Cornflour is well-known for thickening sauces and stews without altering the flavor. Bakers depend on it for culinary uses. This versatile product is present in most kitchens. It is used in different recipes such as grilling, simple stovetop cookery, and baking.
There are numerous cornstarch replacements available; virtually all are vegan or vegetarian. Simple with my comprehensive list of all the finest cornflour substitutions for each recipe!
What Exactly is corn flour?
Corn flour is a finely ground powder made from corn kernels. It can be made from either yellow or white corn and is a common ingredient used in cooking and baking.
This product should not be confused with cornstarch, another similar product used in food preparation but made from the endosperm of corn.
9 Best Corn Flour Substitutes
1. Corn Flour Substitute CORNSTARCH
Cornstarch is a simple and great alternative to corn flour. Both are almost the same. Cornstarch has the same consistency as cornflour, so you can use any recipe that calls for corn flour.
Use an equal ratio of corn starch.
2. Substitute RICE FLOUR for Corn Flour
Rice flour is another excellent option for cornflour, notably while used for baked goods and thickening broth, soup, and stews.
Rice flour is a finely powdered form of rice powder. It is widely used in Asian cuisines for making different desserts, soups, steamed food, noodles, etc.
Substitute 2 tablespoons of rice flour for each tablespoon of cornflour. But I don’t suggest it for deep frying because it lacks cornflour’s crispness.
The good thing about rice flour is that- Rice flour, like maize flour, is gluten-free and a feasible option for avoiding high-gluten diets. You may be interested in ideal rice flour substitutes for kimchi.
3. Use SORGHUM FLOUR instead of Corn Flour
I must acknowledge that sorghum flour is the best healthy gluten-free substitute for cornflour. Sorghum flour is sweet yet healthy it is obtained from sorghum grains.
Replace 1 cup sorghum flour for each cup of cornflour for thickening soup, binder, etc. Check best sorghum flour alternatives as well.
4. Add ALL-PURPOSE FLOUR to Replace Corn Flour
All-purpose flour or plain flour is a versatile flour that is a good substitute for corn flour for deep frying, baking good and thickening soups.
You can use 1:1 when substituting for cornflour. It is not gluten-free flour, so it is not for you if you want a gluten-free option.
5. ARROWROOT POWDER – Decent Alternative for Cornflour
Another excellent choice will be arrowroot powder or starch for cornflour. It light, white and odorless powder is obtained from edible seeds of the arrowroot plant.
Arrowroot is versatile starch and used for the various side of cooking, from making biscuits, cookies, thickening sauce, soup, pudding, ice-cream, noodles, beef tea, jelly, and many more.
You can add Two teaspoons of arrowroot or Kudzu flour for one tablespoon of cornstarch. I recommend mixed arrowroot with cold liquid first, then adding it to hot; otherwise, it will have big lumps.
The best part is that Arrowroot is gluten-free, so you can easily place it with any gluten-free option.
6. Replace Corn Flour with WHEAT FLOUR
Wheat flour is obtained from wheat which is widely used worldwide in any cuisine. It contains less gluten than all-purpose flour.
Wheat flour has several variations according to its grinding process, gluten contain.
7. SELF-RISING FLOUR- Perfect Alternative for Corn Flour
Selt-raising or self-rising flour is only made for leavening purposes. It is premix flour with salt (1/4teaspoon), baking soda(1teaspoon), and plain flour(1cup).
As it already has salt, you need to reduce the salt amount in your recipe; you may substitute self-rising flour with cornflour in a 1:1 ratio.
8. POTATO FLOUR- Corn Flour Substitute for Thickening
Potato flour is obtained from cooked potatoes and doesn’t confuse with potato starch. They are not similar. Potatoes are first peeled, then cooked, then mashed in a way that will be floured by drum-dried technique.
Potato flour is similar to corn flour, so it is an excellent compensation and cold water soluble replace it with the same ratio you need for cooking.
Although potato flour is good for thickening liquid, I recommend adding the end of the cooking process. Don’t forget to check some potato flour replacements.
9. Healthy substitute for Corn Flour- TAPIOCA FLOUR
Tapioca Flour is my last cornflour replacement on the list. Tapioca flour is acquired from the cassava plant, a healthy alternative for corn flour.
