2007-11-06 09:14:03 · 9 answers · asked by ? 2 in Food & Drink ➔ Cooking & Recipes
As a thickener, flour.
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2007-11-06 09:16:44 · answer #1 · answered by Barkley Hound 7 · 1⤊ 0⤋
All purpose flour
I think corn starch is 3x "thicker" than flour, so you may need to add a bit more flour than what the recipe calls for in corn starch.
2007-11-06 09:19:12 · answer #2 · answered by sugar sweet 5 · 0⤊ 0⤋
flour mixed in cold water. You will need a bit more flour than corn starch though.
2007-11-06 09:19:28 · answer #3 · answered by colley411 4 · 0⤊ 0⤋
corn starch is corn flour.
your can use any other kind of flour in the same way - wheat,soya,rice,
other methods of thickening soups stews etc use tomatoe puree,mashed potato,egg
in puddings try using arrowroot for a clear thickening agent (instructions for use will be on the litlle packet/tub)
2007-11-06 09:20:36 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Substitutions: 2 T all-purpose flour = 1 tbsp cornstarch
2007-11-06 09:22:15 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Lima Beans
2007-11-06 09:16:50 · answer #6 · answered by Elaine R 2 · 0⤊ 1⤋
Sifted flour.
2007-11-06 09:17:17 · answer #7 · answered by Anonymous · 0⤊ 0⤋
flour
2007-11-06 09:17:25 · answer #8 · answered by Doodles 7 · 0⤊ 0⤋
What are you doing with it? For thickening?
2007-11-06 09:16:52 · answer #9 · answered by Sweet V 4 · 0⤊ 0⤋