This article will delve into the typical applications and key distinctions between corn flour and cornstarch. Additionally, it will offer direction on which ingredient to utilize based on your recipe's requirements.
While both are made from corn, corn flour is typically made from whole corn kernels and can vary in texture and coarseness, while cornstarch is a pure starch made from the endosperm of corn kernels and is used primarily as a thickener.
- Corn flour is used as a thickening agent in recipes such as soups, stews, gravies, and sauces. - Cornstarch is also used as a thickening agent and can be used as a coating for fried foods.
Corn flour has a slightly grainy texture, a yellow or white color, and contains carbohydrates, protein, and fiber, as well as some vitamins and minerals.
Cornstarch, on the other hand, has a smoother texture and is a refined product that contains carbohydrates but no fiber, protein, or significant amounts of vitamins and minerals.
When it comes to thickening agents, cornstarch is best mixed with a small amount of cold liquid before being added to a hot liquid, such as a sauce or soup.
Corn flour, on the other hand, is best suited for recipes that call for a thicker consistency, such as gravies or stews.