients, including iron and potassium. They also increase the sweetness.
• Xylitol is a direct substitute for sugar. Cooks often use it in baking at a ratio of 1:1, with the exception of yeast dough.

• For those who are worried about their calories, the use of stevia will do. It is 300 times sweeter than sugar, so its amount in the recipe should be minimal. Stevia is available in granules, tablets, and liquid form.
• Replacement 1 tbsp. sugar 3/4 tbsp. maple syrup causes a decrease in the amount of other liquids by 2-3 tbsp. l. The syrup has a pronounced taste and brown color.

• 1 st. sugar = 1 tbsp. applesauce minus 3-4 tbsp. l. other liquids.
• The most affordable substitute for sugar is honey, but pastries acquire a specific flavor and burn at high temperatures. 1 st. sugar = 3/4 tbsp. honey with a decrease in other liquids by 1/3 - 1/2 tbsp.
• 1 st. sugar = 1 tbsp. coconut sugar, however, it is coarser than beet sugar and the texture of the baked goods is less smooth.

What can replace kefir in baking?

A direct substitute for kefir can be curdled milk:

• By combining milk with lemon or vinegar, after a couple of minutes you can get ready-made kefir. 2 tbsp. kefir \u003d 1 tbsp. lemon juice (1 tsp vinegar) + 2 tbsp. milk.
• In 1/4 st. warm milk diluted 3/4 tbsp. yogurt in the absence of kefir.

• A piece of softened bread is added to warm milk and left warm. Yeast reacts with milk and causes fermentation.
• Milk will go sour in heat during the day.
• The basis for pancakes and dumplings is made from soda, and juice is used for pizza and muffins.

What can replace vinegar in baking?

The vinegar substitute should not change the taste or affect the texture of the dough. Lemon juice is commonly used in baking (¼ cup vinegar = ⅓ cup freshly squeezed juice, or ¼ cup apple cider vinegar).

What can replace margarine in baking?

The best substitute for margarine is butter (1:1), which is added 1/4 tsp. salt.

Other analogues of the ingredient:

• 1 st. cream cheese,
• 1 st. vegetable oil,
• 1 st. prunes for dark bakery products,
• 1 st. unsweetened applesauce, which contains fat and adds vitamin C.

What can replace the baking dish?

Forms vary in height, diameter and wall pattern. Each hostess can make a replacement for such kitchen accessories herself. Cardboard, foil, parchment, tin cans - all this easily turns into a practical form.

What can replace slaked soda in baking?

Not all housewives want to see slaked soda in their products, so its action is replaced with baking powder (1: 2). When baking pies, pie and buns, dry or pressed yeast is used, as well as a composition of citric acid and soda (0.5 tsp: 0.5 tsp)

What can replace sour cream in baking?

The role of sour cream, which gives splendor and elastic consistency to the dough, can be performed by cream and kefir in biscuit cakes, and in shortbread - unsweetened yogurt. The cottage cheese analogue is taken a third less than sour cream, so that the base is not made too dense.

What can replace vanillin in baking?

In the absence of the popular vanilla food flavoring, you can replace the ingredient:

• Maple syrup (1:1). When preparing the recipe, less sugar is used, since the analogue itself is too sweet.
• Almond extract has a rich aroma, so it is used in smaller quantities (1:0.5). If the recipe calls for 1 tbsp. l. vanilla, use 0.5 tbsp. extract.
• Vanilla essence has a less pronounced aroma, so 1 tbsp. vanilla replace 2 tbsp. essences.

What can replace yeast in baking?

Yeast analogues are slightly inferior in their action, so the products come out much lower and have a difference in taste and texture.

• And the ingredient is replaced by a combination of a certain amount of baking soda with acid. It is quenched with lemon juice, buttermilk or milk with vinegar (1:1). If the recipe calls for 1 tsp. yeast, you need to add 0.5 tsp. soda and 0.5 tsp. lemon juice.

To get good quality baked goods, use only fresh baking soda.

• You can take baking powder in equal proportions with yeast, and a double rate will give the best result.

What can replace milk in baking?

