What can I use instead of corn flour? This comprehensive guide will explore the best corn flour substitutes for every culinary need, whether you’re frying, baking, thickening sauces, or crafting delicate desserts. Understanding the right corn flour alternative hinges significantly on where you are in the world, as terminology varies. For instance, the question, “is corn flour the same as corn starch?” has different answers depending on whether you’re in the UK, Australia, or America! Navigating these differences is key to successful substitutions, and we’re here to clear up any confusion, providing you with practical, accessible alternatives for your kitchen.
🌽 Understanding Corn Flour: A Global Perspective
Before diving into substitutes, it’s essential to clarify the confusing terminology surrounding corn-based flours and starches, as their names differ regionally and their culinary applications vary greatly. This foundational understanding will ensure you choose the correct alternative for your specific recipe.
Defining Key Terms: Corn Flour, Cornstarch, and Cornmeal
In the United States, “corn flour” refers to finely ground whole corn kernels. It is essentially a very fine version of cornmeal. It retains all parts of the corn kernel – the germ, bran, and endosperm – making it a whole grain product. US corn flour is typically used in baking, for breading, or as a component in gluten-free flour blends. It imparts a distinct corn flavor and a slightly coarse texture, even when finely milled.
Conversely, in the United Kingdom and Australia, “cornflour” (often spelled as one word) is what Americans call “cornstarch.” This product is the pure starch extracted from the endosperm of the corn kernel. It’s a fine, white powder used almost exclusively as a thickening agent for sauces, gravies, soups, and desserts like custards, and to tenderize baked goods. It provides a clear, glossy finish and has a neutral flavor, making it ideal when you want to thicken without altering the dish’s taste or appearance. Because only the starch is used, it is not considered a whole grain.
To add another layer of distinction, “cornmeal” in the US is a coarser grind of dried corn, widely used for dishes like cornbread, polenta, and as a dusting for baking surfaces. In the UK, this product is often called “maize flour.” Masa harina is a specialized type of corn flour made from nixtamalized corn (corn treated with an alkaline solution), giving it a unique flavor and making it essential for traditional Latin American dishes like tortillas and tamales.
This regional naming convention can be a source of frustration for home cooks and bakers. To help navigate this, refer to the chart below:
| US Name | UK/Australia Name | Description & Common Uses |
|---|---|---|
| Corn Flour | Cornmeal (finely ground), Maize Flour | Finely ground whole corn kernels. Used in baking, breading, some frying applications. Offers a distinct corn flavor. |
| Cornstarch | Cornflour, Maize Starch | Pure starch extracted from corn. Primarily used as a thickening agent for gravies, sauces, soups, and custards. Achieves a clear, smooth consistency. |
| Cornmeal | Maize Flour (coarse) | Coarsely ground dried corn. Used for cornbread, polenta, dredging. Provides texture and flavor. |
| Masa Harina | Masa Harina | Nixtamalized corn flour. Essential for tortillas, tamales, and pupusas. Distinct flavor and texture. |
Throughout this article, I will specify which type of “corn flour” is being discussed to ensure clarity and help you select the most appropriate substitute. A significant advantage of all these corn products is their natural gluten-free status. Fortunately, many of the substitutes we’ll discuss are also naturally gluten-free, providing versatile options for various dietary needs.
🍳 Corn Flour Substitutes for Frying and Battering (US Corn Flour)
When a recipe calls for “corn flour” for frying or breading in a US context, it typically refers to the finely ground whole corn kernel flour. Its role is to provide a crisp, flavorful coating, often contributing a golden hue. The ideal substitute will mimic these properties, though some variations in flavor, browning, and texture are to be expected. Here are some of the best alternatives:
All-Purpose Flour
All-purpose flour, also known as plain flour or white flour, is an excellent and readily available corn flour substitute for frying. It generally works as a 1:1 replacement in most breading recipes, producing a crispy crust similar to corn flour. While the flavor will be more neutral compared to the distinct corn flavor, it’s a reliable choice for fried chicken, fish, or vegetables. A key difference is that all-purpose flour contains gluten, which may affect the final texture slightly, but it still delivers satisfying crispiness.
Corn Flour vs. All-Purpose Flour in Frying
Beyond the flavor and gluten content, there are other differences. US corn flour, being a whole grain, offers more fiber and certain B vitamins compared to unenriched all-purpose flour. However, for sheer crispiness and widespread availability, all-purpose flour is often the most convenient choice. For those seeking gluten-free options, other flours on this list will be more suitable.
