Very often in culinary recipes you find starch - a white powder without a distinct taste or smell. The product removes excess moisture from the dough and is a thickener. Thanks to it, baked goods become tender and airy, acquire beautiful colour and a delicious crust.
Starch happens different types, but the most common:
- Potato
- Corn
- Rice
- Soy
- Wheat
On a note! It is corn starch that is best suited for casseroles and biscuits; products with this powder simply melt in your mouth. But the popular one potato starch better suited for shortcrust pastry and jelly.
How to replace starch in baking
You decided to bake a pie, but forgot to buy starch or due to certain contraindications you cannot use it. There is an exit! The powder can be replaced with other products with similar properties thickener
For example:
- Flour (rye, buckwheat, flaxseed);
- Eggs;
- Coconut flakes;
- Gelatin;
- Agar-agar;
How to replace starch with flour
In baking, starch is used both as an independent ingredient and in equal proportions with flour. If starch is not at hand, then flour will completely replace it. The best options are buckwheat, flaxseed, wheat and rye.
Advice! Flaxseed and buckwheat flour are quite easy to make yourself. To do this, you need to finely grind flaxseed or buckwheat flakes.
The dough, mixed only with flour, needs to be sifted well several times and add a little baking powder. Then the finished baked goods will turn out light and airy, just like when using starch. The amount of starch is replaced with the same amount of flour.
In custard, you can also use sifted flour as a layer of baked goods; wheat flour is best. It, like starch, will give the necessary thickness to the cream. The main thing is to mix the mixture well when cooking so that there are no lumps.
Many experienced housewives note that when baking biscuits or preparing pancake and puff pastry, you can do without replacing starch at all. And in the shortbread dough, simply add more flour than the original proportion of starch. And combine the flour with baking powder.
On a note! Starch is used not only in cooking flour products. For example, starch in the recipe for steamed cutlets can be replaced with finely grated raw potatoes.
How to replace starch with eggs
Eggs in baked goods bind all the ingredients, act as a leavening agent and give the product fluffiness and friability.
One chicken egg perfectly replaces 2 tablespoons of corn or potato powder.
An egg can replace starch not only in baking, but also in making cake cream. To do this, you only need to take an egg yolk, a little milk and sugar. Beat the mixture well and add to the boiling cream.
A significant advantage of replacing starch with eggs is the reduction in calorie content in baked goods, reducing the amount of carbohydrates in favor of increasing the protein in the product.
How to replace starch with semolina
Semolina swells when it absorbs excess moisture. It binds the dough and gives the product fluffiness and density. Semolina retains the feeling of small grains in the mouth, the baked goods are grainy and satisfying.
Replacing starch with semolina Ideal in curd products such as casseroles, cheesecakes, curd donuts and dumplings.
In order for the semolina to have time to swell, before cooking it must be soaked for at least 1 hour, poured with milk, kefir or fermented baked milk.
Starch is replaced with semolina in equal proportions.
How to replace starch with coconut flakes
Fruit pie filling definitely needs a thickener. Since during baking, berries and fruits release a lot of juice, and it begins to flow out of the pies. In such a situation, coconut flakes are an excellent substitute for starch.
Coconut flakes give the dough not only viscosity due to its ability to swell, but also additional sweetness. Therefore, the amount of granulated sugar can be reduced.
In addition, some housewives advise paying attention to pumpkin seeds and flax seeds, they provide a similar thickening effect.
Both products, both chips and seeds, must be finely ground in a coffee grinder before use.
How to replace starch with gelatin and agar-agar
Many cakes, for example, “Bird's Milk,” cannot be imagined without their delicate filling. And it is a thickener, such as starch, that creates this light mousse. But if it is not possible to add starch, then gelatin and agar-agar can perfectly replace it. To do this, one of the thickeners must be heated with a small amount of water, without bringing to a boil, and added to the rest of the ingredients.
Agar-agar has better gelling properties, so it is required 4 times less than gelatin. In addition, it will fill the body with vitamins, mineral salts and iodine.
Interesting! Starch is replaced with gelatin and agar-agar not only in baked goods, but also in ice cream.
In conclusion, I would like to note that you can prepare starch yourself. To do this, grate raw potatoes and squeeze them through a bandage or gauze. The sediment is starch.
And if there are contraindications for the use of starch, then there is no need to worry about there being more than enough products to replace it.
Starch is used in a wide variety of household areas. It is used to process linen items and clean furs. It is used as a bleaching and cleaning product and in many other applications, especially in cooking.
