What To Know
- Corn flour is primarily used as a thickening agent in gluten-free baking and as a coating for fried foods.
- Corn starch is used as a thickening agent in soups, sauces, and baked goods, while corn flour is used as a thickening agent in gluten-free baking and as a coating for fried foods.
- Corn starch and corn flour should be stored in a cool, dry place in an airtight container.
Corn starch and corn flour, two seemingly similar ingredients, often leave home cooks perplexed about their true nature. The confusion stems from their shared origin, corn. However, despite their common lineage, corn starch and corn flour are distinct substances with unique culinary applications.
What is Corn Starch?
Corn starch, also known as cornstarch, is a fine, white powder derived from the endosperm of corn kernels. It is primarily composed of amylopectin, a complex carbohydrate that thickens liquids when heated. Corn starch is commonly used as a thickening agent in soups, sauces, gravies, and baked goods.
What is Corn Flour?
Corn flour, on the other hand, is a finely ground cornmeal made from the entire corn kernel, including the germ, endosperm, and bran. Its texture is coarser than corn starch, and it has a slightly yellow color. Corn flour is primarily used as a thickening agent in gluten-free baking and as a coating for fried foods.
Corn Starch vs. Corn Flour in Australia
In Australia, the terms “corn starch” and “corn flour” are often used interchangeably. However, technically, corn starch refers to the pure starch extracted from corn, while corn flour includes the entire corn kernel.
Key Differences
To summarize, the key differences between corn starch and corn flour are:
- Composition: Corn starch is pure starch, while corn flour includes the entire corn kernel.
- Texture: Corn starch is a fine powder, while corn flour is coarsely ground.
- Color: Corn starch is white, while corn flour is slightly yellow.
- Applications: Corn starch is used as a thickening agent in soups, sauces, and baked goods, while corn flour is used as a thickening agent in gluten-free baking and as a coating for fried foods.
Substitutions
In most cases, corn starch and corn flour can be used interchangeably. However, there are a few exceptions:
- Thickening: Corn starch is a stronger thickening agent than corn flour. To substitute corn flour for corn starch, you will need to use twice the amount.
- Baking: Corn flour can be used as a gluten-free alternative to wheat flour in baking. However, it is not a direct substitute, and you may need to adjust the recipe accordingly.
Health Benefits
Both corn starch and corn flour are good sources of carbohydrates and provide energy. They are also low in fat and sodium. However, corn flour is a better source of fiber than corn starch.
In a nutshell
While corn starch and corn flour may seem similar, they are distinct ingredients with unique culinary applications. Understanding the differences between the two will help you make informed choices in the kitchen.
Frequently Asked Questions
Q: Is corn starch the same as corn flour in Australia?
A: Technically, no. Corn starch is pure starch, while corn flour includes the entire corn kernel. However, the terms are often used interchangeably.
Q: Can I substitute corn starch for corn flour in baking?
A: Yes, but you will need to use twice the amount of corn starch.
Q: What is the difference between corn starch and cornstarch?
A: Corn starch and cornstarch are the same thing. The term “cornstarch” is simply the American spelling of the word.
Q: Is corn starch a gluten-free ingredient?
A: Yes, corn starch is gluten-free.
Q: Can I use corn flour to thicken soup?
A: Yes, you can use corn flour to thicken soup. However, you will need to use twice the amount of corn flour as you would corn starch.
Q: What is the best way to store corn starch and corn flour?
A: Corn starch and corn flour should be stored in a cool, dry place in an airtight container.
Q: Can I use corn starch to make fried chicken?
A: Yes, you can use corn starch to make fried chicken. It will give the chicken a crispy coating.
Q: What is the difference between corn starch and tapioca starch?
A: Corn starch and tapioca starch are both thickeners, but they have different properties. Corn starch is more opaque and has a higher thickening power than tapioca starch.
Q: Can I use corn flour to make tortillas?
A: Yes, you can use corn flour to make tortillas. However, the tortillas will be more crumbly than if you used masa harina.
Q: What is the nutritional value of corn starch?
A: Corn starch is a good source of carbohydrates and energy. It is also low in fat and sodium. However, it is not a good source of fiber or protein.
