Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Cornstarch Substitute?
Users Browsing Forum
No Members and 15 Guests

Cornstarch Substitute?   This thread currently has 991 views. Print Print Thread
1 Pages 1 Recommend Thread
shamrocked2948
Thursday, May 26, 2011, 2:05pm Report to Moderator Report to Moderator
Guest User

What is a good substitute for cornstarch to thicken sauces and soups since corn is a no-no for O's?

Thanks!
Logged
E-mail E-mail
O in Virginia
Thursday, May 26, 2011, 2:08pm Report to Moderator Report to Moderator

Swami
Kyosha Nim
Posts: 2,642
Gender: Female
Location: Virginia
Age: 56
Arrowroot powder perhaps.  I find that brown rice flour works well.  It's a bit gelatinous like corn starch.
Logged Offline
Private Message Private message Reply: 1 - 15
brinyskysail
Thursday, May 26, 2011, 2:18pm Report to Moderator Report to Moderator

explorer~FM~lactose, soy, grain free
Ee Dan
Posts: 1,229
Gender: Female
Location: Bedford, PA
Age: 25
I use arrowroot flour + sometimes tapioca flour


There is a good in every bad  
Logged Offline
Site Site Private Message Private message Reply: 2 - 15
O in Virginia
Thursday, May 26, 2011, 2:19pm Report to Moderator Report to Moderator

Swami
Kyosha Nim
Posts: 2,642
Gender: Female
Location: Virginia
Age: 56
Tapioca might be an avoid for Os.  It's an avoid on my SWAMI.  Double check.  Unfortunately, tapioca is one of the reasons I have to avoid prepackaged gluten free products.    I used to love tapioca pudding.  That was another life.
Logged Offline
Private Message Private message Reply: 3 - 15
brinyskysail
Thursday, May 26, 2011, 2:22pm Report to Moderator Report to Moderator

explorer~FM~lactose, soy, grain free
Ee Dan
Posts: 1,229
Gender: Female
Location: Bedford, PA
Age: 25
Quoted from O in Virginia
Tapioca might be an avoid for Os.  It's an avoid on my SWAMI.  Double check.  Unfortunately, tapioca is one of the reasons I have to avoid prepackaged gluten free products.    I used to love tapioca pudding.  That was another life.


it's neutral for O secretors and avoid for nonnies


There is a good in every bad  
Logged Offline
Site Site Private Message Private message Reply: 4 - 15
O in Virginia
Thursday, May 26, 2011, 2:23pm Report to Moderator Report to Moderator

Swami
Kyosha Nim
Posts: 2,642
Gender: Female
Location: Virginia
Age: 56
Quoted from brinyskysail


it's neutral for O secretors and avoid for nonnies


Ah, that's why.  OP will need to secretor status.
Logged Offline
Private Message Private message Reply: 5 - 15
ABJoe
Thursday, May 26, 2011, 2:23pm Report to Moderator Report to Moderator

35% Nomad or Teacher - health history dependent
Sun Beh Nim
Moderator
Posts: 8,249
Gender: Male
Location: Orange County, CA, USA
Age: 51
Rice flour (starch) or arrowroot are probably the best...


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
Logged Offline
Private Message Private message Reply: 6 - 15
Mayflowers
Thursday, May 26, 2011, 2:58pm Report to Moderator Report to Moderator
Guest User
Also agar if you don't have it as an avoid. I do.
Logged
E-mail E-mail Reply: 7 - 15
ruthiegirl
Thursday, May 26, 2011, 4:52pm Report to Moderator Report to Moderator

SWAMI O+ Gatherer, Healing from Fibromyalgia
Kyosha Nim
Columnists and Bloggers
Posts: 12,292
Gender: Female
Location: New York
Age: 42
IME, white rice flour is better for thickening sauces than brown rice flour. The brown rice flour sometimes leaves a gritty texture.

Arrowroot can be used as an exact sub for cornstarch. Rice flour is a perfect sub for flour- 1 tablespoon of starch (arrowroot, potato starch, or corn starch) is equal to the thickening power of 2 tablespoons of flour (rice flour or "all purpose wheat flour.")

Flour and starch are often used differently in recipes. Starch is dissolved in a little cold liquid and added to a pot of hot liquid, and it thickens up in a few minutes. Flour is usually cooked in oil or butter first (called making  a roux) and then you slowly add liquid while stirring constantly to avoid lumps. That's usually done at the beginning of a recipe or in a separate pot, so it can be less convenient than adding starch towards the end of a recipe. Adding flour to an already hot liquid doesn't always work- you're as likely to get thin broth with lumps of hard cooked flour as you are to get a nice smooth gravy.

