Plant-Based Thickeners Beyond Cornstarch: My Kitchen Experiments

Alright, let’s talk thickeners. Specifically, moving beyond that old kitchen standby, cornstarch. For years, it was my go-to, probably yours too, right? A little slurry of cornstarch and water, and boom, glossy, thickened sauce. But as I’ve delved deeper into the culinary world, both personally and for Chefsicon.com, and especially since moving to Nashville and embracing a slightly more… shall we say, *considered* approach to what goes into my recipes (and Luna’s, my discerning rescue cat, approved treats), I’ve found myself exploring the wide world of plant-based thickeners. It’s not always about allergies or strict dietary rules, though those are valid reasons. Sometimes, it’s about texture, flavor neutrality, or how a thickener behaves under different conditions like freezing or with acidic ingredients. It’s a whole fascinating system of food science happening right in our home kitchens!

I remember this one time, I was trying to perfect a vegan creamy tomato soup. Cornstarch just wasn’t giving me the luxurious mouthfeel I craved; it felt a bit… one-dimensional. That sent me down a rabbit hole, and honestly, my pantry now looks like a mini apothecary with all sorts of powders and meals. But the journey has been incredibly rewarding, and my soups (and gravies, and pie fillings) have never been better. It’s kind of like when I first started exploring Nashville’s food scene after leaving the Bay Area – so many unexpected gems and new ways of doing things! You just gotta be open to it.

So, if you’re curious about alternatives to cornstarch, whether for health reasons, culinary experimentation, or you’ve just run out of the stuff (been there!), you’re in the right place. We’re going to break down some of the most common and effective plant-based thickeners out there. I’ll share what I’ve learned, my opinions, a few fumbles along the way, and hopefully, give you the confidence to try them out yourself. This isn’t just about swapping one ingredient for another; it’s about understanding how different starches and fibers work their magic. It’s about unlocking new textures and possibilities in your cooking. Let’s get into it!

Ditching the Starch Norm: Exploring Plant-Powered Thickness

So, Why Even Bother Moving Beyond Cornstarch?

This is a fair question. If it ain’t broke, don’t fix it, right? Well, for many, cornstarch *is* a bit ‘broke,’ or at least, not always the optimal choice. One of the big drivers is corn allergies or sensitivities, which are more common than you might think. Then there’s the whole GMO conversation surrounding corn in many parts of the world; some folks prefer to avoid genetically modified ingredients, and finding certified non-GMO cornstarch can sometimes be a quest in itself. For those following specific dietary protocols, like paleo (which typically excludes grains and therefore cornstarch) or even some stricter versions of keto, cornstarch is off the menu. But beyond these specific needs, there are purely culinary reasons. Different thickeners yield different textures and finishes. Some are glossier, some are more matte, some create a ‘shorter’ texture, while others might be a bit more ‘stretchy’ or even unpleasantly slimy if misused. Cornstarch, for instance, doesn’t hold up super well to freezing and thawing; it can weep and lose its thickening power, leading to a separated, watery mess. It also doesn’t love highly acidic ingredients, as the acid can break down its thickening ability. I learned that the hard way with a lemon curd attempt that turned into lemon soup. Oops. For me, the initial push was a combination of curiosity and a desire for more refined results in certain dishes. I wanted to understand the ‘why’ behind the ‘what’ – why does arrowroot give such a beautiful sheen to fruit glazes, and why does tapioca make for such a delightfully chewy pudding? It’s this analytical itch, wanting to see the patterns and systems, that drives a lot of my kitchen experiments. Plus, let’s be honest, sometimes you just run out of cornstarch mid-recipe and need a backup plan! Knowing your options is always a good thing, whether you’re a home cook or running a professional kitchen where consistency and ingredient quality are paramount.

