There are some pretty nifty uses for cornstarch, even beyond the kitchen
If you make a lot of gravies, sauces and custard, I’m betting you’ve got a trusty box of cornstarch in your pantry. However if you’re more of a gravy-from-a-pouch-pack person, cornstarch probably has little to no use for you. Until now!
I personally enjoy using cornstarch (or cornflour outside of North America) for more than just rescuing watery sauce fails. It gives a different, airier texture to biscuits for example, and it can also be added to other things like omelettes to give it more volume without adding weight like regular flour.
I never used cornflour in baking much until I came across the recipe for Mushroom Cookies in the amazing Turkish Bakery Delight cookbook. I loved the result so much that I used cornflour quite a bit, especially when making gluten free goodies (check out these tasty looking gluten free Graham Crackers).
Let’s learn a little more about this underrated pantry hero and its many uses.
