To avoid as much confusion as possible, most of my newer recipes will list this ingredient as “ corn flour (US)/maize flour (UK)” in the ingredients list. The names ‘corn’ and ‘maize’ can be used interchangeably, but ‘corn’ is more commonly used in North America, whereas ‘maize’ is often used in the UK – but they are referring to the same thing. That is: it’s basically just finely ground corn meal. (Note the space between the words ‘corn’ and ‘flour’!) Here, we’re referring to the yellow flour that’s made by grinding dried whole corn kernels. But to avoid too much repetition, I’ll be referring to it using the US term ‘cornstarch’ in this blog post.Ĭorn flour in the US = maize flour in the UK And the confusion continues… because ‘corn flour’ in the US is the same thing as ‘maize flour’ in the UK. To avoid as much confusion as possible, most of my newer recipes will list this ingredient as “ cornstarch (US)/cornflour (UK)” in the ingredients list. Note that when referring to the starch, ‘cornflour’ is written as a single word (with no space between ‘corn’ and ‘flour’). It’s the pure starch extracted from corn kernels, and it has the form of a very fine white powder. ‘Cornstarch’ in the US is the same thing as ‘cornflour’ in the UK. You can technically use the two varieties interchangeably, but whenever I mention ‘corn flour’ in my recipes, I’m referring to yellow corn flour.Ĭornstarch in the US = cornflour in the UK Here’s where the confusion starts. There are two types of corn flour: the more common yellow corn flour that’s made from yellow corn, and white corn flour made from white corn kernels. In addition to the starch, it also contains fibre, protein and a small amount of fat. It’s basically very finely ground corn meal. Cornstarch is often used as a thickening agent to thicken sauces and custards, like for example vanilla pastry cream.Ĭorn flour is obtained by grinding entire dried corn kernels into a fine powder. It’s a very very fine white powder that’s chalky in appearance and that ’squeaks’ when you rub it between your fingers. It is almost 100% starch, without any fibre, protein, fat or other components. The difference between cornstarch and corn flourīoth ‘cornstarch’ and ‘corn flour’ are terms commonly used in the US.Ĭornstarch is obtained by extracting the starch from corn grain, specifically from the endosperm of the kernel. But I hope that this blog post will clear up any confusion.īefore we get to the bits and bobs of cornstarch vs corn flour – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips! Here, I’m sharing a comprehensive overview of the different milled corn products (including which names refer to the same ingredient) and how they can be used in gluten free baking.Įver since my book was released in the US back in August, the most common questions I’ve received are: “What is cornflour? What is maize flour? Is maize flour the same as cornstarch? Are corn flour and cornmeal the same thing?”Īnd I *completely* get it!! The corn flour vs maize flour vs cornstarch terminology difference between the UK and the US is incredibly frustrating and unnecessarily complicated. However, depending on whether you’re from the US, the UK or elsewhere, you might be confused about the difference between cornstarch, corn flour, maize flour and cornflour. Cornstarch and corn flour are incredibly important ingredients in gluten free baking, and you’ll often see them used in my recipes.
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