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The original question was:

"Does anyone know the amounts/ratio for substituting rice flour, tapioca
flour, cornstarch, etc. for wheat flour when using as a thickener (such as
for soups, etc.)?  I know I have seen this somewhere but can't find the
information now."

I got a number of responses and also found the following chart in a book
"The Cookbook Decoder" by Arthur E. Grosser -

When using as a thickener two tablespoons of wheat flour are equivalent
to: 2 1/2 teaspoons arrowroot
1 tbsp. tapioca
1 tbsp. potato starch
2 1/2 tsp. rice flour or rice starch
1 tbsp. cornstarch

The responses included:

depends on what you are thickening.  I use cornstarch...dissolve 2T
cornstarch in about 1/2 cup cold liquid...add to boiling liquid.  It will
thicken as it comes back to a boil.  If nec add more liquid to thin...as
for  liquid, use water, wine, stock or juice

I just use the same amount - I usually use arrowroot, but sometimes use
white rice flour.

I substitute teaspoon for teaspoon and have never had a problem.

According the Betty Crocker Cornstarch cannister ....."cornstarch can be
substituted for flour, use half as much cornstarch"

When using cornstarch, the general rule of thumb is to use one-half the
amount of wheat flour; i.e. 1 tablespoon of cornstarch instead of 2
tablespoons of wheat flour.

When using a GF flour mixture, I usual measure it the same as I would
wheat  flour.  However, I use cornstarch more than I do the GF flour for
thickening.

My husband has Celiac and I use cornstarch for thickening soups, gravy,
etc...about half of what I would use of wheat flour.If you are trying to
thicken something like a soup or stew, you should add the thickener until
you get the correct consistancy. The amount in a recipe should only be a
general guideline.

Substitutions for 1 Tbs. wheat flour as a thickener:

½ Tbs. cornstarch
½ Tbs. potato starch flour
½ Tbs. rice starch
½ Tbs. arrowroot starch
2 tsp. quick cooking tapioca

I use sweet rice flour in a 1:1 ratio.  I only use Mochiko brand, which is
Japanese and can be found in any any Asian store.  I find other brands too
grainy.

My experience is that you need more rice flour than wheat flour, from
experience, maybe 1&1/2 Tbsp. of each 1 Tbsp. of wheat.

Corn starch and tapioca you can exchange 1 for 1 with each other. You need
less corn starch than wheat flour but I am not sure of the ratio.

I put about one tablespoon of cornstarch dissolved in a little water to
thicken about two cups of liquid.  It depends upon how thick you want the
soup or sauce.  Be sure to boil  it about ten minutes or more until the
milky color of the cornstarch turns clear.

I've used one-for-one corn starch.  If the taste is unacceptable, add some
tapioca flour.

Also, have used potatoes to thicken soups.  You mince some and chop the
rest in the size that you want.  The minced ones will gradually break
apart into the liquid as they are heated.  It gives a very slightly nubby
texture, but this doesn't add any other ingredients to soups that have
potatoes in them.  Potato-leek, for instance.  I use them all the time.

I've used one-for-one corn starch.  If the taste is unacceptable, add some
tapioca flour.

Also, have used potatoes to thicken soups.  You mince some and chop the
rest in the size that you want.  The minced ones will gradually break
apart into the liquid as they are heated.  It gives a very slightly nubby
texture, but this doesn't add any other ingredients to soups that have
potatoes in them.  Potato-leek, for instance.  I use them all the time.

I believe it is half the amount of cornstarch as you would use flour. I
just add cornstarch mixed with water and add water until it is the right
consistancy.

I use cornstarch and just add until its the right consistensy. Because
sometimes its a little and sometimes you need 3 times as much. I havent
found there to be a equal ratio of any parts the replace flour.

I use exactly equal amounts of gf flour to substitute for wheat flour. I
think someone else had a different idea, but mine is easy to remember and
seems to always work fine for thickening.

Thank you to all who answered - this group is great!

Mary Jane

--
 MJ Thomas
 [log in to unmask]
 In the beautiful Finger Lakes Wine Country of New York State!

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