What is the Difference Between Cornstarch and Corn Flour?

The main difference between cornstarch and corn flour lies in their processing, texture, and culinary uses. Here are the key differences:

1. Processing: Cornstarch is made from the endosperm of the corn kernel, while corn flour is made by finely grinding whole corn kernels.
2. Texture: Cornstarch is a very fine, powdery white substance, while corn flour has a more coarse texture.
3. Culinary Uses: Cornstarch is primarily used as a thickening agent for sauces, custards, and other dishes, as it is almost 100% starch without any fiber, protein, fat, or other components. Corn flour, on the other hand, is used in gluten-free baking and can be used to make breads, pastries, and other dishes, as it contains protein, fiber, starch, vitamins, and minerals.
4. Nutritional Content: Cornstarch does not contain significant amounts of nutrients compared to corn flour, which has small amounts of B vitamins and other nutrients.
5. Terminology: In the United States, cornstarch and corn flour refer to the same ingredient, while in the UK, cornstarch is called corn flour.

In summary, cornstarch and corn flour have different processing methods, textures, and culinary uses. Cornstarch is primarily used as a thickening agent, while corn flour is used in baking and other dishes. They should not be used interchangeably in recipes due to their different characteristics.

Comparative Table: Cornstarch vs Corn Flour

Cornstarch and corn flour are both made from corn but differ in their nutrient profiles, flavors, and uses. Here is a table summarizing the differences between the two:

Cornstarch is mainly used as a thickening agent, while corn flour is used as an ingredient in various baked goods and dishes, adding a corn-like taste. Due to their distinct nutritional contents and processing methods, cornstarch and corn flour cannot be used interchangeably in recipes.