Is Cornstarch the Same as Corn Flour
Corn flour and cornstarch come from corn but have different nutrient profiles and flavours.
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 own 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 fibre, 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 fibre from the corn kernel and leaving only the starchy centre called the endosperm. The cornstarch is then made into a powder.
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, fibre and starch. Cornstarch, on the other hand, is mostly carbs.
Flavour 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 flavour.
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 flavourless 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.
So, recipes and instructions can be made in the United States that call for corn flour, but they may not mean cornstarch or cornmeal.
You can find the country of origin of 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. 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 flavour and yellow colour.
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 and stews, sauces and gravies. They should be mixed with cold liquid before adding to hot dishes to avoid lumps.
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.