Shortbread recipe rice flour to corn starch [closed]
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I need 1 1/4 cups of white rice flour for shortbread recipe, how much corn starch do I use as an alternative?
Best Answer
White rice flour is basically pure starch. You can generally substitute it 1:1 with other starches, and that functions in the vast majority of recipes without any noticeable difference in the finished product.
There is indeed some difference in starches from different sources, but since nonwheat flours are not normed anyway, there will be as much difference between white flours made from different cultivars of the same plant, or made by different producers (brands) than as between one source and the next.
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Can you substitute cornstarch for rice flour in shortbread?
"Real" shortbread is typically made with a little rice flour, which gives it that dry and delicate crunch. Instead of seeking rice flour, you can get an excellent result by using cornstarch to help achieve the classic texture.What does adding cornstarch to shortbread do?
When added to cake, cookie and shortbread recipes, cornstarch helps create a crumbly and tender dessert-like texture. Commercially, cornstarch is often used as an anti-caking agent.Can you mix cornstarch and rice flour?
You can make any size batch that you want. The proportions are as follows: 3 parts white rice flour, finely ground; 2 parts cornstarch.How much cornstarch do I substitute for rice flour?
4. Rice Flour. Like all-purpose flour, rice flour has half the thickening power of cornstarch, so you're going to want to use two tablespoons of rice flour for every one tablespoon of cornstarch called for. It's also colorless when added to recipes, making it great for use in clear liquids.Easy Shortbread Cookies Recipe - Delicious Scottish Shortbread
More answers regarding shortbread recipe rice flour to corn starch [closed]
Answer 2
This is not a substitution I would try, if the rice flour were the primary grain used in the recipe (that is, the majority of the flour).
White rice flour is not a pure starch. It contains some protein, non-dietary fiber, sugars, and minerals. This gives the rice flour body and structure and "bulk".
Whereas corn starch is almost a pure starch, with very little in it other than starch. This means that it "collapses" into a goo when mixes with water, and provides no structure at all to your baked goods. It's really only suitable for supplementing other flours, and certainly not as the major ingredient of shortbread. Even the classic Canada Cornstarch Shortbread contains twice as much wheat flour as corn starch.
Answer 3
You would need 1 1/4 cups cornstarch (Essentially what rumtscho said)
A cornstarch shortbread recipe would be
1 1/4 cups cornstarch (160 grams)
1/2 cup oil (107 grams)
1/4 cup sugar (53 grams)
Bake at 350F for 12 minutes
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