Cornstarch and also corn flour both come native corn yet differ in their nutrient profiles, flavors, and also uses.

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In the united States, corn flour advert to carefully ground flour from entirety corn kernels. Meanwhile, cornstarch is a good powder together well, however made only from the starchy part of corn.

Due to their distinctive nutritional contents and processing methods, lock have various culinary uses. What’s more, in some parts of the world, the names for each vary.

This write-up tells you whatever you have to know about the differences between cornstarch and corn flour.

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Both corn flour and cornstarch room made native corn.

Corn flour is the result of grinding whole corn kernels right into a good powder. Therefore, it contains protein, fiber, starch, and the vitamins and also minerals uncovered in totality corn. It’s generally yellow (1).

On the various other hand, cornstarch is more refined and also made by removing the protein and also fiber of the corn kernel, leaving just the starchy center called the endosperm. This is climate processed right into a white powder (1).

Here is a comparison of the nutrient components of 1/4 cup (29 grams) the cornstarch and corn flour (2, 3):

CornstarchCorn flour
Protein0 grams3 grams
Fat0 grams1.5 grams
Carbs28 grams22 grams
Fiber0 grams2 grams

In enhancement to providing much more fiber and also protein, corn flour contains B vitamins, iron, potassium, magnesium, and also several other nutrients (1).

Cornstarch provides no B vitamins and much smaller quantities of other nutrients, compared with corn flour.


Corn flour is made by carefully grinding entirety corn kernels, whereas cornstarch is made simply from the starchy part of corn. Together a result, corn flour contains protein, fiber, starch, vitamins, and minerals, vice versa, cornstarch is largely carbs.

Flavor differences

Similarly come corn, corn flour tastes earthy and sweet.

It deserve to be offered in addition to or in location of wheat flour in breads, pancakes, waffles, and pastries to include a corn-like taste.

Corn flour is sometimes puzzled with cornmeal, i m sorry in the joined States describes a much more coarsely soil flour that’s additionally made native corn kernels. Cornmeal has a an ext distinct corn taste contrasted with corn flour.

In contrast, cornstarch is largely flavorless, and also thus add to texture quite than taste. That a bland powder it is usually supplied to thicken dishes.


Corn flour has actually an earthy, sweet taste comparable to totality corn, whereas cornstarch is flavorless.

Confusing naming practices

In the united Kingdom, Israel, Ireland, and also some various other countries, most civilization refer to cornstarch as corn flour (4).

Meanwhile, they might refer come corn flour as cornmeal.

Therefore, recipes and cooking instructions originating external of the United states may speak to for corn flour as soon as they really typical cornstarch, or cornmeal as soon as they median corn flour.

If you’re unsure i m sorry product you need to use in a recipe, try to figure out the recipe’s nation of origin.

Alternatively, see just how the corn product is used in the recipe. If the intended to be used in a manner similar to that of wheat flour, corn flour is most likely your best option.

If the recipe is making use of the product come thicken a soup or gravy, cornstarch is the far better choice.


countries outside of the united States, including the united Kingdom, Israel, and also Ireland, describe cornstarch as corn flour and also corn flour as cornmeal. If you confused around which product is intended for your recipe, see how it’s offered to aid you decide.

Not interchangeable interchangeable in recipes

Due to their differing nutritional compositions, cornstarch and corn flour cannot be used in the same way in recipes.

Corn flour can be provided to make breads, pancakes, biscuits, waffles, and also pastries, in enhancement to or together a substitute for wheat flour. That adds a unique corn taste and yellow color.

However, since corn flour does no contain gluten — the key protein in wheat that adds elasticity and also strength come breads and also baked goods — it may result in a much more dense and crumbly product.

Cornstarch is generally used come thicken soups, stews, sauces, and gravies. To stop lumps, it have to be combined with a cold liquid before being included to a warm dish.

Since cornstarch is largely starch and also doesn’t save protein or fat, it can not be used in the same way as corn flour in baking.

Fried or breaded foodstuffs may likewise contain cornstarch, as it can help carry out a crispy finish. Finally, cornstarch is often included to confectioner’s street to prevent clumping.

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Corn flour have the right to be supplied to do breads and pastries, vice versa, cornstarch is used as a thickening agent.