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Old 11-26-2007, 09:33 AM   #1
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Corn Starch Substitute

I found a Shortbread Peppermint Cookie recipe I want to take a shot at making BUT as ususal its got 1 ing. that I don't know what to use in place of. Calls for a 1/4 c. of Corn Starch, can I leave it out? or use those Bob's Red Mill "gums" I see at the store?
Does one know why they would call for corn starch in a cookie? I thought it was a thickening agent. Thanks in advance for help.
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Old 11-26-2007, 10:45 AM   #2
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[COLOR=Red]It's a little hard to answer that without seeing the recipe, and having some idea what the part the corn starch plays.
There's a good possibility that the gums would be a good replacement, but you wouldn't use it in the same amount, I'm pretty sure. I imagine that most will recommend your using not/sugar or not/starch. I'm not sure tho, but what the xanthan or guar, or a combo of the 2 would work. Also possibly using resistan corn or wheat starch might work.

Well, I was sure a lot of help wasn't I!
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Old 11-26-2007, 10:59 AM   #3
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Peppermint Candy Shortbread Cookies

Prep Time: 20 minutes
Cook Time: 25 to 30 minutes
Yield: 3 -1/2 dozen cookies


COOKIES:
1 cup butter, softened (no substitutions)
1/4 cup sugar
1/4 cup crushed peppermint candy
1 teaspoon pure vanilla extract
2 cups flour
1/4 cup Corn Starch
FROSTING (optional):
1 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon pure vanilla extract
2 tablespoons crushed peppermint candy
Preheat oven to 300║F.


Mix butter, sugar, crushed candy and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch.


Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking).


Bake at 300║F for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely. Combine powdered sugar, milk and vanilla and mix until frosting is smooth. Drizzle cookies with frosting and sprinkle with crushed candy.


RECIPE NOTE: For European-style shortbread, turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8-inches. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above.

Awwww, Bless ya Billie, just gettting a responds is help
Here is the recipe, and just don't get the purpose of the Corn Starch
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Old 11-26-2007, 11:10 AM   #4
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[COLOR=Red]I'm with you Sherrie, I don't really get what the corn starch brings to this recipe either.
But, I do think that the addition of one (or a blend) of the gums might work. Probably not more than a 1sp or 2, since it only calls for 1/4 c of corn starch. Or some cakeability (here's a link for making a fake cakeability: http://www.lowcarbfriends.com/bbs/lo...aking-aid.html ) might work well.

If you have some you might try replacing with the resistant starch. I think that might work well.

Hopefully tho one of the more apt bakers here will reply.
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Old 11-26-2007, 11:20 AM   #5
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Resistant starch has none of the properties of corn starch so making that sub will bring nothing but more fiber to the party. I don't think that is what you want in this recipe.
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Old 11-26-2007, 11:37 AM   #6
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Since corn starch contains no fat and the only liquid they use in this recipe is softened butter, I am guessing that they included it to lower the fat content of these cookies rather than add more flour and the fat that would bring bring to the recipe.
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Old 11-26-2007, 11:46 AM   #7
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I've made this type of recipe and IMHO, I think the cornstarch adds a lighter, melt in your mouth taste.

Connie
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Old 11-26-2007, 12:00 PM   #8
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I think that's the purpose, Connie. Most shortbread recipes and many bar cookie recipes call for cornstarch - it is definitely a lighter "silkier" texture than flour and I suspect that's it's purpose!
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Old 11-26-2007, 12:21 PM   #9
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I concur with the "lighter" theory. A common sub for cake flour is 2T cornstarch for 2T flour in each cup. Most all-purpose is too "hard" for light pastries, cookies, and Southern-style biscuits. I don't know if Kevin's flour blend would give the same kind of lightness but it's worth a try.

Ginny
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