Yes, corn flour can be used as a replacement for cornstarch in certain cooking and baking applications, but there are some differences between the two that you should be aware of.
Terminology: It's important to clarify that the terms "corn flour" and "cornstarch" can have different meanings depending on the region. In some countries, "corn flour" refers to finely ground cornmeal, which is not the same as cornstarch. For the purposes of this answer, I will assume you are referring to the type of corn flour that is commonly used as a thickening agent.
Thickening Power: Cornstarch is a highly refined starch derived from corn, and it is a more effective thickener compared to regular corn flour. Cornstarch has a higher percentage of amylose, which is the component responsible for thickening liquids. If you use corn flour as a replacement for cornstarch in a recipe, you may need to use more corn flour to achieve the same level of thickening.
Texture: Cornstarch produces a clear and glossy texture when used as a thickener, making it ideal for sauces, gravies, and pie fillings. Corn flour, on the other hand, may result in a cloudier or slightly grainier texture due to the presence of other components in the whole corn.
Gluten-free: Both cornstarch and corn flour are gluten-free, which makes them suitable alternatives for people with gluten intolerance or celiac disease.
Cooking temperature: Cornstarch has a lower gelatinization temperature than corn flour. This means that cornstarch thickens at a lower temperature, making it more suitable for thickening sauces and gravies that require less cooking time.
If you decide to use corn flour as a substitute for cornstarch in a recipe, here are some general guidelines:
Use a larger quantity of corn flour compared to the amount of cornstarch called for in the recipe. A common rule of thumb is to use about twice as much corn flour as cornstarch.
Mix the corn flour with a small amount of cold water or other cold liquid before adding it to the recipe. This will help prevent lumps from forming.
Be aware that the final texture of the dish may differ slightly from the one made with cornstarch, as corn flour may not produce the same level of clarity and glossiness.
Overall, while corn flour can be used as a replacement for cornstarch in certain situations, it's essential to be mindful of the differences and adjust your recipe accordingly for the best results. If thickening power and texture are critical to the success of your dish, using cornstarch might be the better option.