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I'm not an experienced baker, so I need a little help. I don't like the sweet taste corn starch leaves in some items I bake, like cornbread (cornbread is not supposed to be sweet, that's cake). Do alternative thickeners such as arrowroot or tapioca flour leave a sweet taste?

Thanks for your help!

closed as unclear what you're asking by Cascabel Sep 8 '17 at 17:49

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    Cornbread usually has cornmeal, not corn starch, and it doesn't usually need any thickeners. Can you share a recipe that's giving you trouble? – Cascabel Feb 6 '17 at 0:16
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    Looking on line, cornbread recipes with cornstarch in seem to be pretty rare. Even the Argo-Kingsford website listed a corn muffin recipe without corn starch. (The Argo product that the recipe used turned out to be Argo brand baking powder.) Corn starch has also never struck me as being sweet, although many cornbread recipes call out lots of sugar, and do wind up being sweeter than some might expect. Is it possible there is a mix-up or language confusion between maybe corn meal, corn flour, & corn starch? – Lorel C. Feb 6 '17 at 0:32
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    There are two main types of corn bread - northern and southern. One is more on the sweet side and the other is not sweet. They also tend towards different textures. You should check your recipe to see if you're using one of the sweet-style ones. – Catija Feb 6 '17 at 1:59
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    @Klnok Is it possible you're confusing corn flour with cornstarch like Lorel C. mentioned? In the UK, corn flour is what people in North America call cornstarch and what we call corn flour is very finely ground corn meal. It feels like regular flour but is yellow. I add some to my homemade pancake mix. – Jude Feb 6 '17 at 3:32
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    @Jude In the US, we also have both corn flour and corn starch. Corn flour is not what we call corn starch. Just clarifying. :) – Cindy Feb 6 '17 at 10:06

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