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

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In the unified States, corn flour ad to finely ground powder from totality corn kernels. Meanwhile, cornstarch is a fine powder together well, however made only from the starchy part of corn.

Due come their unique nutritional contents and also processing methods, they have various culinary uses. Those more, in some parts of the world, the names for each vary.

This write-up tells you every little thing you have to know around the differences between cornstarch and also corn flour.

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Both corn flour and cornstarch room made indigenous corn.

Corn flour is the result of grinding whole corn kernels right into a well powder. Therefore, it contains protein, fiber, starch, and the vitamins and also minerals discovered in whole 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 only the starchy center called the endosperm. This is climate processed into a white flour (1).

Here is a compare of the nutrient contents of 1/4 cup (29 grams) that 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 protein, corn flour includes B vitamins, iron, potassium, magnesium, and also several various other nutrients (1).

Cornstarch offers no B vitamins and much smaller amounts of various other nutrients, contrasted with corn flour.


Corn flour is make by finely grinding totality corn kernels, whereas cornstarch is made simply from the starchy part of corn. Together a result, corn flour includes protein, fiber, starch, vitamins, and also minerals, conversely, cornstarch is largely carbs.

Flavor differences

Similarly come corn, corn flour tastes earthy and sweet.

It can be provided in enhancement to or in place of wheat flour in breads, pancakes, waffles, and also pastries to include a corn-like taste.

Corn flour is sometimes perplexed with cornmeal, which in the united States describes a more coarsely soil flour that’s also made native corn kernels. Cornmeal has actually a an ext distinct corn taste contrasted with corn flour.

In contrast, cornstarch is mostly flavorless, and thus add to texture quite than taste. It’s a bland powder that’s usually provided to thicken dishes.


Corn flour has an earthy, sweet taste comparable to entirety corn, vice versa, cornstarch is flavorless.

Confusing naming practices

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

Meanwhile, they may refer to corn flour together cornmeal.

Therefore, recipes and also cooking accuse originating external of the United claims may call for corn flour as soon as they really median cornstarch, or cornmeal once they median corn flour.

If you’re unsure i beg your pardon product you have to use in a recipe, try to figure out the recipe’s country of origin.

Alternatively, see how the corn product is supplied in the recipe. If it’s intended to be offered in a manner comparable to the of wheat flour, corn flour is most likely your best option.

If the recipe is using the product come thicken a soup or gravy, cornstarch is the much better choice.


countries outside of the joined States, including the united Kingdom, Israel, and Ireland, refer to cornstarch as corn flour and corn flour as cornmeal. If she confused about which product is expected for your recipe, see how it’s provided to aid you decide.

Not interchangeable interchangeable in recipes

Due to their differing nutritional compositions, cornstarch and also corn flour can not be supplied in the same method in recipes.

Corn flour deserve to be offered to do breads, pancakes, biscuits, waffles, and also pastries, in addition to or as a substitute for wheat flour. The adds a distinct corn taste and also yellow color.

However, because corn flour does not contain gluten — the key protein in wheat that adds elasticity and also strength to breads and baked products — that may an outcome in a much more dense and also crumbly product.

Cornstarch is mostly used to thicken soups, stews, sauces, and gravies. To stop lumps, it should be blended with a cold liquid before being included to a warm dish.

Since cornstarch is mainly starch and doesn’t save protein or fat, it cannot be provided in the same means as corn flour in baking.

Fried or breaded foodstuffs may also contain cornstarch, as it deserve to help provide a crispy finish. Finally, cornstarch is often added to confectioner’s sugar to protect against clumping.

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Corn flour deserve to be offered to do breads and pastries, whereas cornstarch is offered as a thickening agent.