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Ideas for an alternative to cornstarch?

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  • Ideas for an alternative to cornstarch?

    I am searching for ideas on what might work as a replacement for cornstarch, as a thickening agent. I have convinced my husband to go Paleo, but he's not quite as strict as I am and tends to stray if I can't make the occasional treat. One item that doesn't seem too bad is vanilla custard/pudding. Right now I make it with:

    2 cups whole milk
    6 eggs
    2 tbsp cornstarch
    1/4 cup sugar (I use Sugar In The Raw ... it was originally 3/4 cup but I dropped it and it's still good)
    1/2 tsp salt
    1 tsp vanilla

    It was originally 4 eggs and 1/4 cup cornstarch but I changed it and it did work, mostly. Not quite as thick though and I don't think 8 eggs and 0 cornstarch will work. Any ideas on what I can sub in for the cornstarch? If I can just get rid of that I'll be satisfied! One 1/2 cup serving contains about 1/4 cup milk, almost a whole egg, and less than 2 tsp sugar -- really not bad for a dessert, I think.

  • #2
    I'd try arrowroot or tapioca (aka cassava) starch.
    If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive. --Audre Lorde

    Owly's Journal

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    • #3
      Originally posted by Owly View Post
      I'd try arrowroot or tapioca (aka cassava) starch.
      Great, thanks for the tip!! Is there any substantial difference between the two? Do you think the ratio to use is roughly equal to that of cornstarch?

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      • #4
        I usually substitute 1:1.
        If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive. --Audre Lorde

        Owly's Journal

        Comment


        • #5
          Potato starch

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          • #6
            Arrowroot is a good sub for cornstarch.

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            • #7
              Potato starch thickens more per tablespoon than cornstarch--you might cut the amount by 1/3
              __________________________
              age 56, type 2 diabetes, swimmer
              low carb since 2006 thanks to Jenny, primal since Jan. 2012

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              • #8
                I have a traditional custard recipe that requires no thickener!

                I will dig it up for you!
                The more I see the less I know for sure.
                -John Lennon

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                • #9
                  Originally posted by lil_earthmomma View Post
                  I have a traditional custard recipe that requires no thickener!

                  I will dig it up for you!
                  • 4 cups whole milk (I use cream!)
                  • 4 eggs (preferably free-range)
                  • 4 egg yolks
                  • 1 cup sugar
                  • 1 Tbsp vanilla extract
                  • Freshly grated or ground nutmeg
                  • Pinch of salt


                  1. Preheat oven to 300F.

                  2. Place 12 4-ounce ovenproof cups (you can use ramekins,
                  or coffee cups marked as oven-safe) in a deep baking pan just large enough to
                  hold them.

                  3. In a medium saucepan, bring the milk to a simmer over
                  medium-low heat.

                  4. Meanwhile, in a separate bowl, whisk together the eggs,
                  yolks, sugar, and vanilla.

                  5. Slowly pour the egg mixture into the simmering milk,
                  whisking gently to combine.

                  6. Pour the mixture through a fine strainer into the cups
                  (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly
                  with the nutmeg.

                  7. Pour hot (not boiling) water into the pan until it
                  reaches halfway up the sides of the cups.

                  8. Bake until the custard is just set (it can still be a
                  little loose), 30 to 35 minutes.

                  9. Let the custard cool in the water bath for about 2 hours
                  before serving.
                  The more I see the less I know for sure.
                  -John Lennon

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                  • #10
                    Originally posted by Pamsc View Post
                    Potato starch thickens more per tablespoon than cornstarch--you might cut the amount by 1/3
                    Good to know .
                    If you have a problem with what you read: 1. Get a dictionary 2. Don't read it 3. Grow up 4. After 3, go back to 1/ or 2. -- Dennis Blue. | "I don't care about your opinion, only your analysis"- Professor Calabrese. | "Life is more important than _______" - Drew | I eat animals that eat vegetables -- Matt Millen, former NFL Linebacker. | "This country is built on sugar & shit that comes in a box marinated in gluten - abc123

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                    • #11
                      Originally posted by lil_earthmomma View Post
                      • 4 cups whole milk (I use cream!)
                      • 4 eggs (preferably free-range)
                      • 4 egg yolks
                      • 1 cup sugar
                      • 1 Tbsp vanilla extract
                      • Freshly grated or ground nutmeg
                      • Pinch of salt


                      1. Preheat oven to 300F.

                      2. Place 12 4-ounce ovenproof cups (you can use ramekins,
                      or coffee cups marked as oven-safe) in a deep baking pan just large enough to
                      hold them.

                      3. In a medium saucepan, bring the milk to a simmer over
                      medium-low heat.

                      4. Meanwhile, in a separate bowl, whisk together the eggs,
                      yolks, sugar, and vanilla.

                      5. Slowly pour the egg mixture into the simmering milk,
                      whisking gently to combine.

                      6. Pour the mixture through a fine strainer into the cups
                      (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly
                      with the nutmeg.

                      7. Pour hot (not boiling) water into the pan until it
                      reaches halfway up the sides of the cups.

                      8. Bake until the custard is just set (it can still be a
                      little loose), 30 to 35 minutes.

                      9. Let the custard cool in the water bath for about 2 hours
                      before serving.
                      Awesome, thank you!! I will be trying this out soon.

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