Is flour a good sub for cornstarch?

Flour is not a good substitute for cornstarch. While both are white powders, they have different properties and uses. Cornstarch is a thickening agent, while flour is a binding agent.

Here are the key differences between flour and cornstarch:

Composition: Flour is made from finely ground wheat, while cornstarch is made from corn.

Texture: Flour has a gritty texture, while cornstarch is smooth.

Taste: Flour has a slightly sweet taste, while cornstarch is tasteless.

Uses: Flour is used to make bread, pasta, cookies, and other baked goods. Cornstarch is used to thicken soups, sauces, gravies, and other liquids.

Substitutions: If you don't have cornstarch on hand, you can use flour as a thickening agent in a pinch. However, you will need to use twice as much flour as you would cornstarch, and your dish may not have the same smooth texture.

Here are some tips for using cornstarch as a thickening agent:

* Mix cornstarch with a small amount of water before adding it to your dish. This will help to prevent the cornstarch from clumping.

* Add cornstarch gradually, whisking constantly, until you reach the desired thickness.

* Do not boil a dish that has been thickened with cornstarch. This can cause the cornstarch to lose its thickening power.

Here are some tips for using flour as a thickening agent:

* Use a light touch when adding flour to your dish. Too much flour can make your dish gummy or pasty.

* Cook flour-thickened dishes over low heat, stirring constantly. This will help to prevent the flour from clumping.

* Do not let a flour-thickened dish sit for too long. The flour will continue to absorb liquid and the dish will become thick and gloppy.