is cornflour the same as cornstarch?

What Is Cornflour and Cornstarch?

If you’ve ever gone shopping for baking or cooking ingredients, you might have noticed two similar products: cornflour and cornstarch. They are often mentioned together, but are they really the same? Understanding what each one is, how they are made, and their typical uses can help you use them correctly in your recipes.

Let’s start with cornflour. Cornflour is a fine, powdery substance made from whole dried corn kernels. Usually, it includes the germ, bran, and endosperm, which means it retains more of the corn’s natural components. In many countries, especially in the UK and Australia, cornflour is what Americans call cornstarch. However, in the United States, cornflour and cornstarch are considered different products.

Now, what about cornstarch? Cornstarch is also a fine, white powder, but it is made from just the starchy part of the corn kernel, called the endosperm. During manufacturing, the starch is separated from the other parts of the corn and then processed into a very smooth, white powder. Cornstarch is used mainly as a thickening agent in sauces, soups, and desserts because of its ability to create a clear, silky texture.

Are They the Same or Different?

The answer depends on where you are. In the United States, corn starch and cornstarch are the same thing, referring to pure starch extracted from corn. It’s used to thicken liquids and make crispy coatings for frying.

In contrast, in the UK or Australia, cornflour and cornstarch are different. Cornflour (or maize flour) is made from the whole corn kernel, including fiber and some proteins, making it more like a fine flour. It is used in baking and as a thickener, but it has a different texture and behavior compared to cornstarch.

How Are They Made?

Cornflour: Ground from the whole dried corn kernel, including the germ, bran, and endosperm. It looks yellowish or off-white depending on processing.
Cornstarch: Extracted from the endosperm part only. The starch is then refined, producing a very fine, white powder.

Typical Uses in Cooking

Cornflour: Used in baking recipes like muffins, pancakes, and bread, where its flour-like properties help with the structure. It can also be used as a thickener in some sauces or soups, especially in the UK and Australia.
Cornstarch: Commonly used to thicken sauces, gravies, puddings, and pie fillings. It provides a glossy, smooth appearance and is excellent for creating a clear sauce. It’s also used for coating fried foods to make them crispy.

Summary

Understanding the differences helps avoid kitchen mishaps. If a recipe calls for cornstarch, it’s often best to use pure cornstarch, especially in the US. If you see cornflour, check your origin, as it might be the whole corn flour or a different product altogether. Using the wrong one can change how your dish turns out—sometimes making it too thick or not thick enough, or affecting the texture.

Next time you shop, look closely at the packaging or ask your grocer if you’re unsure. Both ingredients are versatile and useful, just in different ways. Grasping their differences can help you become a more confident cook and improve your recipes.

Common Uses of Cornflour and Cornstarch

Cornflour and cornstarch are versatile ingredients often found in kitchens and industries alike. While they sound similar, each has unique roles in cooking, baking, and even non-food products. Knowing their typical uses helps you make the best choice whether you’re thickening a sauce or baking a cake.

In Cooking and Baking

Both cornflour and cornstarch are excellent thickening agents. When added to soups, stews, or sauces, they give a smooth, glossy texture. Cornstarch is especially popular in Asian cuisine for thickening stir-fries and dipping sauces. It dissolves quickly in cold liquids, making it easy to avoid lumps.

Cornflour also thickens well but is more often used in baking. You might see it as an ingredient in recipes for cakes, cookies, or muffins. Its finer texture helps create tender baked goods because it can replace some of the wheat flour, reducing gluten development.

For Frying and Coating

Both ingredients are handy for frying foods. They can be dusted on chicken, fish, or vegetables before frying. This creates a crispy coating as they fry, thanks to their ability to absorb moisture and produce a golden crust.

Using cornstarch or cornflour as a coating can also help prevent sticking and make fried foods crunchier. For an extra crispy finish, some cooks mix cornstarch with a little flour or spices before coating their ingredients.

In Baking and Desserts

Cornflour is often used in baking to craft delicate textures. It helps make moist, tender cakes or crumbly cookies. For example, many cake recipes call for a mixture of flour and cornflour to improve softness.

