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Thickening Sauces v Cornstarch vs. Flour

All starches, including cornstarch and flour, have thickening properties. Castle act choose a sponge, absorbing liquid and expanding. They climate gelatinize, firming up when they cool down. Due to the fact that cornstarch is pure starch, it has twice the thickening strength of flour, i m sorry is only component starch. Thus, double as lot flour is essential to accomplish the very same thickening together cornstarch.

To thicken sauces, cornstarch is combined with cold water first, i beg your pardon is dubbed a slurry. Flour, ~ above the various other hand, is cooked through fat and made right into a roux. A roux is made in ~ the start of a cooking recipes while a slurry is included toward the end. This is because the flour demands to be cooked longer to remove the floury taste; cornstarch requirements a much shorter cooking time and a greater heat come activate the thickening properties. Cornstarch need to not be cooked into a roux.

Using flour as a thickener will make the sauce opaque and cloudy when cornstarch pipeline a shiny, an ext translucent finish. This is a preferable feature because that fruit pie fillings and certain sauces, particularly in Chinese stir-fries.

If a sauce is fairly acidic, cornstarch won't thicken it rather as well. This goes for sauces through tomatoes, citrus, or vinegar, or one made with eggs yolks or butter. If you use also much, a recipe including cornstarch i do not care spongy as soon as refrigerated or frozen.

Frying v Cornstarch vs. Flour

Both flour and cornstarch are supplied to coat chicken, fish, and also vegetables prior to deep-frying. Cornstarch typically makes because that a crispier end up than flour.

Cornstarch absorbs humidity from the food and also expands, offering deep-fried foods a crispy coating. Once the food is fried, the moisture cooks the end of the cornstarch, leaving a crackly, puffy coating on the outside. (This is why most oriental fried recipes contact for making use of cornstarch rather of flour.) Flour will achieve this to some extent, yet since much more flour is necessary to attain the very same effect, the coating will be thicker and chewier. Recipes touting the crispiest chicken will often speak to for a 50/50 mix that flour and cornstarch to produce the perfect balance and also a beautiful brown exterior.

Baking v Cornstarch vs. Flour

Baking is wherein a finish swap won"t work. A cake recipe, because that example, will not rotate out if cornstarch is supplied in the ar of flour. Baked goods rely top top the protein in the flour (gluten) to assist create the body and texture. Over there are many excellent gluten-free baking recipes; simply note that cornstarch isn"t the only flour or starch in most of them.

Adding cornstarch to a cookie or cake recipe, however, will assist to do the perfect product an ext tender. In fact, this homemade recipe because that cake flour replace instead instead 2 tablespoons the all-purpose flour with cornstarch.

various other Cornstarch Substitutes

Flour is the most usual substitute for cornstarch. However, arrowroot, potato starch, tapioca starch, and rice flour deserve to work just as well, if not far better at times. Additionally, all of these cornstarch substitutes are gluten free.


This powdered white thickening certified dealer acts similarly to cornstarch with a few exceptions. The is not good to usage in dairy-based recipes as it will cause the food to end up being slimy, but it is a an excellent substitute because that cooked bowl that plan to it is in frozen. Take keep in mind that recipes using arrowroot might need to it is in cooked a small longer to with the wanted thickness. Usage the very same amount the arrowroot together cornstarch referred to as for in the recipe.

Potato starch

A popular ingredient in Passover recipes, potato strength is also wonderful replacement because that cornstarch. An same amount, or maybe a small more, must be offered in ar of the cornstarch as a thickening agent. It is best to eat the finished food as soon as possible because this strength doesn"t host together well v the remainder of the ingredients.

Tapioca starch

If make a pie, tapioca starch is one ideal alternate as it create an also shiner appearance 보다 cornstarch. Because that the finest results, the tapioca should be mixed right into the ingredients and left to sit for around 10 minutes prior to cooking to permit the tapioca come absorb the liquids and thicken properly. Use an same amount of prompt tapioca but avoid including to dairy-based sauces. That is a good choice for recipes cooked at high temperatures and foods that will certainly be frozen.

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Rice Flour

White rice flour is the ideal an option for thickening sauces because brown rice flour deserve to be gritty. Comparable to flour, twin the lot of rice flour must be offered in place of cornstarch. This finely ground flour made from rice is colorless when mixed with water and also thus a great choice once thickening clean liquids. Rice flour is a famous ingredient in eastern cooking and also can be included directly to a recipe without making a slurry. The can likewise be offered to make a roux using oil.