shreela 1 year, 7 months ago said: Substituting starches I have corn starch, and recently bought tapioca starch. Are the various starches different enough from each other than I'd have to use the stated starch/es in a recipe, or can they be replaced by different starches without affecting the recipe?
peetabear 1 year, 7 months ago said: RE: Substituting starches another good question... the answer to this question is it depends..
if in a bread flour mix you can substitute arrowroot flour for cornstarch...
tapioca starch is used to give our baked goods what is called "Chew"... which is better texture...
if you are making a pie filling you can substitute cornstarch and tapioca starch with no problem...
until you get really familiar with how the different combinations work I would stick to the basic... unless you are allergic to some ingredient...
shreela 1 year, 7 months ago said: RE: Substituting starches Thanks again peetabear. As far as thickeners, I knew pretty much any starch is fine, but forgot to clarify I was mostly asking about baked goods like bread, muffins, cake, cookies. I definitely want a bit of 'chew' in my bread 8^)
peetabear 1 year, 7 months ago said: RE: Substituting starches anytime you have a question please ask... if I don't know the answer we will try to find one.
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shreela 1 year, 7 months ago said:
Substituting starches
I have corn starch, and recently bought tapioca starch. Are the various starches different enough from each other than I'd have to use the stated starch/es in a recipe, or can they be replaced by different starches without affecting the recipe?
peetabear 1 year, 7 months ago said:
RE: Substituting starches
another good question... the answer to this question is it depends..
if in a bread flour mix you can substitute arrowroot flour for cornstarch...
tapioca starch is used to give our baked goods what is called "Chew"... which is better texture...
if you are making a pie filling you can substitute cornstarch and tapioca starch with no problem...
until you get really familiar with how the different combinations work I would stick to the basic... unless you are allergic to some ingredient...
shreela 1 year, 7 months ago said:
RE: Substituting starches
Thanks again peetabear. As far as thickeners, I knew pretty much any starch is fine, but forgot to clarify I was mostly asking about baked goods like bread, muffins, cake, cookies. I definitely want a bit of 'chew' in my bread 8^)
peetabear 1 year, 7 months ago said:
RE: Substituting starches
anytime you have a question please ask... if I don't know the answer we will try to find one.