Can you subsitute all purpose flour for corn flour?

You generally cannot substitute all-purpose flour for corn flour (also known as cornstarch) in a recipe. Here's why:

* Texture: Corn flour is very fine and creates a smooth, silky texture. All-purpose flour, on the other hand, is coarser and will result in a completely different texture.

* Gluten Development: All-purpose flour contains gluten, which forms a chewy, elastic structure. Corn flour doesn't have gluten and will create a very soft, crumbly texture.

* Flavor: Corn flour has a slightly sweet, corn-like flavor that all-purpose flour doesn't have.

When you might be able to get away with it:

* Thickeners: If you're using all-purpose flour primarily as a thickener, like in a gravy or sauce, you may be able to substitute corn flour in a 1:1 ratio. However, the texture might not be as smooth as it would be with corn flour.

* Baking: In some baked goods, like cornbread, you can substitute a small amount of all-purpose flour for corn flour to add structure. However, the texture will be different, and the recipe might need to be adjusted.

Best practice:

If a recipe calls for corn flour, it's best to stick with it. If you don't have corn flour, you can try finding a recipe that calls for all-purpose flour, or you can experiment with different substitutes like tapioca starch or potato starch.

Let me know if you have any other cooking questions!