Whole Wheat Flour
If you’re looking to maintain the whole-grain benefits of corn flour, whole wheat flour (or wholemeal flour) is a viable alternative. It provides a similar nutritional profile, retaining fiber, vitamins, and minerals often lost in refined flours. When used for frying, whole wheat flour can create a nice crisp crust, but it may have a slightly denser texture and a more pronounced, earthy flavor that some might find “healthier” than desired for fried foods. Adjust seasoning accordingly to complement its robust taste.
Spelt Flour
For a whole-grain option with a more nuanced flavor, spelt flour is an excellent choice. It’s often described as having a slightly nutty and sweeter taste than traditional whole wheat flour, which can be quite appealing in fried applications. Spelt produces a tender crumb and a satisfyingly crisp coating. However, it’s typically more expensive and, like wheat, contains gluten, making it unsuitable for individuals with celiac disease or gluten sensitivity.
Self-Rising Flour
Self-rising flour is a pre-mixed blend of all-purpose flour, baking powder, and salt. While primarily used in baking for leavening, it can be used as a corn flour substitute in frying, particularly if the recipe already calls for baking powder and salt in the breading mixture. The leavening agents in self-rising flour can contribute to a lighter, airier crust. If your recipe doesn’t include baking powder, plain all-purpose flour would be a more straightforward 1:1 replacement.
Can I replace cornflour with self-raising flour? (UK/Australia context)
In the UK, self-raising flour (which is plain flour with baking powder) can be considered a substitute for UK “cornmeal” (which is US corn flour) if the recipe requires both the cornmeal and a leavening agent. It’s crucial to understand that self-raising flour is *not* a substitute for UK cornflour (US cornstarch) for thickening purposes. The leavening properties would be inappropriate for thickening sauces.
Brown Rice Flour
Brown rice flour is a fantastic gluten-free corn flour substitute for frying. It is made from finely ground brown rice and can be used as a 1:1 replacement for US corn flour. It creates a wonderfully crisp coating, though it might yield a slightly different color and a marginally grittier texture than corn flour. Its neutral flavor makes it versatile for various fried dishes. For thickening purposes, white rice flour is generally preferred due to its finer texture and less noticeable color.
Sorghum Flour
Sorghum flour, another naturally gluten-free option, can also serve as a corn flour alternative in frying. While more commonly found in gluten-free baking blends for breads and cakes, it can add an interesting dimension to fried coatings. Sorghum flour has a mild, slightly sweet flavor. When using it in frying, it’s often best blended with a more refined flour or another gluten-free flour, perhaps replacing about 20% of the corn flour with sorghum flour to start, and adjusting based on desired texture and flavor.
Buckwheat Flour
Despite its name, buckwheat is not related to wheat and is entirely gluten-free, making buckwheat flour an excellent option for those with dietary restrictions. It has a distinctive earthy, somewhat nutty flavor that works exceptionally well in savory applications, such as French crepes (galettes) and certain fried recipes. As a corn flour replacement for frying, buckwheat flour will impart a unique flavor profile and a satisfying crispness. Experiment with it for a different take on your favorite fried foods.
Millet Flour
Millet flour is another naturally gluten-free grain known for its mildly sweet flavor, which makes it suitable for both sweet and savory dishes. This pleasant flavor profile makes it a versatile corn flour substitute, especially for frying. It can contribute to a light and crispy coating and is a good option if you want to experiment with different gluten-free grain flours.
Chickpea Flour
For a high-protein, gluten-free corn flour alternative, chickpea flour (also known as garbanzo bean flour or gram flour) is an excellent choice. It’s widely used in various cuisines for frying, flatbreads, and even some baked goods. Chickpea flour creates a wonderfully crisp crust, and with the right herbs and spices, your fried dishes might take on a delightful, falafel-like flavor. It’s particularly popular in Indian cuisine for making pakoras and bhajis.
Chestnut Flour
Chestnut flour, more common in Italian cooking, is a unique and flavorful gluten-free option. It’s often pricier and harder to find in some regions, but if you can source it, it’s a fantastic ingredient to experiment with. Its slightly sweet, nutty flavor makes it a delightful alternative to corn flour for frying, imparting a distinctive taste to your dishes. If chestnut flour is unavailable, almond flour can sometimes offer a somewhat similar texture, though with a different flavor profile.
Can Corn Flour Substitute Plain Flour?
