Description

what to use instead of cornstarch ?

Okay, I need to write a blog post about substitutes for cornstarch based on the provided text. Let me go through the information given first.

First, the main sources are Healthline, Allrecipes, Mashed, Betony, The Kitchen Community, Yahoo!, Good Housekeeping, The Kitchn, Treatdreams, Healthnatics, and a YouTube video. Each of these sites lists different substitutes and their ratios.

Looking at the data:

– Wheat flour: most mention that you need more, like 2 tbsp flour per 1 tbsp cornstarch in some sources, but Healthline and others say 2 tbsp where others mention 3 tbsp. Need to clarify that. Also, flour adds gluten and may change texture, like making it matte instead of glossy.

– Potato starch: seems to be a 1:1 substitute, according to Allrecipes and some others.

– Arrowroot powder: also a common substitute, often 2 tbsp arrowroot for 1 tb cornstarch but Betony says to use double. Maybe that’s conflicting with some sources? Wait, the user text says “you need to use about two tablespoons of arrowroot powder per 1 tablespoon of cornstarch.” Wait, no, the text says “you will need to use about two tablespoons of flour” for cornstarch? Wait, Betony mentions arrowroot as needing double? The Mashed part says for arrowroot, use same as cornstarch. Wait, need to cross-check the user’s quotes:

Looking back:

The specific mentions from the user’s inputs:

– Healthline: wheat flour requires more, but the exact ratio isn’t clear, but another part says 2:1 (e.g., The Kitchen Community says 3 tbsp flour for 1 tbsp cornstarch). So maybe that’s conflicting, need to check.

Wait the user’s provided text says from Healthline part: “unlike cornstarch, wheat flour contains… need more of it.” So the allrecipes says rice flour is 2:1.

The Kitchn also said: “2 tablespoons of flour for every 1 tablespoon of cornstarch,” so that’s 2:1. But The Kitchen Community says 3 tbsp flour per 1 tbsp cornstarch. Wait, in the user text under The Kitchen Community’s link, it says: “for every 1 tbsp of cornstarch, you’ll need to use about 3 tablespoons of flour.”

Hmm, so there’s a discrepancy between The Kitchn (2 tbsp) and The Kitchen Community (3 tbsp). Need to reconcile that. Maybe note that different sources recommend varying ratios. Maybe average or state the ranges. Or check the exact quotes again.

Wait, in the user provided sections:

Under The Kitchen Community: “For every 1 tablespoon of cornstarch, you’ll need to use about 3 tablespoons of flour.”

From The Kitchn’s link quote: “You’ll need 2 tablespoons of flour for every 1 tablespoon of cornstarch. ”

So different sources say 2 or 3. Maybe mention that depending on the recipe, 2:1 or 3:1 ratio is recommended but note that. Alternatively, take the average.

Potato starch is a 1:1 substitution according to Allrecipes (“substitute one tablespoon of potato starch for one tablespoon of cornstarch”)

Rice flour: Allrecipes says “two tablespoons of rice flour for every one tablespoon cornstarch”. So 2:1.

Arrowroot powder: Mashed says “you will need to double the amount of arrowroot you use if you want a thick sauce.” So arrowroot is 2:1. Wait but Healthline’s info might not mention.

Wait also other points:

– The Kitchen Community says arrowroot has a glossy finish but needs to be used in the same amount? Wait, in user’s text from Betony: “You can also use arrowroot…, egg yolks. 10.” Wait, the Betony section lists arrowroot but says “use two egg yolks per…” Wait, perhaps I misread. Let me re-examine the user’s inputs:

The user’s text mentions from Mashed’s article: “You can also use arrowroot as a cornstarch substitute… you will need to double the amount of arrowroot you use if you want a thick sauce.” So for arrowroot, use 2 tbsp per 1 cornstarch.

But The Kitchen Community also mentions arrowroot? Wait, looking at the user’s Betony section: “Egg yolks are a top…” Then the next part is a section for “Cornstarch Substitutes in Your Kitchen” from The Kitchen Community’s text: “When using wheat flour as a replacement for cornstarch, …you’ll need to use about 3 tablespoons of flour per 1 tbsp cornstarch.”

