Corn starch and corn flour both come from corn but have different flavours, profiles and uses. In the United States, corn flour is finely ground powder from whole corn kernels while corn starch is a fine powder made only from the starchy part of corn.
Since each flour is produced from a different part of corn, their culinary uses are different.
Does Corn Starch Corn Flour the Same? Corn starch and cornflour are thickening agents made from corn, but they both differ in nutrient profile, use, gluten content, and flavour. Both the ingredients look vaguely similar but have different culinary uses.
Here we have got you all the:
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Difference Between Corn flour and Corn Starch
1. In Processing
Both corn flour and corn starch are made from corn. Corn flour is made by grinding entire corn kernels into a fine powder.
Therefore, it contains protein, fibre, starch, and the vitamins and minerals found in whole corn. It’s typically yellow.
Corn starch is more refined and made by removing the protein and fibre of the corn kernel.
It is made from a starchy centre called the endosperm. This is then processed into a white powder.
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2. Taste and Colour
Corn flour tastes earthy and sweet with a yellow colour. Corn flour is sometimes confused with cornmeal, which in the United States refers to a more coarsely ground flour that’s also made from corn kernels.
Cornmeal has a more distinct corn taste compared with corn flour. In contrast, corn starch is mostly flavourless. Thus, it adds texture but not taste. It’s a white bland powder that’s usually used to thicken dishes.
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3. Nutrition Value
Based on 30 grams of corn flour and cornstarch, the nutrition value is calculated. Corn flour has 110 calories, while corn starch has 120 calories.
Corn flour has 3 grams of protein and 1.5 grams of fats, but corn starch has no protein or fats. Corn flour has 22 grams of carbs, while corn starch has 28 grams of carbs.
Fibres are present only in corn flour. Corn flour contains B vitamins, iron, potassium, magnesium, and several other nutrients, while corn starch offers no B vitamins and much smaller amounts of other nutrients, compared with corn flour.
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4. Culinary Uses
Since the process is different, the composition is also different. Corn flour and corn starch cannot be used in the same way in the recipes. Corn flour can be used in bakery items such as breads, pancakes, biscuits, waffles, and pastries.
It can act as a substitute or addition to wheat flour. It adds a distinct corn taste and yellow colour to the food. Corn flour does not contain gluten it may result in a denser and crumblier product.
Corn starch is primarily used as a thickener in soups, stews, sauces, and gravies. To avoid lumps, it should be mixed with a cold liquid before being added to a hot dish.
Corn starch is mostly starch and doesn’t contain protein or fat, hence it cannot be used in baking. Fried or breaded foods may also contain cornstarch, as it can help provide a crispy cover. Finally, corn starch is often added to confectioner’s sugar to prevent clumping.
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Substitute of Corn Flour & Corn Starch
Corn starch is used in cooking while corn flour is used in baking. It’s a pure starch powder that is extracted from corn kernels by removing all of their outer bran and germ, leaving behind the starch-rich endosperm.
In the kitchen, it has a range of uses. When starch is heated, it’s very good at absorbing water. So, it’s most often used as a thickener for stews, soups and gravies.
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Nutrition Value in Corn Flour
Detail of nutrients found in a tablespoon of cornflour:
| S. No. | Nutrient | Nutrient Amount |
| 1. | Energy | 44 calories |
| 2. | Protein | 1.1 grams |
| 3. | Carbohydrate | 9.1 grams |
| 4. | Fat | 0.5 g |
| 5. | Fiber | 1.2 grams |
| 6. | Vitamin B1 | 0.17 mg |
| 7. | Vitamin B2 | 0.09 mg |
| 8. | Vitamin B3 | 1.17 mg |
| 9. | Vitamin B9 | 27.9 mcg |
| 10. | Calcium | 16.9 mg |
| 11. | Iron | 0.86 mg |
| 12. | Magnesium | 13.2 mg |
| 13. | Phosphorus | 26.7 mg |
| 14. | Zinc | 0.22 mg |
| 15. | Potassium | 35.7 mg |
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Usage of Corn Flour & Corn Starch
- Cornflour is used to tie food similar to deep fried food.
