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1. Cornstarch. Cornstarch. It seems fitting that an excellent corn flour alternative would contain the same ingredient—corn. It's easy to use cornstarch as a substitute for corn flour because you can use it in a 1:1 ratio. However, unlike corn flour, it's crucial to mix cornstarch in water first.

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If you are using sorghum flour in baked goods it is best to combine it with other gluten-free flour and add a binder to get a better texture. Substitute cornflour with sorghum flour in a 1:1 ratio. 12. Ground flaxseeds. Ground flaxseeds are also one of the ingredients that can be used as a substitute for corn flour.

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Brown rice flour. Brown rice flour works as a suitable alternative cornflour substitute in most recipes. It has a similar texture and can be used in the same ratio as cornflour (for every tablespoon of cornflour called for, use 1 tablespoon of rice flour). It also maintains the vitamins and minerals present in brown rice itself.

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No. 11 Sorghum flour. Sorghum flour has a mild, sweet flavor and is commonly used in bread, cakes, cookies, and other baked products. This gluten-free flour can be used as a corn flour substitute in baked items and as a thickening agent in sauces, stews, and soups.

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Corn flour is a great substitute for wheat flour in baking, as it has a slightly sweet flavour that's similar to whole corn, rather than being flavourless like cornstarch. However, if you're looking for an alternative with a similar taste and texture to the cornflour, then arrowroot flour may be your best bet.

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Use tapioca starch at a 1:1 ratio for corn flour. 6. Arrowroot Powder. Arrowroot powder is also called arrowroot starch or flour. It is a fine white powder that makes a great corn flour substitute. Arrowroot powder is a good option if you have any type of corn allergy.

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To substitute corn flour with oat flour, you can generally use a 1:1 ratio. However, due to the differences in absorbency, you may need to adjust the liquid content in your recipe. Oat flour absorbs more moisture than corn flour, so it is advisable to increase the liquid slightly to achieve the desired consistency.

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To substitute tapioca flour for corn flour, simply double the amount used in the recipe. This is necessary because tapioca doesn't absorb moisture to quite the same extent that corn (and potatoes) do. 7. Arrowroot. Shutterstock. Arrowroot powder is another starch made from a tropical plant.

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A versatile, gluten-free alternative to corn flour, arrowroot powder offers several advantages as a substitute thanks to its natural thickening abilities. Pros. Provides thickness and structure without wheat or other allergens; Ideal for those on grain-free, paleo, or keto diets;

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Ground Arrowroot. Arrowroot powder is a common, gluten-free additive used to thicken batters and improve texture. This starch is made from a tropical tuber found in Southeast Asia and leaves foods.

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How to substitute: Use a 1:1 ratio of equal amounts to the corn flour needed for thickening. For baking and breading, the substitutions differ based on your desired texture. 10. Sorghum Flour. Sorghum flour, derived from the age-old grain sorghum, adds a sweet, nutty flavor to your dishes.

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Brown rice flour is a gluten free substitute for US corn flour. You can use it as a 1:1 substitute for corn flour in frying. However, the color and texture of the fried foods will be different. Rice flour can also be used as a thickener. If using rice flour to thicken foods, I'd recommend white rice flour instead.

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5. Oat Flour. Oat flour is a good cornflour substitute for baking sweet gluten-free foods. Oat flour's naturally sweet and toasty flavor provides a great balance with vanilla, cinnamon and other common spices. Oat flour can also be useful in recipes that call for cornflour (not cornstarch) as a slight thickening agent.

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2. Rice Flour. White rice flour is another excellent corn flour substitute. This ingredient is known for its sweet taste, so it is great if your recipes need some additional sweetness. This finely-ground rice does a good job of replacing corn flour as a thickener in soups and a flavor enhancer in most recipes.

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Use corn starch, all-purpose flour, rice flour, masa harina, wheat flour, tapioca flour and potato flour as a corn flour substitute for thickening. For frying dishes, potato flour, cornstarch, cornmeal and self-rising flour are all solid choices.

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Substitute for corn flour in a 1:1 ratio. 11. Ground Flaxseed. Flaxseed is a good substitute for corn flour. It is high in fiber and nutrients, and it has a milder flavor than corn flour. When substituting flaxseed for corn flour, use 1/4 cup of flaxseed meal for every 1 cup of corn flour.