How To Replace Starch In Baked Goods, Corn And Potato, Depending On What It Is For + Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2024-01-17 22:26

Starch in baking: none are irreplaceable

Starch is used in various areas of our life. They treat linen, clean fur, and use it as a cleaning and bleaching agent. Rice starch is added to powders, deodorants. Based on this substance, face masks are made. Starch is widely used in cooking. Kissels, sauces, fruit soups, cutlets, biscuits, casseroles and many more dishes that include this product. But sometimes the question arises - how to replace it in baked goods, if suddenly home supplies are depleted?

Why add starch to the dough or filling

The use of starch in baked goods is explained by its two main properties - thickening and removing excess moisture.

According to professionals, replacing 30% of flour with wheat starch in baked products increases their softness and reduces fat consumption by 17-20%.

Starch makes biscuit dough drier and airier, biscuits are more "sandy" and crumbly, eggs are substituted for them in diet pancakes, added to berry and fruit fillings for viscosity and density.

Cornstarch is better for biscuits and casseroles

Which starch is better - corn starch or potato starch?

In many cases, it is permissible to replace potato starch with corn, and vice versa. Although more often potato starch is used in savory dishes, and corn starch is used in desserts. This is due to their taste.

When replacing 1 st. a spoonful of potato starch is replaced with 2 tbsp. tablespoons of corn. The fact is that potato starch is more viscous. If you cook jelly from the same amount of potato and corn starch, then from the first it will turn out to be viscous and transparent, the second option will make it more like a cloudy compote.

Potato starch is more often used for shortcrust pastry and jelly

What foods can be used in baked goods instead of starch

Since starch acts as a thickener, any other product that has the same properties can be used instead. For example:

• flour (wheat, rye, buckwheat, linseed, oatmeal);
• eggs;
• gelatin;
• agar-agar;
• coconut flakes;
• semolina;
• breadcrumbs.

Photo gallery: how to replace starch in baked goods

Flour is an excellent substitute for starch in baked goods

Eggs can replace the role of starch in baked goods

Gelatin can act as a thickener in baked goods

Agar agar has a high ability to bind water

Coconut flakes replace starch when preparing fruit filling in pies

Semolina binds the dough, making it more fluffy and dense

Breadcrumbs replace starch in succulent cakes

Starch replacement options

There are many alternatives to starch. Which option to use should be decided based on the type of baked goods you decide to pamper your household with.

What can be substituted in dough and products with cottage cheese

In pancakes, starch can be easily replaced with eggs at the rate of 1 egg = 2 tablespoons of starch. Unless you're making diet pancakes. In this case, just add more flour.

In biscuits, you can easily do without replacement, you just need to add more flour. It needs to be sieved twice to enrich it with oxygen, and then the baking will turn out no worse than with starch. In a classic biscuit (for cakes, rolls), you can add the same amount of ground crackers.

In shortbread dough, you can replace it with flour in an equal volume (additionally add a little baking powder or soda quenched with vinegar), semolina, ground breadcrumbs, coconut flakes, pre-ground into flour.

In products with cottage cheese - casseroles, cheese cakes, stuffing for cheesecakes, cottage cheese crumpets and pancakes, it is best to use semolina in equal quantities instead of starch. Keep in mind that when the semolina gets wet, it increases in volume. Therefore, before baking, let the finished mass stand for a while to swell the semolina.

What to use as a substitute in baked goods with cherries, fruits or berries

For wet fillings, oat or wheat flour, ground coconut, semolina are suitable as a substitute. They are added for greater density and viscosity, so that when baking, the juice that the berry will give does not leak out of the pie.

Experiment with pumpkin seeds and flax seeds, which also have thickening properties. Like coconut flakes, the seeds must first be ground into flour.

Oatmeal or semolina will make the moist filling more viscous.

In a custard, it is easy to substitute flour for starch. Or beat the egg yolk with milk and sugar and add to the cream.

In the filling of cakes such as Bird's Milk, starch is replaced with gelatin or agar-agar. In this case, gelatin will be needed 4 times more than agar-agar.

Agar-agar is taken at the rate of 0.9 g of powder per 100 ml of neutral liquid specified in the recipe or 1.3 g per 100 ml of acidic liquid. The mixture must be soaked, brought to a boil and cooled to the desired temperature. At a temperature of 35-40 degrees, the mixture jellies. If you have not managed to apply it up to this point, then just heat it up.

Gelatin is first soaked in cold water in a ratio of 1: 5 (1 tablespoon of gelatin to 5 tablespoons of water) for 20-40 minutes, then heated, stirring, to 70-80 degrees. In no case bring to a boil, gelatin will lose its properties. Then refrigerate and stir into cream.

For butter cream, you can boil liquid, but rather viscous semolina in milk, cool and beat together with butter.

Bird's milk cake - video

Cottage cheese casserole with semolina - video

Of course, not all of the listed products can fully replace starch. But if everything is done correctly, the difference will not be significant.