Can you use corn starch in place of arrowroot, potato starch or all-purpose flour when thickening sauces or gravies, preparing puddings, or making pies?
Corn starch has the same “thickening power” as arrowroot, potato starch and tapioca, and you should substitute the same amount. Corn starch has twice the “thickening power” of flour, so it’s necessary to use only half as much. Example: If recipe calls for 1/4 cup of flour, use just 2 tablespoons corn starch.
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