Wait, maybe the user’s note for Betony’s article’s part includes arrowroot? Wait no. Let me see. Looking at the user’s provided text for each source:

Here’s the key points from the provided user data:

From Allrecipes:
– Potato starch: 1:1
– Rice flour: 2:1

From Mashed.com:
– Arrowroot: needs to double (so 2:1)

From The Kitchen Community:
– Flour: 3:1

The Kitchen Community also says that substituting with flour may change the texture (matte vs glossy).

Betony’s article mentions egg yolks: 2 yolk per tbsp of cornstarch.

Also, “healthnatics” mentions guar gum and other thickeners.

Treatdreams lists several like arrowroot, potato flour, tapioca, etc.

Good Housekeeping’s snippet mentions cornstarch in baking for light texture, so maybe alternatives for baked goods like tapioca?

Additionally, wheat flour ratio is conflicting between The Kitchn (2:1) and The Kitchen Community (3:1). So perhaps note that ratios may vary, but common recommendation is 2 tbsp flour per 1 tbsp? Or list both options?

Also note that different substitutes have different qualities: arrowroot is gluten-free, potato starch stables at a lower temp (but for Allrecipes says potato starch is a 1:1 and good for gluten-free. Wait from the user’s Healthnatics note: Healthnatics says arrowroot is a good substitute needing 1:1 ratio? Or “to double the amount”? Wait in the user-provided Mashed section: “you will need to use double the amount of arrowroot you use if you want a thick sauce”. So Betony’s data says “for arrowroot, you need to double the amount.” So for 1 tbsp of cornstarch, use 2 tbsp arrowroot? Wait the user’s Mashed text says “for every 1 tablespoon of cornstarch called for, you can use two tablespoons of rice flour”. Wait let me parse again.

Wait Mashed’s section says: “Ar… you will also need to double the amount of arrowroot you use if you want a thick sauce”.

Hmm, so the user’s data includes sources that have conflicting or varying ratios. Need to clarify. May have to state that while arrowroot is 1:1 or 2:1 ratio. Wait from the user’s content: in “Allrecipes section” rice flour is 2:1.

Wait, Healthline says “the user’s Healthline text mentions “wheat flour … you will need more of it but Allrecipes says rice flour needs 2:1.

The Kitchn says “2 tablespoons of flour for every 1 tbsp cornstarch.”

The Kitchen Community says 3 tbsp flour per 1 tbsp cornstarch.

Hmm. Need to note both options or suggest that maybe it’s best to stick to 2 tbsp per 1 tbsp for flour?

Alternatively, perhaps the confusion comes from different sources, so in the blog, I can present that there are varied recommendations but standard substitution can be 2 tbsp flour per 1 cornstarch, but some suggest 3.

Next, other substitutes like potato starch: 1:1.

Rice flour: 2:1, as per Allrecipes and others.

Arrowroot: some sources say 1:1 but might require adjusting. Wait in the user’s Healthnatics, it says: “You can use this powder to thicken… it’s a good substitute…” so maybe it’s 1:1? The user’s Betony’s entry: “substitute one tablespoon of potato starch for one tablespoon of cornstarch” (so 1:1).)

Wait, maybe arrowroot is a 1:1 replacement? Let me check the raw data again for arrowroot:

In the user’s Betony section: “arrowroot is a good substitute”. The Mashed section says “you will need to double the amount of arrowroot you use…”, which would imply 2:1. So conflicting info. Hmm.

Wait in the Mashed data, the user text says “You can also use arrowroot as a cornstarch substitute. Arrowroot… you will also need to double the amount of arrowroot you use”. So according to Mashed, it’s 2:1 for arrowroot?

Wait check original Mashed.com part:

The user’s Mashed text says:

” You can also use arrowroot as a cornstarch substitute. Arrowroot is also a white powder…, but it is derived from tropical plants. This gluten-free option produces a clear solution…, and you will also need to use about two tablespoons of arrowroot you use if you want a thick sauce.”

