What Is Cornstarch?
Cornstarch is a fine, white, odorless powder made by processing the purified starch portion of the corn kernel, with the protein and fiber removed. Unlike corn flour, it contains no protein or fiber and consists almost entirely of carbohydrates.
When heated with water, it gels and forms a thick consistency, so it is used primarily as a binder and thickener in cooking.
Cornstarch Nutrition Facts
100 grams of cornstarch provide about 381 kcal and consist almost entirely of carbohydrates (91.3 g); its protein and fat content is negligible. Cornstarch is naturally gluten-free.
What Are the Benefits of Cornstarch?
Cornstarch is not a nutrient-dense food; its main function is thickening. Because it contains no gluten, it offers a safe alternative to wheat flour in sauces and desserts for people following a gluten-free diet.
This is general information. Cornstarch is a food, not a medical treatment. Because it consists largely of pure carbohydrates, portion control may be helpful.
How to Choose Cornstarch
When buying cornstarch, make sure the package is dry, the powder is free of lumps, and it flows freely.
- It should be an even white color; yellowing or a musty smell can indicate spoilage.
- A “gluten-free” label offers added assurance for people with celiac disease.
- The package should be undamaged and sealed.
How to Store Cornstarch
Cornstarch can stay fresh for up to 1–2 years in a cool, dry place in a sealed container. Store it in a tightly lidded jar to keep out moisture.
How to Use Cornstarch in the Kitchen
Cornstarch is used to thicken soups, sauces, stews, and desserts such as pudding and custard. It can clump if added directly to hot liquid, so it is recommended to mix it with a small amount of cold water first, then add it to the dish.
How to Thicken with Cornstarch
Stir 1 tablespoon (15 ml) of cornstarch with 2–3 tablespoons (15 ml each) of cold water until smooth, then slowly add it to boiling soup or sauce and cook, stirring, for 1–2 minutes. This prevents lumps and gives the desired consistency.
What Recipes Use Cornstarch?
Cornstarch is used to thicken pudding, custard, sour cherry sauce, chicken broth soup, and many East Asian sauces. It is also added to some cookie recipes along with flour to make the texture lighter.
Frequently Asked Questions
Are cornstarch and corn flour the same thing?
No. Corn flour is made by grinding the whole kernel and contains protein and fiber, while cornstarch is made from only the starchy portion and consists almost entirely of carbohydrates.
Does cornstarch contain gluten?
No. Cornstarch is naturally gluten-free, but people with celiac disease are advised to choose certified products because cross-contact is possible in processing facilities.
Can flour be used instead of cornstarch?
Flour can also be used for thickening, but cornstarch has twice the thickening power and produces a clearer result; generally, use twice as much flour as the amount of cornstarch specified in the recipe.
Why does cornstarch clump?
When added directly to hot liquid, the outside of the starch granules gels quickly and seals in the inside, forming lumps. That is why it should first be mixed with cold water and then added to the hot mixture.
Why is cornstarch added to desserts?
In desserts such as pudding and custard, cornstarch thickens the mixture to create a smooth texture that can hold its shape on a spoon. It is a more stable and lower-risk thickener than eggs.