This original product contains many minerals, vitamins and microelements, so oversaturation of food with it is safe for health. Dishes containing this substance are very healthy and satisfying for the body. The corn product is most used for casseroles and biscuits. However, many often wonder what can replace starch in baking if it is missing.
Application
Starch is mainly used in the following types of food:
- fruit soups;
- sour drinks;
- sauces;
- biscuit products;
- casseroles;
- cutlets.
It is used in baking because of two main properties:
- adds thickness;
- removes excess moisture.
Experts believe that if you replace 30% of flour with starch when making baked goods, its softness will increase and the consumption of fatty products will decrease by up to 20%.
Starch helps the biscuit dough become drier and airier, and the cookies become crumbly. In dietary pancakes, it replaces eggs; for density and viscosity, it is added to fruit and berry fillings.
Features of potato starch
In most situations, a corn product can be replaced with one made from potatoes, and vice versa. And this despite the fact that corn starch is often used in desserts, and potato starch is rarely used in sweet dishes. This is due to their taste.
One tablespoon of starch from potatoes is replaced by two tablespoons from corn. This is due to the fact that potato has a more viscous consistency. For example, if you take both varieties in equal quantities and cook jelly from them separately, then the potato variety will produce a clear and viscous drink, and the corn variety will produce something similar to a cloudy compote.
Starch makes dishes lose their taste to some extent. Therefore, they need a lot of flavoring additives. This amount will decrease if you replace this substance with another product.
How to use in individual dishes?
The sauce, whatever it is, should always have thickness. Because of this, it contains starch. The quantity depends on how thick the sauce is required. Several components may be suitable as replacements for this product.
- Flour. It is gradually introduced into boiled cold water, and added to the sauce before the final stage of cooking.
- Ground flax seeds. They are diluted in cold water, and boil before adding.
- Cream or sour cream. The products are poured into the dish and stirred lightly.
To obtain a sauce of proper quality, any products that add thickness should be added over low heat, stirring regularly. In this case, the dish comes out with the desired consistency.
In cottage cheese casserole, it is better to replace the product in question with semolina in a 1:1 ratio.
In ice cream, sifted wheat flour is suitable to replace corn starch, in the same amount as starch.
When preparing cutlets, starch is replaced with one of the following types of flour:
- oatmeal;
- buckwheat;
- from corn.
Flour is replaced in the same way as in previous examples. You can replace it with raw, finely grated potatoes. However, this is not a complete replacement due to the starch content of potatoes. Starch is also used to thicken the cream of cakes. But since it has a damp aftertaste, as a result of which the taste of the cream deteriorates, it is not recommended to use it. In this case, starch can be perfectly replaced with the following products.
- Semolina. It must first be boiled, you need to add products as follows: half a liter of milk, 80 grams of semolina, 40 grams of sugar, one teaspoon of lemon zest. And only then they make the cream.
- Gelatin. This product can be a starch substitute when making cream. In such a situation, it must be diluted following the instructions. The resulting mass is mixed with the finished cream. Apply the cream after it has cooled.
- Coconut flakes. It is quite suitable for this in its ground state. The shavings will make a wonderful cream. The only thing is that it will take a little longer to prepare the cream, since the product dissolves more long time. The shavings are poured into the prepared cream in the amount of three tablespoons per liter.
The above products make it possible to create a consistency identical to that to which starch is added. At the same time, all creams are pleasant to taste and rich in nutrients.
In the preparation of baking fillings, products are used that add thickness to dishes.
- Eggs. They are added to fillings made from meat, potatoes and other vegetables.
- Flour. It is used for a variety of fillings, both salty and sweet in taste. Wheat flour is mainly used, but products made from corn, buckwheat, and oatmeal are quite suitable. Add it dry in the amount of five tablespoons per kilogram of filling.
Replace starch in various dishes, including desserts. Baking turns out airy when adding the appropriate product.
Products used in baking instead of starch
Since starch is used as a thickener, it can be replaced by any other product that has the same qualities. Eg:
- eggs;
- flour (from wheat, rye, buckwheat, flax, oatmeal);
- agar-agar;
- gelatin;
- semolina;
- coconut flakes;
- breadcrumbs.
Replacement nuances
Flour
Starch is used in baking as a separate element of the composition, or mixed with flour in equal proportions. In the absence of starch, it can be completely replaced with flour. Flour made from buckwheat, flax, wheat and rye is most suitable. Flour, both buckwheat and flaxseed, is easy to make yourself. You just need to grind flax seeds or buckwheat flakes.
