01
All-Purpose Flour
6.7best for soup1 cup : 1/3 cup
Use 2 tbsp flour per 1 tbsp cornmeal; loses gritty texture and corn flavor, works for breading only
6.7
cornmeal substitute
in soup.
Cornmeal adds body and heartiness to soup. The replacement should absorb liquid and contribute similar texture in soup.
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02
Oat Flour
6.7best for soup1 cup : 1 cup
Milder grain flavor; similar fine texture for breading, won't give corn taste to cornbread
6.7
03
Oats
6.7best for soup1 cup : 1 cup
Steel-cut or rolled oats make porridge not polenta; too different in texture for cornmeal recipes
6.7
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04
Rolled Oats
6.71 cup : 1 cup
Grind oats in blender for flour-like texture; won't give corn flavor, works for breading only
6.7