Yes, in the context of frying, you can certainly use American corn flour in place of plain (all-purpose) flour, and vice versa, typically in a 1:1 ratio. Both will provide a crispy coating, though with differences in flavor and texture. However, if you are looking to substitute plain flour for UK cornflour (US cornstarch) for thickening purposes, a different conversion ratio is needed, which we will cover in the next section.
🍲 Corn Flour Alternatives for Thickening (UK Cornflour / US Cornstarch)
When a recipe requires “corn flour” for thickening, particularly in the UK or Australia, it invariably means cornstarch (or maize starch). Cornstarch creates a smooth, clear, and glossy finish when cooked, making it ideal for gravies, sauces, pie fillings, and puddings. If you need a cornstarch replacement, the key is to understand the different thickening powers and properties of other starches and flours. Here is a helpful conversion table, followed by descriptions of each alternative:
| Cornstarch Substitute (UK Cornflour) | 1 tablespoon Cornstarch equals… | Notes on Usage |
|---|---|---|
| All-Purpose Flour | 2 tablespoons | Yields an opaque, less glossy finish. Best for gravies and stews. Mix with cold liquid first to prevent lumps. |
| White Rice Flour | 2 tablespoons | Provides a clear, slightly less glossy thickness than cornstarch. Gluten-free. Good for Asian sauces. |
| Arrowroot Flour/Powder | 1 tablespoon | Thickens similarly to cornstarch, producing a clear, glossy sauce. Ideal for acidic foods and dishes that will be frozen. Mix with cold liquid. |
| Potato Starch (Potato Flour) | 1-1.5 tablespoons | Produces a clear, gelatinous texture. Excellent for gluten-free baking and delicate sauces. Do not boil vigorously. |
| Cassava Flour | 2 tablespoons | A versatile gluten-free flour that can also thicken. It creates a smooth texture but can be less powerful than pure starches. |
| Kuzu Starch (Kudzu) | 2 tablespoons | Traditional Japanese thickener. Produces a subtle, silky texture and a glossy finish. Can be quite expensive. |
| Tapioca Starch (Tapioca Flour) | 2 tablespoons | Yields a very clear, glossy, and slightly chewy texture. Great for fruit pies and sauces that might be frozen. Add towards the end of cooking. |
| Ground Flaxseeds | 0.5 tablespoon + 2 tablespoons water | When mixed with water, forms a gel that can thicken. Imparts a nutty flavor and some texture. Best for savory dishes or certain baked goods. |
| Guar Gum | 0.25 teaspoon | A very potent thickener. Use sparingly, as too much can create a slimy texture. Often used in gluten-free baking and cold preparations. |
| Xanthan Gum | 0.25 teaspoon | Another powerful gum thickener. Like guar gum, use in tiny amounts. Excellent for thickening without heat and in gluten-free recipes. |
When using any of these thickeners, it’s generally best to mix them with a small amount of cold liquid (water, broth, or milk) to form a “slurry” before adding them to hot liquids. This prevents clumping and ensures a smooth consistency. Remember that some thickeners, like arrowroot and tapioca, lose their thickening power if boiled for too long, so it’s best to add them toward the end of the cooking process.
Gelatin can also be a thickener, particularly for desserts and aspics, but it’s important to note that it’s an animal product and thus unsuitable for vegetarian or vegan diets. Always consider the specific recipe and desired final texture when choosing your thickener.
🤔 Can Corn Flour Substitute Cornstarch?
This question highlights the confusion in terminology. In the UK and Australia, “corn flour” *is* cornstarch. In the US, however, “corn flour” (finely ground whole corn) is different from “cornstarch” (pure corn endosperm starch). If you are in the US and need to substitute US corn flour for cornstarch as a thickener, you will need approximately 2 tablespoons of US corn flour for every 1 tablespoon of cornstarch (UK cornflour) the recipe calls for. However, remember that US corn flour will make the liquid opaque and impart a slight corn flavor, unlike the clear, neutral thickening of cornstarch.
🍮 Corn Flour Substitute for Custard
Custard recipes typically rely on corn flour (US cornstarch) for binding and achieving that signature smooth, creamy texture. To substitute cornflour in custard, refer to the “Corn Flour Alternatives for Thickening” table above. Arrowroot powder and tapioca starch are excellent choices as they produce a clear, glossy finish similar to cornstarch. White rice flour can also work well. Remember to create a slurry with cold liquid first to avoid lumps and ensure a silky smooth custard. These substitutions are also effective for thickening other dessert items like puddings and fruit pie fillings.
