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Thread: Calling all bakers! Need advice

  1. #31
    Elite Member Waterslide's Avatar
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    Yeah, I use cornstarch all the time for cooking, just not baking. I can't recall putting it in a cake before. I use it instead of flour for certain things I deep fry and to thicken sauces, etc. Like you said, in the cake mix, it might not even be there for the actual cake so much as something that's supposed to prevent caking of the rest of the mix. And off the top of my head, I can't remember why xantham gum is considered harmful, so at the moment it doesn't make the list of things I actively try to avoid. But then I said that and had to google and basically it's a soluble fiber that slows digestion.
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  2. #32
    Elite Member sputnik's Avatar
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    There’s nothing wrong with corn starch it just seems weird for cake.
    I stay away from corn syrup though. And I won’t buy anything with palm oil because that shit is destroying the planet. And there is no such thing as “sustainable” or eco friendly palm oil, and any label that claims that is lying because there is no regulation, so those claims are just bogus greenwashing.
    Though these days I’m not doing any baking at all since I started the anti-inflammatory diet and can’t eat gluten.

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