Sometimes, cornstarch is used to stabilize fillings like pie or fruit sauces, preventing them from becoming runny. It can also be dusted over desserts such as doughnuts or tarts to add a final touch of crispiness and neatness.

In Industrial and Household Uses

In the food industry, cornstarch is a common ingredient in processed foods, from frozen meals to snack foods, because it improves texture and shelf life.
Outside the kitchen, cornstarch is used in cosmetics, like powders and baby powders, for its absorbent qualities.
It’s also found in some cleaning products, helping to absorb grease and stains.

Key Differences in Cooking

Cornflour and cornstarch are both popular thickening agents used in many recipes, but they behave quite differently in the kitchen. Understanding these differences can help you decide which to use for your dishes and how to get the best results.

Let’s start by looking at their textures. Cornstarch is a fine, white powder that feels silky to the touch. Cornflour, on the other hand, is made from ground dried maize and has a slightly grittier texture. It’s not as smooth as cornstarch and can sometimes alter the texture of a sauce or soup if not prepared carefully.

The thickening power of these ingredients also varies. Cornstarch is incredibly efficient—a small amount can thicken a large batch of liquid. Typically, you need about half the amount of cornstarch compared to other thickeners like flour. Cornflour, however, doesn’t thicken as strongly. You may need to use a bit more of it, but keep in mind it will also add a slightly different texture and flavor.

How They Behave in Recipes

In cooking, cornstarch acts quickly. When added to hot liquids and heated, it creates a glossy, smooth, and translucent thickening. This makes it perfect for clear sauces, gravies, and fillings where visual appeal matters. Cornflour, being less potent, might need longer cooking to reach the desired thickness and can sometimes produce a more opaque result. Its texture can also be a bit more opaque compared to cornstarch’s clear finish.

Another key difference is how they react to heat. Cornstarch thickens immediately once heated to about 203°F (95°C). Overcooking can cause it to lose its thickening ability. Cornflour needs to be cooked a little longer to fully activate its thickening power, and if not cooked enough, it may leave a raw flour taste.

Best Practices for Use

Preparing Cornstarch: Always make a slurry by mixing cornstarch with cold water or another cold liquid before adding it to hot foods. This prevents clumping and ensures even thickening.
Using Cornflour: It often requires a longer cooking time to eliminate raw flavors. Mix it with cold liquid first, then add to the dish. Be patient and cook until the mixture thickens and becomes glossy.
Adjusting Quantities: Remember that cornstarch is more potent. Use half as much as you would flour or cornstarch. For cornstarch, about 1 tablespoon per cup of liquid usually works well.
Matching to Recipes: Use cornstarch for glossy, clear sauces, and choose cornstarch if you want a strong, smooth thickening with quick results. Cornflour can add a slightly grainier texture and is often better suited for baking or traditional maize-based recipes.

Finally, always check recipes for specific instructions. Using the wrong thickener or not preparing it properly can lead to lumpiness, thin sauces, or tongue-coating textures. With a little practice, you’ll quickly learn when and how to use each to achieve perfect results every time.

Health Benefits of Both

When choosing between cornflour and cornstarch, it’s helpful to understand their health benefits and nutritional considerations. Both are popular ingredients derived from corn, but they serve different purposes in cooking and baking. Knowing their benefits can help you make smarter dietary choices and use them effectively in your recipes.

Cornflour, also called cornmeal or masa harina in some regions, is made from dried ground corn kernels. It contains more fiber, vitamins, and minerals compared to cornstarch. Because of its whole-grain nature, cornflour offers some nutritional advantages. It provides dietary fiber, which aids digestion and helps maintain a feeling of fullness. It also supplies small amounts of B vitamins, iron, magnesium, and antioxidants that support overall health.

Cornstarch, on the other hand, is a very refined product made from the endosperm of the corn kernel. It is almost pure carbohydrate and contains little to no fiber or nutrients. Despite this, cornstarch is useful for thickening sauces, soups, and desserts because it creates a smooth texture without adding flavor or nutritional content. Since it lacks fiber and nutrients, it should be used in moderation as part of a balanced diet.