I've also heard of people using eggs to thicken sauces, although I haven't tried it personally. You beat an egg, blend it into a small amount of liquid from the recipe in a separate bowl, then add that mixture to the big pot and stir it in and let it cook a few minutes longer to thicken up.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


Logged Offline
Private Message Private message Reply: 8 - 15
O in Virginia
Thursday, May 26, 2011, 5:05pm Report to Moderator Report to Moderator

Swami
Kyosha Nim
Posts: 2,642
Gender: Female
Location: Virginia
Age: 56
Quoted from ruthiegirl
IME, white rice flour is better for thickening sauces than brown rice flour. The brown rice flour sometimes leaves a gritty texture.

Good to know!  I only have brown rice flour in the house, not white.  But I will remember that in future for baking cookies.  I used brown rice flour for ginger snaps and they came out a bit...sandy.  Though tasty.

Quoted from ruthiegirl
I've also heard of people using eggs to thicken sauces, although I haven't tried it personally. You beat an egg, blend it into a small amount of liquid from the recipe in a separate bowl, then add that mixture to the big pot and stir it in and let it cook a few minutes longer to thicken up.

That's called tempering.  You also have to do that with sour cream when you're making stroganoff, not that I make that anymore.  You can't just dump a cup of sour cream into the sauce, it has to be tempered first so it doesn't separate.  Just some extra useless info for us Os!  
Logged Offline
Private Message Private message Reply: 9 - 15
san j
Thursday, May 26, 2011, 6:41pm Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,413
Location: San Francisco, California, USA
Kudzu (alt. spelling: kuzu).


D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
Cyber-Newbie, as of 2004
Logged
Private Message Private message Reply: 10 - 15
Possum
Monday, April 1, 2013, 11:03pm Report to Moderator Report to Moderator

Rh- Expluntherer... It means I'm an O...;-)
Ee Dan
Posts: 5,402
Gender: Female
Location: Wellington, New Zealand
Age: 53
Quoted from O in Virginia
Tapioca might be an avoid for Os.  It's an avoid on my SWAMI.  Double check.  Unfortunately, tapioca is one of the reasons I have to avoid prepackaged gluten free products.  

Quoted from brinyskysail
it's neutral for O secretors and avoid for nonnies
Just wanted to open up some discussion re tapioca flour/starch... I'm wondering if tapioca starch is also sulphited the same as cornflour is? Thinking now, my chronic back ache isn't because of the coconut sugar... It's more likely to be from some raisin bread I made, that had tapioca starch in it (which I am thinking must be sulphited)... My husband developed similar symptoms & he ate the bread too (but not the chocolate)... We are both feeling like old cripples right now...

Logged Offline
Private Message Private message Reply: 11 - 15
ABJoe
Monday, April 1, 2013, 11:42pm Report to Moderator Report to Moderator

35% Nomad or Teacher - health history dependent
Sun Beh Nim
Moderator
Posts: 8,249
Gender: Male
Location: Orange County, CA, USA
Age: 51
Quoted from Possum
I'm wondering if tapioca starch is also sulphited the same as cornflour is?

It appears (by looking at at Arrowhead Mills products on a page for celiac products) that some is and some isn't, unless they just haven't included the sulphiting information on all of the labels...
http://www.food4celiacs.com/ShopOnline/AM/150.html


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
Logged Offline
Private Message Private message Reply: 12 - 15
Possum
Tuesday, April 2, 2013, 12:22am Report to Moderator Report to Moderator

Rh- Expluntherer... It means I'm an O...;-)
Ee Dan
Posts: 5,402
Gender: Female
Location: Wellington, New Zealand
Age: 53
Thanks Joe... Nothing on labeling   - am going to ring them especially seeing as it is affecting my husband as well (I don't usually indulge at all)
Logged Offline
Private Message Private message Reply: 13 - 15
Adam
Tuesday, April 2, 2013, 12:43pm Report to Moderator Report to Moderator

SWAMI 45% Warrior A+ ISTJ
Autumn: Harvest, success.
Posts: 348
Gender: Male
Location: Carbondale, Illinois
Age: 51
I have made a gumbo before and used oil and spelt flour to make a roux.  You have to watch it like a hawk and make sure it darkens but doesn't burn.
Logged Offline
Private Message Private message Reply: 14 - 15
Jane
Tuesday, April 2, 2013, 2:54pm Report to Moderator Report to Moderator

Kyosha Nim
Posts: 3,666
Gender: Female
Location: Metrowest Boston, MA
Age: 70
San J, it's good to know that there's some practical use for Kudzu
Logged Offline
Private Message Private message Reply: 15 - 15
1 Pages 1 Recommend Thread
Print Print Thread

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Cornstarch Substitute?

Thread Rating
There is currently no rating for this thread