- All-Purpose Flour
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I used this idea for making the filling of a strawberry pie, which is probably one of the best uses for the substitution. It worked alright, but not as well as the cornstarch the recipe called for because the doubled amount of flour caused the filling to become too gooey, so I needed to add water. After the cooking process was finished, I tried a little and realised that the strawberry 'jam' tasted a little artificial. Less like the fresh, incredible strawberries I had used, and more like a strawberry jello mix. In a pinch substituting the flour for the cornstarch was fine, but I wouldn't do it frequently, and in more difficult recipes it could really ruin your dish what with the weird liquid:powder ratio.