What can substitue cornstach in baking?

There are several ingredients that can be used as a substitute for cornstarch in baking. Some of the most common substitutes include:

1. Flour: All-purpose flour, rice flour, or potato starch can be used to replace cornstarch in baking. The ratio of flour to cornstarch that you should use will depend on the recipe, but a good rule of thumb is to start with a 1:1 ratio and adjust as needed.

2. Arrowroot starch: Arrowroot starch is a good substitute for cornstarch because it has a similar thickening power and does not impart any noticeable flavor to baked goods. The ratio of arrowroot starch to cornstarch that you should use is typically 1:1.

3. Tapioca starch: Tapioca starch is another good substitute for cornstarch, but it can have a slightly chewy texture when used in large quantities. The ratio of tapioca starch to cornstarch that you should use is typically 1:1.

4. Oat flour: Oat flour is a good substitute for cornstarch in gluten-free baking. It provides a similar thickening power and has a slightly nutty flavor that can enhance baked goods. The ratio of oat flour to cornstarch that you should use is typically 3:1.

5. Xanthan gum: Xanthan gum is a thickening agent that is often used in gluten-free baking. It can be used to replace cornstarch in a ratio of 1:2.

When substituting cornstarch in baking, it is important to keep in mind that the texture and flavor of your baked goods may be slightly different. However, these substitutes can be used to achieve similar results and can be a great option if you do not have cornstarch on hand.