Good morning everyone,
I got a recipe for Shepherds Pie with Cauliflower and Squash topping from that great site Carb-lite and I see in this recipe (and others I've seen) that the author has used "corn starch". I really am not familiar with what corn starch does in a recipe. Is it like Corn Flour? and it sounds to me like something we low carbers shouldn't be having. I was wondering what you guys/gals do..would you substitute corn starch for something else? Or do you feel corn starch is perfectly okay to use in a recipe. The carb count for the recipe is 10 useable carbs and it uses 2 tsps of corn starch. So should I go shopping for some corn starch? Where would I find it? or should I substitute. That is the question!?
I am grateful for any light you can shed on this.
Thank you in advance.
God Bless!
ps should i post this on another board as well?