The dough, which is kneaded exclusively with flour, must be sifted carefully and repeatedly, adding a little baking powder. As a result, the baked goods will be the same as those made with starch, that is, airy, light, and pleasing in appearance. You will need the same amount of flour powder as starch.
In the process of preparing custard, sifted flour powder is also used for baking layers - it is best if it is made from wheat. He will create desired effect thickness in cream, the same as that from starch. It is important to mix the mixture thoroughly to avoid the formation of lumps.
Most housewives know that when preparing biscuit, puff pastry and pancake dough, you can completely eliminate starch from the composition. And when kneading shortcrust pastry, it is enough to use more flour than starch. Flour powder must be mixed with baking powder.
Eggs
When preparing baked goods, eggs hold all the ingredients together, act as a leavening agent, and make the product crumbly and fluffy. One egg per to the fullest replaces two tablespoons of corn or potato starch.
A chicken egg can serve as a substitute for starch when whipping cream for cakes. For this procedure you need to use only the yolk, a little milk and a little sugar. Mix everything thoroughly and pour into the cream, which is in a boiling state.
A significant advantage of replacing starch with an egg is the reduction in calories in baked goods, due to the increase in proteins in the product, the amount of carbohydrates is reduced.
Mankoy
Semolina, absorbing excess moisture, swells. By binding the dough ingredients, it gives density and airiness to the product. Semolina leaves the presence of small grains in the oral cavity. Using semolina creates a grainy and rich baked good.
In cottage cheese products, replacing starch with semolina cereal will be an ideal idea, especially in dishes such as:
- casserole;
- syrniki;
- vareniki;
- crumpets.
The semolina must first be soaked for about one hour so that it has time to swell. Soak the cereal in kefir, milk or fermented baked milk.
Replacements should be made in equal proportions.
Coconut flakes
Pies filled with fruit undoubtedly require a thickener. This happens because during cooking a large amount of juice from fruits and berries is released, and it flows out of the product during the process. In such a situation, ground coconut shavings can perfectly replace starch.
Viscosity is not the only quality that coconut can give to dough, due to its swelling properties. It also adds additional sweetness. As a result, sugar consumption is saved.
All of the listed products must first be ground in some way. You can do this using a coffee grinder, and if you don’t have one, a regular masher will help.
Agar-agar and gelatin
Most cakes are not complete without some kind of delicate cream. A thickener similar to starch can give this effect. But in case of its absence, the thickener can be easily replaced with agar-agar or gelatin. To achieve best result, you need to heat any thickener in a container with a small volume of water, without bringing it to a boil, and then add it to the main ingredients.
Agar-agar has gelling properties - because of this unique quality, it will be needed four times less than gelatin. In addition, this product provides the body with many useful substances.
Conclusion
Despite the fact that this powder is often replaced with analogues, it is not advisable to completely exclude it from the diet. The product promotes development beneficial bacteria. It lowers pH, prevents inflammation, and eliminates the risk of colon cancer.
Thanks to medicinal properties starch is useful for upset digestive tract – inflammatory processes intestines, diarrhea, constipation. You just need to consume it in moderation, then you won’t have to think about the harm.
In the next video you will find a recipe for cottage cheese casserole with semolina.
The culinary purpose of starch is to change the structure and consistency of dishes. But this transformation can also be achieved thanks to others. food products. Many starch substitutes suitable for making buns, pies, biscuits and other baked goods are probably in your household supplies.
Polyhedral starch
In baking, starch, like a multifaceted actor, plays several roles at once:
- helps thicken the dough;
- absorbs excess liquid, making baked goods fluffy, light, airy;
- gives the dough ductility that holds the shape of the product.
A worthy alternative to starch
The above functions can be “entrusted” to the following ingredients: chicken eggs,
- wheat, buckwheat or rye flour,
- coconut flakes,
- manke,
- oatmeal
- gelatin.
For example, in biscuit dough, starch is successfully replaced with wheat flour, which, as is known, also contains starch.
In the batch for pancakes and pancakes, use chicken eggs(proportion: 1 egg instead of 1 tablespoon of starch), which hold the dough together and prevent it from spreading
Shortbread dough will turn out great with an alternative - grind semolina or dry coconut flakes into powder with a blender. Increase the number of eggs in the dough mix.
The simplest replacement for starch is the humble breadcrumbs.
Having found out what you can replace starch with in baking, stop at one of the options and test your choice in practice.
