What is the difference between Cornstarch and Corn Flour?

Cornstarch and corn flour are both made from corn but have different nutrient profiles and flavors.

Corn flour is a finely ground powder made from whole corn kernels in the United States. Cornstarch is a fine powder made from only the starchy portion of corn.

They can be used differently due to their nutritional content and processing methods. In some places, they even have their names.

This article will explain everything you need about the differences between cornstarch (or corn flour).

Processing

Corn flour and cornstarch can be made from it.

Corn flour is made by grinding whole corn kernels to a fine powder. It contains fiber, starch and all the vitamins and minerals in whole corn. It is usually yellow.

Corn flour is rich in fiber and protein and contains iron, potassium and magnesium.

Cornstarch is corn starch that does not contain any B vitamins and has fewer other nutrients than corn flour.

SUMMARY

Corn flour is made from whole corn kernels that have been finely ground. Cornstarch is made only from the starchy portion of corn. Corn flour is high in protein, fiber and starch. Cornstarch is mainly carbs.

Flavor differences

Similar to corn but with corn flour, it tastes sweet and earthy.

You can use it in slices of bread, pancakes and waffles to give them a corn-like flavor.

Cornmeal is often confused with corn flour. This is a coarser flour made from corn kernels. Cornmeal is more distinctive than corn flour.

On the other hand, cornstarch is flavorless and adds texture rather than taste. It is a tasteless powder used to thicken dishes.

SUMMARY

Corn flour is sweeter than whole corn and has an earthy taste. Cornstarch, however, is bland.

Confusion in naming practices

Most people refer to cornstarch in the United Kingdom, Israel, Ireland and other countries as a corn flour.

They may also refer to corn flour or cornmeal.

Corn flour may be called cornstarch in recipes or cooking instructions that are not from the United States.

You can find the country of origin for any recipe to help you decide which product to use.

You can also look at the use of corn products in the recipe. Corn flour is a good choice if it’s similar to wheat flour.

Cornstarch is a better choice if the product is used to thicken soups or gravies.

SUMMARY

Other countries, such as the United Kingdom, Israel and Ireland, refer to cornstarch and corn flour as cornmeal and corn flour, respectively. To help you determine which product is right, you can look at how it is used.

Not interchangeable with recipes

Cornstarch and corn flour are not compatible because of their different nutritional compositions.

You can use corn flour to make pancakes and waffles, as well as to replace wheat flour. It has a distinctive corn flavor and yellow color.

It is possible that corn flour may be more dense or crumbly because it does not contain gluten, the main protein found in wheat and which adds strength and elasticity to slices of bread.

Cornstarch is used primarily to thicken soups, stews, sauces, gravies, and other dishes. It should be mixed with cold liquid before adding to hot dishes to avoid lumps.