Arrowroot Starch/Powder: The Glossy Contender

Arrowroot powder, or arrowroot starch (they’re essentially the same thing), is one of the first alternatives I really fell in love with. It’s derived from the rhizomes of several tropical plants, primarily Maranta arundinacea. What makes it stand out? Well, for starters, it has a remarkably neutral flavor, which is a huge plus. You don’t want your thickener imparting its own taste to your delicate vanilla bean panna cotta, do you? Arrowroot cooks up to a beautifully clear, glossy finish, making it fantastic for fruit pies, glazes, and sauces where you want that visual appeal. It also has the advantage of thickening at a relatively lower temperature than cornstarch and holding up well in acidic mixtures. Big win for those lemon curds! Another significant benefit is its freeze-thaw stability. Unlike cornstarch, arrowroot-thickened sauces and fillings tend to maintain their consistency much better after a trip to the freezer. This is a game-changer for batch cooking or prepping components ahead of time. I often use it for fruit pie fillings that I plan to freeze; they come out beautifully. However, arrowroot isn’t without its quirks. It can become a bit slimy if it’s overcooked or cooked at too high a temperature for too long. And here’s a weird one: it doesn’t always play nice with dairy. Combining arrowroot with milk or cream can sometimes result in an undesirable, slightly slimy texture. I remember trying to make a creamy mushroom sauce for a pasta dish, and I opted for arrowroot. The taste was fine, but the texture was just… off. Luna, my cat, who usually enjoys a tiny taste of anything creamy, gave it a sniff and walked away with an air of feline disapproval. Lesson learned: for creamy dairy sauces, I might reach for something else, or be very careful with the cooking process. Typically, you’d use about the same amount of arrowroot as you would cornstarch, or sometimes a little less, making a slurry with cold water first is essential to prevent clumps, just like with cornstarch.

Tapioca Starch/Flour: The Chewy Champion

Next up is tapioca starch, also known as tapioca flour. This one comes from the cassava root, a staple crop in many tropical countries. If you’ve ever had bubble tea, you’re familiar with the delightful chewiness of tapioca pearls – that same quality can be brought to other dishes with tapioca starch. It’s known for creating a very glossy, almost translucent finish and a slightly sweet flavor, though the sweetness is usually very subtle in the context of a larger dish. One of its key characteristics is that it thickens very quickly, and at a relatively low temperature. This can be great if you’re in a hurry or want to thicken something without cooking it extensively. It’s particularly popular in gluten-free baking because it can impart a pleasant chewiness and lightness to baked goods that might otherwise be dense. Think of those lovely, slightly stretchy gluten-free bread recipes. It’s also a star in pie fillings, especially fruit pies, where it helps to create a nice, thick, bubbly consistency without clouding the vibrant colors of the fruit. I personally love using it for berry pies; the filling stays bright and the texture is just perfect. However, tapioca starch has its limitations. If you use too much, it can make your sauce or filling decidedly stringy or even ‘snotty’ – not the most appealing culinary term, but accurate! It also doesn’t hold its thickening power well under prolonged cooking or if it’s frozen and thawed. So, it’s best for dishes that will be consumed relatively quickly or those that don’t require reheating multiple times. For a quick pan sauce or a fruit compote, it’s excellent. I find myself reaching for it when I want that specific chewy texture, like in some Asian-inspired desserts or even to give a bit more body to a homemade fruit leather. It’s a versatile player, but you need to understand its strengths and weaknesses. You generally use about twice as much tapioca starch as you would cornstarch for similar thickening power. And yes, slurry first!

Potato Starch: The Budget-Friendly Buddy

Ah, potato starch. This one often gets overlooked, but it’s a solid performer and usually quite kind to the wallet. As the name suggests, it’s extracted from potatoes. Like arrowroot, it has a fairly neutral flavor and produces a clear, glossy sauce when cooked. It’s a powerful thickener, so you often don’t need as much as you might think. One of the main advantages of potato starch is its ability to withstand higher temperatures than cornstarch, making it a good choice for sauces or gravies that need to be simmered for a bit. It’s also pretty readily available in most supermarkets, which is always a bonus. I’ve used potato starch successfully in soups, stews, and gravies, where it provides good body without imparting any noticeable flavor. It’s particularly popular in some European and Asian cuisines. For example, it’s often used in Japanese cooking for things like coating chicken for karaage to get that super crispy crust, or for thickening sauces. However, like other starches, it has its downsides. If you boil a potato starch-thickened sauce for too long, it can become a bit gummy or even lose some of its thickening power. It’s also not the best choice for dishes that you plan to freeze, as it can break down and result in a watery texture upon thawing. And it’s not ideal for very acidic liquids, similar to cornstarch. I tend to use potato starch when I need a fairly robust, clear thickener for a savory dish that will be eaten fresh. It’s a reliable workhorse. When substituting for cornstarch, you might use a similar amount or slightly less, but again, always start with a slurry in cold water to prevent those dreaded lumps. It’s a good reminder that even seemingly simple ingredients have their nuances; understanding them is key to culinary success, whether you’re cooking for two or two hundred. For a commercial kitchen, having a reliable, cost-effective thickener like potato starch for certain applications can be really important for managing food costs without sacrificing quality. This is where good supplier relationships come in; a place like *Chef’s Deal* can often source bulk ingredients like this at competitive prices, alongside all the heavy-duty equipment.

