What does cornstarch do

Another differences in their uses—flour tends to be the go-to dry ingredient in most baking. Cornstarch, however, can be substituted to make a baked good gluten-free! Just be sure to use less, as the two ingredients absorb liquid in different amounts. Flour and cornstarch are the brother and sister in thickening, frying, and baking, but they each have their little differences and tricks. They are super easy to substitute when need be, or if you want the dish to be more crispy or tender.

Depending on how you want the dish to turn out, try using one or the other. Don't be afraid to experiment! Coffee Tea Perfect for when you're Too Sober See All Drinks. Dining Hall Dorm Lyfe Perfect for when you're Korean and Japanese fried chicken tends to use solely cornstarch.

Case in point. Deep dish apple pie will never let you down. Leaky pies are terrible. Cutting a slice and watching your Instagram-worthy creation fall apart before your eyes is an experience that no human should have to endure.

Cornstarch will ensure that you don't have to. The reason that most pie fillings call for cornstarch is because it acts as a binding agent.

It thickens the juices from your fruit, making them ooze slowly instead of run rampant. You can also find cornstarch used as a binding agent in custards and puddings. Baking soda sodium bicarbonate has many uses outside the kitchen.

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