Reply To: Potato starch replacement
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November 17, 2016 at 6:17 am #70260
titustea
Participant
It depends on what you want it to do for you. If you want a lighter texture or you’re using it for gluten free baking, use corn starch. If you want a denser texture, and you’re making corn bread or muffins, then use corn flour, which is a finer version of cornmeal.
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