🥧 Baking

Corn Flour vs Cornstarch: Complete Substitute Guide

Learn the key differences between corn flour and cornstarch, and how to substitute one for the other. Complete guide with ratios, techniques, and cooking tips.

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Quick Answer

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, use 3/4 cup all-purpose flour + 1/4 cup cornstarch. For 1 cup cornstarch, use 2 tablespoons corn flour.

Best Substitutes

Corn Flour to Cornstarch

1 cup corn flour = 2 tablespoons cornstarch

When substituting corn flour for cornstarch, use much less corn flour as it has different thickening properties and texture.

Best for:

thickening sauceswhen you need cornstarch's thickening powerclear, glossy results

Corn flour has much less thickening power than cornstarch. Use only 2 tablespoons corn flour for every 1 cup cornstarch needed. Mix with cold liquid first.

Cornstarch to Corn Flour

1 cup corn flour = 3/4 cup all-purpose flour + 1/4 cup cornstarch

When substituting cornstarch for corn flour, combine all-purpose flour with cornstarch to mimic corn flour's texture and binding properties.

Best for:

bakingwhen you need corn flour's texturestructural applications

Cornstarch alone won't work for corn flour applications. Mix 3/4 cup all-purpose flour with 1/4 cup cornstarch to better mimic corn flour's properties.

Fine Cornmeal

1:1

Fine cornmeal is the closest substitute for corn flour as it's made from the same source but ground differently.

Best for:

bakingwhen you want corn flavortextural applicationsmost corn flour uses

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

1:1

Gluten-free alternative that works well in most applications where corn flour is used.

Best for:

gluten-free bakingthickeningwhen you need fine textureAsian 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

1:1

Standard flour that can work in most applications, though it lacks the corn flavor and has different properties.

Best for:

general bakingwhen you don't need corn flavorstructural 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

1:1

Gluten-free starch that works well for thickening and some baking applications.

Best for:

thickeninggluten-free bakingwhen you need starch propertiesEuropean cooking

Potato starch works well for thickening and some baking applications. It's gluten-free and has good binding properties.

Cooking 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

Frequently Asked Questions

What'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.

Can I use cornstarch instead of corn flour?

It depends on the application. For thickening, cornstarch works well. For baking or when you need texture, mix 3/4 cup all-purpose flour with 1/4 cup cornstarch to better mimic corn flour's properties.

Can I use corn flour instead of cornstarch?

For thickening, use only 2 tablespoons corn flour for every 1 cup cornstarch needed, as corn flour has much less thickening power. For other applications, corn flour can work as a substitute.

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.

Summary

Learn the key differences between corn flour and cornstarch, and how to substitute one for the other. Complete guide with ratios, techniques, and cooking tips.