of cornstarch

GrainsYear-round. Cornstarch is a processed, shelf-stable ingredient produced from dried corn kernels and is available continuously without seasonal variation.

Cornstarch is primarily carbohydrate with minimal protein, fat, or fiber; it provides approximately 30 calories and 7 grams of carbohydrate per tablespoon. It is gluten-free and suitable for celiac and gluten-sensitive diets, though nutritionally it is low in vitamins and minerals.

About

Cornstarch, also known as corn flour or maize starch, is a fine, powdery carbohydrate derived from the endosperm of corn (maize) kernels. Produced through a wet-milling process that separates the starch granules from other kernel components, cornstarch is nearly pure amylopectin and amylose polysaccharides. It is white, odorless, and flavorless, with a smooth texture that becomes gelatinous when heated with liquid.

Cornstarch differs from cornmeal and corn flour (ground whole corn) due to its refined, isolated starch composition. The production process involves steeping corn kernels, grinding them to release starch granules, and then purifying and drying the starch. The resulting product has superior thickening power compared to flour and creates a transparent, glossy finish in sauces and glazes rather than an opaque one.

Culinary Uses

Cornstarch functions primarily as a thickening agent in both savory and sweet applications. It is essential in Asian cuisines, particularly Chinese cooking, where it creates silken sauces and glazes for stir-fries, braises, and soups. In Western cuisine, it thickens pie fillings, puddings, custards, and gravies. Cornstarch also serves as a coating for fried foods, producing a crisp exterior, and as a dusting agent to prevent sticking in baked goods. Its neutral flavor and clarity make it ideal when a thickener should be invisible rather than contribute flavor or color to a dish. A small amount of cornstarch mixed with liquid (slurry) prevents lumping and ensures even thickening.

Forms & Preparations

Powder — Fine, white powder, the most common and versatile form used directly in thickening applications, batters, and baking.
Slurry — Cornstarch mixed with cold liquid (water, broth, or juice) to form a thin paste before adding to hot liquids to avoid lumping.
In baked goods — Mixed into flour blends to reduce gluten development and create tender cakes, pastries, and cookies with a finer crumb.
Breading/coating — Combined with flour or used alone to coat proteins and vegetables before frying, producing a crisp, light exterior.

Substitutes

Unknown — Use in equal amounts as cornstarch for thickening; creates a clearer gel and works well in acidic dishes. Becomes cloudy if overheated.
Unknown — Substitute 1:1 by weight; produces a slightly opaque, glossy sauce. Works well in Asian cooking but becomes stringy if overstirred.
Unknown — Use equal amounts; provides excellent thickening power and clarity. Sensitive to prolonged heating and acidic ingredients; add near the end of cooking.
Unknown — Use about 2 tablespoons flour for every 1 tablespoon cornstarch; produces an opaque thickener and contributes subtle flavor. Not suitable for gluten-free cooking.
Unknown — Substitute in a 1:1 ratio; creates a slightly opaque, silken texture common in Asian cuisine. Best used in Asian dishes where this appearance is expected.