Tapioca is gluten-free, a good choice for thickening purposes. Replace every tablespoon of cornflour with 2 tablespoons tapioca flour.
I suggest it best to avoid boiling tapioca starch since it can induce the solidified sauce to turn stiff.
Is cornstarch the same as corn flour?
Both cornstarch and cornflour are made from grinding dried, mature (green) maize (corn) kernels.
In the United States, the names are frequently used interchangeably. In contrast, cornflour usually refers to this ground product from maize in the UK. In contrast, cornstarch may refer to similar products from other potatoes, wheat, rice, and tapioca sources.
The primary difference between the two is that cornstarch is produced from the endosperm of the maize kernel, whereas cornflour is made from the whole kernel.
The result is that cornstarch has a slightly higher protein, fat, and carbohydrate content than cornflour.
Both products are used as thickening agents in cooking. However, cornstarch has a greater thickening power because of its higher content.
They can be used interchangeably, though many cooks prefer cornflour as it tends to be a little more palatable.
Substitute For Corn Flour in Biscuits
Corn flour is a popular ingredient in biscuits. However, other substitutes can be used in its place.
1) One possible substitute for corn flour is rice flour. Rice flour is a grain that is ground into a fine powder. It has a mild flavor and a slightly sweet taste. You can use it to make both savory and sweet dishes.
2) Another possible alternate for corn flour is almond flour. Almond flour is made from ground almonds. It has a nutty flavor and a negligibly sweet taste, perfect for making Biscuits.
3) Wheat flour is used to make biscuits. Wheat flour is made from finely ground wheat grains. It has a slightly bitter flavor and can be used to make both savory and sweet dishes.
Is plain flour the same as cornflour?
No. They are, in fact, completely different products.
Plain flour is usually in the form of white fine grains, and it comes from wheat, which is a cereal grain.
Corn flour, in contrast, has a yellowish base, and it comes from maize, a plant with a large stem and leaves that grow out of the ground.
Cornflour substitute for thickening
- · Potato Starch
- · Tapioca Flour
- · Arrowroot
- · Agar
- · Gram Flour
- · Psyllium
- · All-purpose Flour
Can I use baking soda instead of cornstarch?
Baking soda is sodium bicarbonate. Cornstarch is just starch, so if your recipe specifies the use of baking soda, you can substitute starch.
When naturally acid cooking foods, such as fruit pies or tomatoes, the use of baking soda instead of cornstarch makes no difference.
The food is acidic enough to ensure that the baking soda doesn’t cause a flavor change in both cases.
In most cases, you can substitute starch for baking soda without altering the results of your dish at all. In some cases, you may require to reduce the amount of baking soda and add a bit of extra liquid.
Sodium bicarbonate is stronger than cornstarch, so substituting the two will change the flavor and texture of your dish in some cases.
Using baking soda instead of cornstarch with low acid foods can lead to a slightly undesirable outcome. Use baking soda instead of cornstarch. Foods such as creamy casseroles and seafood dishes may have a soapy flavor.
Typically, you can substitute one teaspoon of baking soda for two teaspoons of cornstarch in your recipe.
Corn Flour Substitute for Soup
- · All-purpose wheat flour
- · Rice Flour
- · Sorghum Flour
- · Corn starch
- · Arrowroot powder
- · Potato flour
Substitute for corn flour in Manchurian
Corn flour is commonly used to coat fried items, especially in fast-food items. Instead of using cornflour, we can use rice flour or flour made from roasted white sesame seeds or Besan atta.
We just need to be mindful of the amount of water we use because rice flour requires more water to make a paste.
Replace for corn flour in Manchurian:
Corn flour – 1/2 cup Rice flour (heaped)
– 1/2 cup or as needed Besan atta
– 1/4 cup Water
– 3 to 4 tbsp Salt
– a pinch of Oil for frying
1. Mix all three flours in a bowl. Add 1 tbsp of water and start mixing it with your fingers, to form a crumbly mixture.
2. Add the remaining 2 tbsp of water and make a tight dough (not too loose).
3. Roll the dough in a ball and keep it aside for 15 minutes. After 15 minutes, knead the dough again (with fingers) and make it like a smooth ball.