There are many dairy analogues that have proven themselves well during baking. Of course, it is best to replace the product with another dairy ingredient.

• Condensed milk is the best substitute. It is enough to open the jar and mix it in a ratio of 50:50 with water, you only need to reduce the amount of sugar.

• Plain yogurt or sour cream is also used as a milk substitute. For a pie, take an equal amount of yogurt or sour cream with the same amount of milk.
• In some cases, water can be analogous to milk, but this will entail a change in the taste and texture of the dessert. Usually, 1 tbsp is placed with each glass of liquid. butter.

• When milk is completely removed from the diet, it is replaced with an equal amount of soy, almond or rice milk.

What can replace honey in baking?

When choosing an analogue of honey for baking, they stop at the following products:

• Ordinary table sugar replaces honey well, just add water. Standard conversion: 1 tbsp. sugar is diluted in an equal amount of water.
• The liquid honey substitute is brown rice syrup (1:1).

• Maple syrup tastes similar to honey and can be used in recipes.
• Agave nectar is considered a good honey substitute (1:1). It is sweeter and denser than honey, so baked goods bake faster and have a darker appearance.

What can replace malt in baking?

Malt is a rather rare product, so many housewives replace it with other flavoring additives: dry kvass, liquid chicory, dark beer or rye sourdough.

What can replace cocoa in baking?

In order not to run to the store for a new package of cocoa, you can look for its analogues in the kitchen.

• Melted unsweetened chocolate is added to the recipe at the same time as sugar and butter, but such pastries do not have a pronounced chocolate flavor.
• Instant cocoa mix Mix Fix will be a good substitute for cocoa.

Remember that the recipe contains only a small amount of cocoa powder, as well as sugar, milk powder and other ingredients, so a 1:1 substitution will give only a small part of the intended cocoa in the recipe.

• Replacing cocoa with instant coffee is quite possible, just add 2 tbsp. powder.

What can replace rum in baking?

• The most accurate substitute for rum is its extract. As a rule, for 2 tbsp. dark rum in recipes use 1 tbsp. extract.
• Spirits: Liqueur and cognac taste good in baked goods.
• A substitute for rum can be vanilla extract or diluted pineapple juice.

What can replace milk powder in baking?

Powdered milk is usually replaced with whole milk. When the recipe says 2 tbsp. dry milk for 1 tbsp. water, it is replaced by 1 tbsp. milk. When preparing cookies, milk can be replaced with dry infant formula, cottage cheese and kefir.

What can replace cognac in baking?

Cognac is made in the same way as wine, so it is the best analogue in the recipe. In addition, you can replace cognac in the recipe with unsweetened grape juice. Other juices (apple, peach or apricot) are added only when they are sour. Cognac is rarely substituted for rum and vodka.

What can replace yogurt in baking?

Yogurt is often used as an ingredient in baking. Its direct replacement can be non-acidic sour cream or kefir, as well as a mixture of coconut milk with the addition of applesauce.

What can replace ammonium in baking?

Direct analogues of ammonium are yeast (2:1), soda and baking powder (1:1).

What can replace cornstarch in baking?

Corn starch is much less common than potato starch, so it is often replaced in baking.

• Repeated sifting of flour is similar in action to starch.
• In cottage cheese dishes, it is replaced with semolina.
• Potato starch is taken 2 times less than the norm of corn starch.

What can you substitute for lemon juice in baking?

A substitute for lemon juice can be apple cider vinegar 6% (1 tbsp), lime or rhubarb juice, and ¼ tsp. citric acid diluted in warm water (50 ml.)

What can replace baking powder in baking?

In most cases, the powder is replaced with slaked soda (2 tsp: ½ tsp) or a baking powder is prepared based on wheat flour or starch.

What can replace vanilla sugar in baking?

The usual aroma of vanilla sugar when baking is replaced by:

• Natural vanilla pods, when 2 sticks fall asleep 0.5 kg of sugar and stand for a week in an airtight container.
• Vanilla essence (20 g sugar = 12.5 g essence).
• Vanilla extract (10 g sugar = 1 tsp extract).

What can replace cottage cheese in baking?

