Can cornstarch be substituted instead of flour?

While cornstarch can be used as a thickening agent in some cooking applications, it is not a suitable substitute for wheat flour in baking. Wheat flour contains gluten, a protein that gives structure to baked goods, while cornstarch does not. This means that baked goods made with cornstarch instead of wheat flour will be much denser and crumbly.

However, cornstarch can be used as a thickener in sauces, gravies, and soups. When added to hot liquids, cornstarch forms a gel that will hold the liquid together and make it thicker.