one teaspoon corn starch
Corn starch is primarily a refined carbohydrate with minimal nutritional content, providing calories with negligible protein, fiber, or micronutrients. It is naturally gluten-free, making it suitable for gluten-free baking applications.
About
Corn starch, also known as cornflour in some regions, is a fine white powder derived from the endosperm of corn (maize) kernels. It is produced by wet-milling corn kernels to separate the starch from the germ, fiber, and protein components, then drying and grinding the extracted starch into a smooth powder. Corn starch is virtually flavorless and odorless, with a neutral taste that makes it ideal for thickening applications. It is soluble in cold water but becomes gelatinous when heated, a property that forms the basis of its primary culinary function.
Culinary Uses
Corn starch serves primarily as a thickening agent in sauces, gravies, soups, and custards, where its neutral flavor does not interfere with other ingredients. In Asian cuisines, particularly Chinese cooking, it is used extensively in stir-fry sauces and as a coating for meats and vegetables to achieve crispy textures. It is also employed in baking and pastry work to create tender cakes and pastries by reducing gluten development, and as a dusting powder to prevent sticking. Its thickening power is approximately twice that of wheat flour, making it a key ingredient in recipes requiring clear, glossy sauces.