Can you use rice flour for cornstarch?

You can sometimes use rice flour as a substitute for cornstarch, but it's not always a perfect swap. Here's why:

Rice flour vs. cornstarch:

* Texture: Rice flour has a grainier texture than cornstarch.

* Thickening power: Cornstarch is a much more potent thickener than rice flour.

* Gluten: Rice flour is gluten-free, while cornstarch has no gluten.

* Flavor: Rice flour has a subtle, slightly sweet flavor, while cornstarch is essentially flavorless.

When rice flour can work:

* Light sauces: If you need a light sauce that doesn't need to be extremely thick, rice flour can work as a substitute for cornstarch.

* Gluten-free cooking: If you need a gluten-free thickener, rice flour is a good option.

* Pancakes and waffles: Rice flour can be used in pancakes and waffles to add a slightly chewy texture.

When rice flour might not work:

* Thick sauces: For very thick sauces, you'll need to use more rice flour than you would cornstarch, and the texture might be grainier.

* Gravies: Rice flour can clump in gravies, especially if you're not careful about incorporating it slowly.

* Recipes requiring specific thickening properties: Some recipes, like pie fillings or certain custards, require the precise thickening capabilities of cornstarch and may not work well with rice flour.

Tips for using rice flour as a substitute:

* Start with less: Use about 1/3 to 1/2 the amount of rice flour as you would cornstarch.

* Whisk it in: Whisk the rice flour with a small amount of cold liquid before adding it to the hot liquid, to prevent clumping.

* Cook slowly: Cook the sauce or mixture over low heat, stirring constantly, to allow the rice flour to thicken properly.

Ultimately, it's best to experiment and see what works best for you. If you're not sure, stick with cornstarch for reliable results.