Cornstarch And Corn Flour Are They The Same
Many people use the terms “cornstarch” and “corn flour” interchangeably, but they are not the same thing. While they are both made from corn, the process and the final product are different.
What is Cornstarch?
Cornstarch is a fine, powdery substance that is made from the starch in corn kernels. To make cornstarch, the kernels are first soaked in water and then the starch is separated from the rest of the kernel. The resulting starch is then washed and dried to create the fine powder that we know as cornstarch.
Cornstarch is commonly used as a thickener in cooking and baking. It is often used to thicken sauces, soups, and gravies, as well as in some baked goods like cakes and cookies. Cornstarch is also used as a coating for fried foods like chicken, where it helps to create a crispy exterior.
What is Corn Flour?
Corn flour, on the other hand, is made from the entire corn kernel. The kernel is ground into a fine powder, which is then sifted to remove the larger pieces of bran and germ. The resulting flour is finer than cornmeal but not as fine as cornstarch.
Corn flour is commonly used in many international cuisines, including Mexican, Indian, and African. It is a key ingredient in tortillas, tamales, and other traditional dishes. It can also be used in baking, but it is not typically used as a thickener like cornstarch.
Differences Between Cornstarch and Corn Flour
The main difference between cornstarch and corn flour is their texture and how they are used in cooking. Cornstarch is much finer than corn flour and is used primarily as a thickener. Corn flour, on the other hand, is coarser and is used as a key ingredient in many international cuisines.
Another difference between the two is their nutritional value. Cornstarch is mostly carbohydrates and has very little nutritional value. Corn flour, on the other hand, contains more fiber and protein than cornstarch.
Cornstarch and Corn Flour Substitutes
If you don’t have cornstarch or corn flour on hand, there are several substitutes you can use. For thickening, you can use arrowroot powder, tapioca starch, or potato starch. If you need corn flour for a recipe, you can use masa harina, which is a finer cornmeal that has been treated with lime.
Conclusion
While cornstarch and corn flour are both made from corn, they are not interchangeable in cooking. Cornstarch is a fine powder that is used as a thickener, while corn flour is coarser and is used as a key ingredient in many international cuisines. Both have their own unique uses and it’s important to use the right one for the recipe. If you don’t have either on hand, there are several substitutes you can use.