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2. 36 Common Substitutes for Cooking and Baking Ingredients - AOL

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   Baking Powder. For one 1 teaspoon of baking powder, use 1/4 tsp. baking soda and 1/2 tsp. vinegar or lemon juice and milk to total half a cup. Make sure to decrease the liquid in your recipe by ...

3. Bake Better Cookies by Avoiding These 5 Common Mistakes - AOL

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   Know better, bake better!

4. The Easy Trick for Irresistibly Soft & Chewy Cookies - AOL

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   Opt for a cookie recipe that calls for oil or ghee vs swapping butter for oil.” • Look for liquid sweeteners: “A liquid sweetener, like molasses or corn syrup, can produce a chewier texture.

5. Tapioca - Wikipedia

   en.wikipedia.org/wiki/Tapioca

   Tapioca powder is commonly used as a thickener for soups and other liquid foods. It is also used as a binder in pharmaceutical tablets and natural paints. The flour is used to make tender breads, cakes, biscuits, cookies, and other delicacies. Tapioca flakes are used to thicken the filling of pies made with fruits having a high water content.

6. Corn starch - Wikipedia

   en.wikipedia.org/wiki/Corn_starch

   Corn starch mixed in water. Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn grain. [2] The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. [3]

7. Modified starch - Wikipedia

   en.wikipedia.org/wiki/Modified_starch

   Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; or as binder in coated paper. They are also used in many other applications. [2] Starches are modified to enhance their performance in different applications.

8. A Guide to Different Types of Flour and When to Use Them - AOL

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   Desserts like cakes, cookies, crumbles, and muffins; for bread recipes, experiment by swapping in up to 50 percent of the all-purpose flour for added nutritional value and flavor. Malachy120 ...

9. Waxy corn - Wikipedia

   en.wikipedia.org/wiki/Waxy_corn

   Amylopectin or waxy cornstarch is relatively easy to gelatinise, produces a clear viscous paste with a sticky or tacky surface. The paste rheology resembles pastes of root or tuber starches, such as potato starch or tapioca starch (made from cassava). Amylopectin starch also has a lower tendency to retrogradate and thus its viscosity is more ...