The Forktionary Angle
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Definition
A fine, white starch derived from corn, primarily used as a thickening agent in cooking and baking, naturally gluten-free.
Sensory Profile
TasteNeutral
TextureFine powder (raw), Glossy, Viscous (cooked)
AromaStarchy
AcidityNeutral
Technical Metrics
Nutrition Facts
Per 8g (1 tbsp) Calories381 kcal
Total Fat0.1 g
Saturated Fat0.0 g
Trans Fat0.0 g
Cholesterol0 mg
Protein0.3 g
Total Carbohydrate91 g
Dietary Fiber0.9 g
Total Sugars0 g
Calcium2 mg
Iron0.5 mg
Potassium5 mg
Chef’s Secret
Always mix cornflour with an equal amount of cold liquid (a "slurry") before adding to hot mixtures to prevent lumps and ensure smooth thickening.
Substitutions
Best Match
Potato Starch
1:1Excellent for thickening, provides similar clarity, but breaks down faster under prolonged heat.
Tapioca Starch (Tapioca Flour)
1:1Thicker sauces with a glossy finish; good for freezing, slightly chewier texture.
Arrowroot Powder
1:1Neutral taste, clear finish, good for acidic ingredients and doesn't break down with prolonged heat as much as potato starch.
Rice Flour
1:2Less thickening power, can impart a slightly gritty texture if not fully cooked.
Buying Guide
Ensure label states "100% Cornstarch" for purity and gluten-free assurance.
Flavor Pairings
Soups Sauces Gravies Custards Fruit fillings.
