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World Cuisine  >  Chinese Foods, Grocery  >  Baking Ingredients
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Baking Ingredients

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Sort Baking Ingredients by:  |  Popularity  |  Item Name  |  Item Id  |  Brand Name  |  Price: Low to High  |  Price: High to Low
Corn Starch
Chinese -- $3.99--> $2.99
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Glutinous or Sticky Rice Flour
Dabur -- $3.99--> $2.99
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Potato Starch or Powder
Asian -- $3.99--> $2.99
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Rice Flour
Thai -- $3.99--> $2.99
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Add to Cart
Tapioca Starch or Powder
Chinese -- $3.99--> $2.99
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Wheat Flour Starch
Chinese -- $3.99--> $2.99
Reordered. . .
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Cornstarch is used to thicken sauces, gravies, and puddings. Tapioca is a good choice for thickening pie fillings, since it thickens at a lower temperature than cornstarch, remains stable when frozen, and imparts a glossy sheen. Use tapioca starch dissolves completely, with no gelatinous blob problem to thicken soups, stews, and sauces. Soy bean flour (kinako) is high in protein and low in carbohydrates. You can mix it with other flours for baking and thickening sauces, Rice flour is for cakes, desserts, to thicken coconut milk to a rich, smooth and creamy consistency. Do not confuse it with "glutinous rice flour." Glutinous Rice Flour or sweet rice flour powder is moist, firm and sticky when cooked forming a base for dumplings, buns and pastries. Sweets made with glutinous rice flour are popular and widely available throughout Southeast Asia. Regular rice flour cannot be substituted in recipes that call for glutinous or sweet rice flour. The above are also gluten free flours a good choice for those with a wheat allergies.
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