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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Any substitutes for corn flour as a thickener?
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Any substitutes for corn flour as a thickener?  This thread currently has 530 views. Print Print Thread
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Taariq
Monday, March 3, 2008, 5:57am Report to Moderator Report to Moderator
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Here's the recipe if it interests you too.

The source is http://www.emoyeni-retreat.com/id124.htm

Quoted Text
Stir fry

Oil (olive/sunflower etc)
Ground ginger
Onions
Vegetables (e.g. carrots, baby marrows, beans, mushrooms, bamboo pieces, spinach/lettuce)
Soya sauce
Maizena
Salt, pepper
Tinned pineapples
Tofu or tinned chickpeas or kidney beans
Optional: a dash of masala
Optional: coconut milk

Longways slice (julienne) several kinds of vegetables. Fill one 2-litre container (e.g. an ice-cream tub) with veggies for approximately every 6 or 7 people you are catering for.
Open a tin of pineapples (smaller tin for 6 people, larger tin if more people)
Heat the oil on a very hot stove.  Use a wok or large frying pan.
Fry the carrots.  Stir fairly constantly with a wooden spoon.
Add the other veggies when the carrots are slightly cooked. Keep the temperature high.
Add the pineapple and the juice.  Add a lot of soya sauce.  
Add coconut milk if you are using it.
Add generous sprinklings of ground ginger.  Taste, and add more ginger or soya sauce if necessary. Add a dash of masala if you want.  Add salt and pepper.
Turn the heat down slightly if necessary.  Stir the veggies now and then so they don't burn.  Cook for about 15 minutes.
Add chopped spinach or lettuce right at the end - it cooks down a lot and very quickly.
For protein, add a tin of chickpeas or kidney beans. Or chop up tofu into cubes.  Add the beans or tofu towards the end of the cooking.
Mix 3 or 4 teaspoons of maizena into half a cup of milk or water, and add it to the dish towards the end of cooking.  This thickens the sauce.  Add more if necessary.

Serve with rice (optional: serve a green salad too).


Would rice flour, or rice starch if I find it, do well here?
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Lola
Monday, March 3, 2008, 8:03am Report to Moderator Report to Moderator

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yes, that would surely work!


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OSuzanna
Monday, March 3, 2008, 1:59pm Report to Moderator Report to Moderator

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Maybe arrowroot powder? I have successfully used it as a substitute for cornstarch.


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Taariq
Monday, March 3, 2008, 2:34pm Report to Moderator Report to Moderator
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Thank you Lola
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Taariq
Monday, March 3, 2008, 2:36pm Report to Moderator Report to Moderator
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Quoted from OSuzanna
Maybe arrowroot powder? I have successfully used it as a substitute for cornstarch.



Thanks Suzanna, I'll look out for that as well, once the rice flour's nearly done.
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Heidi
Monday, March 3, 2008, 3:49pm Report to Moderator Report to Moderator

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I've been using arrowroot or tapioca flour in place of cornstarch. I tried rice flour in a sauce not long ago and it thickened up nicely but it was also really  gritty.



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Ribbit
Monday, March 3, 2008, 9:02pm Report to Moderator Report to Moderator

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Arrowroot, if substituted exactly for cornstarch, will work nicely to thicken clear sauces, and it seems, in my experience to work fine for sweets.  I'll use it in pies and fruit sauces.  For a white sauce, like gravy or casseroles, I use rice flour.  It's gritty if you use too much.  If you use a smaller amount, and just cook it down some, it'll eventually thicken up.


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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Any substitutes for corn flour as a thickener?

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