01
Cornstarch
10.01 tbsp : 2 tbsp
Use half the amount for thickening; mix with cold water first, and don't boil or it thins out
10.0
all-purpose flour substitute
for raw.
Raw applications skip heat entirely, so swaps must be food-safe without pathogen kill-step, palatable at 68-72°F, and free of raw-flour E. coli risk flagged by FDA since 2016. Heat-treating AP flour at 165°F for 1 minute removes that risk; swaps built on pre-cooked starches avoid it outright. This page weighs microbial safety first, then hydrated mouthfeel, then flavor brightness in uncooked doughs and dusts.
top substitutes
adjustment for raw
Use half the amount for raw thickening — 1 tbsp cornstarch per 2 tbsp AP. Cornstarch needs 180°F to gelatinize, so in raw applications it stays chalky unless pre-cooked separately. For no-cook fruit gels, sub modified tapioca starch instead. Raw cornstarch dust at 72°F carries zero bacterial load.
02
00 Flour
10.01 cup : 1 cup
Slightly coarser grind with more protein; knead less to avoid tough results in delicate pastries
10.0
adjustment for raw
1:1 cup in raw pasta dough where dough rests 30 minutes at 68°F before cooking. 00's finer grind hydrates evenly in 8 minutes of kneading. FDA flags all raw flour including 00 for E. coli — heat-treat at 165°F for 1 minute if the dough will sit uncooked past 2 hours.