Can you replace flour with cornstarch?

As a thickener, sure, just use less cornstarch as it has more thickening power. As a breading, though, I don't think it would work at all. Not sure what constitues gluten free items, but I've used cornflakes, Ritz crackers, and processed breadcrumbs to coat my chicken with great success. Try to see if some of these would work, or if they're available in Gluten-free varieties.

Substituting Cornstarch For Flour

Cornstarch Instead Of Flour

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If you are using flour as a thickener, yes you can sub cornstarch instead to make a roux. As far as for a light breading, no. It would leave a very unpleasant taste (just because it looks the same doesn't mean it behaves the same), instead use a gluten free replacement product. I think I remember a patient of mine who used a gluten free "breakfast flakey" cereal as the replacement breading for chicken instead of dredging in flour. I know this is a hard thing to get use to but it can be done!

Good luck finding something that works!

I am nto sure about cornstarch (not a big cook). But if ua re just talking abuot for coating things wtih flour, etc and not really baking, I'd say get something like "Bobs Red Mill All Purpose GF Flour." I find it very useful. An I find cornflake crumbs (I can find a can of it in my groceries that says GF, I know Whole Foods Carries it) are super useful in things needing bread crumbs and cheaper than GF bread crumbs online. (Altho any failed GF bread experiemetns can also make great gf bread crumbs!)

I use the bobs stuff a lot. For baking there is a great all purpose flour mix in Bette Hagmans Gluten Free Gourmet books.

Of course you can interchange the two, I've done it for years. Here is the difference.

1 tbsp. cornstarch=2 tbsp flour. Go ahead and use it with confidence. If you are thickening a sauce, mix the cornstarch with a little cold water first to dissolve it, then add to liquids.

Good Luck!

Corn Starch is gluten free and can be used as a thickening agent. Arrow Root and Potato Flour would also be options.

Corn Starch has twice the thickening power of flour so use half as much for the same recipe. Normally, I make a slurry with cold water and corn starch (equal amounts) to thicken sauces. Just make sure that there are no lumps and whisk while adding the slurry.

My comments are assuming you are making a sauce for your chicken. if you are looking to dust your chicken with cornstarch, I would not recommend that.

you can use cornstarch to thicken just as you would flour. It takes a bit different method. As far as coating, the cornstarch will make a crispier crust. Don't know exactly what you are trying to cook.

You get different results. It may do... but flour is a thickener, whereas cornstarch, while its a thickener as well, its also a stablizer. It gives a clearer product, where flour is a cloudier result.