Difference Between Potato Starch And Corn Flour
When it comes to cooking, many of us often come across recipes that require the use of potato starch or corn flour. While both are used as thickeners and binders in many recipes, they are not interchangeable. In this article, we will explore the differences between potato starch and corn flour, and when to use them.
What is Potato Starch?
Potato starch is a fine white powder that is extracted from potatoes. It is made by washing and grinding the potatoes to remove the starch, which is then dried to create a fine powder. Potato starch is gluten-free, making it an excellent alternative for people who have gluten intolerance.
Because it does not contain any flavor or color, potato starch is an excellent thickening agent for soups, sauces, and stews. It also has a higher thickening power than corn flour and becomes transparent when cooked, making it ideal for thickening clear soups and sauces.
What is Corn Flour?
Corn flour, on the other hand, is made from ground cornmeal. It is finer than cornmeal and has a slightly sweet taste. Corn flour is not gluten-free, so it is not suitable for people who have gluten intolerance.
Corn flour is an excellent binding agent for baked goods like bread and cakes. It is also used as a coating for fried foods like chicken and fish. It can be used as a thickener in soups and stews, but it does not have the same thickening power as potato starch.
When to Use Potato Starch?
Use potato starch when you need a gluten-free thickener that has a high thickening power. It is ideal for thickening clear soups and sauces, and it does not add any flavor or color to the dish. Potato starch is also an excellent choice for making gluten-free bread, cakes, and other baked goods.
When to Use Corn Flour?
Use corn flour when you need a binding agent for baked goods or a coating for fried foods. It can also be used as a thickener in soups and stews, but it does not have the same thickening power as potato starch. Corn flour has a slightly sweet taste, which can add flavor to the dish.
Conclusion
While both potato starch and corn flour are used as thickeners and binders, they are not interchangeable. Potato starch is gluten-free and has a higher thickening power, making it ideal for thickening clear soups and sauces. Corn flour, on the other hand, is not gluten-free and is an excellent binding agent for baked goods and a coating for fried foods. It can also be used as a thickener in soups and stews, but it does not have the same thickening power as potato starch.