Cream cheeses (ricotta and mascarpone) are considered the closest substitutes for cottage cheese, although bean curd (tofu) is also used in puddings and pies.

What can you substitute for maple syrup in baking?

Maple syrup is a common ingredient in American and Canadian dishes. Its direct substitute is liquid honey or pear jam syrup.

What can replace bran in baking?

Bran intolerance makes you look for their analogues. The product is usually replaced with cornstarch, skimmed milk powder, cottage cheese or tofu.

What can you substitute for nuts in baking?

Unfortunately, there is no 100% replacement for nuts, but when baking cookies, they are replaced:

• Caramelized sugar. 2 tbsp. l. heat in a frying pan, and then add a piece of butter and a handful of oatmeal. Ready lumps are placed in the dough.
• 0.5 st. hercules are fried in a pan, seasoned with butter and the finished flakes are sent to the dough.

What can replace semolina in baking?

An alternative to semolina is oatmeal, wheat, corn or any other flour (1:1), starch (1:0.5), as well as banana or carrot puree (1:4).

What can replace gluten in baked goods?

Psyllium and xanthan are direct analogues of gluten. They are used depending on the type of baking: psyllium is placed in the yeast base (1-2 tbsp per liter of liquid), xanthan is mixed with flour (1 tsp per kg of flour).

What can replace the egg for greasing baking?

It is difficult to replace an egg when lubricated, but sugar water, milk, melted honey and sweet tea leaves can be used.

What can replace vegetable oil in baking?

Consider options for replacing vegetable oil:

• Unsweetened fruit puree (1:1): apple, plum, pumpkin, banana.
• Other natural oils: olive or rapeseed.
• Melted margarine or butter (1:1).
• Plain unflavored yogurt.
• Corn starch can also serve as an alternative to vegetable oil. It is mixed with water and then added to the recipe.

  Can honey be substituted for sugar in baking?

  Honey is a complete sugar substitute. Do not forget that the bee product is 2 times sweeter, so when replacing it, you must take this into account. When replacing, a little soda is also added and the usual oven temperature is reduced by 5 ° C.

  

  Can I replace kefir with sour cream in baking?

  Kefir can be replaced with sour cream when baking, provided that it is previously diluted with milk or water.

  How to replace the oven for baking?

  An alternative to the oven can be a small-sized roaster, an economical microwave, a convenient bread machine and a practical multicooker.

  

  Can butter be substituted for margarine in baking?

  Margarine and butter are interchangeable (1:1), however, such a replacement does not carry similar taste qualities. Butter-based biscuits have sharp edges, and with the addition of margarine, the product becomes softer.

  

  Is it possible to change the baking mode?

  The baking temperature must fully correspond to the level indicated in the recipe. If it is recommended to preheat the oven first and then reduce the temperature, follow these steps. Each recipe has its own temperature and its own approach.

  

  Can butter be substituted for margarine in baked goods?

  Butter is a direct analogue of margarine, so replacing it will not particularly affect baking.

  

  As you can see, the interchangeability of products is quite possible. The main thing is to adhere to proportions and technologies.

If you do not know how to replace starch in baking, then you have definitely come to the right place! The role of a thickener in desserts is often assigned to starch, but not only this powder is used by experienced chefs for their dishes. I will share with you the secrets that will help you get out of a difficult situation associated with the lack of the necessary ingredient.

Some housewives know firsthand about the contraindications of individual thickeners, including starch, which is produced from potato tubers.

How to Organically Replace Starch with Flour

For baking, it is allowed to use instead: flour; semolina; agar-agar; gelatin; chicken eggs; coconut shavings.

Starch is often used as a thickener prescribed in a recipe. But what if it was not at hand, and the presence of this ingredient is mandatory in baking?

My friendly advice says: it is quite possible to replace starch with flour (linen, wheat, buckwheat or rye), resins in a coffee grinder, seeds or cereals.

Replacing starch, as you can see, is not so difficult, the main thing is to follow the recipe and pay attention to how much starch you need.

Put as much flour into the dough as you need thickener. Yes, and do not forget to sift the flour several times so that the replacement does not affect the baking.

