How to replace starch. What can replace vegetable oil in baking? The relationship between starch and a thin waist
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 for their dishes experienced chefs. 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 affect the 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 is why this cereal can replace starch when preparing cottage cheese casseroles, lazy dumplings, curd crumpets, 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 filling Doesn't do very well in pies. 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 thickeners, 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.
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 make it thicker 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 liquid to the container, but already hot and in full.
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 product in traditional Chinese frying pan with a convex bottom and the addition of 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 spoil 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 spoiling 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 corn product, then take 1.5 times less potato. 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 regular products. Its peculiarity is that when it hardens, it hardens and becomes like porcelain, and in skillful 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. Is it possible to 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.
What to replace starch with?
- coconut flakes (if a little thickness is missing and this is appropriate)
- semolina
If starch is missing, then this is not at all scary; there are options on how to replace it.
If you are baking a biscuit and you don’t have any starch at all, then you can do without it. If you are preparing a casserole, then starch replaces a little sifted flour.
But you can’t cook jelly without starch at all.
But ready-made jelly in packs, by the way, can replace pure starch.
Sometimes, if you need a little starch, you can extract it from raw potatoes.
You can use semolina instead of starch in some dishes.
And another option is sometimes flaxseed flour or pumpkin flour, which is sometimes used instead of starch.
Flour can be used as a thickener instead of starch. it can be any flour: wheat, rye, buckwheat, corn, oatmeal.
If the baking recipe says that starch is needed, then in this case it can be replaced with semolina or flour.
In cutlets, starch can be replaced with grated raw potatoes.
If starch is needed in a recipe for making something from flour, then you can add semolina, baking powder or additional flour instead.
If this is a cream recipe, then I replace the starch with yolk or the same flour. It turns out rougher, but still tasty)
If we are talking about baking, you can add a little more flour, as well as a little baking powder - this is not the same, but it can save the situation.
You can quickly make starch from potatoes)) Grate the potatoes, put them in cheesecloth, squeeze them out and let them stand. The sediment is starch. All you have to do is drain the water and dry the sediment. Or you can not dry it, but put it in this form in the dough, if the consistency of the dough allows this.
If you don’t have ready-made starch, you can make it yourself. Wash and peel the potatoes, grate them on a fine grater, and add water. When you salt the water into another container, this water can be used, it contains a lot of starch. If you don’t have potatoes on hand, you can replace them with flour or semolina.
When cooking different dishes starch can be replaced various products. For example, when preparing a casserole, instead of starch, you can add sifted flour to the dish. If you are planning to bake a biscuit and there is no starch in the house, then you can do without it for this type of baking. But for jelly you will need starch, and therefore you will have to go to the store for it.
If starch is needed as a thickener, then it can be easily replaced with flour: buckwheat, rye, wheat (less useful option). They are taken in the same quantity as starch.
For sauces and soups - flaxseed and pumpkin flour, for sweets - ground coconut.
Kissel can be cooked using flax seeds - take 1/3 cup of seeds per 1 liter of water and boil for 2 hours. low heat, you will get a tasty and thick paste.
Starch, in most cases, can be replaced - although you need to decide on the dish, in some recipes it is excellent replacement for starch in baking will:
If you need to replace starch in a sauce recipe, you can get by with flour or cream and sour cream (of course, everything depends on the sauce itself).
Starch in cutlets perfectly replaces grated raw potatoes.
You can also make starch yourself at home, as has already been written about here. To do this, you need to grate the potatoes and squeeze them through cheesecloth, or simply place the potato chips in water and wait until the starch comes out.
When I make potato pancakes, I always get starch. I make potato pancakes without flour, I just put the grated potatoes in a colander and the excess juice drains into the pan. When this juice sits for 15 minutes - starch will settle at the bottom of the pan.
Grate the potatoes, wrap them in cheesecloth and rinse them in a saucepan; the rinsing water will settle at the bottom and that’s the starch.
This is a very simple task.
Starch can be prepared at home.
We take potatoes, peel them, pass them through a meat grinder, chopper or grate them. Then the grated potatoes are poured with water and stirred thoroughly. Starch from potatoes enters the water and it becomes milky. If you pour this water into another container, then it will be starch.
If you need powder, evaporate the water. But usually starch is still diluted with water.
*Potato tubers contain an average of 17.5% starch*
Take the potatoes. wash it and, without even cleaning it, grate it on a fine grater and place it in a saucepan. Squeeze it out, then let it sit for a while. Starch forms at the bottom and if you carefully collect it, this is starch. It is usually dried, and in winter they drink jelly.
Any housewife knows why starch is so useful. Often we need it to thicken something. But it happens that you don’t have starch on hand at home, and you have to run to the store to get it. But we suggest reducing your time and doing it yourself at home. Find out how you can replace starch at home. It will be much more environmentally friendly, healthier, and better quality than in stores. If used in food or for cosmetic purposes, homemade starch it will be much better.
It’s quite possible to make it at home; you will need potatoes for this. There is no need to peel potatoes; the skins contain a lot of vitamins. Grate or run through a juicer. Wait 8 hours for the starch to settle. Then drain the water, carefully so that it does not go away with the water. Wash it for several days until it turns white. After everything has been done, pour it onto a baking sheet and let it dry. This can be done outdoors or in the oven. This is how easy it is to make it at home, and you don’t have to replace anything.
But it happens that you don’t have time to do it for several days. Then you can replace it with oatmeal. It needs to be ground in a coffee grinder or blender and sifted through a sieve. Excellent for fruit, berry and milk jelly.
