Can you use corn flour instead of cream tartar?

You cannot use corn flour as a direct substitute for cream of tartar. They have different properties and purposes.

Cream of tartar is an acidic ingredient that acts as a stabilizer, leavening agent, and helps prevent sugar crystallization in baked goods. It also enhances the texture and volume of cakes, meringues, and other desserts.

Corn flour is a finely ground corn starch, primarily used as a thickener in sauces and gravies. It doesn't have the same acidic properties as cream of tartar and won't achieve the same results in baking.

Here's what you can do if you don't have cream of tartar:

* Use another acidic ingredient: You can use lemon juice, vinegar, or even buttermilk as a substitute for cream of tartar in many recipes. However, the amount you need will vary depending on the recipe and the acidity of the substitute.

* Omit the cream of tartar: In some recipes, you can omit the cream of tartar altogether without significantly affecting the outcome. However, this might affect the texture and stability of certain baked goods.

* Buy cream of tartar: If you bake frequently, it's a good idea to keep cream of tartar on hand as it's a versatile ingredient.

It's important to remember that substitutions can sometimes affect the taste and texture of your baked goods. If you're unsure, it's always best to stick to the original recipe or consult a baking resource for guidance.