To cook a thick custard, you almost cannot do without a thickener. But it doesn't have to be starch. Mix the flour with the rest of the ingredients and put on fire, constantly stirring the mass with a spatula. You will notice that the cream does not spoil at all if you replace the starch with wheat flour.

Can I replace starch with eggs?

My answer to this question is yes. Everyone knows that chicken eggs are added to the dough to bind the ingredients. In addition, they affect the final result: desserts become more airy and crumbly.

Take note: one egg can successfully replace 2 tablespoons of potato or corn starch.

For example, custard is more tender if, instead of putting starch in it, you break an egg into a bowl. After grinding it with sugar and vanilla, pour the mixture into boiling milk and cook the cream until it thickens.

Semolina

Semolina absorbs excess moisture formed in dishes during heat treatment. That is why starch can be replaced with this cereal in the preparation of cottage cheese casseroles, lazy dumplings, cottage cheese donuts, and cheesecakes.

Starch is replaced with semolina in equal proportions, but before putting it in baking, soak it for an hour and a half in warm milk or kefir. During this time, she will have time to swell and her grains will not be so clearly felt during tasting.

coconut flakes

Berry or fruit filling in pies does not behave very well. I am now talking about a situation where the juice formed during the baking process, the juice begins to flow onto a baking sheet and burn.

This can be avoided with the help of coconut flakes, it can replace starch, and even give the dessert a pleasant aroma.

Change to agar-agar or gelatin

As a thickener, two components have proven themselves well, one of which is extracted from seaweed. And this means that agar-agar, in addition to its main function, will help you replenish iodine and other trace elements in the body.

To replace the thickener known to us with gelatin or agar-agar, stir it in a liquid and, after 15 minutes, heat it in a water bath.

As you can see, you can replace potato powder with a number of products that are sure to be found in your kitchen.

Starch is used to prepare various dishes - creams, sauces, jelly, pastries, meatballs. But not everyone tolerates this product. Can starch be substituted? To do this, you just need to know which product is suitable for a particular dish.

Application of potato starch

This carbohydrate has a high nutritional value. With its help, a viscous mass is obtained, which allows you to prepare sauces and jelly. In addition, it is used in the preparation of other tasty and healthy dishes.

The composition of kissels includes fruits, berries, vegetables, cereals. The component is diluted in cold water, and then it is added to the main dish. It is worth remembering that it cannot be boiled, as in this case it will lose its viscosity. For the preparation of sauces, the product is diluted both in water and in oil. This carbohydrate is part of baking: it perfectly absorbs moisture, makes the biscuit light.

Uses of corn and rice starch

These products do not contain gluten, so they are used in the preparation of dietary dishes. In addition, it can be part of sauces, syrups, puddings, jellies, puree soups, jelly. Baking from it is tender, fragrant, has a great taste. Rice starch is used as a thickener for white sauces, in the preparation of pies, buns, muffins, mousses.

What to add to the cream?

Starch is used to thicken the cream of cakes. But due to the dampish taste and deterioration of taste, it is undesirable to use it. What can replace starch? The following products are great:

• Semolina. It is used in the preparation of cream for the cake. The cereal must be boiled in advance by adding products in the following proportions: ½ l of milk, 80 g of semolina, 40 g of sugar, 1 tsp. lemon zest. And then prepare the cream.

• Gelatin. What starch can be replaced in the preparation of the cream? It is this product. In this case, gelatin must be diluted using the instructions. The solution is mixed with the prepared cream. Apply it after cooling.
• Coconut shavings. What can replace starch in baking? For this, ground coconut flakes are suitable, from which a wonderful cream is obtained. Only the cooking time is somewhat increased due to the longer dissolution of the product. Shavings are added to the finished cream - about 3 tbsp. l. for 1 liter of cream.

The above products allow you to make the consistency of dishes the same as with the addition of starch. Everything is tasty and nutritious.