So per the Mashed excerpt, the user’s quote says you need to double the arrowroot. So 1 tbsp cornstarch = 2 tbsp arrowroot?

But the Healthnatics says that “you need to double the amount of arrowroot”. Wait, Healthnatics isn’t referenced in that part. Wait, Healthnatics isn’t in the arrowroot quote, looking at the user’s content, the arrowroot info in the text from Mashed says doubling, so maybe the standard is that arrowroot is actually a 1:1 substitution but requires double the amount? Wait, maybe confusion between the user’s sources, perhaps need to fact check.

Alternatively, other sources online typically say arrowroot is 1:1 with cornstarch. But according to this user’s data, for the Mashed site’s content here, they recommend using double, so 2:1. Need to be cautious; perhaps some inconsistency here.

Alternatively, maybe the Mashed’s quote is saying that you need to double. So I have to present that. Perhaps there’s confusion between the user’s sources. Since the user has provided sources that might give conflicting ratios, I need to present based on what the users’ provided texts say, not my external knowledge, since I can’t browse.

So, proceeding to use the user’s data as given, even if internal discrepancies exist. So according to Mashed: “double the arrowroot for same thickness”, implying 2:1 for arrowroot.

But the Betony part also includes egg yolks: from user’s Betony site:

From the user’s Betony portion:

“Egg yolks are a great substitute… Use two egg yolks per tablespoon of cornstarch. ” So 2 yolks for per 1 tbsp cornstarch.

Other sources:

Potato flour or starch is 1:1 (since per Allrecipes).

Rice flour 2:1.

Tapioca (maybe Tapioca starch? The user’s data mentions “the top substitutes are arrowroot powder, potato flour, tapioca…” from Treatdreams (which isn’t in the data but the user’s provided text shows under Treatdreams’ part: “best substitutes are arrowroot, etc. ”

The Kitchn also mentions “All-purpose flour … 2 tablespoons for 1 cornstarch.

Potato flour or starch may be 1:1.

Tapioca starch needs to be cooked longer but is better for freezing.

Egg yolks: 2 tablespoons per… Wait, wait, the egg yolks section from the Betony (as per user’s text):

“Use two egg yolks per tablespoon of cornstarch”. So per tbsp of cornstarch, use 2 egg yolk?

Wait the user’s data says:

“Use two egg yolks per tablespoon of cornstarch (the Betony part).

The egg yolk substitution is 2 yolk per tbsp. That’s an unusual substitution but they mention it, so include that as an option but note that it’s higher volume and affects taste slightly, but maybe for certain recipes.

So based on the user-provided data:

The possible substitutes are:

1. **All-Purpose Flour** (2 or 3:1 ratio, varied between sources)

2. **Potato Starch** (1:1)

3. **Arrowroot Powder** (2:1 according to Mashed article but 1:1 according to some, perhaps user’s data has inconsistency. Wait, looking again:

Wait the user has in the Mashed.com text:

“You will also need to use about two tablespoons of arrowroot you use if you want a thick sauce.” The exact quote says “you will also need to use about two tablespoons of arrowroot.” Wait the structure there might not be clear. Alternatively, perhaps I need to parse that line again.

Original user’s Mashed excerpt says:

“You can also use arrowroot as a cornstarch substitute. Arrowroot is also a white powder…, but it is derived… need to double the amount of arrowroot you use if you want a thick sauce.”

Ah, so the Mashed says you need to double the amount—so 2 tbsp arrowroot per 1 of cornstarch.

So for the blog, present the ratios as per user’s data.

Similarly, Tapioca starch/flour: maybe 1:1.5 or similar?

Looking at Treatdreams: the user’s quote says “the top substitutes include …, tapioca”, which is listed there, but specific ratio not in user text. Maybe under Betony or another?

Wait the user’s Betony section:

From Betony:

The user’s Betony’s text lists egg yolks with 1 tbsp corn -> 2 egg yolks.

The Kitchn’s link: “The Kitchn says using all-purpose flour needs 2:1 ratio (so 2 tbsp flour per 1 tbsp cornstarch).)

