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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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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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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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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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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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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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Substitute tapioca starch at a 1 to 1 ratio. 6. Cornmeal. Cornmeal is a coarse flour made from ground dried corn. The main difference between cornmeal and corn flour is how finely they are ground. Cornmeal is more gritty, and corn flour is more fine in texture.

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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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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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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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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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Mix ½ tablespoon of ground flaxseed with 2 tablespoons of water to substitute 1 tablespoon of cornflour. 12. Arrowroot Powder. Arrowroot is another popular starch that can be used in place of corn flour. It can also enhance the flavor profile of your recipe, making it one of the best go-to options.

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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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2. Rice Flour. Rice flour is another great substitute for corn flour that is extracted from finely ground rice until a white starchy powder is produced. It is widely used in Asian cuisine and is a staple ingredient for many soups, noodles, and even desserts.

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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.

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And it works great as a substitute for corn flour. But unlike corn flour, it can handle higher temperatures. Tapioca Starch. For Thickening: 2 tablespoons tapioca flour for 1 tablespoon of corn flour. Tapioca flour is made from the cassava plant and it's a great grain-free alternative to corn flour.