4. Divide the dough into lemon-sized balls. Dip the ball in a bowl containing rice flour and roll it with a rolling pin to make a flat chapatti.
5. Heat oil in a deep pan or Kadai. Once the oil is hot, slide the rolled flat chapatti carefully and fry it on both sides (till golden brown).
6. Drain the excess oil using a kitchen paper towel. Serve hot with your favorite gravy (Manchurian sauce) or chutney.
Can corn flour substitute for cornmeal?
Corn flour is a type of cornmeal that is finely ground. It is a common ingredient in many recipes.
Cornmeal, on the other hand, is a coarser grind of cornflour. It is often used to make cornbread, pancakes, and tortillas.
Corn flour is used mainly in baking to give baked goods a more delicate texture. It can be found in some cake mixes and pancake mixes.
Corn flour is used to thicken soups, casseroles, and stews. It can also be sprinkled on top of popcorn for extra crunch.
Corn flour can be made from either yellow or white corn. It is gluten-free and high in carbohydrates. Corn flour will not crumble when baked and is an excellent substitute for wheat flour in baking.
Cornmeal can be used in place of corn flour when a coarser texture is desired. It is often used to make cornbread, muffins, and polenta. Cornmeal can also be used to coat meat or vegetables before frying.
Cornmeal is made from yellow or white corn, but it can also be mixed with blue cornmeal. It is still considered gluten-free but is used less often than cornflour.
Cornflour substitute for frying
Cornflour substitute for frying is a healthier option because it does not have the same amount of saturated fat found in corn oil.
When corn flour is substituted for frying, it produces food that is lower in fat and higher in fiber.
Furthermore, it has a lower glycemic index than corn oil, which will not cause blood sugar levels to spike as high.
Cornflour substitute baking
- · AP flour
- · Cake flour
- · Pastry flour
- · self-raising flour
- · Maida
- · Spelt flour
- · Rye flour
Cornflour substitute for custard
Eggs are essential in many custards, but you can substitute cornflour for part of the eggs. The result is a crème caramel that is lighter than traditional custards.
· one can (397ml) sweetened condensed milk, about 14 ounces
· 2 cups (474ml) milk or milk alternatives
· 3 tbs. (38g) corn flour, about 24 grams
· 1 tbs. (14g) sugar
· 1/2 tsp. vanilla extract
1. Using a mixer, whisk all of the ingredients together for about five minutes until the mixture has a uniform color and is slightly thickened.
2. Pour into four custard cups with removable bases, filling each cup about halfway.
3. Place the custard cups in a baking dish and fill the baking dish with hot water until it goes halfway up the sides of the custard cups.
Bake in a preheated oven at 350°F (175°C) until the custard is set, about 45 to 60 minutes.
Cool to room temperature before removing the custard cups from their molds. Serve at room temperature or chilled.
FAQs Related to Corn Flour & Its Alternatives
Q1. Can cornflour be used for baking?
Yes, you can. In fact, Cornflour is suitable for making spongy brownies; just use 2 tablespoons of cornstarch along with three-quarters of a cup of all-purpose flour for every cup of cake flour.
Q2. Why cornflour is used in a cake?
There are three main ingredients in a cake: wheat flour, sugar, and fat.
The purpose of the fat is to make the cake light and fluffy. The wheat flour gives the cake its structure, while the sugar adds sweetness bulk and aids in leavening.
Corn Flour is mainly used as an anticaking agent, which helps to prevent any lump formation in the cake batter.
Q3. Can I mix cornflour with regular flour?
Yes, there is no reason why you can’t mix cornflour with regular flour to make a roux.
It is best to use cornflour for lighter sauces and gravies, giving a smoother and more consistent texture. This will also help to prevent lumps in the gravy.
You can use equal quantities of cornflour and flour, such as one tablespoon of cornflour and one tablespoon of regular flour.
Q4. Is corn flour and Maida the same?
They taste the same. They look the same. But they are different from their source. Corn flour is obtained from corn or maize, whereas Maida is obtained from white wheat.
Corn flour is mainly used for thickening soup, corn syrup, anticaking agent, in-other hand Maida uses for fast food, Indian chapati, baked goods, etc.