The Kitchen Community (user’s text): says 3 tbsp flour.

So maybe for the blog, I can state that flour can vary between 2-3x, and note that.

Additionally, the user’s data also mentions:

Yeast flour? Not sure. From the user-provided “healthnatics” section, the Healthnatics.com part says “use this powder (arrowroot) first before mixing into the meal, to avoid clumps.

Wait from the user’s text:

From Healthnatics section:

“Use this powder to thicken food… you don’t have clumps”

Not clear on ratio.

Other substitutes from the user’s data include xanthan gum, psyllium etc. The Treatdreams entry (in the user’s text) lists “substitutes include arrowroot, potato flour, tapioca, etc.”

Additionally, the Healthline article in the user text starts by highlighting wheat Flour needs more, but specifics for other:

Also from the user’s Healthnatics content (the user’s text under the Healthnatics link part: “5 Best cornstarch substitutes and alternatives include… arrowroot flour.”

Perhaps also:

Potato starch is 1:1 (from Allrecipes “substitute one tbsp potato starch for one.”)

Tapioca starch (from the user’s data’s mentions) could be used 1:1.

Additionally, “Guar gum or xanthan gum” but the user’s data mentions Treatdreams’ top substitutes including those. The user’s Betony’s site mentions “25 Proven substitutes includes egg yolks and arrowroot, etc.

So possible substitutions list would include:

– Potato starch (1:1)

– Rice flour (2:1)

– All-purpose flour (2-3:1)

– Arrowroot (2:1 per the user’s Mashed quote, but some say 1:1. Hmm.)

Wait the Healthline’s source (in user quote) Healthline’s info on all recipes’ mentions:

Wait user’s first text from Healthline: unlike cornstarch, wheat flour has protein/fiber, so more needed. But the actual substitute ratios are from other sources.

The user’s data gives from the Mashed entry says arrowroot 2:1.

So for the blog, perhaps present the ratios as per the user-given info.

So compiling the list:

The substitutes as per the sources mentioned in the user’s data would be:

1. **Potato淀粉 (potato starch): 1:1 substitute.

– Potato starch is a 1:1 replacement.

2. **Rice flour: 2:1 ratio.

3. **Wheat Flour (all-purpose): 2 or 3:1 (depending source; maybe 2 as common, but mention others).

4. **Arrowroot powder: 2:1 (as per Mashed and The Kitchen Community’s info?) or 1:1? Wait the Mashed’s user excerpt says need to double, so maybe user’s sources say arrowroot is 2:1.

5. **Egg yolks: 2 yolks per tbsp cornstarch.

6. **Tapioca Starch: maybe 1:1 but requires a bit longer cooking.

Additionally, the user mentions tapioca or guar gum as per Treatdreams, which is a site listed. So maybe:

7. **Tapioca (starch or flour): 1:1, but cook longer.

8. **Guar/xanthan gum: these are gums, maybe 0.5 or 1 tsp per tbsp? Not sure, but in user’s data:

Looking deeper in the user-provided text: the user’s content includes references like:

“Treatdreams’s top substitutes include… guar gum, psyllium, etc.

User data says Treatdreams have “the 11 best” from Healthline, but Treatdreams’s text is in user data as “the 25 proven substitutes” from Betony includes arrowroot.

But for the user’s data, they might mention that in the Treatdreams section (not in the text given? The user’s Treatdreams excerpt says “the top substitutes are arrowroot powder, potato flour etc. ” without ratios. The user’s Healthnatics text says “arrowroot…, double the amount.”

The user’s Good Housekeeping section mentions using cornstarch in baking for light texture, so maybe rice flour is good for gluten-free.

Also, the Yahoo! text says “use 2 tbsp rice flour per 1 tbsp cornstarch. (from “Yahoo!” section’s user text:

From user’s data for Yahoo: The Yahoo! reference (from user’s data) says ” $9 at Amazon… 2 tablespoons of rice flour for every one tablespoon cornstarch.”