Rice Flour/Starch: The Delicate Thickener

Rice flour, particularly white rice flour (or rice starch, which is even more refined), is another interesting alternative. Made from finely milled rice, it’s a staple in many Asian cuisines, not just for making noodles and cakes, but also as a thickener. White rice flour has a very mild, neutral flavor and tends to create a more opaque, milky finish compared to the glossiness of arrowroot or tapioca. This isn’t necessarily a bad thing; it can be quite desirable in creamy sauces or soups. Brown rice flour can also be used, but it has a more noticeable, slightly nutty flavor and a grittier texture, so it’s less commonly used purely as a thickener unless that flavor profile is desired. One of the main advantages of rice flour is that it’s naturally gluten-free, making it an excellent choice for those with celiac disease or gluten sensitivity. It’s often used to make a roux in gluten-free cooking, by combining it with fat and then whisking in liquid. It creates a smooth, stable thickness. I’ve used it to thicken béchamel sauces for gluten-free lasagnas, and it works quite well. It’s also good for delicate sauces where you don’t want an overly assertive thickener. However, rice flour can sometimes have a slightly gritty or chalky texture if it’s not cooked thoroughly or if too much is used. It’s important to ensure it’s fully hydrated and cooked out. It also doesn’t provide the same level of gloss as cornstarch or arrowroot, so if you’re aiming for that shiny glaze, rice flour might not be your first pick. For thickening power, you generally need to use more rice flour than cornstarch – perhaps about twice as much. As always, make a slurry with cold liquid first. I find it particularly good for Japanese dishes like Agedashi Tofu, where a light, slightly opaque sauce is perfect. It’s a subtle player, but effective in the right context. And it makes me think, the precision needed for some of these ingredients, especially in professional settings, really highlights the importance of good quality measuring tools and even prep tables. If a kitchen is serious about gluten-free options, having dedicated spaces and equipment, perhaps planned with those *free kitchen design services* some suppliers like *Chef’s Deal* offer, becomes crucial to avoid cross-contamination and ensure recipe consistency.

Flaxseed Meal (Flax Eggs): The Whole Food Hero

Now we’re venturing into slightly less conventional territory for thickening sauces, but hear me out! Ground flaxseed, or flaxseed meal, is well-known in vegan baking as an egg replacer (the ‘flax egg’ – one tablespoon of ground flax mixed with three tablespoons of water, let it sit for a few minutes to gel). But that same gelling property can be harnessed, albeit carefully, as a thickener in certain rustic dishes. This is definitely a whole food approach, as you’re getting all the fiber, omega-3 fatty acids, and lignans from the flaxseed. This is not your invisible, flavorless thickener. Flaxseed meal has a distinctly nutty, earthy flavor and will impart a brownish color and a slightly speckled, textured appearance to whatever you add it to. So, it’s not for your delicate white sauce or your clear fruit glaze. But for a hearty lentil soup, a rustic stew, or even some baked goods where you want to boost the nutritional profile and add some binding, it can work. The thickening power comes from the soluble fiber in the flax, which forms a mucilaginous gel when hydrated. I’ve experimented with adding a tablespoon or two of ground flax to simmering chilis or bean stews to give them a bit more body. It works, but you have to embrace the textural and flavor contributions. It’s not trying to be cornstarch; it’s doing its own thing. One of the pros is obviously the added nutrition. One of the cons is that it can make things a bit… well, ‘flax-y’. It’s not for every application, and it’s certainly not a direct swap for cornstarch in most recipes. Think of it more as a functional ingredient that also happens to thicken. I wouldn’t recommend it for something that needs to be super smooth or light. But for a down-to-earth, hearty dish where a bit of texture and nutty flavor is welcome? Give it a whirl. It’s a good reminder that ‘thickening’ doesn’t always have to come from a pure starch; sometimes, whole ingredients can do the job while adding other benefits. Is this the best approach for every dish? Probably not. But it’s an interesting option in the toolkit.

