The Closest Thing to Cornstarch: A Comprehensive Guide for Gluten-Free and Vegan Cooks

When thinking about thickening agents in cooking, cornstarch often comes to mind. However, not everyone has access to or prefers to use cornstarch, especially those who follow a gluten-free diet or choose a vegan lifestyle. In this article, we will explore the biochemical nature of starches, discuss the characteristics of various cornstarch substitutes, and provide detailed instructions for using them effectively in recipes.

The Biochemistry of Starches

Starch is a complex carbohydrate made up of two types of polymer molecules called amylose and amylopectin. Both are composed of D-glucose, and the bonds that hold the D-glucose molecules together are described as alpha 1-4 or alpha 1-6. Amylose forms a linear chain structure, while amylopectin has branch points caused by alpha 1-6 bonds.

The composition of different starches varies, primarily in the percentages of amylose and amylopectin, simple sugars, and disaccharides. Despite the differences, all these molecules are metabolized by the same enzymes, breaking them down into individual sugar molecules called monosaccharides. This means that, from a caloric standpoint, there are negligible differences in starches.

Popular Cornstarch Substitutes

There are numerous alternatives to cornstarch that can be used in similar ways. Here are some of the most common substitutes:

Cornstarch - Basic and widely used for its effectiveness. Tapioca Starch - Highly effective for thickening and gives a clear consistency. Potato Starch - Mild flavor, ideal for delicate sauces. Arrowroot Starch - Offers a clear and smooth consistency, great for vegan diets.

These alternatives can be used interchangeably in most recipes. Here is a guide on how to substitute one for another.

Using Cornstarch Substitutes to Thicken Sauces

To thicken a sauce using any of these substitutes, follow these steps:

Measure out the required amount (about 1 heaping tablespoon per 1 cup of liquid). Stir the starch into a small amount of cold water until it is completely smooth with no lumps. Whisk the mixture into the gravy or sauce while gently heating it. Once fully incorporated, bring to a boil and continue whisking until the sauce thickens.

Notice that the process is the same for all these substitutes, and they have essentially identical caloric content.

Additional Thickening Agents

Besides starches, other products can be used to thicken sauces, such as Clear Gel and unflavored gelatin. However, these might not be suitable for vegetarians or vegans, as they come from animal sources. Gelatin is a protein polymer, not a carbohydrate polymer, and there are clear differences between these substances and starches.

Experimenting with Flours

While many grain flours, such as barley, oat, teff, and rice flours, can act as thickeners, their effectiveness may vary. Some flours can work, while others may not. Each type of flour has its unique texture and flavor, which can affect the final product. For instance, you wouldn't use coffee flour to thicken chicken gravy, as it would be very unpleasant.

Conclusion

Whether you need a cornstarch substitute for dietary reasons or personal preference, there are multiple options available. Tapioca starch, potato starch, and arrowroot starch can all be used interchangeably in many recipes. Each has its advantages, and experimenting with different thickeners can help you find the best option for your needs.

By understanding the biochemical nature of starch and experimenting with different substitutes, you can achieve thick, creamy, and delicious sauces and gravies that suit your taste and dietary requirements.