Wait in user’s provided texts for Yahoo’s link, the text says:

” $9at Amazon… Need a Cornstarch Alternative? These 5 Substitutes: … rice flour has half the thickening power …2 tbsp rice flour for every one.”

Also, for cornstarch substitutes, the user’s text from Betony’s section also mentions egg yolk sub.

Moreover, the Healthnatics mentions “egg yolks as substitute: “you will want to use two egg yolks per tb. corns.

Wait the Healthnatics part in user’s data says:

“The Kitchen Community entry includes “the Kitchen Community:… egg yolks. Substitute one tablespoon of cornstarch: egg yolks: 2 per.

Wait, in the text under Betony section’s article (user’s text for Betony’s article’s content):

The user provided Betony’s section says:

“from Betony: “Egg yolks. […] Use two egg yolks per. …”

Thus, in the egg yolk case, it’s 2 yolks per 1 tbsp of cornstarch. So that’s a substitute but unusual.

Also, the user’s The Kitchen Community’s advice says using egg yolks as substitute, at 2 per 1 tbsp cornstarch.

So now, organizing all the substitutes with their ratios and characteristics.

Next, also need to note that some replacements have texture differences, like flour may give a matte finish.

Other possible sub:

Tapioca starch/flour: 1:1 ratio (maybe? According to some sources; need to check the user’s data.

In the user’s data’s Good Housekeeping: “one of the underutilized uses of cornstarch in baking gives a light texture” but not sure about substitution ratios.

Wait the user’s text for Treatdreams:

The user’s text says “Best substitutes (according to user’s text’s Treatdreams entry) are arrowroot, etc., but the provided text says “the best substitutes are arrowroot, potato flour, tapioca, etc. So probably tapioca requires 1:1?

The user’s data for The Kitchen Community says “Tapioca is a good option…”.

Actually, in The Kitchen Community’s entry:

Wait the user’s provided text under the Kitchen Community (noted in the user’s text after The Kitchen Community link’s data:

The user’s Kitchen Community text has “For every 1… need 3 tb of flour. Also note that it’s matte texture.”

Tapioca:

User’s data for Healthline says in the Betony part? Or maybe Tapioca info comes from another.

Alternatively, given that in user’s data, Healthline lists the 11 best, including:

Wait in the user’s text under theHealthline initial part:

The user’s first section (Healthline’s article) says “unlike cornstarch, wheat flour has protein and fiber. possible to swap but more required.”

So maybe Tapioca is 1:1.

In conclusion, here are the main subs derived from user’s data:

1. **Potato starch**: 1:1.

2. **Rice flour: ** 2:1.

3. **All-Purpose flour: 2-3:1 (varies by source). The Kitchen Community said 3:1 flour

4. **Arrowroot: ** 2:1 per Mashed. But the first healthline?

Confusion here: but other times, some sources say arrowroot is 1:1. There might be a mistake in user’s data or perhaps the user’s data is conflicting because of how they pasted the links. Alternatively, maybe there’s a possible mistake in the text, but according to user-provided Mashed article excerpt: “must to use about two tablespoons of arrowroot you use…” leading to 2:1. Hence in the blog, I should follow the user’s data as per their sources.

Wait in Healthline’s 11 substitutes, perhaps arrowroot is a 2:1?

Wait in the user’s data’s quote from Mashed.com:

“The can use arrowroot as a substitute … you can also get similar results, but you need more. ” so Mashed says to double (2:1) but Healthnatics says “arrowroot is 1:1 for corn starch”.

Hmm. Since the user’s data for Mashed’s section says “double the amount”, perhaps in the blog:

Present arrowroot as needing 2:1 substitute ratio per Mashed.

Proceeding, other substitutes:

– Xanthan gum: small quantities (like a quarter per tbsp?)

Wait not clear in ratios from user data except that Healthnatics’s text mentions “Guar gum, xanthan gum etc as substitutes.

Treatdreams says ” the top substitutes include… xanthan gum, psyllium”, so maybe in the text:

For example, in Yahoo’s portion (the user’s yahoo text: “these 5 substitutes… rice flour is 2:1”.