Chia Seeds: The Gelling Powerhouse

Similar to flaxseeds, chia seeds are another nutritional powerhouse that can double as a thickener, thanks to their incredible gelling ability. When chia seeds are exposed to liquid, they form a gel-like coating around themselves, effectively trapping the liquid and creating thickness. You’ve probably seen this in action if you’ve ever made chia pudding. A small amount of chia seeds can turn a cup of almond milk into a thick, spoonable pudding overnight. This same principle can be applied to other things, like homemade jams (chia jam is fantastic and super easy!), smoothies, or even some sauces, though with caveats. Like flax, chia seeds will be visible in the final product, and they do have a distinct texture – tiny, gelatinous pearls. They also have a very mild, almost unnoticeable flavor, which is a plus compared to flax for some applications. The nutritional benefits are significant: chia seeds are packed with fiber, omega-3s, protein, and antioxidants. So, if you’re looking to boost the health factor while thickening, chia is a great option. I often toss a tablespoon of whole chia seeds into a fruit sauce or a smoothie to give it more body. For a smoother result, you can use ground chia seeds, which will incorporate more seamlessly, though you’ll still get some texture. The main ‘con’ is that chia is not going to give you a traditional smooth, clear, or opaque sauce in the way starches do. It’s a different kind of thickening – more of a suspension and gelling. It’s excellent for raw or lightly cooked applications where you don’t want to apply too much heat, which can sometimes damage the delicate nutrients. I wouldn’t use chia seeds to thicken a gravy that needs to be silky smooth, but for a quick berry sauce to go over pancakes? Absolutely. It’s another one of those ingredients where you embrace its unique properties rather than trying to force it into a cornstarch-shaped hole. The beauty of it lies in its simplicity and health benefits. And again, it makes me think about how diverse food preparation can be – it’s not just about starches and gums; sometimes nature provides these amazing little seeds that do incredible things.

Psyllium Husk: The Fiber Factor

Psyllium husk is primarily known as a dietary fiber supplement, often used for promoting digestive health. It’s made from the husks of the Plantago ovata plant’s seeds. But, oh boy, does this stuff have some serious thickening and gelling power! A very small amount of psyllium husk can absorb a large amount of water, creating a thick, viscous gel. This makes it an incredibly potent thickener, but also one you need to use with extreme caution. A little goes a loooong way, trust me on this one. I once tried to add a ‘small’ spoonful to a smoothie, and it turned into something resembling edible cement. Not my finest moment. Psyllium husk is very popular in gluten-free and keto baking because it can replicate some of the elasticity and structure that gluten normally provides. It helps to bind ingredients, add moisture, and create a better crumb in breads and baked goods. As a thickener for sauces or soups, it needs to be used very sparingly – we’re talking tiny amounts, like a quarter or half a teaspoon for a decent volume of liquid, and it should be whisked in very thoroughly to avoid clumps. It does have a slightly earthy, somewhat bland flavor that can be noticeable if you use too much, and it can also impart a slightly darker color. The texture it creates can be a bit… unique. If used correctly, it can be smooth, but overuse leads to a distinctly gelatinous, sometimes even slightly slimy result. Is this my everyday go-to for thickening a pan sauce? Definitely not. But for specific baking applications, or if I’m really trying to ramp up the fiber content in something like a homemade protein bar or a very thick smoothie bowl, it has its place. It’s one of those ingredients that feels more like a science experiment, requiring precision. For someone setting up a specialized bakery, say a gluten-free or keto one, ingredients like psyllium husk, xanthan gum, and guar gum are staples. And ensuring they have the right *commercial mixers* and *portion control equipment*, possibly sourced from a comprehensive supplier like *Chef’s Deal*, would be critical for consistency when working with such powerful, finicky ingredients. They even offer *expert consultation and support*, which could be invaluable for a new business navigating these specialized areas.

