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Cornstarch substitute




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Kudzu or Kuzu: While making desserts, gravies, sauces, soups, or even beverages for that matter, kuzu is one of the best possible options that you can use as a cornstarch substitute. Not only does it give that much desired glaze to your dish, it is a macrobiotic staple, which necessarily means that it is a natural and unprocessed food product, manufactured organically. Blood pressure patients can opt for the organic, sodium-free variety of kuzu. Kuzu is one of those products which should be consciously opted for even when cornstarch is available. This is because of the simple fact that cornstarch goes through multiple chemical processes and treatments during production, involving the use of noxious toxic distilling agents and bleaches.
cornstarch sub

Unlike kuzu, or even arrowroot for that matter, it is not a completely naturally and organically produced food ingredient. Besides all this, kuzu is a completely taste-wise non-interfering thickener which gels like a dream and works towards enhancing the texture of any delicacy according to the dish's needs. For example:

Kuzu does wonders for sweetmeats like puddings, cakes and, most notably, the Japanese kanten dessert. One can even use kuzu while making icing for cakes, toppings for shortcakes, and fillings for pies. And to add to this, it even equipoises the acidity levels of the sweet dishes.
Gravies and sauces acquire the most awesomely smooth and sheeny texture with the use of kuzu as a thickening agent. Besides, you get you desired consistency, color - kuzu turns from milky white to a clear, translucent liquid on being mixed with water - and taste - it does not have a lingering starchy taste or smell.
Kuzu gives soups and stews the perfect consistency and keeps them from becoming runny or overtly gelatinous.

Besides these thickening purposes, kuzu can also be used as coating for items to be deep-fried. It renders items like fish, shrimp, chicken chunks, or veggies light and crispy when used for this purpose. Thus, kuzu is actually a much better alternative for cornstarch than cornstarch itself. All you have to do is store this product in air-tight bottle, grind the kuzu chunks that are available in the market and then use about 2 tablespoons for each cup of the food item that requires a slightly thick consistency and 1½ tablespoons for each cup of gravy or condiment. As a rule, remember to completely dissolve the entire amount of kuzu in cold water, before mixing it with anything that is hot. On addition to the dish being cooked, remember to keep stirring the concoction until the item being cooked starts to simmer. On thickening, the kuzu will become colorless and translucent.