Also, the user’s Betony article mentions:

“25 Proven substitutes…” Including egg yolks.

Thus, putting together the substitute list with the ratios based on the sources in the user’s data.

Now, structure the blog:

Introduction: sometimes you need a substitute for cornstarch, perhaps for dietary reasons or allergy, or not available.

Present the list of substitutes with their ratios and considerations.

Structure:

1. Intro paragraph.

2. List substitutes with each:

– Potato starch (1:1).

– Rice flour (2:1). “replace 1 tbsp cornstarch with 2 tbsp rice flour”

– All-Purpose flour (2-3:1; note the variation, but 2 for standard

– Arrowroot powder (2:1? or is Mashed says 2:1, but in the user’s data, Betony has arrowroot needing to double the amount, so 2:1?

Wait in the Mashed section’s text: ” you will need to double the amount of arrowroot you use if you want a thick sauce.

Wait the user’s Mashed.com text says “you need to double the amount for thick sauce”—so 2 tb arrowroot to 1.

Other substitutes:

– Tapioca starch (1:1 ratio). Or maybe the user’s Good housekeeping’s text?

Wait, the user’s data’s Healthline first entry mentions that flour has pro and fiber, so more needed.

Wait the user’s Good Housekeeping entry says:

“one of the underutilized uses of cornstarch in baked goods.

Maybe the Tapioca is in the “healthnatics” or others.

Alternatively, the user’s data has Good Housekeeping’s quote noting that.

Wait the user’s text from Good Housekeeping’s excerpt mentions cornstarch is used in baking for light texture, so possibly in their substitutes list, All-Purpose flour might not give same texture, but like the user’s data from Healthline’s link says All-purpose is an option (per Kitchn: 2:1)

In the user’s data from The Kitchn says:

“The Kitchn” entry says “The best cornstarch substitutes, all-purpose needs 2:1”.

Thus, for the blog, proceed systematically.

Perhaps structure each substitute with ratio and notes:

Title: “15%20cornstarch substitutes%20you%20can%20use%20in%20your%20recipes%20(healthline, etc.)

Now, possible list:

Cornstarch substitutes:

1. Potato Starch (1:1 replacement)

2. Rice Flour (2:1)

3. All-Purpose flour: 2-3:1 (needs more. Also note that it’s not gluten-free.

4. Arrowroot powder: Some say 2:1 (as per Mashed’s advice), but some others might say 1:1? Wait, perhaps a clarification here.

Wait, but the Mashed’s data says need to double, so arrowroot is 2:1. But arrowroot is usually 1:1 with cornstarch normally.

Possibly the user’s data has an error? Maybe the Mashed’s note says “double” but normally arrowroot is 1:1 for equal thickening. This may be an error in the site, but per user’s data, I have to go with the given data.

Alternatively maybe the user’s data’s Mashed.com excerpt says double for “thick sauces”. Maybe for higher temp? Or arrowroot may have a higher thickening power? Wait actual fact check: in reality, arrowroot is often a 1:1, but maybe the source in user’s data is conflicting.

Alternatively, another source (The Kitchen Community) doesn’t mention, but in the user’s data’s Yahoo section (the Yahoo page’s content’s user text says “Rice flour: use 2:1.

Perhaps proceed as per the user-provided data.

Also, guar gum:

The user’s Healthnatics text mentions ” use guar gum or, etc.

The user’s Treatdreams section says “guar gum, psyllium husk, xanthan gum, glucomannan (konjac?) and cassava flour are mentioned as substitutes.

The YOUTUBE video is included but without details except the link.

Other possible substitutes from user data: psyllium husk, but need to check.

For the user’s data, Healthnatics’s article excerpt says “the top substitutes for cornstarch include arrowroot, etc.”

Looking at the user’s given data’s section under Healthnatics:

The user’s Healthnatics text says “5 substitutes: 1) arrowroot, 2) Potato flour, 3)… but in their listed top five, maybe the Healthnatics article’s excerpt is not in user’s data. The user’s text only has “You can use this powder (for arrowroot)…” which may refer to arrowroot, and another mention that the Best substitutes are arrowroot, etc.

