{"id":1752,"date":"2021-09-09T17:47:38","date_gmt":"2021-09-09T21:47:38","guid":{"rendered":"https:\/\/www.bakingnook.com\/?p=1752"},"modified":"2022-03-25T16:42:57","modified_gmt":"2022-03-25T20:42:57","slug":"can-baking-powder-replace-cornstarch","status":"publish","type":"post","link":"https:\/\/www.bakingnook.com\/can-baking-powder-replace-cornstarch\/","title":{"rendered":"Can Baking Powder Replace Cornstarch? Substitutes That Work"},"content":{"rendered":"\n

This post contains affiliate links.<\/em><\/p>\n\n\n\n

One of the greatest things that I love about baking is the ability to substitute ingredients in recipes. I can’t begin to explain the number of times I have started baking something only to realize that I’m missing a vital ingredient! <\/p>\n\n\n\n

One of the most common ingredients that I run out of first whether it’s for baking or cooking is cornstarch. The first powdery substance that came to mind was baking powder so I decided to initiate my experimentation.<\/p>\n\n\n\n

Baking powder is not a substitute for cornstarch. Since cornstarch acts as a thickening agent in recipes, baking powder does not possess the chemical components to replace cornstarch. Adding baking powder will create air bubbles but will not thicken the mixture.<\/strong><\/p>\n\n\n\n

Finding out that baking powder is not a good substitute made me put my thinking cap on. I went on to find the best substitutes for cornstarch that actually worked well! Now when I’m baking and I see that I’m short on cornstarch, I don’t fret because of the endless possibilities on hand.<\/p>\n\n\n\n

How is Baking Powder Different From Cornstarch<\/h2>\n\n\n\n
Baking Powder<\/th>Cornstarch<\/th><\/tr><\/thead>
Leavening agent<\/td>Thickening agent<\/td><\/tr>
Causes formation of air bubbles in the mixture<\/td>Starch molecules and heat react to thicken the mixture<\/td><\/tr>
Used to make light and airy desserts<\/td>Used to make liquids thicker<\/td><\/tr>
Made from an acid, base, and a buffer<\/td>Made from starch extracted from corn kernels<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

When I am in my kitchen baking, I feel like a mad scientist working in my lab to develop all of these different concoctions. There are so many ingredients that undergo chemical reactions to make gorgeous and delicious desserts, I should start wearing a lab coat in the kitchen!<\/p>\n\n\n\n

*By the way,<\/strong> you might also want to know If Cornstarch Can Replace Baking Powder.<\/strong> I recently wrote an article about Baking Powder Substitutes That Work,<\/a><\/strong> you can check it out here!<\/p>\n\n\n\n

Ingredients interact with each other in order to come to a certain outcome. Cornstarch is one of those ingredients that thicken liquids.<\/p>\n\n\n\n

To use, you first make a slurry which is just a mixture of even parts of cornstarch and water<\/strong>. This will not thicken your liquid yet because it requires heat. Once you add your cornstarch slurry to your mixture and slowly heat it, it will thicken it to your ideal consistency.<\/p>\n\n\n\n

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Baking powder, on the other hand, doesn’t possess the same features as cornstarch. As a result, it is actually a very poor thickening agent and should not be used as a substitute. <\/strong><\/p>\n\n\n\n

The best tool that I’ve found to sift my flour is a Battery Operated Electric Flour Sifter For Baking.<\/a><\/strong> This wonderful tool automates all of my sifting needs in the kitchen!<\/strong> It has a 4-cup capacity and is washable.<\/em> What else do you need in an automatic sifter? You can check out this Electric Flour Sifter on Amazon!<\/p>\n\n\n\n

The science behind why baking powder can’t be used as a replacement is because it is a leavening agent<\/strong>. Baking powder is used in desserts to give it height through the release of carbon dioxide (like I said, very science-y). The release of carbon dioxide causes air bubbles to form which is what makes desserts light and airy.<\/p>\n\n\n\n

Since I was experimenting with baking powder as a substitute for cornstarch, I came to the conclusion very quickly that it’s a bad idea. Adding baking powder will not thicken your mixture. Instead, it will form air bubbles in your liquid without thickening.<\/strong><\/p>\n\n\n\n

