Cornflour Substitute??

jorichste

looks like I'll be taking a trip to the shop, never mind the exercise will do me good. Thanks for all your replies

onetomany

lol let me now how it tastes

lucielle

You can use P flour mashed into butter (forgot technical name) and add that a little bit at a time. Like making a roue the wrong way round IYKWIM.
L

Caterina

If you don't mind the colour you can use the same amount of powdered custard as if it was of cornflour. It is the selfsame stuff just with yellow colour added.

juliapenguin

I'm sure lucielle is right - I think it's called beurre manie or something and I don't think it goes lumpy the same way that just adding flour might.

I still wouldn't risk it though - I'd just let the sauce stay runny and give it a different name!

Seakay

Flour will thicken it fine, as will beurre maniere, but the sauce will be more opaque and less transluscent then if you used cornflour - taste should be just fine, though.

littlechezza

Started a recipe and realised I havent got any cornflour, I have plain flour, self raising, some baking powder (i think) soya flour, please help I only need 50 grams and dont want to ruin the recipe, the kids are watching, I can't fail!!!

Thanks

ivyleaf

I would use plain flour, i think.

Gothdolly

What is it that you are making?

littlechezza

It's all gone wrong, the were supposed to be some little biscuits that I had to use the piping bag for and the piping bag has split so they are now little round biscuits, Tana Ramsey makes it look sooo easy, I don't think she has ended up covered in cocoa powder!!!!