Cornstarch And Corn Flour The Same Thing
Cornstarch and corn flour are both commonly used in cooking to thicken sauces, soups, and other dishes. However, despite their similar names, they are not the same thing. In fact, their differences can make a big impact on the outcome of your cooking. Here, we will discuss the differences between cornstarch and corn flour, their uses, and how to substitute one for the other.
What is Cornstarch?
Cornstarch is a fine, white powder made from the endosperm of corn kernels. It is commonly used as a thickening agent in cooking because, unlike flour, it does not have a taste or color. It is also gluten-free, making it a great option for those with gluten sensitivities or intolerances. Cornstarch is also a common ingredient in baking recipes, as it can be used to create a lighter texture in cakes and other baked goods.
What is Corn Flour?
Corn flour, on the other hand, is made from the entire kernel of corn, including the germ, bran, and endosperm. It is finer than cornmeal but coarser than cornstarch. Corn flour is commonly used in baking in countries such as Mexico and South America, where it is used to make tortillas, tamales, and other traditional dishes. It is also a common ingredient in gluten-free baking recipes.
How to Use Cornstarch and Corn Flour
Cornstarch and corn flour should be used differently in cooking because of their different properties. Here are some guidelines:
- Cornstarch is best used to thicken sauces, soups, and gravies because it forms a smooth, glossy texture when cooked. It is also great for creating lighter textures in baked goods, such as cakes.
- Corn flour is best used in recipes where you want a more corn-flavored product, such as in cornbread or tortillas. It is also commonly used as a coating for fried foods, as it creates a crispy texture.
Substituting Cornstarch and Corn Flour
If you ever find yourself in a situation where you need to substitute one for the other, it is important to keep in mind that the outcome of your dish may be impacted. However, here are some general guidelines:
- If you need to substitute cornstarch for corn flour, use half as much cornstarch as the recipe calls for corn flour.
- If you need to substitute corn flour for cornstarch, use twice as much corn flour as the recipe calls for cornstarch.
Conclusion
In summary, while cornstarch and corn flour may sound similar, they are two different products with distinct properties and uses. Cornstarch is a fine, white powder that is great for thickening sauces, soups, and gravies, as well as creating lighter textures in baked goods. Corn flour, on the other hand, is a coarser flour made from the entire corn kernel and is best used in recipes where a corn-flavored product is desired. When substituting one for the other, keep in mind that the outcome of your dish may be impacted. So, next time you are in the kitchen, make sure to use the correct product for your recipe to achieve the best results.