+ 2 tsp cornstarch

GrainsYear-round. Cornstarch is a processed, shelf-stable ingredient derived from dried corn; availability and pricing may fluctuate seasonally based on global corn harvests, but the ingredient itself is consistently available.

Cornstarch is primarily carbohydrate with negligible protein, fat, or micronutrient content; it provides approximately 30 calories per teaspoon and has a high glycemic index. It is naturally gluten-free, making it suitable for gluten-free cooking and baking applications.

About

Cornstarch is a refined carbohydrate derived from the endosperm of corn (maize) kernels, extracted through wet milling and purification processes. It is a fine, white, odorless powder composed almost entirely of amylopectin, a branched-chain starch polymer. The extraction process involves soaking corn kernels, grinding them, and separating the starch from other components through multiple washing and filtering stages.

Cornstarch has minimal flavor and is valued primarily for its thickening and binding properties rather than nutritional contribution. It gelatinizes at relatively low temperatures (around 62-73°C/144-163°F), making it effective for thickening sauces, gravies, and desserts without prolonged cooking. It is shelf-stable and chemically neutral, allowing it to function across both sweet and savory applications.

Culinary Uses

Cornstarch is a primary thickening agent in cuisines worldwide, particularly in Asian cooking where it is used extensively in stir-fries, sauces, and soups. It creates a silky, glossy texture in gravies, custards, fruit fillings, and glazes without imparting a starchy taste. In baking, small quantities are blended with flour to create tender cakes and pastries by weakening gluten development. Cornstarch also functions as a breading component and dusting agent to prevent sticking. Its thickening effect is reversible under high heat, making it ideal for sauces that are served immediately.

Forms & Preparations

  • Powder — Fine white powder, the standard form used directly in cooking and baking; mixed into water or cold liquid to create a slurry before adding to hot sauces.
  • Slurry — Cornstarch mixed with cold water, broth, or other cold liquid in a 1:1 to 1:2 ratio; poured into hot liquids to thicken sauces and gravies without lumping.
  • Breading or dusting agent — Applied directly to proteins or vegetables before frying or sautéing to create a crispy coating or prevent sticking.
  • Blended with flour — Mixed into wheat flour at ratios of 1-3 parts cornstarch per 1 part flour for tender cakes, pastries, and cookies with reduced gluten development.
  • Modified cornstarch — Chemically treated variant with enhanced thickening properties and greater stability under prolonged heating, acidic conditions, or freezing; used in commercial sauces and puddings.