Sponge nut cake with coffee and chocolate fudge
Let us give a clear example of such interchangeability. Instead of starch, take some ground crackers, which, due to their consistency, will absorb excess moisture and make the baked goods crumbly.
For the test you will need:
- 12 eggs;
- 250 g sugar;
- 250 g chopped nuts;
- 2 tablespoons of ground crackers;
- a pinch of vanillin.
For cream:
- 250 g chopped nuts;
- 250 g sugar;
- 1 glass of cream;
- 100 g butter;
- a pinch of vanillin.
For fondant:
- 300 g sugar;
- 0.5 glasses of water;
- 1 teaspoon vinegar;
- 50 g chocolate or cocoa;
- 1 cup of coffee;
- 20 g butter;
- vanillin.
Separate egg whites from the yolks. Beat the whites until stiff, gradually adding sugar. Then throw in the yolks and mix quickly. Combine the mixture with nuts and breadcrumbs and mix thoroughly again.
Divide the prepared dough into 2 parts and place in 2 baking pans greased and sprinkled with breadcrumbs. Place them in the oven (+200 °C) and bake for half an hour.
Meanwhile, prepare the cream and fondant.
Combine the cream with sugar and cook over low heat, stirring and bringing to the consistency of thick sour cream. Add nuts, vanillin, oil, mix well.
The weightless white powder, which when compressed makes the sound of snow creaking underfoot, is called starch. It has been known to people for a long time, and in every corner of the planet it is made from different products. In cooking, starch is used as a thickener for liquid dishes and a leavening agent for baking. The most popular are potato and corn starches. Whether one can be substituted for the other in a recipe depends on some differences between these products.
Types of starches
Today, the natural thickener is made from potatoes, corn, rice, wheat and cassava.
Less common are products made from rye, barley and peas. Potato and corn starches are common in our country. Whether it is possible to replace one with the other will be described in detail below. Rice thickener is less common.
Terms of use
To thicken a liquid dish, for example, jelly or sauce, the starch must first be dissolved in a small amount of cold liquid. This could be water, juice, broth, cream, and so on, depending on what exactly is being prepared. For the sauce, in some cases it is possible to first fry the dry starch in a frying pan in butter, and only then add the liquid, but already hot and in full, to the container.
Can I replace corn starch with potato starch in baking? To do this, you just need to change the proportions of the product, since each has its own characteristics. Dry starch is added to the dough for looseness and fluffiness, and to the filling to give it a creamy texture.
When preparing sauces or jelly, the thickener should be added strictly at the end of cooking, and then immediately reduce the heat or remove it altogether. This is due to the fact that with prolonged heating, potato starch loses its properties and the dish begins to spread again.
Can corn starch be substituted for potato starch in the sauce? In fact, chefs do not recommend doing this, since the corn product thickens at higher temperatures. high temperatures. In order for the dish to turn out well, it will have to be kept on the stove with the added thickener much longer, this should be taken into account.
It is also very important to maintain the proportion of starch to other products in the recipe. If you add too much of it, the dish will be hopelessly spoiled.
Dry use
We all know flour breading for frying foods, but in some countries starch breading is traditional. By mixing starch with spices and deep-frying the fish, you can get a crispy and shiny crust that retains all the juiciness of the main product.
Cooking any food item in a traditional Chinese wok and adding starch will give the finished dish a very appetizing look.
Features of preparing cream
The main difference between potato starch is that it thickens the dish to a greater extent, but when added in large quantities it gives a certain unpleasant aftertaste. In addition, with prolonged heat treatment it loses its properties. Can I substitute potato starch for cornstarch in the custard? Theoretically it is possible, but the result will not be the best. Corn starch gives liquids a more uniform consistency, a beautiful glossy shine and leaves absolutely no foreign taste.
For products that require prolonged heating during cooking, it is better to choose a corn thickener. For jelly, it is better to use potato starch, since corn starch will make it cloudy.
Substitution in baking
Can I replace corn starch with potato starch in a cake? It all depends on many nuances that should be taken into account. On the one hand, the potato product loses its properties when heated for a long time and can ruin the final dish during baking. On the other hand, the thickening properties of corn powder decrease when added to it large quantity sugar or acid.
In this regard, chefs advise sticking to the recommended recipe and not deviating from it if you want to get a guaranteed result. If it is not possible to strictly follow the recipe, you can experiment, because starches are theoretically interchangeable. It is only important to change the proportions, because the potato thickener has a high viscosity. So is it possible to replace corn starch with potato starch without ruining the dish? For this corn thickener, you should use 1.5 times more if the recipe specifies potato thickener, and vice versa. If the recommendations include using a corn product, then take 1.5 times less potato product. This rule is ideal for biscuits, jelly and sauces, the main thing is not to forget about the temperature.
