Cornflour

Cornflour is a term whose meaning varies by region. In the United Kingdom, Ireland, Australia, and much of the Commonwealth, cornflour refers to cornstarch, a fine white powder derived from the starch of maize and used mainly as a thickening agent for sauces, gravies, and desserts. In the United States, corn flour typically denotes finely ground dried maize, used as a gluten-free flour for baking and batters.

Production and composition: Cornstarch is produced by separating the starch from the rest of the corn kernel and drying it into a fine powder. Corn flour (in the US sense) is milled from whole dried kernels and contains starch plus small amounts of protein, fat, and fiber. Both products are gluten-free unless processed in facilities that handle gluten-containing ingredients.

Culinary uses and properties: Cornstarch has a neutral flavor and yields a smooth, glossy paste when heated with liquid, making it a popular thickener for sauces, custards, and puddings. It thickens quickly and can become cloudy if overheated. Corn flour provides body and color to baked goods, batters, and coatings, and is used as a gluten-free alternative in some recipes, though it behaves differently from cornstarch.

Substitutions and regional notes: Direct substitutions can lead to unexpected results because the two products serve different purposes in many recipes. When thickening, cornstarch is typically more potent than corn flour and may require smaller quantities. When baking with corn flour (US), results will differ from those achieved with wheat flour; adjustments to amounts and cooking times may be needed. Labels should be checked for cross-contamination if gluten avoidance is a concern.

Storage and nutrition: Both products should be stored in a cool, dry place in sealed containers. They are primarily carbohydrate sources; cornstarch is nearly pure starch, while corn flour contains starch plus small amounts of protein and fiber.