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.
Cornstarch, on the other hand, is refined. It’s made by removing all the protein and fiber from the corn kernel and leaving only the starchy center called the endosperm.
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 loaves 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.
This way, recipes or cooking instructions from outside the United States can call for corn flour when they call for cornstarch, cornmeal, or corn flour.
You can find the product’s country of origin in your recipe if you are unsure.
You can also look at the use of the core product in the recipe. Corn flour is a good choice if it is used similarly 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. You can look at its use to help you determine which product is right.
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.
Corn flour may be more dense or crumbly because it does not contain gluten, the main protein found in wheat, which adds strength and elasticity to loaves of bread.
Cornstarch is used primarily to thicken soups, stews, sauces, gravies, and other dishes. To avoid lumps, it should be mixed with cold liquid before adding to hot dishes.
Cornstarch, mainly starch, doesn’t have protein or fat, so it can’t be used in baking the same way as a corn flour.
Cornstarch can also be added to fried or breaded foods. It helps provide a crisp finish. Cornstarch can also be added to confectioner sugar to prevent clumping.
SUMMARY
Corn flour can be used for loaves of bread and pastries; cornstarch is used to thicken the dough.
The bottom line
Corn flour is a yellow powder made from finely milled, dried corn. Cornstarch is a fine powder made from the starchy portion of a corn kernel.
Depending on where you live, they may be called different names.
Corn flour can be used in the same way as other flours. Cornstarch, however, is primarily used to thicken the mixture.
