Our local stores do not sell cornflour so I need a substitute.

Online I'm finding people saying use normal flour, or you can use arrowroot or you can use cornstarch at half the quantity. But these substitutions are given for purposes like thickening agents.

Really I don't know if something like 'flour' would be a good substitute in a Pavlova. What is the right substitute for the purpose of a Pavlova?

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    Last I checked, cornflour (UK) is the same thing as cornstarch (US)... – Catija Aug 21 '16 at 17:35
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    If true that's excellent. However, I read online "Corn flour is finely ground cornmeal. Cornstarch, on the other hand, is derived only from the endosperm of a corn kernel." goo.gl/yxpiOF . Is it okay to substitute? – Chaos Aug 21 '16 at 18:02
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    I don't think that a Pavlova would include corn flour, the finely-ground cornmeal (e.g., masa harina). @Catija is correct, cornflour and cornstarch are the same, a fine, powdery material made from the endosperm of the corn kernel and used as a thickening agent. If it's not available, you could substitute arrowroot, in the same amount as the recipe calls for the cornstarch. – Giorgio Aug 21 '16 at 18:54
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    HI Chaos. I added a link to something called Pavlova, just because I had never heard of it. If it's the wrong dessert, please take it out! Thanks! – Sue Saddest Farewell TGO GL Aug 21 '16 at 20:44
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    Confirming that corn starch (us) =Cornflour (uk). Corn flour/meal (us) is normally called polenta or maize meal in the UK. The large bubbles issue sounds like it's caused by the eggs - using fresher eggs will give you smaller bubbles. Generally if you're using a UK recipe in the US you might find numerous small differences in the ingredients that can throw the recipe off. – Niall Aug 22 '16 at 6:12

Apologies for the short answer, but yes, you can use cornstarch.

Cornstarch is interchangeable (as shown in this recipe here)

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