Q: What can I use in place of cornstarch when making a pudding? Also, is the substitution a one-to-one ratio?
Sent by Patricia
Editor: Arrowroot is great a substitute for pudding, and in my opinion, turns out a superior product since its flavor tends to be more neutral than cornstarch. About two teaspoons of arrowroot flour equals 1 tablespoon cornstarch, so be sure to make the switch accordingly. Tapioca or rice flour are other great options as well.
Kitchn readers, how you do make pudding without cornstarch?