Dietary implications are important to consider. If you’re looking to increase your fiber intake or add more whole grains to your diet, cornflour can be a good choice. It’s a better option for those managing blood sugar levels, as the fiber helps slow down digestion and reduce spikes in blood sugar. Also, for people with gluten sensitivity or celiac disease, corn-based products like cornflour and cornstarch are naturally gluten-free, making them safe alternatives.

Suitable Substitutes

If you run out of cornflour or cornstarch while cooking or baking, don’t worry. There are many good alternatives you can use instead. Knowing how to substitute one for the other or choose a different ingredient makes cooking more flexible and stress-free.

Both cornflour and cornstarch are common thickening agents. They help give sauces, soups, and desserts a smooth texture. But they are not always easy to find in every kitchen. Luckily, there are several substitutes that work well in most recipes. Let’s explore some of these options.

Common Substitutes for Cornflour and Cornstarch

Arrowroot powder: This is a popular substitute that works just like cornstarch. Use it in the same amount as cornstarch. It thickens at a lower temperature, so add it toward the end of cooking to avoid breaking down.
Tapioca starch: Derived from cassava roots, tapioca starch is another good thickener. It’s especially good in fruit pies and desserts because it gives a clear, glossy finish. Use slightly less than called for, about 3/4 of the amount of cornstarch.
Potato starch: Perfect for thickening sauces and soups, potato starch is similar in use to cornstarch. Use it in boiling liquids, adding gradually while stirring.
Rice flour: This is a gentle alternative, especially in baking and thickening. Use double the amount of rice flour as you would cornstarch, because it’s less potent.
Flour (all-purpose): If you don’t have any specific starch, all-purpose flour can work. However, it needs to be cooked longer to eliminate its raw taste and may result in a cloudier finish. Use about twice the amount of flour as cornstarch.

How to Substitute Cornflour for Cornstarch and Vice Versa

If you need to swap cornflour for cornstarch or vice versa, the conversions are simple to remember. Generally, you can use the same amount of either ingredient in most recipes. But it’s good to keep in mind some tips:

Same measurements: In most recipes, swapping 1 tablespoon of cornstarch with 1 tablespoon of cornflour works perfectly.
Cooking time: Cornflour often needs a slightly longer cooking time to fully thicken the mixture. Keep an eye on your sauce or soup as it cooks.
Temperature sensitivity: Cornstarch and arrowroot thicken quickly at higher temperatures. Be careful not to overheat, or the mixture may thin out again.

Tips and Tricks

Mix with cold water: Always mix your starch or flour with a little cold water before adding to hot liquids. This prevents clumping and creates a smooth sauce.
Adjust quantity: When using a different substitute, start with a little less than the recipe calls for. Then add more if needed.
Check for cloudiness: Some flours can make your sauce cloudy. If you want a clear, shiny sauce, stick to arrowroot or cornstarch.

Remember, experimenting with substitutes can lead to unique flavors and textures. Don’t be afraid to try different options and see what works best for your recipes and taste preferences. With these tips, you can keep cooking confidently, even if your pantry is missing one ingredient.

Storage Tips and Tricks

Storing cornflour and cornstarch correctly is key to keeping them fresh and effective for your recipes. Both ingredients are fine, powdery, and absorb moisture easily, so proper storage helps prevent spoilage, clumping, or the growth of mold. With a few simple tips, you can extend their shelf life and ensure they stay good whenever you need them.

The first rule is to keep cornstarch and cornflour in a cool, dry place. A pantry or cupboard that is away from heat sources like the stove or direct sunlight works well. Heat and humidity are the main enemies of powdered ingredients, as they cause clumping and spoilage.

Next, always store these powders in an airtight container. This could be a sealed jar, a plastic container with a tight lid, or a resealable plastic bag. An airtight seal prevents moisture from sneaking in and keeps pests like ants or pantry bugs out. If you buy cornflour or cornstarch in bulk, transfer what you need into a smaller container for everyday use and keep the rest in a larger, sealed container.

Label your containers with the date of purchase or the date you opened them. This makes it easier to keep track of how long they have been stored. While cornflour and cornstarch have a long shelf life, they are best used within their recommended storage periods for optimal quality.

