Cornstarch can be used instead of flour but only in certain contexts and with limitations. It works well as a thickening agent for sauces, gravies, and puddings, where you can generally substitute less cornstarch than flour (about half the amount). However, cornstarch cannot fully replace flour in baking (like cakes and bread) because it lacks gluten and protein, which are essential for structure and texture in baked goods. In baking, using cornstarch alone instead of flour will often result in a denser, more fragile product that doesn't rise or hold its shape well. For baking, cornstarch is sometimes added to all-purpose flour (e.g., to make a cake flour substitute) to reduce gluten and create a more tender texture, but it is not a complete replacement for flour. In summary:
- For thickening sauces, use about half as much cornstarch as you would flour.
- For baking, cornstarch alone is not a good substitute for flour because it lacks gluten and protein.
- Cornstarch can be combined with flour to lighten baked goods but not replace flour completely.
If needed, other starches like arrowroot, potato starch, or tapioca starch can be alternatives to cornstarch for thickening but not for baking flour replacement.
