What's a substitute for corn startch?

[Zac with no K]

We just got a small deep fryer and I see corn startch is in frying batter.

What can I use instead of corn startch?

it says the batter needs egg, water, cup cake flour, and cornstartch.

Whats cup cake flour? can I use normal flour instead?

And because it has the word corn in it, i'm assuming it is not crohn's friendly..

 

[Trysha]

Rice flour/starch could be used.There are recipes if you google a search using rice flour for batter. It makes lovely shortbread.,incidentally
I would think cup cake flour is probably cake flour or all purpose flour ie "normal" flour.
Corn does upset some crohnies.
Happy cooking
Hugs
Trysha

 

[PsychoJane]

I find arrowroot a good substitute for cornstarch. It's a bit more pricey but it works great!

 

[Aura]

I use arrowroot as well

 

[Judith]

Yep. Arrowroot. I feel like you need to add more Arrowroot to get the same consistency as Corn starch would give you. I get mine at Whole Foods where the "weigh your own spices" section is.

Also, Tapioca starch (also called Tapioca flour). You use about the same amount as you would of corn starch. I get mine at this great asian market by my house. It is insanely cheap. Last time I bought it I found the Tapioca starch in this cute little screw top container with a swing arm handle and even its own spoon inside.

Yes, I am easily amused but I am sure you guys understand the frustration from random plastic bags full of powder spilling all over your kitchen from a hole in the bag or the "wtf is this" dance- from unreadable or unattached twist ties. So TAPIOCA FLOUR in big letters on a happy little jar with a handle and its own spoon = YaY!

 

[Aura]

The container sounds awesome for the Tapicoa starch - I'd buy that on look alone - with a spoon too...:thumleft: I agree with your comments about the arrowroot - it actually thickens at a cooler temperature than cornstarch, so I tend to use arrowroot in my slowcooker dishes. The cornstarch thickens more around boiling or afterboiling point - and this does not work if you try this temperature with arrowroot. I am going to try the tapioca starch - does it like boiling or cooler temperature to activate it to thicken?