How to replace cornstarch in baking
Cornstarch in our countries - a rarity. It is not always available in the store, but the recipe often requires it. Starch is added to the dough for greater elasticity, friability and lightness. What to do if you don’t have it at hand at home. Do not add at all, or replace with the desired ingredient.
For example, if you are planning to cook cottage cheese casserole, it can easily be replaced with semolina porridge. It will add thickness to the dough due to the fact that the semolina swells during cooking. You can add flour to the cream instead, which will make the cream the thickness you need.
Don't be afraid to replace corn starch with potato starch - you can do it with confidence. We often have potato starch at home, and you can also find it in the store more often. They differ in their thickening properties. Corn starch thickens foods twice as much as potato starch.
What is the difference between flour and starch? That's right, almost. They are made from the same product, but perform different functions. Flour is ground corn kernels, and starch is just part of it. With potatoes it is a little different, because flour is not made from potatoes.
Starch in dishes with fruit and berry fillings
It happens that while baking a pie with berry filling, the pie inside seems to be damp. This is due to the leaked juice from the fruit, which softens the dough. To prevent this from happening, before putting the filling in the pie, sprinkle the crust with potato starch. It will prevent the juice from leaking out and thicken liquid filling, and will make the dough elastic.
You can also replace it with breadcrumbs or oatmeal. They are also able to absorb moisture and give the dish a special and delicate taste. Coconut flakes are also good, as they will add sweetness to your dish.
Why do you need starch in the kitchen?
Many housewives know the need for starch in the kitchen, so they often try to keep it on hand. Sometimes it happens that I confuse starch with wheat flour, because they are so similar. It is very easy to distinguish them; starch creaks when rubbed.
Many people use starch for glaze, which is always spread on gingerbread on Christmas or Easter. There are also many recipes for baked goods made from starch on the Internet, such as sponge cakes. It's still unrealistic delicious recipe pancakes made from starch, which completely replaces flour. The pancakes turn out thin and very tender. Many more housewives cook jelly with starch; just add berries, water and starch. It turns out unrealistic delicious jelly, very thick, children often love it.
Starch can be used for more than just cooking purposes. It also washes dishes very well. In order to wash spoons and forks from dirt accumulated over the years, add 2 tablespoons of starch to water and soak the cutlery. After two hours have passed, remove and wash with regular dishwashing liquid. Forks and spoons will shine like new.
Or to wash windows without streaks, just add starch to the water, it will make your windows shine like new. Starch also absorbs grease from carpets well; just pour it onto the stained area and vacuum it after 10 minutes. The carpet will be like new.
Secrets of successful housewives who came up with the idea of replacing starch with something else. Starch can be replaced with flour, gelatin or semolina, depending on what you are cooking.
Starch is also good for cosmetic purposes. For severe sunburn, we recommend mixing starch and water into a thick paste. Apply all this to the burn site and walk until completely dry. Repeat the procedure several times until healing.
Instead of deodorant, wash your armpits with oak bark, which you can buy at the pharmacy, and then sprinkle with starch, you can add essential oils. Great for sweating.
The smell in the shoes will also help remove starch. If you've been wearing them all day, or just haven't had time to wash them, put starch in your shoes. It will remove odor perfectly, and in the morning you will have a clean pair of shoes. Books can be dried and removed from dampness using starch. Put it in a bag, cover it with starch and shake it. It will absorb moisture.
It can be used together with furniture polishing. Mix starch and water one to one and wipe the furniture. She will be like new!
Starch - very useful thing in everyday life. And very necessary! Not only in the kitchen, but throughout the apartment you can use starch. It has very useful properties, and the price is quite reasonable. Useful properties it has a lot, it’s easy to replace it with something, and in the same way replace an ingredient that you don’t have.
Knowing how to replace starch in a recipe, you can prepare an even wider variety of dishes.
If you are making jelly, try using flax seeds. Fill them with water in a ratio of 1 to 3 and cook over low heat for 2-3 hours. At the end of cooking, add syrup, jam, honey or fruit.
If you plan to bake pies or prepare cream, other methods will do.
How to replace starch in baking
Starch is used in recipes for pies, biscuits, casseroles and cookies. It makes the dough more elastic, removes excess moisture and makes it light.
Substitution options for the test:
- in many recipes, such as sweet casseroles, you don’t have to put it in at all;
- If you sift the pie dough twice, the flour, saturated with oxygen, will rise perfectly, and finished product will be lush;
- If the goal is to add airiness, add baking powder and baking soda to the dough.
Sometimes starch is used in the fillings of sweet pies. It is necessary to create viscosity, resulting in a pleasant sweet center that does not leak out. How to replace starch in the filling? Try using coconut flakes. Grind it in a coffee grinder or blender and mix it with food.
For thickening custard you can take the regular one white flour and yolk. They will give the dessert the desired consistency.
How to replace starch in cutlets, sauces and soups
Thick sauces and puree soups are prepared with the addition of starch, but not everyone likes its taste and smell. Instead of the usual potato, you can take corn, it is more neutral and is practically not felt in ready dish. The only downside is that you will need a little more product.
If you are on a low-carb diet and want to make a thick creamy soup or delicate sauce to meat, then take thick heavy cream. They will add not only thickness, but also the necessary calories.
In sauces, starch is easily replaced by flour fried in butter.
It is not always acceptable to use flour as a substitute. If you are in doubt whether starch can be replaced in products made from minced meat, don't experiment. Add some grated potatoes. It is permissible to take semolina, breadcrumbs or soaked bread. All these products perform similar functions - absorb liquid.
Cooking is not a strict science. Many products are replaceable. Instead of starch, you can put flour, semolina, yolks, cream. The taste will change a little, but it will still be excellent.
