Difference Between Corn Starch And Corn Flour
When it comes to cooking and baking, cornstarch and corn flour are two ingredients that are often used interchangeably. However, there are some key differences between the two that can affect the outcome of your recipe. In this article, we'll explore the differences between cornstarch and corn flour, including their uses, textures, and nutritional values.
What Is Corn Starch?
Cornstarch, also known as cornflour in the UK, is a fine, white powder that is made from the endosperm of corn kernels. It is a common thickening agent in cooking and baking, and is often used to thicken sauces, soups, and gravies. Cornstarch is also used to coat foods before frying, as it helps to create a crispy, golden crust.
One of the key characteristics of cornstarch is its ability to thicken liquids without adding any flavor or color. When mixed with cold water, cornstarch forms a slurry that can be added to hot liquids to create a smooth, thick consistency. It is important to note that cornstarch should never be added directly to hot liquids, as this can cause it to clump and form lumps.
What Is Corn Flour?
Corn flour, on the other hand, is a much coarser flour that is made from the whole kernel of corn. It is typically yellow or white in color, and has a slightly sweet taste. Corn flour is commonly used in Mexican and South American cuisine, and is used to make tortillas, tamales, and other traditional dishes.
Corn flour is not typically used as a thickening agent, as it does not have the same thickening properties as cornstarch. However, it can be used in baking recipes to add structure and texture to baked goods. Corn flour is also a good source of dietary fiber and contains vitamins and minerals such as iron and zinc.
What Are the Differences Between Corn Starch and Corn Flour?
While cornstarch and corn flour may look similar, there are some key differences between the two:
- Texture: Cornstarch is a fine, powdery substance, while corn flour is much coarser.
- Color: Cornstarch is typically white in color, while corn flour can be yellow or white.
- Taste: Cornstarch is virtually flavorless, while corn flour has a slightly sweet taste.
- Uses: Cornstarch is commonly used as a thickening agent, while corn flour is used to make tortillas and other baked goods.
- Nutritional value: Corn flour is a good source of dietary fiber and contains vitamins and minerals, while cornstarch has little nutritional value.
Can Corn Starch and Corn Flour Be Used Interchangeably?
While cornstarch and corn flour are not interchangeable in all recipes, there are some cases where you can substitute one for the other:
- Thickening: Cornstarch can be substituted for corn flour as a thickening agent in cooking and baking recipes. However, you will need to use less cornstarch than corn flour, as cornstarch has a stronger thickening power. Use about half the amount of cornstarch as you would corn flour.
- Baking: In some baking recipes, corn flour can be substituted for all-purpose flour to add a slightly sweet flavor and a coarser texture. However, this is not recommended in all recipes, as the coarser texture can affect the outcome of the baked good.
- Frying: Corn flour can be used in place of cornstarch as a coating for fried foods. However, the texture will be slightly different, as corn flour creates a thicker, crunchier coating than cornstarch.
Conclusion
While cornstarch and corn flour may seem similar, they have different uses and properties that can affect the outcome of your recipe. Whether you are thickening a sauce or making tortillas, it is important to choose the right ingredient for the job. By understanding the differences between cornstarch and corn flour, you can achieve the perfect texture and flavor in all of your culinary creations.