Shelf Life of Cornflour and Cornstarch

Type	Unopened	Opened	Notes
Cornflour (cornstarch)	up to 1 year	6 months to 1 year	Store in a cool, dry place away from sunlight
Uncooked Cornstarch	up to 1 year	6 months to 1 year	Check for signs of spoilage before use

If you notice any off smell, discoloration, or clumping that won’t break apart easily, it’s time to replace your cornstarch. Also, if you see small bugs or mold, discard the product immediately to stay safe.

Extra Tips for Storage Success

Consider storing your cornflour or cornstarch in the fridge if you live in a humid climate. Just make sure it’s in a sealed container to prevent moisture from the fridge’s humidity.
Keep it away from strong-smelling foods, as powders can absorb odors easily and affect the flavor of your baked goods or sauces.
Use a clean, dry spoon or scoop each time you take some out. This prevents introducing moisture or contaminants into the container.

By following these simple storage tips and tricks, your cornflour and cornstarch will stay fresh and ready whenever you need them. Proper storage not only preserves their quality but also helps you save money and reduce waste. With a little care, you can enjoy smooth, successful cooking and baking every time.

FAQs About Cornflour and Cornstarch

If you’re new to cooking or baking, you might wonder about cornflour and cornstarch. Although they sound similar, they have different uses and properties. Here are some common questions to help clear up any confusion.

What is cornflour and how is it different from cornstarch?

Cornflour is a fine, powdered form of whole dried corn kernels. It has a slightly yellow color and a mild corn flavor. Cornstarch, on the other hand, is a very fine, white powder made from the starchy part of the corn kernel. It is almost tasteless. The main difference is that cornflour contains the whole kernel, including fiber and protein, while cornstarch is mostly pure starch.

Can I use cornflour as a substitute for cornstarch?

It depends on what you are making. Cornstarch is often used as a thickening agent in sauces and desserts because it thickens quickly and smoothly. Cornflour can be used as a thickener but usually requires a larger amount and may result in a slightly different texture and flavor. If a recipe specifically calls for cornstarch, it’s best to use that for the best results.

How do I use cornstarch for thickening?

To thicken liquids with cornstarch, mix it with a small amount of cold water first. This creates a smooth paste called a slurry. Then, slowly add the slurry to your hot liquid while stirring constantly. Keep cooking and stirring until the mixture thickens. Usually, just one or two teaspoons of cornstarch are enough for a cup of liquid. It’s important not to add cornstarch directly to hot liquids without mixing because it can form lumps.

Is it better to use cornflour or cornstarch for frying?

For frying, cornstarch is often preferred. It creates a crispy coating on fried foods and helps achieve a golden, crunchy crust. Some recipes even combine cornstarch with flour for an extra crispy result. Cornflour can also be used, but it may not produce as crisp a coating as cornstarch does.

Can I store cornflour and cornstarch long-term?

Yes, both should be stored in airtight containers in a cool, dry place. Keep them away from humidity and strong odors, as they can absorb moisture and flavors. When stored properly, they can last for up to a year or more. Remember to check the packaging for specific expiration dates.

Are there any health benefits or nutritional differences between cornflour and cornstarch?

Since both are mainly sources of carbohydrates, they provide energy but little else. Cornflour contains small amounts of fiber, protein, and some vitamins, because it includes the whole kernel. Cornstarch is mostly pure starch, so it is lower in nutrients. People with gluten sensitivities or allergies do not need to worry, as both are gluten-free.

Are there any common mistakes to avoid with these ingredients?

Adding cornstarch directly to hot liquids without mixing first can cause lumps.
Using too much cornstarch can make sauces gloopy or give desserts an unpleasant textural feel.
Replacing cornflour with cornstarch in a recipe may alter the flavor or thickening quality slightly.
Storing in humid environments can cause clumping or spoilage.

Knowing the differences between cornflour and cornstarch can help you choose the right ingredient every time. Whether thickening a sauce or breading your fried chicken, understanding these ingredients ensures your cooking turns out perfect.