Peppermint Fudge cake
#117791 - 11/01/04 01:05 PM
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Sweetd
Reged: 07/13/04
Posts: 782
Loc: NY
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That peppermint fudge cake sounds good, but I am allergic to corn, so I can't put corn starch in it. (IT seems like it is in everything! 
Does anyone know of something that I can use to replace the corn starch?
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Ibs-d and fructose sensitive.
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You can likely just omit it. It might affect the texture a tiny bit, but it definitely won't affect the flavor. 
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Oh, great thanks! I wil try that.
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Ibs-d and fructose sensitive.
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I've made it and a lot of other baked goods with potato starch instead too! just another option for you!
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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What about arrowroot powder? I've never used it but I've heard it works just like cornstarch!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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cornstarch = corn starch = cornflour = crčme de mais = maize cornflour Equivalents: One tablespoon (1/4 ounce) thickens one cup of liquid. Notes: This silky powder is used to thicken sauces, gravies, and puddings. Like other starch thickeners, cornstarch should be mixed into a slurry with an equal amount of cold water before it's added to the hot liquid you're trying to thicken. You then need to simmer the liquid, stirring constantly, for a minute or so until it thickens. Cornstarch doesn't stand up to freezing or prolonged cooking, and it doesn't thicken well when mixed with acidic liquids. Cornstarch is called cornflour or maize cornflour in Britain, Australia, and New Zealand. Don't confuse cornstarch with the finely ground cornmeal that Americans call corn flour. Substitutes: arrowroot (This tolerates freezing and prolonged cooking better, and imparts a glossier finish.) OR ClearJelŽ (especially for pie fillings) OR tapioca starch (dissolves more easily) OR potato starch (This is permitted during Passover.) OR kuzu OR flour OR water chestnut starch (especially in Asian cuisines) OR unsweetened almond powder (imparts a nutty taste, especially good in Chinese sweet-and-sour dishes)
from www.foodsubs.com
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