Corn starch is a great substitute to flour for lighter pastry preparations.
In comparison with potato starch, corn starch provide a softer texture to biscuits. The consistency of pastry and batter is lighter.
Corn starch is also perfect for thickening sauces and soups.
In pastry (biscuit, sponge cake), replace 1/4 of the flour with corn starch.
Use in cooking for thickening sauces and soups.
To submit a review, please log into your Meilleur du Chef account or create a new account.Log in