Preparation of pastry fillings

Can potato starch be substituted for baking fillings? There are products that allow you to thicken dishes. For example:

• Eggs. They are added to meat, vegetable, potato fillings.
• Flour. It is used for any filling, both salty and sweet. Wheat flour is usually used, but corn, buckwheat, oatmeal will do. Add flour without water - for 1 kg of filling you need to add 4-5 tbsp. l.
• Semolina. The product is considered a universal thickener. It should be added dry. The calculation is determined by the desired density of the filling.
• Coconut shavings. This product is used in ground form. Shavings must be added in the amount of 1 tbsp. l. for 200 g of filling.

Starch replacement is used in various dishes, including desserts. Baking will also be airy if you add the appropriate product.

Cooking cutlets

How can starch be replaced if cutlets are being prepared? It is better to add flour to them. Moreover, different varieties of the product (oatmeal, buckwheat, corn) can be used. Flour is added in the same quantities as starch.

Raw finely grated potatoes are suitable as a substitute. But this is not considered an actual replacement as there is starch in this product. Dishes that contain this product are very high in calories. Regular consumption of it in food leads to indigestion. That is why it is recommended to replace starch with buckwheat or rye flour.

Sauces

Any sauces should be thick, have the consistency of sour cream. Therefore, starch is added to them. The amount of product is determined by the density of the sauce. What can replace starch? Suitable for this:

• Flour. It is diluted in cold boiled water, added at the final stage of preparation.
• Flaxseeds are ground. They are diluted with cold water, boiled before adding.
• Sour cream or cream. Food is added at low heat, stirring a little.

To get a quality sauce, any thickeners must be added at low heat and at the same time stir constantly. Then you get a product of the desired consistency.

Replacement of cornstarch

Starch is needed to improve the elasticity of the dough, its airiness and friability. In biscuits, it eliminates excess moisture, and as a result, the product becomes light. What can replace cornstarch if it is an essential ingredient in a dish?

There are chefs who believe that you can do without this ingredient. Only then it is necessary to sift the flour, preferably several times. Then the baking becomes airy. But this advice is not suitable for all dishes. For example, in a cottage cheese casserole, starch should be replaced with semolina in the same amount.

What can replace cornstarch in ice cream? Wheat flour works well for this. Its amount should be exactly the same as starch. It also needs to be sieved.

Corn and potato starch

Potato starch can be found in stores more often than corn starch. The first product is considered more viscous. If you use it to make jelly, you get a thick and transparent drink. If you use corn starch, then the jelly will be liquid, opaque.

If you replace corn starch with potato starch, then you need to take it 2 times less. Then the products are considered interchangeable.

Although this carbohydrate is often replaced with other products, it is not worth completely abandoning it. The product allows the development of beneficial bacteria. It lowers pH levels, eliminates inflammation, reduces the risk of colon cancer.

Due to its medicinal properties, the product is necessary in the presence of digestive disorders, including intestinal inflammation, constipation, diarrhea. With its help, the body is protected from toxins, the absorption of minerals improves. You just need to use it in moderation, and then there will be no harm from it.

Starch is a common ingredient in many recipes. It absorbs moisture well, makes the consistency as thick as necessary. This additive is found in custard, a variety of pastries, in cutlets.

If you don’t have the right product at hand, you should know how you can replace starch so that the dish does not lose its taste, but becomes even better.

Many do not know whether it is possible to replace corn starch with potato starch, if only one was at hand. It is important to remember that potato starch gives a much thicker consistency, and if we are talking about, for example, jelly, then it is also transparent.

If you make such a replacement, then add 2 times less than the amount indicated in the recipe. In this case, the consistency will be the same as with corn starch. There are other alternatives that can replace starch.

Replacing starch is the easiest when it comes to baking. In casseroles, dumplings, dumplings, cheesecakes, such a replacement is most common. Semolina absorbs moisture well and thanks to it small grains appear in the dough, this makes baking even tastier.

Choosing proportions, add the same amount of semolina to the dough as starch. It is not necessary to pour dry cereals to the rest of the components, it is better to preliminarily (about 1 hour) pour it with milk, fermented baked milk, kefir. So it will swell well, and the dough will turn out tender and lush, as desired.

