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Old 09-08-2005, 06:14 AM   #1
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What should I use to replace corn starch?

I've been looking around and cant find anything to substitute it. I've been wanting to make homemade pudding
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Old 09-08-2005, 06:19 AM   #2
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Have you checked Linda Sue's website? She has recipes for homemade pudding. Excellent!
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Old 09-08-2005, 06:25 AM   #3
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I'll have to check it out.
But I need a thickening alternative to starch.
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Old 09-08-2005, 06:32 AM   #4
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I use Guar Gum when making lemon or coconut pudding. You use much less then cornstarch though. I usaully just add it until it is how think that I want it.

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Old 09-08-2005, 06:54 AM   #5
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Bernie: Where do you find Guar Gum?
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Old 09-08-2005, 08:05 AM   #6
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Guar gum can be found in health stores or bulk stores. I can even get it in the health food section of grocery stores.

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Old 09-08-2005, 08:34 AM   #7
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I'll be looking for it soon. Thanks
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Old 09-08-2005, 09:11 AM   #8
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What's the difference between guar gum and xanthan gum?
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Old 09-08-2005, 01:49 PM   #9
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Both are vegetable gums, but what I have read is that one works better in hot liquids and the other in cold - sorry, don't remember which is which!

I use Thicken Thin Not/Starch though, which is a blend of gums, and can be used in EITHER case. Works well and blends in fairly easily which can be a challenge with the straight gums.

You can buy it at Netrition or search the web for other possible vendors.

Char
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Old 09-08-2005, 03:40 PM   #10
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Quote:
Originally Posted by Charski
Both are vegetable gums, but what I have read is that one works better in hot liquids and the other in cold - sorry, don't remember which is which!
I've used xanthan gum in hot and cold liquids just fine. I think that guar gum only works in hot liquids, but I'm not sure and have never used it.
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Old 09-09-2005, 11:13 AM   #11
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After using xanthan gum for a long time and not really happy with the results, I finally bought some ThickenThin (it's ridiculously expensive) -- and I'm glad I did! It's really worth the money. You use just a teaspoon per cup of liquid, it dissolves instantly and thickens to just the right consistency. I've made gravy with it and now I'm working on cream pie fillings and I think the results are far better than cornstarch. I read some reviews in the product review section where people complained about a slimy texture but the only time I've noticed that is when I use more than a teaspoon per cup of liquid -- and I didn't think it was that slimy, either, like with xanthan gum. Also, you need to stop cooking as soon as it thickens -- I let it cook a while like you would with cornstarch in my cream pie fillings and it curdled or separated or something. Anyway, it's not often that I spend a lot of money for something and feel I've got my money's worth, but this time I really think I did.
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Old 09-09-2005, 09:28 PM   #12
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i love xanthan gum. it changed my life. it is expensive but the bag will probably last the rest of my life. i keep it in one of those little tupperware salt shakers. sprinkle and whisk. a little goes a long way so be aware.
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Old 09-10-2005, 11:13 AM   #13
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I just bought some Guar powder, didnt find ThickenThin or guar gum, I guess is the same. It looks just like flour or starch.
I'll be trying it soon. It was 81 cents an ounce.
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