🥣 Corn Flour Substitute for Soup
Many soup recipes, particularly those requiring a smooth, slightly viscous consistency, use corn flour (US cornstarch) as a thickening agent. The goal is often to add body without making the soup excessively heavy or cloudy. The “Corn Flour Alternatives for Thickening” table is your go-to resource here. For most soups, all-purpose flour (as a roux or slurry), arrowroot, or potato starch are excellent choices. If you’re looking for a cornstarch substitute for flour in soups, simply reverse the table’s recommendations: use 1 tablespoon of cornstarch for every 2 tablespoons of flour the recipe suggests, ensuring to mix it into a cold slurry before adding to the hot soup.
🍪 Substitute for Corn Flour in Cookies and Baked Goods
When corn flour (US type) is used in cookies and other baked goods, it typically serves one of two purposes: either as a minor binding agent to improve texture, or as a primary flour component. If small amounts of corn flour (US cornstarch) are used as a binder, perhaps to create a more tender crumb, you can replace it using the thickener conversion table. For instance, a small amount of arrowroot or tapioca starch can achieve a similar tenderizing effect. If a larger quantity of US corn flour is used as a primary flour, usually in gluten-free recipes or for a specific corn flavor, you can often substitute it 1:1 with another gluten-free flour like finely ground cornmeal, brown rice flour, or even a gluten-free all-purpose blend. All-purpose wheat flour can also work if gluten is not an issue. These alternatives are also suitable as a substitute for corn flour in biscuits, affecting the texture and flavor slightly but generally yielding good results.
🍰 Corn Flour Substitute for Pavlova
In a delicate dessert like pavlova, cornflour (US cornstarch) plays a crucial role in achieving its iconic texture: a crisp exterior with a soft, marshmallow-like center. It helps stabilize the meringue and prevents it from becoming too brittle or dense. To successfully substitute cornflour in pavlova, arrowroot powder is the best alternative. Use it in a 1:1 ratio. Arrowroot provides a similar delicate structure and a lovely sheen without affecting the flavor, preserving the light and airy quality that makes pavlova so beloved.
🧁 Cornmeal Substitute
For coarse cornmeal, my preferred alternative is semolina flour (also known as durum flour). Semolina has a similar granular texture and works exceptionally well for dusting surfaces, such as when making homemade English muffins, or in baking where a slightly gritty texture is desired. American corn flour, being a more finely ground version of cornmeal, can often be used as a 1:1 substitute for cornmeal in most recipes, especially if you prefer a smoother texture. However, it’s crucial to remember that British cornflour (US cornstarch) is *not* an appropriate 1:1 substitute for cornmeal, as it is a pure starch with entirely different properties.
📋 Corn Flour Nutrition
Understanding the nutritional profile of corn flours can help inform your substitution choices, especially if you’re managing dietary needs. Here is a general nutritional breakdown:
| Nutrient | Cornflour (UK, Australia, US Cornstarch) per 1 Tbsp | Corn Flour (US, finely ground whole corn) per 0.25 cup |
|---|---|---|
| Calories | 30 | 120 |
| Total Fat | 0g | 1g |
| Saturated Fat | 0g | 0g |
| Sodium | 0mg | 0mg |
| Total Carbohydrates | 7g | 25g |
| Fiber | 0g | 2g |
| Total Sugar | 0g | 1g |
| Net Carbs | 7g | 23g |
| Protein | 0g | 2g |
| Calcium | 0% DV | 0% DV |
| Iron | 0% DV | 6% DV |
| Potassium | 0mg | 111mg |
FAQs About Corn Flour Substitutions
Here are answers to some common questions about replacing corn flour and cornstarch in various recipes:
Can corn flour substitute for arrowroot?
Yes, in the context of thickening, UK cornflour (American cornstarch) can substitute for arrowroot. You can typically use them in a 1:1 ratio. Both ingredients are excellent for thickening gravies, soups, stews, and sauces, producing a clear, glossy finish. However, arrowroot is generally preferred for acidic ingredients or dishes that will be frozen, as cornstarch can break down under these conditions. Always make a slurry with cold liquid before adding either to hot liquids.
Can corn flour substitute baking powder?
No, neither cornstarch nor any type of corn flour can substitute for baking powder. Baking powder is a chemical leavening agent that contains an acid and a base, reacting with liquid to produce carbon dioxide gas, which causes baked goods to rise. Corn flour and cornstarch are starches that provide thickening or structure but no leavening action. Using them in place of baking powder would result in dense, flat baked goods.
Can corn flour substitute for cornmeal?
