Flour & Starch Substitutes

Cornstarch is a thickening agent and also makes coatings crispy when used in frying.

All-purpose flour provides structure through gluten. Substitutes change texture significantly.

Bread crumbs are used as a coating for frying, a binder in meatballs, and a crunchy topping. Panko (Japanese style) are coarser and crispier.

Cocoa powder is dried, ground, defatted cocoa solids. It adds intense chocolate flavor and dark color to baked goods.

The most common baking flour with moderate protein content.

High-protein flour that creates strong gluten structure in bread.

Low-protein flour that produces very tender, fine-crumbed cakes.

Ultra-fine starch used as a thickener and for crispy coatings.

Ground blanched almonds. Naturally gluten-free and grain-free.

Highly absorbent flour made from dried coconut. Requires extra liquid and eggs.

High-gluten flour that gives bread its chewy structure and rise.

Ground oats used as a mild, slightly sweet gluten-free-friendly flour.

Fine white starch from the arrowroot plant, used to thicken sauces and glazes.

Starch extracted from cassava root. Creates chewy, glossy, translucent textures.

Dried ground bread used for coating, binding, and adding texture to dishes.

Light, crispy Japanese-style breadcrumbs with airy texture that creates ultra-crispy coatings.