level teaspoons cornflour

GrainsYear-round. Cornflour is a dried, processed product with indefinite shelf stability when stored in cool, dry conditions.

Primarily carbohydrate-based with minimal protein or fat; not a significant source of vitamins or minerals in typical serving amounts. Cornflour is gluten-free, making it suitable for those with celiac disease or gluten sensitivity.

About

Cornflour, also known as cornstarch or maize starch, is a fine, powdery starch extracted from the endosperm of corn (maize) kernels. The starch is isolated through wet-milling processes and dried to produce a brilliant white or off-white powder with a silky texture. Cornflour is nearly pure carbohydrate, consisting primarily of amylose and amylopectin, with minimal protein or fat content. It is primarily used as a thickening agent and has a neutral flavor profile.

Cornflour differs from cornmeal in fineness and processing; cornmeal retains more of the corn's structure and texture, while cornflour is refined to an extremely fine consistency. The ingredient is produced globally, with major sources in North America, Asia, and Europe.

Culinary Uses

Cornflour functions as a thickening agent in sauces, gravies, puddings, and soups, where its starch granules gelatinize when heated in liquid to create a smooth, glossy consistency. It is essential in many Asian cuisines—particularly Chinese cooking—for velveting meats and thickening stir-fry sauces. In pastry and baking, cornflour is blended with wheat flour to produce lighter cakes and biscuits with a tender crumb, and is used alone in some custard-based fillings and dusted on work surfaces. It is also used as a coating for fried foods to create crisp exteriors and as a component in batters.

Forms & Preparations

  • Powder — Fine, white powder used directly in cooking as a thickening agent, in batters, or mixed with liquid to form a slurry before adding to hot liquids.
  • Slurry — Cornflour mixed with cold water or another liquid to form a smooth paste, then added to hot sauces or soups to prevent lumping.
  • Coating — Dusted onto surfaces or used in dry breading mixtures for frying meats and vegetables.
  • Baking blend — Mixed with wheat flour in cake and pastry recipes to reduce gluten development and create tender crumb structure.
  • Velveting agent — Mixed with egg white and sometimes soy sauce, used as a protective coating for meat before stir-frying to achieve tender, silky texture.