Difference Between Corn Flour and Corn Starch: What You Need to Know
Corn flour and corn starch are two common ingredients that are often used in cooking and baking. However, many people confuse the two and use them interchangeably. In reality, they have some important differences that affect the end result of your recipe. Here’s what you need to know about corn flour and corn starch:
What Is Corn Flour?
Corn flour is made from whole corn kernels that have been dried and ground into a fine powder. It can be yellow or white, depending on the type of corn used. Corn flour is commonly used in dishes like tortillas, tamales, and cornbread. Because it is made from the entire corn kernel, it contains all parts of the grain, including the bran, germ, and endosperm.
One of the main differences between corn flour and other types of flour (like wheat flour) is that it does not contain gluten. Gluten is a protein found in wheat, barley, and rye that gives baked goods their structure and texture. This means that corn flour can be a good option for people who are sensitive to gluten or have celiac disease.
What Is Corn Starch?
Corn starch, on the other hand, is made from only the endosperm of the corn kernel. It is a fine, white powder that is often used as a thickening agent in soups, sauces, and gravies. Corn starch can also be added to baked goods to help them achieve a lighter texture.
Like corn flour, corn starch is gluten-free. However, it does not have the same nutritional value as corn flour because it does not contain the bran or germ of the corn kernel.
How to Use Corn Flour and Corn Starch
Because of their different properties, corn flour and corn starch cannot be used interchangeably in recipes. Here’s a breakdown of how to use each:
– Corn flour: Use corn flour in recipes that call for it specifically, like cornbread or tortillas. You can also use it to thicken stews or soups, but it won’t have the same effect as corn starch.
– Corn starch: Use corn starch as a thickening agent in recipes like sauces or gravies. It can also be used as a substitute for flour in recipes like cakes or cookies, but you’ll need to use less of it because it is more powerful than flour.
The Bottom Line
Corn flour and corn starch are two different ingredients that are often used in recipes. Corn flour is made from the entire corn kernel and is gluten-free, while corn starch is made from only the endosperm and is also gluten-free. Both have their own unique properties and uses, so it’s important to use the correct one in your recipe for the best results.
Table difference between corn flour and corn starch
| Characteristic | Corn Flour | Corn Starch |
|---|---|---|
| Source | Whole grain corn kernels | Refined from corn endosperm |
| Texture | Coarse and grainy | Fine and powdery |
| Color | Yellow | White |
| Thickness | Thickens liquids and adds texture to baked goods | Thickens sauces, soups, and gravies |
| Baking Applications | Used in recipes for cornbread, muffins, or pancakes | Not used as a main ingredient in baking |
| Culinary Uses | Commonly used in Latin American cuisines for making tortillas and tamales | Used as a thickening agent in Asian cuisines for dishes like stir-fries and sweet and sour sauces |