Difference Between Corn Flour And Corn Starch
Corn flour and corn starch are two commonly used ingredients in the kitchen. They both come from corn, but they have different properties and uses. In this article, we will explore the difference between corn flour and corn starch, their uses, and how to use them in recipes.
What is Corn Flour?
Corn flour is made from finely ground cornmeal. It is a powdery substance that is yellow or white in color. Corn flour is used in cooking and baking as a thickener, binder, and for adding texture to dishes. It is commonly used in making tortillas, bread, and other baked goods.
What is Corn Starch?
Corn starch is made from the starchy part of the corn kernel. It is a fine, white powder that is used as a thickener in cooking and baking. Corn starch is commonly used in making sauces, gravies, and custards. It can also be used as a substitute for flour in gluten-free recipes.
Texture and Consistency
The main difference between corn flour and corn starch is in their texture and consistency. Corn flour is heavier and has a coarser texture compared to corn starch. Corn starch is lighter and has a silky, powdery texture. When used in cooking, corn flour will result in a denser texture, while corn starch will result in a smoother, more delicate texture.
Uses in Cooking and Baking
Corn flour and corn starch have different uses in cooking and baking. Corn flour is commonly used in recipes that require a thickener or binder, such as bread, tortillas, and other baked goods. It can also be used for frying foods, as it will create a crispier coating. Corn starch, on the other hand, is used mainly as a thickener for sauces, gravies, and custards. It can also be used in baking as a substitute for flour in gluten-free recipes.
How to Use Corn Flour and Corn Starch in Recipes
When using corn flour in recipes, it is important to mix it with water or another liquid before adding it to the recipe. This will prevent it from clumping and ensure that it is evenly distributed throughout the dish. Corn flour should be used in small quantities, as it can make the dish too dense or heavy.
Corn starch, on the other hand, should be mixed with a small amount of cold liquid before adding it to the recipe. This will prevent it from clumping and ensure that it thickens evenly. Corn starch should be added towards the end of the cooking process, as it will thicken quickly and can turn lumpy if overcooked.
Conclusion
In summary, corn flour and corn starch are both useful ingredients that can be used in a variety of recipes. Corn flour is used mainly as a thickener and binder in baking, while corn starch is used as a thickener for sauces, gravies, and custards. Understanding the difference between the two can help you choose the right ingredient for your recipe and achieve the desired texture and consistency.
