Out of Corn flour, one case
Corn flour vs cornstarch
6 options, ranked, with the exact amount
Use Cornstarch (for thickening)
1 tbsp cornstarch for every 2 tbsp corn flour
Corn flour and cornstarch are different: corn flour is made from whole corn kernels and has texture, while cornstarch is made from the endosperm only and is used for thickening. For 1 cup corn flour in baking, use ¾ cup all-purpose flour + ¼ cup cornstarch. For thickening, cornstarch is about twice as strong: use 1 tablespoon cornstarch for every 2 tablespoons corn flour, or start with 2 tablespoons corn flour for every 1 tablespoon cornstarch. In the UK, cornflour is the name for cornstarch.
- Best for —
- thickening sauces
One casethe full corn flour card
Every option, one card
Ranked| # | Substitute | Instead of 2 tbsp corn flour |
|---|---|---|
| 1 | Cornstarch (for thickening)thickening sauces | 1 tbsp |
| 2 | All-purpose flour + cornstarch (for baking)baking | ¾ cup all-purpose flour + ¼ cup cornstarch per 1 cup corn flour |
| 3 | Fine cornmealbaking | Same amount |
| 4 | Rice flourgluten-free baking | Same amount |
| 5 | All-purpose flourgeneral baking | Same amount |
| 6 | Potato starchthickening | 1 tbsp |
Cornstarch (for thickening)
neutral taste · clear and glossy, about twice the thickening power
Cornstarch is pure starch and thickens about twice as strongly as corn flour, so use half as much when it replaces corn flour in a sauce, soup or gravy. On its own it cannot replace corn flour in baking.
- Best for
- thickening sauces, when you need cornstarch's thickening power, clear, glossy results
Use 1 tablespoon cornstarch for every 2 tablespoons corn flour. Mix with cold liquid first. Going the other way, start with 2 tablespoons corn flour for every 1 tablespoon cornstarch and add more if the sauce is still thin; it will be opaque, not clear. In the UK, cornflour is the name for cornstarch, so a British recipe that calls for cornflour means cornstarch, used in the same amount.
All-purpose flour + cornstarch (for baking)
neutral taste · similar to corn flour
When substituting cornstarch for corn flour, combine all-purpose flour with cornstarch to mimic corn flour's texture and binding properties.
- Best for
- baking, when you need corn flour's texture, structural applications
Cornstarch alone won't work for corn flour applications. Mix ¾ cup all-purpose flour with ¼ cup cornstarch to better mimic corn flour's properties. The all-purpose flour means this mix is not gluten-free.
Fine cornmeal
corn flavor
Fine cornmeal is the closest substitute for corn flour as it's made from the same source but ground differently.
- Best for
- baking, when you want corn flavor, textural applications, most corn flour uses
- Texture
- similar to corn flour
Fine cornmeal is the most similar to corn flour as it's made from the same corn kernels. It provides similar texture and flavor.
Rice flour
neutral taste · fine, similar to corn flour
Gluten-free alternative that works well in most applications where corn flour is used.
- Best for
- gluten-free baking, thickening, when you need fine texture, Asian cooking
Rice flour has similar fine texture to corn flour and is gluten-free. It works well in most applications but won't have corn flavor.
All-purpose flour
neutral taste · different from corn flour
Standard flour that can work in most applications, though it lacks the corn flavor and has different properties.
- Best for
- general baking, when you don't need corn flavor, structural applications
All-purpose flour works in most applications but lacks corn flavor and has different binding properties. It contains gluten unlike corn flour.
Potato starch
neutral taste · similar to cornstarch
Gluten-free starch for thickening. Like cornstarch it is a pure starch, not a flour, so it takes about half as much as corn flour.
- Best for
- thickening, gluten-free baking, when you need starch properties, European cooking
For thickening, start with 1 tablespoon potato starch for every 2 tablespoons corn flour, stirred into cold liquid first, and add it near the end of cooking; it thins if it boils for long. It's gluten-free, and in gluten-free baking it is used as part of a flour blend, not as the only flour.
How it behaves in this recipe
Corn flour and cornstarch are often confused but serve different purposes in cooking. Corn flour is made from whole corn kernels and provides texture, flavor, and structure. Cornstarch is made from the endosperm only and is used primarily for thickening. Understanding these differences is crucial for successful substitutions and achieving the desired results in your cooking.
Tips for substituting corn flour
10 tips- Corn flour is made from whole corn kernels and has texture and flavor
- Cornstarch is made from the endosperm only and is used primarily for thickening
- For thickening: Use cornstarch for clear, glossy results; corn flour for opaque results
- For baking: Use corn flour for texture and flavor; cornstarch for tenderness
- For frying: Use corn flour for coating; cornstarch for extra crispiness
- Always mix starches with cold liquid before adding to hot liquids
- Corn flour is naturally gluten-free; cornstarch is also gluten-free
- For best results: Use fine cornmeal as the closest substitute for corn flour
- For clear sauces: Use cornstarch or arrowroot powder
- For opaque sauces: Use corn flour or all-purpose flour
Notes on corn flour
- Arrowroot powder for clear, glossy thickening
- Tapioca flour for smooth, glossy results
- Potato starch for European-style cooking
- Rice flour for gluten-free applications
- All-purpose flour for general cooking (contains gluten)
Questions
7 questionsWhat's the difference between corn flour and cornstarch?
Corn flour is made from whole corn kernels and has texture and flavor, while cornstarch is made from the endosperm only and is used primarily for thickening. They have different properties and uses in cooking. In the UK, the word cornflour means cornstarch, so check where a recipe comes from.
Can I use cornstarch instead of corn flour?
It depends on the application. For thickening, cornstarch works well at half the amount: 1 tablespoon cornstarch for every 2 tablespoons corn flour. For baking or when you need texture, mix ¾ cup all-purpose flour with ¼ cup cornstarch to better mimic corn flour's properties.
Can I use corn flour instead of cornstarch?
For thickening, yes, but you need more of it, as corn flour has much less thickening power: start with 2 tablespoons corn flour for every 1 tablespoon cornstarch and add more if the sauce is still thin. The sauce will be opaque with a light corn flavor, not clear and glossy.
Which is better for frying: corn flour or cornstarch?
Corn flour is better for coating as it provides texture and flavor. Cornstarch is better for extra crispiness. For the best of both, use a combination of both flours.
Which is better for baking: corn flour or cornstarch?
Corn flour is better for baking as it provides texture, flavor, and structure. Cornstarch is primarily used for tenderness in baked goods, not as a main flour.
Are corn flour and cornstarch both gluten-free?
Yes, both corn flour and cornstarch are naturally gluten-free as they're made from corn, not wheat. However, always check labels for cross-contamination warnings if you have severe gluten sensitivity.
What's the best substitute for corn flour in cornbread?
Fine cornmeal is the best substitute for corn flour in cornbread as it provides the most similar texture and authentic corn flavor. Use a 1:1 ratio for best results.