The terms "cornstarch" and "corn flour" can vary in meaning depending on the region or country you are in. In some places, they are used interchangeably, but in other regions, they refer to different products. Here's a general explanation of the difference between cornstarch and corn flour:
Cornstarch:
- In the United States and Canada, "cornstarch" refers to a fine, white, powdery substance that is made from the endosperm of corn kernels. It is primarily used as a thickening agent in cooking and baking.
- Cornstarch is a pure starch, and it has no gluten, making it suitable for gluten-free recipes.
- When heated, cornstarch absorbs liquid and swells, creating a thick and smooth texture. It is commonly used to thicken sauces, soups, gravies, and puddings.
Corn Flour:
- In the United States and Canada, "corn flour" usually refers to a finely ground powder made from whole corn kernels. It is also known as "cornmeal flour."
- Corn flour is more coarse and grainy compared to cornstarch. It has a slightly yellowish color due to being made from the whole corn kernel, including the germ and bran.
- Corn flour is commonly used in recipes for cornbread, tortillas, and other baked goods. It is also used in some savory dishes.
However, it's important to note that outside of the United States and Canada, the terms "cornstarch" and "corn flour" can have different meanings. In some countries, "corn flour" may refer to what is known as "cornstarch" in the United States, and "cornmeal" or "maize flour" might be used to refer to what is called "corn flour" in the U.S.
To avoid confusion in recipes, it's best to go by the ingredient label or consult with local cooks or resources to understand what the specific term means in your region. If you are in the United States or Canada and a recipe calls for "corn flour," it's safer to assume it means finely ground cornmeal and not cornstarch.