American corn flour is essentially a very finely ground cornmeal. Because of their similar composition (both are whole corn products), they can often be used interchangeably in most recipes, especially when you want a smoother texture than traditional cornmeal. However, UK cornflour (American cornstarch) is a pure starch and is absolutely not a suitable 1:1 substitute for cornmeal. It lacks the texture, flavor, and whole-grain properties of cornmeal.
Can corn flour be substituted for masa harina?
Yes, American corn flour is the closest substitute for masa harina, and they can be interchanged in many recipes, particularly if you’re not strictly adhering to traditional Latin American flavors. Masa harina is made from nixtamalized corn, a process that improves the bioavailability of niacin (vitamin B3) and imparts a distinct flavor and dough consistency essential for authentic tortillas and tamales. While US corn flour will work, the flavor and texture of the final product may be slightly different from what you would achieve with masa harina.
Does corn flour work as a cream of tartar substitute?
No, corn flour is not a suitable substitute for cream of tartar, whether you’re referring to UK cornflour (cornstarch) or American corn flour. Cream of tartar is an acidic ingredient (potassium bitartrate) used to stabilize egg whites, prevent sugar crystallization, and act as a leavening agent when combined with baking soda. Corn flour and cornstarch lack the acidic properties required for these functions. Good alternatives for cream of tartar include other acidic ingredients like lemon juice or white vinegar.
What’s a good corn flour substitute for keto?
For those following a ketogenic diet, finding low-carb alternatives is essential. The best keto corn flour substitute depends on its intended use. For thickening agents (where UK cornflour/US cornstarch would typically be used), xanthan gum or guar gum are excellent low-carb options, used in very small quantities. For frying or baking (where US corn flour might be used), keto-friendly flours like almond flour or coconut flour can work well. Keep in mind that these flours have different absorption rates and flavor profiles, so adjustments to liquid amounts and other ingredients may be necessary.
👩🏻🍳 Delicious Recipes Using Corn Flour (US Type)
If you’re looking for recipes where you can effectively use US corn flour, often as a direct substitute for cornmeal, consider trying these:
- Air Fryer Mexican Cornbread
- Corn Dogs in Air Fryer
- Air Fryer Fish Sticks
Quick Guide: Corn Flour Substitute for Thickening
This quick guide provides a handy reference for substituting corn flour (American cornstarch / UK cornflour) as a thickening agent. These are common replacements that can be found in most kitchens.
Ingredients for Thickening Substitutes:
- 2 tablespoons all-purpose flour
- 2 tablespoons white rice flour
- 1 tablespoon arrowroot flour
- 1-1.5 tablespoons potato flour
- 2 tablespoons cassava flour
- 2 tablespoons kuzu starch
- 2 tablespoons tapioca starch
- ½ tablespoon ground flaxseed (add 2 tablespoons water)
- ¼ teaspoon guar gum
- ¼ teaspoon xanthan gum
Instructions for Use:
- For each tablespoon of corn flour (American cornstarch / UK cornflour) required in your recipe, substitute it with the corresponding amount listed for your chosen ingredient above.
- Always mix your chosen thickening agent with an equal amount of cold liquid (water, broth, or milk) to form a smooth slurry before slowly whisking it into your hot liquid. This prevents lumps and ensures even thickening.
- For substitutions in frying or baking where US corn flour (finely ground whole corn) is used, please refer to the detailed sections in the article above for best results, as the function of the flour differs significantly.
Notes:
Nutrition information is for 1 tablespoon (8 grams) of UK and Australian cornflour (AKA American cornstarch). Refer to the article above for nutrition information for American corn flour (finely ground whole corn).
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food.
Final Thoughts on Corn Flour Alternatives
Navigating the world of corn-based flours and starches can seem daunting at first, primarily due to regional naming conventions. However, with a clear understanding of whether your recipe calls for a finely ground whole corn product (US corn flour) or a pure starch thickener (UK cornflour / US cornstarch), finding the perfect substitute becomes much simpler. From achieving that desired crispy coating in fried dishes to creating a perfectly smooth and glossy sauce, numerous alternatives are available, many of which you likely already have in your pantry.
Remember to consider the specific function of the corn flour in your recipe – whether it’s for thickening, binding, coating, or adding texture and flavor. Each substitute comes with its own unique properties, affecting the final taste, texture, and appearance of your dish. Don’t be afraid to experiment, especially with gluten-free options, to discover what works best for your culinary creations and dietary preferences. With this guide, you’re well-equipped to tackle any recipe, even without corn flour on hand!
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