Corn Starch substitution?

Question

what can i use to sub in for 2 TBS of corn starch because i have none....this is in the creme of a homade creme puff

Answer 1

There are several substitutes you can use.

True arrowroot or tapioca powder would work for your purpose. The only problem with these is that they thicken at a lower temperature than cornstarch does and can break down at higher temperatures, so you have to take the mixture off of the burner as soon as they thicken. Fresh fruit fillings, however, work wonderfully with arrowroot or tapioca powder since you don't want to cook them too much.

Another alternative would be to make a custard filling for your creme puffs. In that case you would not need cornstarch as the eggs would do the thickening. Bavarian Cream is a classic cream puff/eclair filling which uses eggs for its thickener (it can also use unflavored gelatin for additional thickening power).

You could also use a mousse as a filling - in that case, the thickening is provided by cream and unflavored gelatin.

Flour would not be a good choice as it needs to be cooked (usually as part of a roux) to get rid of the raw taste before it can be used as a thickener. Also, it has more of a pastry taste to it - not so good for a filling.

Answer 2

I'm not sure there is a good substitute! Arrowroot is the same as cornstarch, but you probably don't have that either or you wouldn't have asked your question. I'd suggest searching for a different recipe for the cream puff filling...or make a custard or pudding. Don't use flour unless your filling is cooked. Do you have a neighbor you could borrow cornstarch from if you can't get to the grocery store?

Sorry I can't offer better help.

Answer 3

I asume you are making creme patisserie? For your cream puffs, you could use custard powder ( it will change the colour, but is basically cornflour , and the flavour slightly ) . Alternatively you could use plain flour. Use the same amount of either. And as already stated, arrowroot will work too, but if you dont have any cornflour, then u probably dont have arrowroot either :D

Answer 4

cream of tartar - but I think use less

Later: Dont be too concerned with my thumbs down. I know cream of tartar will work. It holds the cream together so it wont deflate so easily. The arrowroot that someone else mentioned will also work. You'll have to look at an "equivalent" scale to see how much of one equals another

Answer 5

Arrowroot.

Answer 6

Usually you substitute corn starch for flour--so I imagine you can substitute flour for corn starch. Just don't ask me how much for how much. I never use flour because every time I do whatever I put it in comes out lumpy. That's why I use corn starch!!!