- Cornflour is used to thicken sauce, stew, and soup.
- Helps in thicken the milk to make ice creams, etc
- It is also used as arrowroot’s Substitute.
- Corn starch is used to coat fruits for baking pie, tart and other desserts.
- Corn flour and corn starch are used in making baby powder.
- Corn starch is used in manufacturing airbags & bio-plastic.
A List of Ingredients Which Can Substitute Especially Corn Starch
1. Wheat Flour
Wheat flour is made by grinding wheat into a fine powder. Wheat flour contains protein and fibre, as well as starch. To thicken recipes with wheat flour, mix it with a little cold water first to form a paste. This will keep it from sticking together and forming clumps when you add it to recipes.
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2. Arrowroot
Arrowroot is a starchy flour made from the roots of the Maranta genus of plants. These plants are generally found in tropical regions. It is preferred to corn starch as it contains fibres. It also forms a clear gel when mixed with water, so it’s great for thickening clear liquids.
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3. Potato Starch
Potato starch is another substitute for cornstarch. It’s made by crushing potatoes to release starch content and then dry them into a powder. Many chefs recommend adding root-based starch such as arrowroot or potato as they absorb water much quicker than grain-based starches.
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4. Tapioca
Tapioca is a processed starch product extracted from cassava, a root vegetable that’s found throughout South America. It’s made by grinding cassava roots to a pulp and filtering out their starch-rich liquid, which is then dried into tapioca flour.
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5. Rice Flour
Rice flour is a powder made from finely ground rice. It’s often used in Asian cultures as an ingredient in desserts, rice noodles or soups. Naturally gluten-free, it’s also popular among those who have celiac disease as a substitute for regular wheat flour.
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6. Ground Flaxseeds
Ground flaxseeds are very absorbent and form a jelly when mixed with water. The consistency of flax can be a bit gritty, unlike cornstarch, which is smooth.
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7. Glucomannan
Glucomannan is a powdered soluble fibre derived from the roots of the konjac plant. It is very absorbent and forms a thick, colourless, odourless gel when mixed with hot water. It’s also a probiotic.
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8. Psyllium Husk
Psyllium husk is another plant-based soluble fibre that can be used as a thickening agent. It’s rich in soluble fibre and contains very few carbs.
9. Xanthan Gum
Xanthan gum is a vegetable gum that’s made by fermenting sugar with a bacterium called Xanthomonas campestris. This produces a gel, which is then dried and turned into a powder that you can use in your cooking.
10. Guar Gum
Guar gum is also a vegetable gum. It’s made from a type of legume called guar beans. It’s low in calories and high in soluble fibre, making it a good thickener. Guar gum is low in calories and high in soluble fibre. It has good thickening properties, so start with a small amount and build up.
Thickening sauces, stews and soups, corn starch has many alternatives. Each alternative has a different nutritional value. We hope this article helps you to differentiate between corn flour and cornstarch.
It also, helps you find the right substitute for the ingredient based on the recipe and choose the substitute with the right nutritional value for your usage.
Corn Flour and Corn Starch: FAQ
what is Corn Flour
Corn flour is made by grinding entire corn kernels into a fine powder. Therefore, it contains protein, fibre, starch, and the vitamins and minerals found in whole corn. It’s typically yellow.
Is Cornstarch the Same as Corn Flour
Corn starch and cornflour are thickening agents made from corn, but they both differ in nutrient profile, use, gluten content, and flavour. Both the ingredients look vaguely similar but have different culinary uses.
How to Make Corn Flour
Corn flour is made by grinding entire corn kernels into a fine powder.
What are the Alternate for Corn Flour
1. Wheat Flour
2. Arrowroot
3. Potato Starch
4. Tapioca
5. Rice Flour
6. Ground Flaxseeds
7. Glucomannan
8. Psyllium Husk
Is Corn Flour Gluten Free
Corn flour does not contain gluten it may result in a denser and crumblier product.
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