Proceeding, here’s a possible list:

List the substitutes with their ratios and notes from the sources given:

For example:

—

Sub

**Title**: “Need a Thickening Boost? 7 Expert-Approved Substitutes for Cornstarch”

—

**Introduction**

Cornstarch is a key ingredient for thickening sauces and baked goods, but if you’re out of it or prefer alternatives like gluten-free or vegan, here are the best replacements. Sources like Healthline, Allrecipes, and Mashed.com highlight these options. We’ll guide you through substitutes with their ratios, texture impact, and ideal uses.

—

### Top Cornstarch Alternatives

1. **Potato Starch** (1:1)
– A 1:1 substitute yielding similar results. Works best for gluten-free recipes but requires lower cooking temps (like when making jellies or thick sauces).

2. **Rice Flour (2:1)
– Two tbsp riceflour for each. Good for gluten-free dishes, but gives less gloss.

3. **Arrowroot Flour/Powder (2:1)
– Doubles the amount (2 tbsp arrowroot per 1 tb cornstarch). Gives a clear sauce and gluten-free.

Wait, but Healthnatics say it’s good, but Mashed says need double.

3. **Arrowroot Powder**:

– **Ratio**: 2:1 (2 tablespoons of arrowroot for 1 tbsp cornstarch).

– Pros: gluten-free, transparent when thickened, ideal for glossy sauces.

– *Tip*: Mix with cold water before adding.

—

4. **All-Purpose Flour** (2-3:1)
– **Ratio**: 2-3 tablespoons of wheat flour for every 1 tbsp.

– Use in savory dishes (soups, stews), etc. But it’ll give a matte finish compared to cornstarch’s gloss.

⚠️ Note: Cook longer if using flour (like in The Kitchen Community says “… need cook longer.”

—

5. **Egg Yolks (eggs)**:
– **Ratio**: 2 yolks per 1 cornstarch tablespo.

– Use for custards or sauces that can handle the protein, e.g., in soups.

—

6. **Guar or Xanthan Gum (small amounts)**
– **Ratio**: 0.5 tsp per tbsp of cornstarch. Mix well.

– Great for gluten-free bakes, thickening sauces without altering flavor.

—

7. Other Options:

– **Tapioca Starch (1:1)**:
– Works like cornstarch but good for freezing. Use same amount.

– **Ground Flaxseeds (with water)**:
Mix 1 Tbsp flaxeed + 3 tbsps water -> 1 tb. cornstarch.

—

### Key Tips When Substituting:

– **Temperature sensitivity**: Arrowroot handles high temps well but can break down if overheatedened.

– **Texture changes**: Flour adds gluten, altering texture in bakery items. Rice flour offers a gluten-free option.

– Ratios:

– For clear sauces, chose arrowroot/tapioca.

– For baking, xanthan gum or gluten-free starches.

—

⚠️ **Avoid these:**

– **Regular wheat flour in gluten-free recipes. **

– **Overheating**: Avoid boiling mixture if using arrowroot (as it may break down)

—

**Conclusion**:

Whether baking or thickening, these swaps can save you.

—

Wait, but in the provided data, the “YOUTUBE VIDEO” link is from Betony, but no content from video. Maybe skip unless the user’s data mentions anything else.

Also the Healthline says that cornstarch is 100% starch, so others have more.

Need to ensure each substitute is listed with sources from the user’s provided texts.

For the blog, the structure can be an intro, followed by list of each substitute with bullet points, ratio, pros/cons, source reference.

Structure outline for the blog post in English:

# What to Use Instead of Cornstarch: Practical Substitutes for Every Occasion

Cornstarch is widely used for thickening sauces, soups, and bakeditems. But when you’re out, here are trusted replaceners as per experts…

—

**1. Potato Starch**
– **Ratio**: 1:1.
– Use it in Asian dishes and gluten-free, but note it may clump if added directly. Mix into water first.

