• You can substitute double the amount of rice flour as cornstarch. White rice flours give a smoother finish while brown rice flour can add some grittiness to a dish, so will not always be the most suitable thickener. Rice flour has more protein and dietary fiber than cornstarch. When properly stored, in a tightly covered container in a cool dry location, white rice flour may last indefinitely.
Sub potato starch for cornstarch in a 1:1 ratio. potato starch contains few nutrients. However, potato starch contains significantly fewer calories and carbohydrates than cornstarch, making it a good substitute for people looking to thicken foods without adding calories or carbs. Potato starch is also relatively flavorless, meaning that it will not overpower or alter other flavors in foods. Potatoes are naturally gluten-free, which makes them a good option for people with celiac disease or those on a gluten-free diet. It is best to add potato starch to foods late in the cooking process.
It is best to add potato starch to foods late in the cooking process. Overheating starches can cause them to break down and lose their thickening qualities.
• When substituting applesauce for oil in baking, the ratio is typically 1:1.
Swap out half of the oil in the recipe with applesauce. Substituting applesauce for oil will change the texture of your baked goods, so first replace half of the oil, and see how it turns out. If you test it out and are happy with the results, you can then experiment with replacing more of the oil, a bit at a time.
• Erythritol is about 70% as sweet as sugar, so the correct conversion would indicate to use a little more compared to sugar (about 1.3 times more). However, many people use it as a 1:1 replacement for sugar without noticing a difference.
• You can easily swap coconut sugar and brown sugar in a 1:1 ratio. Though coconut sugar looks and tastes a lot like brown sugar, it doesn't hold as much moisture. This can affect the texture of certain baked goods, potentially making them slightly dryer or more dense than intended.
• 1 tablespoon vanilla extract = 1 whole vanilla bean = 1 tablespoon vanilla bean paste = 1 tablespoon vanilla powder
Remember also that a prudent amount of vanilla extract adds flavor and a minimal amount of color to a dish, but too much may impart a bitter, unpleasant taste. Use sparingly for best results.
• Cornstarch is key in vegan baking, or anytime you don't have an egg on hand: Mix 1 tablespoon cornstarch with 3 tablespoons of warm water and you have a great egg substitute in cookies, cakes, or breads.
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