Cold porcelain
A very long time ago, a simple mixture for modeling from ordinary products was invented. Its peculiarity is that when it hardens, it hardens and becomes like porcelain, and in capable hands products made from it simply cannot be distinguished from truly expensive ones.
Cold porcelain is used to make toys, decorative items, flowers and much more, but what does starch have to do with it? And despite the fact that it is one of the ingredients for kneading raw material. Almost all mixture recipes recommend using a corn thickener. Can I replace corn starch with potato starch in cold porcelain? It is possible, but the result will not be as high quality. The whole point is that the mixed products must be well boiled before kneading, and, as is already known, with prolonged heat treatment, potato starch loses its properties.
If the corn product is simply not available, then you can choose a recipe without cooking. Fortunately, today there are already a lot of them, and you can find recommendations for any circumstances.
Conclusion
So, can you replace cornstarch with potato starch? The article describes the most common uses of these thickeners both in cooking and in handicrafts. Based on the characteristics of the products under consideration, we can conclude that they are almost always interchangeable, but subject to the recommended proportions when adding.
Of course, chefs do not recommend changing the ingredients in recipes on their own, since this can significantly affect the taste of the dish, but if there is no other choice, then you just need to follow the tips listed above and remember the characteristics of each starch. If your own experience has long allowed you to change products in the right proportions or your taste requires something new, then culinary experiments will only expand your horizons.
If you don't know how to replace starch in baking, then you've definitely come to the right place! The role of a thickener in desserts is often assigned to starch, but not only this powder is used by experienced chefs for their dishes. I will share with you secrets that will help you get out of the difficult situation associated with the lack of the necessary ingredient.
Some housewives know firsthand about the contraindications of certain thickeners, including starch, which is produced from potato tubers.
How to Organically Replace Starch with Flour
For baking, it is allowed to use instead: flour; semolina; agar-agar; gelatin; chicken eggs; coconut flakes.
As a thickener prescribed in culinary recipe, starch appears very often. But what to do if you don’t have it on hand, and the presence of this ingredient is mandatory in baked goods?
My friendly advice says: starch can be replaced with flour (flaxseed, wheat, buckwheat or rye), seeds or cereals in a coffee grinder.
Replacing starch, as you can see, is not so difficult, the main thing is to follow the recipe and pay attention to how much starch you need.
Add as much flour to the dough as thickener you need. Yes, and do not forget to sift the flour several times so that the replacement does not affect the baked goods.
To make a thick custard, you practically cannot do without a thickener. But it doesn't have to be starch. Mix the flour with the remaining ingredients and put on the fire, constantly stirring the mass with a spatula. You will notice that the cream will not spoil at all if you replace the starch with wheat flour.
Should I replace starch with eggs?
My answer to this question is: yes. Everyone knows that chicken eggs are added to the dough to bind the ingredients together. In addition, they influence final result: desserts become more airy and crumbly.
Take note: one egg can successfully replace 2 tablespoons of potato or corn starch.
For example, custard will be more tender if instead of adding starch, you crack an egg into a bowl. After grinding it with sugar and vanilla, pour the mixture into boiling milk and cook the cream until thick.
Semolina
Semolina absorbs excess moisture formed in dishes during heat treatment. That's why this cereal can replace starch when cooking cottage cheese casseroles, lazy dumplings, curd donuts, cheesecakes.
Starch is replaced with semolina in equal proportions, but before putting it in baked goods, soak it in warm milk or kefir for an hour and a half. During this time, it will have time to swell and its grains will not be so clearly felt when tasting.
coconut flakes
Berry or fruit fillings in pies do not behave very well. I am now talking about a situation where the juice formed during the baking process begins to flow onto the baking sheet and burn.
You can avoid this with the help of coconut flakes; it can replace starch and also give the dessert a pleasant aroma.
Replacing with agar-agar or gelatin
Two components have proven themselves as a thickener, one of which is extracted from seaweed. This means that agar-agar, in addition to its main function, will help you replenish your body’s reserves of iodine and other trace elements.
To replace the known thickener with gelatin or agar-agar, stir it in the liquid and, after 15 minutes, heat it in a water bath.
As you can see, you can replace potato powder with a number of products that you will definitely find in your kitchen.
