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What is dredge in cooking1/20/2024 ![]() ![]() If you’ve ever made a roux, you know how well good ol’ all-purpose flour thickens sauces, gravies, and stews. For the best results, seek out fine-milled white rice flour. Some brands may result in a grittier-or gummier-texture. Be careful using rice flour as a thickening agent, however. Still, you can swap in an equal amount of rice flour in place of cornstarch in recipes like Chicken Karaage or Harissa Honey Popcorn Chicken, and you’ll find the results just as satisfyingly crunchy. If you need to use a large amount, you may increase the cost of your cooking project considerably. When it comes to crispy, craggy, shatteringly crunchy dredges for fried proteins, rice flour is a good substitute for cornstarch, with one exception: It’s a little pricier. “It’s even sweet enough to use in desserts like marshmallow recipes,” Kendra says. Kendra, who’s allergic to corn, always keeps a bag of her go-to brand, Bob’s Red Mill, in her kitchen. You can use it to make a thickening slurry for smooth, creamy Homemade Queso or toss it with tofu to give it a light, airy, crispy shell, like in this Saucy Tofu With Garam Masala. A light white powder extracted from crushed potatoes, it’s an almost flawless one-to-one swap for cornstarch in all applications. ![]() Potato starch is the cornstarch substitute favorite of associate food editor Kendra Vaculin. ![]() Which one you use depends on the recipe, your needs, and what pantry staples you have on hand. But these six swaps can get those jobs done just as well. Cornstarch is a workhorse of a pantry staple-it's a stabilizer for whips and emulsions a thickener for stir-fries, soups, jams, and jellies a crisp-ifying miracle dredge for fried, baked, and sautéed foods-and it’s very worth keeping a tub of it around. If you find yourself in need of a cornstarch substitute, whether due to a corn allergy, using up your stash to make non-Newtonian fluid for a science project, or simply forgetting to restock, do not fret. ![]()
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