—

**2. Rice Flour**
– **Ratio**: 2:1.
– Gluten-free. Ideal for dishes like sauces and soups. But makes thicker layers.

—

**3. Arrowroot Powder (2:1)**
– Substitute 2 tbsp of arrowroot for 1 tbsp cornstarch. Works well for clear sauces like glazes or gravies.

—

**4. All-Purpose Flour (2-3:1)**
– 2-3 tablespoons of flour needed, resulting in a matte finish.

—

**5. Guar or Xanthan Gum (less)**
– For baking: use 1/2 tsp gum per tbsp cornstarch. Ideal for gluten-free products.

—

**6. Tapioca Starch (1:1)**
– Great for freezing and pie fillings. Works similarly to cornstarch.

—

**7. Egg Yolks**
– Use 2 yolks/1 tbsp cornstarch. Adds protein and rich flavor.

—

**Bonus Tips**:
– Always mix subs with cold water to prevent clumping.
– Adjust based on recipe (i.e., flour for thickening bread, tapioca for freeze-durability.
– **Avoid these**:
– Overusing flour, as it adds gluten, altering texture.

—

**Conclusion**:
Each substitute brings its traits. Choose based on diet, texture, and your recipe’ needs.

—

In the conclusion: Encourage readers to test with small quatintyes first, adjust as needed.

Now, need to make sure the ratios align with the user’s provide data.

For example, in the user’s data:

From the text snippets:

– All-Recipes (rice flour): 2:1.

– Mashed says arrowroot: **needs double the amount**, so 2:1.

– The Kitchen Community: flour 3:1.

Therefore in the blog, since the Kitchen Community says flour uses 3x, but Kitchn says 2x. Hence, indicate that the flour ratio can vary:

All-Purpose Flour: “Use 2 to 3 tbsp per tbsp cornstarch, as ratios vary between 2:1 and 3:1 based on the source.”

Also, The Kitchen Community states that using flour requires cooking longer and gives a matte finish.

Tapioca starch/t flour (from Healthline’s “the 11 best includes tapioca). The user-provided data doesn’t specify ratio for tapioca in his data, but typically it is 1:1.

Another source: AllRecipes’ mention of Tapioca: wait, no. The user’s text mentions Healthline’s 11 substitutes include tapioca.

Alternatively, according to Health line article, tapioca is good for pies and freezing.

But user’s data for Tapioca ratio?

Wait the user’s provided content for the Kitchen Community’s entry mentions the flour’s need for 3 tbl. However, the user’s Betony’s article’s data mentions egg yolks, but not tapioca.

To include tapioca, perhaps user’s Healthnatics’ top substitutes mention tapioca.

Wait the Treatdreams section in user’ data says: * the best substitutes: “… tapioca, …. guar gum.

So in that case, for tapioca starch (maybe tapioca flour), but usually, tapioca starch/flour is 1:1.

I’ll proceed with the ratios from the user-provided quotes.

Also the user’s data from the Healthnatics site:

“The top substitutes include ….. Tapioca.”

Thus, assuming 1:1.

Now, proceeding, now write this in a blog style, maybe in English, since the examples are in English and the instruction says “English or French” but most cites are English sources, so likely better to write in English.

The final product would be a structured blog post listing each substitute with ratio, use cases, and notes. Make it reader-friendly with practical tips.

Also, ensure sources are cited in parentheses.

Now finalizing the answer in French. Wait the user can choose but the first instruction said “blog post in English or French based on th text.” The user might want it in French? The initial question’s user message is French but the user wants the assistant to write in either language. Since the input includes English sources, perhaps the user prefers English. The final response’s assistant was instructed in English (the system message says “write a blog post in En or Fr”. The user’s data is in English and the question is in French but the initial examples are in English. To make it clear, I’ll write in English since sources are English.

Wait the user’s instruction says “EN” or “FR”. Since the content provided by the user has URLs linking to Engl. sites, and the examples are in English, but the user’s instruction is in French. However, the user says to write in English or French. But since the user wrote the query in French, but the topic is about cornstarch, I’ll proceed in French to align