1050 ml corn starch bowl with PET lid - Green Solutions

Cornstarch and corn flour are essential ingredients in gluten-free baking, frequently appearing in my recipes. However, you may be confused about the differences between cornstarch, corn flour, maize flour, and cornflour, depending on whether you're in the US, UK, or elsewhere. This overview clarifies the distinct milled corn products, including which names refer to the same ingredient and how they can be utilized in gluten-free baking.

The most common questions I receive since my book's release in the US include: "What is cornflour?" "What is maize flour?" "Is maize flour the same as cornstarch?" and "Are corn flour and cornmeal identical?"

I understand the confusion! The terminology differences regarding corn flour in the UK and US can be frustrating. This blog post aims to clarify these distinctions.

The Difference Between Cornstarch and Corn Flour

Cornstarch is extracted by isolating the starch from corn grain, specifically from the endosperm of the kernel. It consists almost entirely of starch, containing no fiber, protein, or fat. Cornstarch appears as a very fine, white powder that feels chalky and squeaks when rubbed between fingers. It is frequently used as a thickening agent for sauces and custards, such as vanilla pastry cream.

On the other hand, corn flour is made by grinding whole dried corn kernels into a fine powder; essentially, it is finely ground cornmeal. It not only contains starch but also includes fiber, protein, and a small amount of fat. There are two varieties: yellow corn flour, created from yellow corn, and white corn flour, made from white corn kernels. Technically, you can interchange the two, but I always refer to yellow corn flour in my recipes.

Cornstarch in the US = Cornflour in the UK

This is where the confusion begins. Cornstarch in the US is equivalent to cornflour in the UK, as it is the pure starch extracted from corn kernels in the form of a very fine white powder. Note that in the UK, it is written as one word (cornflour).

To minimize confusion, I will specify this ingredient as cornstarch (US)/cornflour (UK) in my newer recipes. However, for simplicity, I will use the term "cornstarch" within this blog post.

Corn Flour in the US = Maize Flour in the UK

Further complicating matters, corn flour in the US is the same as maize flour in the UK. Here, we refer specifically to the yellow flour derived from grinding whole, dried corn kernels—which is essentially finely ground cornmeal.

The terms "corn" and "maize" are interchangeable; "corn" is more commonly used in North America, while "maize" prevails in the UK, yet both refer to the same item.

The Role of Cornstarch and Corn Flour in Gluten-Free Baking

Cornstarch and corn flour serve distinct purposes in gluten-free baking. Cornstarch, being a starchy gluten-free flour, contributes fluffiness and airiness to baked goods without adding much flavor or structure. You can substitute it with arrowroot starch, potato starch, or tapioca starch in equal weight.

Corn flour, a protein-based gluten-free flour, enhances flavor and structure in gluten-free recipes, though its contribution is minimal compared to traditional wheat flour. It can be replaced with an equal weight of light buckwheat flour, sorghum flour, white teff flour, or oat flour (if oats are not a concern).

More on Gluten-Free Baking

This blog post provides a brief overview of different milled corn products and their roles, not a comprehensive guide on production methods or culinary applications. It aims primarily to clarify terminology and offer insights into gluten-free baking practices.

If you're eager to delve deeper into these corn-based products, I recommend researching reputable sources. Additionally, feel free to explore more posts that cover gluten-free baking fundamentals.

If you're interested in the 1050 ml corn starch bowl with a PET lid, you can find more details and related products at Cornstarch Bowls.