Gelatin

Agar-agar or gelatin will be a good substitute for starch, for example, when preparing a delicate Bird's Milk cake. Gelling properties will allow you to create a delicate filling, for which many people love this dessert.

Before adding gelatin to the rest of the ingredients, it should be mixed with a small amount of water, melted in a water bath to a liquid state, but do not bring to a boil.

After that, you can add gelatin to the rest of the components. If agar-agar is chosen instead, correctly calculate the required amount of the product, taking into account its strong gelling properties.

coconut flakes

Replacing starch with coconut flakes is considered by many to be odd, to say the least. This ingredient can be added to the dough during baking.

In fact, coconut flakes absorb excess moisture well. This is especially true if a pie with fruit, berry filling is being prepared. Thanks to the added component, the juice will not flow out of the pie, and the filling will become quite viscous, as with starch.

Keep in mind, coconut is quite sweet, so the amount of sugar in the cooking process can be reduced.

Eggs

Eggs can be added to baked goods instead of starch. They will make the dough quite sticky. This ingredient will also work as a baking powder. The cake will be soft and very fluffy. When calculating the proportions, remember - 1 egg can replace 2 tbsp. l. potato or corn starch.

Flour

Replacing starch with flour is the easiest. The amount of this component should be used the same as the starch in the selected recipe.

Flour can also be present in custard, making it thick enough for a cake or brownie.

Sour cream

Cream or sour cream will thicken sauces well, where starch is indicated in the recipe. Remember to add these ingredients slowly and stir the sauce constantly. It can not be brought to a boil, keep this in mind.

Ground flax seeds

Grind the flax seeds in a coffee grinder, add some water and also add while making the sauce. Such an alternative option will make the taste of a familiar dressing a little different, but the consistency will be the desired density.

Starch replacement options allow you to cook your favorite dishes, even if this product is not at hand. Each of these substitutes can give dishes a new taste, but in the end you will still be satisfied with the result.

Starch is a natural polymer. It is used as a food thickener, medicine, starching fabrics, powders and making various solutions for domestic use, such as wallpaper paste.

Starch is made from potatoes, cereals (wheat, rice, rye, corn, oats), peas, soybeans, cassava (tapioca). Consider how to replace it.

All types of starch are interchangeable. Only potato starch thickens water more than all the others. Other types of starch cloud the water and do not absorb excess liquid well. Therefore, if potato starch is indicated in the recipe, then replacing it you will get another dish. If any is indicated, for example, corn, then you can replace it with potato, adding 15–20% less or any other in equal proportions.

Exception: potato starch and milk in confectionery creams, where the appearance is important, so it is better to use any other instead of potato starch.

Potato starch is easy to use.

In jelly

For 3 liters of jelly you need 1 tbsp. l. gelatin. Gelatin should be diluted in 1/2 cup cold water. Leave for 15 minutes, then add to the hot base (juice, fruit drink, etc.) and stir well. After 2-3 hours of storage in the refrigerator, the jelly will be ready.

Manka.

Get milk jelly. Boil 1 liter of milk and through a sieve, stirring continuously (as in semolina), add 10 tbsp. l. decoys. Then add 1 liter. hot base and stir. You need to keep an hour in the refrigerator and the jelly will be ready.

Oatmeal.

0.5 kg of oatmeal should be poured into 2.5 liters of water at room temperature in any container, preferably in a jar. Make sure there is enough space in the container for the foam. After 3 days, this solution must be filtered through a fine sieve and brought to a boil, stirring continuously. Add fruits or berries, chopped in a blender, or jam to taste.

This jelly can be made faster and healthier if you add 0.5–1 tbsp. l. baker's yeast. Insist 12-24 hours in a warm place.

Similarly, you can cook with flour. It is better to use rye, buckwheat or pea flour. If there are none, then flour can be quickly made by grinding buckwheat or pea flour in a coffee grinder.

in sauce

Any flour.

Flour should be added about 20-30% more than potato starch. It is advisable to pre-fry the flour until a golden color appears for flavor.

If there is also no flour, then you can grind any cereal, legumes or flax seeds in a coffee grinder.

Potato or its flakes.