Guar Gum and Xanthan Gum: The Micro-Dose Marvels

Now we enter the realm of the hydrocolloids – specifically guar gum and xanthan gum. These are like the special ops of thickeners, used in very, very small quantities to achieve significant thickening and stabilization. Xanthan gum is produced by fermenting sugar with a bacterium called Xanthomonas campestris. Guar gum is derived from guar beans. Both are incredibly effective and are widely used in commercial food production, especially in gluten-free products, salad dressings, ice creams, and sauces, to prevent ingredient separation and create a smooth, stable texture. You’ll often see them on ingredient lists. In home cooking, they can be miracle workers or minor disasters, depending on how you use them. The key is: less is more. Seriously, you typically only need about 1/8 to 1/4 teaspoon per cup of liquid. Overdo it, and you’ll end up with a texture that can only be described as ‘slimy’ or ‘snotty’ (there’s that word again!). When used correctly, however, they can create beautifully smooth, stable emulsions and thicken liquids without adding any discernible flavor or cloudiness. They work well in both hot and cold applications. I use xanthan gum sometimes in homemade salad dressings to keep them from separating, or in gluten-free baking to provide some of the binding power missing without gluten. Guar gum is often a bit cheaper and can be better for cold applications like ice cream. Some people report digestive sensitivities to these gums, particularly xanthan gum, so it’s something to be aware of if you’re sensitive or serving food to others. I’m torn sometimes about using them because they feel very ‘processed’, but their effectiveness is undeniable in certain situations. Maybe I should clarify, it’s not that they are inherently bad, but my preference often leans towards less refined ingredients when possible. However, for achieving specific textures that other natural thickeners can’t, they are invaluable. For a professional kitchen aiming for highly consistent results in, say, a signature sauce or a vegan ice cream, these gums are indispensable. Sourcing high-quality, food-grade gums and having precise measuring tools would be essential. This is another area where a supplier who understands the needs of diverse culinary operations, maybe even offering *professional installation services* for specialized dispensing equipment if needed, becomes a valuable partner.

Tips, Tricks, and Ratios: Making the Switch Smoothly

Okay, so we’ve looked at a bunch of options. But how do you actually *use* them as cornstarch replacements? It’s rarely a perfect 1:1 swap, except sometimes with arrowroot. Here are a few general guidelines and tips I’ve picked up:

• Arrowroot Starch: Generally, you can use about the same amount as cornstarch, or slightly less (e.g., 2-3 teaspoons per cup of liquid for a medium-thick sauce). Always make a slurry with a little cold water first. Best added towards the end of cooking.
• Tapioca Starch: You often need about twice as much tapioca starch as cornstarch for similar thickening (e.g., 1.5-2 tablespoons per cup of liquid). Slurry first. Thickens quickly.
• Potato Starch: Use about the same amount as cornstarch, or a bit less. Again, slurry is your friend. It can tolerate a bit more heat but don’t over-boil.
• Rice Flour: You’ll likely need about twice as much white rice flour as cornstarch (e.g., 2 tablespoons per cup of liquid). Cook it thoroughly to avoid a raw taste.
• Flaxseed Meal/Chia Seeds: These aren’t direct substitutes in the same way. For flax, try 1 tablespoon of ground flax mixed with 3 tablespoons of water to replace one egg or for some binding/thickening. For chia, 1 tablespoon of seeds in a cup of liquid will make it quite thick over time. Experiment in small batches.
• Psyllium Husk: Use VERY sparingly. Start with 1/4 to 1/2 teaspoon per cup of liquid, whisking vigorously. It thickens as it sits.
• Xanthan Gum/Guar Gum: Start with 1/8 to 1/4 teaspoon per cup of liquid. Sprinkle it in slowly while whisking constantly, or blend it in for best results to avoid clumps.

The golden rule for most starches (arrowroot, tapioca, potato, rice flour) is to always make a slurry by mixing the starch with an equal amount or a bit more of COLD liquid (water, broth, etc.) before adding it to your hot dish. This prevents clumping and ensures smooth incorporation. Add the slurry gradually towards the end of the cooking process, stirring or whisking constantly until the mixture thickens. Remember that most starches need to reach a certain temperature (usually just below boiling) to fully gelatinize and achieve their maximum thickening power. Don’t be afraid to experiment! What works perfectly in one recipe might need tweaking in another. My kitchen has definitely been the site of many… let’s call them ‘textural learning experiences.’ Sometimes they’re great, sometimes Luna gets an extra (unplanned) treat if it’s truly beyond salvage for human consumption. But that’s the fun of it, right? For a commercial kitchen, though, that kind of experimentation needs to be done methodically during recipe development, not on the fly during service. Consistency is king. If a restaurant is considering a wholesale switch from cornstarch due to, say, customer demand for corn-free options, they’d need to rigorously test these alternatives in all relevant dishes. This might even impact their kitchen workflow or require small adjustments to their *prep area organization*, something that *Chef’s Deal* could advise on with their *kitchen design consultation*.

