Peggy Woodward, RDN has insight (and helpful hints) for a reader who wonders, "Is cornstarch gluten free?"
DEAR PEGGY: I have celiac disease, and I wonder if I can substitute cornstarch in recipes that call for flour. Is cornstarch gluten free? —H.P., Clifton Park, New York
It’s now estimated that one in every 133 Americans has celiac disease, an immune response to the gluten found in wheat, barley and rye. For celiac sufferers, eating gluten-filled foods can damage intestines and affect nutrient absorption. (Feeling bloated? Here’s what happens when you go gluten free for two weeks.)
Corn doesn’t contain gluten, so you can substitute cornstarch in sauces and soups that use flour as a thickener. But there are a few things to remember:
Cornstarch is a more powerful thickener than flour, so you’ll need less. Start with half as much cornstarch for the flour listed in the recipe.
Cornstarch breaks down faster than flour, so it must be added at the end of cooking. Combine cornstarch with cold water until smooth and stir into the sauce or soup. Bring to a boil; cook and stir until thickened.
Sauces and soups thickened with cornstarch that are chilled and reheated may not maintain the same consistency as when they’re fresh.
The protein in flour gives breads, cakes and baked goods their structure. Since cornstarch lacks this protein, it can’t be used as a substitute in baked goods. Experiment with rice, tapioca and buckwheat flour and fine cornmeal instead.
Many new gluten-free foods can be found on grocery store shelves. Look for gluten-free cake, bread and cookie mixes as well as the alternative products mentioned above.
Guests will stand in line to kiss the cook when these treats are served!
For a change of pace, try them with chunky peanut butter, too. —Canada60, Tasteofhome.com Community
It's simple and easy to make your own frozen Greek yogurt—you might even want to get the kids in on the fun. —Taste of Home Test Kitchen, Greendale, Wisconsin
When I wanted a new frozen treat for my family, I came up with this citrusy, chocolaty version of classic Italian semifreddo. For an elegant presentation on special occasions, top each serving with whipped cream, a tangerine section and baking cocoa. —Claire Cruce, Atlanta, Georgia
The recipe for this smooth-as-silk custard came from a local restaurant years ago. With its broiled topping it looks pretty in individual cups. —Heidi Main, Anchorage, Alaska
This fruity luscious dessert makes a wonderful ending to a special dinner. When fresh strawberries are not available, I substitute frozen unsweetened berries, thawed and drained. —Joyce Cooper, Mount Forest, Ontario
With two busy boys who would rather move around than sit and eat, I needed a gluten-free, hearty, hand-held treat that could double as a quick breakfast, brunch, lunch or snack. This is a favorite of theirs, and I can change it up to accommodate ingredients I have on hand. —Susan James, Cokato, Minnesota
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick
You’re moments away from a pan of creamy fudge. Just microwave, stir and spread. This easy homemade fudge recipe is the best. —Sue Tucker, Edgemoor, South Carolina
A "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb—so I guess it's well named! —Cheryl Miller, Fort Collins, Colorado
One summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I'm always tempted to eat the whole batch. —Kristin Van Dyken, West Richland, Washington
Eat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California
Everyone loves ice cream, but we all know it doesn't make a great after-school snack. Until this! With its sweet banana-almond flavor and chunky texture, this appealing banana peanut butter "ice cream" is a crowd-pleaser. People who ask me for the recipe can't believe how easy it is to make. —Kristen Bloom, Okinawa, Japan
These apple treats are a staple in my Christmas goody packages. Sometimes I add an 1/8 teaspoon of cayenne to the cinnamon mixture for a little extra kick. —Laurie Bock, Lynden, Washington
This recipe comes out perfect every time and it's always a crowd-pleaser! A torch works best to get the sugar caramelized while keeping the rest of the custard cool. You may want to use more sugar to create a thicker, more even crust on top. —Jenna Fleming, Lowville, New York
I don't live in the country, but I love everything about it—especially good old-fashioned home cooking! Every year, you'll find me at our county fair, entering a different contest. This easy toffee recipe is a family favorite. —Kathy Dorman, Snover, Michigan
This creamy, luscious ice cream will remind you of the signature treat served at church ice cream socials. What dessert could be better? —Esther Johnson, Merrill, Wisconsin—Esther Johnson, Merrill, Wisconsin
I love grilled pineapple. This recipe combines the fruit's natural sweetness with the tart and spicy flavors of lime and chili powder. It's great for dessert and even as a side dish with ham or pork chops. —Geraldine Saucier, Albuquerque, New Mexico
Just three offbeat ingredients add up to one unique, delectable, no-bake treat. These super-easy, sweet-and-salty candy clusters make for merry munching during holiday trips or parties. They travel well in containers without melting or getting soft. —Donna Brockett, Kingfisher, Oklahoma
On a recent trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an intense flavor. This recipe brings back memories of our vacation. —Gail Wang, Troy, Michigan
I find myself making this blueberry jello salad often. People request this layered treat for potlucks all the time. This dish can be served as either a salad or a dessert. And preparing it a day ahead makes it taste even better! —Mildred Livingston, Phoenix, Arizona
Passed down by my grandmother and mother, this Martha Washington candy recipe is a cherished family tradition. We've even had each grandchild and great-grandchild take a turn stirring the candy mixture! —Cindi Boger, Ardmore, Alabama
These smooth chocolate candies fill the bill for folks who like a little sweetness after a meal but don't want a full serving of rich dessert. —Donna Gonda, North Canton, Ohio
This chocolate frozen dessert is the perfect summer treat! Invite your kids into the kitchen to help you stir the pudding. —Ruth Ann Stelfox, Raymond, Alberta
With an abundant crop of fresh raspberries from the backyard, it's no wonder why I rely on this dessert for a tasty, no-fuss frozen dessert. —Karen Bailey, Golden, Colorado
If you’re feeling festive, scoop some vanilla ice cream over a bowl of my cinnamon spiced apples. They’re homey, aromatic and just plain heavenly. —Amie Powell, Knoxville, Tennessee
If you didn’t think watermelon and cilantro could go together in a dessert, this recipe will give you a pleasant surprise! Sprinkle pomegranate seeds and a sprig of cilantro on top for extra flair. —Jeanne Holt, Mendota Heights, Minnesota
These delicious snacks make wonderful gifts, and although they look and taste like they came from an expensive chocolate shop, they couldn't be more guilt-free. The dried fruit and nuts are heart-healthy and full of fiber. Bet you can't eat just one! —Alina Niemi, Honolulu, Hawaii
These crisp, delicate cookies are light as a feather. Mini chocolate chips and chopped nuts are a delightful and yummy surprise in every bite. Mom knows this fun dessert is a fitting finale to a big meal. —Gloria Grant, Sterling, Illinois
Lots of moist, fruity flavor and nutty crunch give these sweet/spicy bites a
kind of gumdrop richness. They make a delicious addition to cookie trays. Sneak one early—they’ll be gone before you can lick the sugar off your fingers!
—Corleen Heidgerken, Milwaukee, Wisconsin
When I make this ice cream, I mix and match bananas for their ripeness. Very ripe ones add more banana flavor. Less ripe ones have a fluffier texture. —Melissa Hansen, Milwaukee, Wisconsin
Peggy is a Senior Food Editor for Taste of Home. In addition to curating recipes, she writes articles, develops recipes and is our in-house nutrition expert. She studied dietetics at the University of Illinois and completed post-graduate studies at the Medical University of South Carolina to become a registered dietitian nutritionist. Peggy has nearly 20 years of experience in the industry. She’s a mom, a foodie and enjoys being active in her rural Wisconsin community.