Potatoes need to be grated on the smallest grater or chopped in a blender. Add 1.5 times more than starch.

Add twice as much as starch.

Whipped egg yolks.

During whipping, it is advisable to add any sauce to the yolks, for example, ketchup or part of the sauce being prepared. The sauce must be warm so that the yolks do not boil.

There should be twice as many beaten yolks as indicated in the starch recipe.

Seasonings.

For example, dill, green onions, parsley, etc. Dried ones can be used. Add about four times more than starch.

Only if the sauce is served cold.

In various fillings

For example, for fruit fillings of pies or pies, so that it is not too liquid.

Coconut or oatmeal.

It must be added in the calculation of 5 tbsp. l. per 1 kg of baking. Be sure to grind beforehand.

Coconut flakes are preferable to all options, even starch itself, because it gives the product a special flavor.

Breadcrumbs.

It is advisable to choose a fine grind. Use the same amount as starch.

Manka.

Add in dry form half as much as the starch in the recipe.

Any flour.

Proportions for 1 kg of filling need about 5 tbsp. l. flour.

Suitable if the dish will be stored in the refrigerator and consumed cold.

In cutlets and other minced meat products

Grated on a fine grater or passed through a blender potatoes.

It needs 2-3 times more than starch. Potato contains starch and does not spoil the taste of the dish, therefore it is a 100% substitute.

eggs.

This substitute is even better than starch.

Classic mayonnaise is made from egg yolks, so it has the same thickening properties as eggs.

Carrageenan (E407)

Red algae thickener (Irish moss). Excellent moisture retention. If not for its inaccessibility, it would probably be an ideal substitute.

Any flour, semolina, breadcrumbs.

They can not only be added to minced meat, but also used as a deboning.

In pastry cream

An almost complete alternative for all types of creams. Storage in the refrigerator of the finished product is mandatory.

Zheltkom.

To do this, beat one yolk with 2 tbsp. l. sugar and add 1 tbsp. l. cream. Cream can be replaced with the same amount of flour. Add the resulting consistency instead of starch. If the base of the cream is hot, for example, sugar syrup, then you need to pour in the consistency in a very thin stream.

Any flour.

Add gradually to desired consistency. Preferably fry in a skillet.

Coconut shavings.

Pre-grind in a coffee grinder. Add at the rate of 1 liter of cream 2-3 tbsp. shavings spoons.

Manka.

The most difficult option and is only suitable for creams containing milk or cream. For 100 ml of milk, add 1 tbsp. a spoonful of semolina (can be reduced or increased depending on the requirements for density). Cook like semolina, adding semolina through a sieve and stirring continuously. When ready, mix with the rest of the ingredients.

In the test

Semolina and egg white.

Egg whites need to be refrigerated. Add salt and citric acid to it at the tip of a knife. Beat with a blender or mixer until meringue. Add to the dough along with semolina (as much as starch) before adding flour.

If the recipe contains eggs, then you can beat all the proteins from them.

Wheat or oatmeal.

It must be put in the same amount as starch.

In pies, cookies and muffins, you can use rye and buckwheat flour.

You can also use flax seeds, which must first be ground in a coffee grinder.

Manka.

Only relevant for shortcrust pastry. Add as much as starch.

In ice cream

flour.

Wheat, corn, rice, oat and soy. Add just the same amount of starch.

Manka.

Semolina needs as much as starch. It must be poured through a sieve into boiling milk (everything that is indicated in the recipe) and, stirring constantly, cook over low heat for 2-3 minutes. Wait until it cools down to room temperature and proceed according to the instructions.

In a paste

flour.

Suitable rye, wheat, corn, rice, pea and oatmeal. You can grind the appropriate ingredients in a coffee grinder to form flour.

For starching any fabric

PVA glue

Glue must be diluted in water at the rate of 2 tbsp. l. PVA per 1 liter of water.

Dilute 1 tbsp. l. in 200 ml of cold water and heat without boiling. Cool and use similarly to the starch solution.

Sugar.

Dilute 7 tbsp. tablespoons of sugar in 1 liter of water and bring to a boil. You need to starch the fabric in a hot solution.