Final Food for Thought on Thickeners

So, there you have it – a whirlwind tour of the world of plant-based thickeners beyond the familiar realm of cornstarch. As you can see, there’s a whole universe of textures, finishes, and functionalities waiting to be explored. From the glossy sheen of arrowroot to the chewy delight of tapioca, the delicate touch of rice flour, or the powerhouse gelling of gums and seeds, each one brings something unique to the table. It’s not about finding a single ‘best’ replacement for cornstarch, because the ‘best’ really depends on what you’re making, the texture you’re aiming for, and your own dietary or culinary preferences. It’s about expanding your toolkit and understanding the properties of these amazing ingredients.

My journey into these alternatives has been driven by a mix of curiosity, a desire for better results, and sometimes, just necessity. And I’ve found that embracing this variety has made me a more adaptable and, I think, a more creative cook. It’s made me look at recipes not just as a set of instructions, but as a system of interacting components, where changing one thing can have a ripple effect. It’s a bit like marketing, actually – understanding how all the different channels and messages work together to create a cohesive whole. What I hope you take away from this is not just a list of ingredients, but an invitation to experiment. Don’t be afraid to try something new, even if it feels a bit intimidating at first. Grab a small bag of arrowroot or tapioca starch on your next grocery run and see what happens.

So, my challenge to you is this: what’s the first cornstarch swap you’re going to try? Or, if you’re already using some of these, which one is your favorite and why? I’d love to hear about your own kitchen experiments. Maybe it’s time to look beyond the familiar and see what other textural magic we can create. Who knows, you might just discover your new secret weapon for the perfect sauce or pie!

FAQ

Q: Can I just use all-purpose flour instead of these plant-based thickeners for everything?
A: You can use all-purpose flour as a thickener, often in a roux (cooked with fat) or as a slurry, but it has different properties. It contains gluten (unless you use gluten-free flour), will make sauces opaque and can impart a ‘floury’ taste if not cooked out properly. It’s not a direct substitute for the cleaner flavors and varied textures you get from starches like arrowroot or tapioca, especially for clear glazes or delicate sauces. Plus, many people are looking for gluten-free options.

Q: Which plant-based thickener is best for achieving really clear, glossy sauces, like for a fruit tart glaze?
A: For a super clear and glossy finish, arrowroot starch is generally considered one of the best options. Tapioca starch also provides a glossy finish but can sometimes be a little more ‘stretchy’ or less clear than arrowroot. Both are excellent for fruit-based sauces and glazes where visual appeal is important.

Q: Are these plant-based alternatives generally more expensive than cornstarch?
A: Some of them can be, yes. Cornstarch is often very inexpensive due to large-scale corn production. Specialty starches like arrowroot or organic tapioca starch might be pricier per ounce. Gums like xanthan gum or guar gum seem expensive for a small packet, but you use such tiny amounts that a little goes a long way. Potato starch and rice flour can be quite budget-friendly. It often comes down to how much you use and where you source them. Buying in bulk, if you use them frequently, can sometimes reduce the cost, which is something commercial kitchens often consider when talking to suppliers like *Chef’s Deal* who might offer *competitive pricing*.

Q: What’s the absolute best way to avoid clumps when using these powdered thickeners?
A: The golden rule for most powdered starches (arrowroot, tapioca, potato, rice flour) is to create a slurry. This means mixing the starch with a small amount of COLD liquid (water, broth, juice – whatever matches your recipe) until it’s completely smooth before adding it to your hot dish. Adding dry starch directly to hot liquid is a recipe for lumps! For gums like xanthan or guar gum, it’s best to sprinkle them very slowly into the liquid while whisking vigorously or, even better, use a blender to incorporate them smoothly, especially for cold applications like dressings.

@article{plant-based-thickeners-beyond-cornstarch-my-kitchen-experiments,
    title   = {Plant-Based Thickeners Beyond Cornstarch: My Kitchen Experiments},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/exploring-plant-based-thickeners-alternatives-to-cornstarch/}
}