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It also may be Genetically Modified. Used mainly as an emulsifier, to lower the surface tension of water so allowing the better combining of oils, fats and water, and as a stabiliser, to prevent …
First: you can’t use cornstarch instead of flour at a 1:1 ratio. The cornstarch to flour ratio you’ll want to stick with is close to 1:2, or half of the amount of flour your recipe calls for. Second, you’ll want to cook things a bit differently. Flour starts to thicken at a lower temperature (126 F), but …
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