*Side Note:<\/strong> You might also want to know how to Store Your Cake Batter The Right Way<\/strong>. I wrote an article about Storing Cake Batter The Right Way,<\/a><\/strong> which you can check out here!<\/p>\n\n\n\n

Is baking powder and cornstarch the same?<\/h2>\n\n\n\n
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Baking powder and cornstarch are not the same. Baking powder contains both an acid and a base and an intermediate buffer that prevents the acid and base from reacting until the baking step. Cornstarch is made by extracting the starch from corn kernels which is quite starchy.<\/p>\n\n\n\n

So let’s be mad scientists for a minute. When an acid and a base are combined together (think adding vinegar to baking soda) you start to see a reaction in the form of fizzing and expansion.<\/strong> In baking, we add baking powder into our cake batters in order to give height to our cakes.<\/p>\n\n\n\n

Cornstarch, on the other hand, is made from pure starch that is extracted from corn kernels. When cornstarch is mixed with water and activated with heat, it thickens up a mixture<\/strong>. We commonly see this method used in baking and in cooking (it’s exactly what is used when you make gravy!).<\/p>\n\n\n\n

So looking at a side-by-side comparison (see above chart)<\/strong>, you’ll notice that baking powder and cornstarch are quite different, regardless of their similar powdery appearance. <\/p>\n\n\n\n

*Side Note:<\/strong> If you ever wanted to know The Real Difference Between A Sponge Cake and A Butter Cake<\/strong>.<\/a> I wrote an article about it that you can find here!<\/p>\n\n\n\n

What can be used instead of cornstarch?<\/h2>\n\n\n\n

To find out what substitutes actually work in place of cornstarch and why baking powder is not a good replacement in recipes, we have to dive into the science behind this magical thickening agent.<\/p>\n\n\n\n

Substitutes for Cornstarch<\/h2>\n\n\n\n
Cornstarch Substitute<\/strong><\/td>Amount to Replace 1 Tablespoon of Cornstarch<\/strong><\/td><\/tr>
Flour<\/td>2 Tablespoons<\/td><\/tr>
Arrowroot<\/td>1 Tablespoon<\/td><\/tr>
Tapioca<\/td>2 Tablespoons<\/td><\/tr>
Potato Starch<\/td>1 Tablespoon<\/td><\/tr>
Ground Flax Seeds<\/td>2 Teaspoons <\/td><\/tr>
Rice Flour<\/td>2 Tablespoons<\/td><\/tr>
Xanthan Gum<\/td>1 Tablespoon<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
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Use Flour <\/h2>\n\n\n\n

As a whole, the ideal substitute for cornstarch is flour because it contains starch. The mechanism behind thickening liquids is combining heat and starch. Since both flour and cornstarch contain high starch content, they are the ideal ingredients for thickening liquids.<\/p>\n\n\n\n

So why don’t we just use flour for thickening in all our recipes? Well, flour has more components in it besides starch: fiber and protein<\/strong>. This makes it a bit harder to thicken up liquids, which is why, referring to the above table, for every 1 tablespoon of cornstarch, 2 tablespoons of flour is used<\/strong>.<\/p>\n\n\n\n

The same methodology should be used when substituting flour for cornstarch (the method below is used to substitute 1 tablespoon of cornstarch in a recipe).<\/p>\n\n\n\n

  1. Prepare a small bowl, a tablespoon, and your flour<\/strong><\/li>
  2. Add 2 tablespoons of flour into the bowl<\/strong><\/li>
  3. Add 2 tablespoons of cold water into the bowl<\/strong><\/li>
  4. Mix well until no clumps remain in the slurry<\/strong><\/li>
  5. Slowly add slurry into the liquid you are thickening<\/strong><\/li>
  6. Heat up the liquid that you are thickening<\/strong><\/li>
  7. Gently mix your mixture until it has thickened<\/strong><\/li><\/ol>\n\n\n\n

    Here are some important tips you should consider about replacing cornstarch with flour:<\/strong><\/p>\n\n\n\n