Guest guest Posted December 6, 2009 Report Share Posted December 6, 2009 Any ideas for a substitute for Corn Starch? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2009 Report Share Posted December 6, 2009 In what recipe? > Any ideas for a substitute for Corn Starch? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2009 Report Share Posted December 6, 2009 Any recipe really?Mostly in sauces as a thickening agent...In what recipe?> Any ideas for a substitute for Corn Starch?> = Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2009 Report Share Posted December 6, 2009 At 07:10 PM 12/6/2009, you wrote: Any ideas for a substitute for Corn Starch? In what context? That is, what are you using the corn starch to do? — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2009 Report Share Posted December 7, 2009 At 07:56 PM 12/6/2009, you wrote: Mostly in sauces as a thickening agent... Well, there are lots of ways to thicken sauces. For instance, with a cream sauce, instead of thickening milk with flour or corn starch, I start out with well-drained yogurt, or DCCC which has been whipped smooth. These are already thick, so don't need thickening. I have used egg yolks to thicken a sauce (usually one yolk per cup of liquid) I have used meat to thicken meat sauces I have used pureed vegetables to thicken sauces With SCD, there's no one set method of thickening a sauce. It all depends on what your sauce IS. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2009 Report Share Posted December 7, 2009 Mostly in sauces as a thickening agent...You might try coconut flour or a combination of coconut flour and egg yolk.Amelia Quote Link to comment Share on other sites More sharing options...
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