Cornstarch and also corn flour both come indigenous corn yet differ in their nutrient profiles, flavors, and also uses.

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In the unified States, corn flour advert to carefully ground powder from whole corn kernels. Meanwhile, cornstarch is a fine powder as well, but made only from the starchy component of corn.

Due to their distinctive nutritional contents and also processing methods, lock have various culinary uses. What’s more, in some components of the world, the names for each vary.

This post tells you whatever you should know about the differences between cornstarch and also corn flour.


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Processing
Both corn flour and also cornstarch room made indigenous corn.

Corn flour is the result of grinding whole corn kernels into a well powder. Therefore, it consists of protein, fiber, starch, and also the vitamins and minerals found in entirety corn. It’s commonly yellow (1).

On the various other hand, cornstarch is an ext refined and also made by remove the protein and fiber the the corn kernel, leaving only the starchy facility called the endosperm. This is climate processed right into a white powder (1).

Here is a compare of the nutrient materials of 1/4 cup (29 grams) that cornstarch and corn flour (2, 3):


CornstarchCorn flour
Calories120110
Protein0 grams3 grams
Fat0 grams1.5 grams
Carbs28 grams22 grams
Fiber0 grams2 grams

In enhancement to providing more fiber and also protein, corn flour includes B vitamins, iron, potassium, magnesium, and also several other nutrients (1).

Cornstarch offers no B vitamins and much smaller quantities of other nutrients, compared with corn flour.

Summary

Corn flour is do by carefully grinding whole corn kernels, conversely, cornstarch is made just from the starchy part of corn. Together a result, corn flour consists of protein, fiber, starch, vitamins, and also minerals, vice versa, cornstarch is mainly carbs.


Flavor differences

Similarly to corn, corn flour tastes earthy and also sweet.

It have the right to be offered in addition to or in location of wheat flour in breads, pancakes, waffles, and also pastries to add a corn-like taste.

Corn flour is sometimes puzzled with cornmeal, i m sorry in the united States describes a an ext coarsely ground flour that’s additionally made native corn kernels. Cornmeal has a an ext distinct corn taste compared with corn flour.

In contrast, cornstarch is largely flavorless, and also thus to add texture rather than taste. That a bland powder it is usually offered to thicken dishes.

Summary

Corn flour has an earthy, sweet taste comparable to totality corn, whereas cornstarch is flavorless.


Confusing specify name practices

In the joined Kingdom, Israel, Ireland, and also some various other countries, most human being refer to cornstarch together corn flour (4).

Meanwhile, they might refer come corn flour as cornmeal.

Therefore, recipes and cooking instructions originating outside of the United says may call for corn flour as soon as they really average cornstarch, or cornmeal as soon as they typical corn flour.

If you unsure i m sorry product you need to use in a recipe, try to figure out the recipe’s country of origin.

Alternatively, see exactly how the corn product is used in the recipe. If the intended come be used in a manner similar to the of wheat flour, corn flour is more than likely your finest option.

If the cooking recipes is making use of the product to thicken a soup or gravy, cornstarch is the much better choice.

Summary

countries outside the the joined States, consisting of the joined Kingdom, Israel, and also Ireland, refer to cornstarch together corn flour and also corn flour as cornmeal. If you’re confused around which product is expected for your recipe, see just how it’s offered to aid you decide.


Not interchangeable in recipes

Due to your differing nutritional compositions, cornstarch and also corn flour can not be offered in the same method in recipes.

Corn flour can be provided to do breads, pancakes, biscuits, waffles, and also pastries, in addition to or as a substitute for wheat flour. That adds a distinctive corn taste and yellow color.

However, because corn flour does no contain gluten — the key protein in wheat the adds elasticity and strength come breads and also baked products — that may result in a much more dense and crumbly product.

Cornstarch is mostly used come thicken soups, stews, sauces, and also gravies. To stop lumps, it need to be mixed with a cold liquid prior to being included to a warm dish.

Since cornstarch is mostly starch and also doesn’t contain protein or fat, it cannot be offered in the same method as corn flour in baking.

Fried or breaded foods may additionally contain cornstarch, together it deserve to help provide a crispy finish. Finally, cornstarch is often added to confectioner’s street to avoid clumping.

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Summary

Corn flour have the right to be provided to make breads and also pastries, vice versa, cornstarch is offered as a thickening agent.