Since I wrote about a substitute for baking powder, I decided to share other substitutes.
Have you ever needed an egg and did not have one in sight? Here is a quick substitute:
1 tsp cornstarch + 1/4 cup water . Stir together and use in baking recipes.
For those not in the US, here are other names of cornstarch.
* Called corn starch in the USA.
* Called cornflour in the United Kingdom, Ireland and Commonwealth countries, except in Canada, where it is also known as corn starch. Not to be confused with cornmeal.
* Called maize starch in Europe.
* Often called maizena in the Netherlands, Belgium, France, Italy, Portugal, Norway, Denmark, Sweden, Switzerland, Spain, South Africa, Latin America and Indonesia, after the brand.
I got the information on names for cornstarch names in other countries from Wikipedia, so I hope it is all correct. If not, let me know.
Cornstarch does have a shelf life of 18 months, 2 years in the freezer.
Now, arrowroot can be substituted for cornstarch in a 1:1 ratio. However, I don't know if arrowroot used as an egg substitute works.
Your turn
Have you ever used this egg substitute? If you fear shortages, do you keep several containers of cornstarch and cream of tartar on hand? Do you have powdered arrowroot in your kitchen?
I was thinking about starting to experiment with arrow root. I don't like to use cornflour unless its organic which I cannot afford. I know that flax seeds can be used as egg substitutes-I believe most vegan websites show how to do that if they have recipes.
ReplyDeleteI do keep cream of tartar around. I make up the baking powder substitute all the time. It works really well.
I haven't used cornstarch as an egg substitute. What I use depends on what the egg is for-- if it's a prefab mix, then I just add more water, if the egg is needed for some leavening, then I add some baking powder or baking soda, if it's there for liquid then I add oil or water.
ReplyDeleteI was thinking that the cornstarch was probably GMO.
ReplyDeleteNAM,
ReplyDeleteI have used baking powder, oil, water, or milk, as you say, depending on what I deem the recipe needs. Next time I need an egg, I will try the cornstarch as an experiment.
I wouldn't have guessed cornstarch as an egg substitute! I've made the eggless milkless wacky cake which uses baking soda and vinegar. I'm assuming that's the egg substute. Tell me if I'm wrong.
ReplyDeleteI usually have arrowroot flour in the pantry, and have found that potato flour is a marvelous gravy thickener!
I've used ground flax seed and water as egg substitute. Also, I never considered corn starch's shelf live. I am still using permaflo that I've had for 15 years. It's in a jar and still works, smells and tastes fine.
ReplyDeletePatti,
ReplyDeleteI had to look up Permaflo! I have food items like that, just fine after years beyond their supposed life. If it does not smell or taste off and still works, I use things well beyond the use-by date. It is just a thickening agent, not a food item that we assume is chock full of daily nutrients on which we depend. I learned a new product today. Thanks.
I have some Mennonite friends who taught me a lot about bulk foods and cooking from scratch. The Amish and Mennonites use Permaflo because it's more stable when heated than plain cornstarch.
ReplyDeletePatti,
ReplyDeleteI read that the Amish and Mennonites used it, but I was not sure why. Thanks for that information.