Cornstarch vs. Corn Flour

Key Differences

Cornstarch is much used in American cuisines while corn flour is not much used in American cuisines. Although in Chinese cuisines both are used.

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For using corn flour as thickener you have the need of its quantity two times of the cornstarch.

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Both the cornstarch and corn flour are used as thickener but corn flour is used as thickener if cornstarch is not available.

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Cornstarch is derived from endosperm of corn kernel while corn flour is finely ground cornmeal.

Aimie Carlson

Mar 14, 2016

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When compared to cornstarch, corn flour is much used as traditional thickener.

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Corns flour contains gluten while cornstarch is gluten-free and is thus preferred by the people who want to avoid proteins.

Aimie Carlson

Mar 14, 2016

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For thickening the dairy based sauces cornstarch is preferred to corn flour.

Aimie Carlson

Mar 14, 2016

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Cornstarch and Corn Flour Definitions

What is Cornstarch?

Cornstarch is made from endosperm of the corn as starch constitutes the endosperm of the corn. Cornstarch is used as thickener. A small quantity of cornstarch is enough to be used as thickener. In American and Chinese cuisines, cornstarch is used in cooking methods. It is used for the preparation and cooking of different types of dishes including gravies. It is also used to prevent the eggs from curding. It uses includes the thickening of dairy based sauces and also for making cakes & custards.

What is Corn Flour?

Corn Flour is made from the mixture of the endosperm with corn gluten. Bran constitutes the corn gluten. Corn Flour is used as thickener. It is much used in Chinese cuisines. It is used as traditional thickener. It is made from yellow, white or blue corn. It is used for preparation of breads.

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