Page 1 of 2 12 LastLast
Results 1 to 10 of 11

Thread: Ideas for an alternative to cornstarch? page

  1. #1
    KimInGA's Avatar
    KimInGA is offline Senior Member
    Join Date
    Jan 2012
    Posts
    284

    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. #2
    Owly's Avatar
    Owly is offline Senior Member
    Join Date
    Aug 2010
    Location
    Canada
    Posts
    3,823
    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

  3. #3
    KimInGA's Avatar
    KimInGA is offline Senior Member
    Join Date
    Jan 2012
    Posts
    284
    Quote 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?

  4. #4
    Owly's Avatar
    Owly is offline Senior Member
    Join Date
    Aug 2010
    Location
    Canada
    Posts
    3,823
    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

  5. #5
    Bissen's Avatar
    Bissen is offline Senior Member
    Join Date
    Mar 2011
    Location
    Herning (soon Århus), Denmark
    Posts
    629
    Potato starch

  6. #6
    otaku30's Avatar
    otaku30 is offline Junior Member
    Join Date
    Oct 2011
    Location
    Sandy, UT
    Posts
    19
    Arrowroot is a good sub for cornstarch.

  7. #7
    Pamsc's Avatar
    Pamsc is offline Senior Member
    Join Date
    Feb 2012
    Location
    South Carolina
    Posts
    356
    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

  8. #8
    lil_earthmomma's Avatar
    lil_earthmomma is offline Senior Member
    Join Date
    Sep 2009
    Posts
    2,466
    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

  9. #9
    lil_earthmomma's Avatar
    lil_earthmomma is offline Senior Member
    Join Date
    Sep 2009
    Posts
    2,466
    Quote 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 300°F.

    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

  10. #10
    lssanjose's Avatar
    lssanjose is offline Senior Member
    Join Date
    Apr 2011
    Location
    Tigard, OR
    Posts
    1,488
    Primal Blueprint Expert Certification
    Quote 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

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •