– ½ cup cornstarch
Cornstarch is primarily carbohydrate with minimal nutritional density; it contains negligible amounts of protein, fat, fiber, or micronutrients. It is gluten-free, making it suitable for celiac and gluten-sensitive diets.
About
Cornstarch, also known as corn flour or maize starch, is a fine, white powder derived from the endosperm of corn (maize) kernels. It is produced by wet-milling corn to separate the starch granules from other kernel components, then drying and grinding to a powder. Cornstarch is nearly pure carbohydrate with minimal protein or fat, resulting in a neutral flavor and smooth texture. It differs from cornmeal, which retains more of the kernel's fiber and nutrients, and from masa harina, which is made from nixtamalized (chemically treated) corn.
Culinary Uses
Cornstarch serves primarily as a thickening agent in cooking and baking, used to create clear sauces, gravies, custards, and glazes that remain glossy rather than opaque. It is essential in Asian cuisine for coating proteins before stir-frying and for creating silky sauce textures. In baking, cornstarch is often blended with wheat flour to reduce gluten development and create tender cakes and pastries. It also functions as a dusting powder to prevent sticking and as a dry slurry (mixed with cold liquid) to thicken hot liquids without lumping.