Best Corn Flour Substitutes – Ultimate Guide

What Are The Top Corn Flour Substitutes?

The most popular corn flour substitutes are rice flour, corn starch, all-purpose flour and potato flour, there are many other corn flour alternatives.

In the baking process, from making bread to breading, and making gravies and soups more spongy Corn flour is the star ingredient that can do everything.

The versatile ingredient can be often found in the pantry and can be used in a variety of recipes, such as grilling, baking or cooking over the stove.

Because of its numerous applications, you could be in need of this essential ingredient in your kitchen, and at the point that you realize this in the last minute, what do you do?

There are a variety of excellent alternatives to corn flour that are easy to locate at home. If they are chosen for the proper use and in the appropriate proportions, they will work similarly.

Check our top seven picks for the most effective corn flour substitutes, as well as the top ones for baking!

What Is Corn Flour?

Before we dive into the specifics of how you can substitute corn flour and what to substitute it with we’ll look at what the corn flour actually is, and then how it operates.

Simply simply put, corn flour is an extremely finely milled flour made of dried corn kernels. It is regarded as a complete grain flour since it is made from all of the corn kernel, which includes the germ, hull and the endosperm.

It is gluten-free and loaded with essential nutrients like protein, fiber and starch, as well as vitamins and minerals and, depending on the kind of corn used it could appear white, yellow or blue..

Corn Flavor and Uses For Flour

Because corn flour is created by drying corn kernels in their entirety It tastes like the corn ear and has a distinct sweetness with a sour flavor and a distinctive flavor.

It can have a slight bitter taste when it is tasted raw or on its own but when it is it is used in cooking, baking or cooking, it’s natural sweetness, and its earthy taste come through.

Like all flours like corn, it is employed to create structure for baked goods and foods. It is great when combined with binding agents like eggs. It also helps give shape to muffins, breads waffles, pancakes, waffles and much more.

The corn flour can be extremely adaptable and can be utilized in many recipes. It is also used as a thickener in stews, sauces, soups and gravies. It can be used as a breading ingredient for dishes and meats to give an additional crunch.

Our favorite cornflour brand ( this one from Amazon) is 100 organic and stone ground and is great for a variety of applications like baking and breading.

The 7 Top Corn Substitutes For Flour

After you have learned the basics about corn flour, and its use in a variety of recipes and dishes Let’s take a take a look at some fantastic substitutes that will help you get the same flavor and texture of this important ingredient:

1. Cornstarch

Cornstarch and corn flour are both made of corn. They are gluten-free and are among the most confusing ingredients on the market.

The primary difference between the two is that the former the corn flour can be created by drying corn kernels, cornstarch is produced using the starchy portion of corn kernels..

While they might look similar and have the same texture, fine powdery appearance however, cornstarch is comparatively bland and tasteless in comparison to corn flour.

Thus when you use it in meals that are savory, it might be beneficial to flavor the cornstarch prior to making use of it.

In general the cornstarch is an excellent substitute for corn flour, however in certain dishes they’re not substitutes and could not have the same purpose.

Corn flour can make some baked goods brittle and hard while cornstarch is frequently used as a thickening agent.

To substitute one tablespoon of corn meal in recipes just add one tablespoon of cornstarch in a bit of cold water to prevent clumping.

We suggest making use of Argo’s 100 pure corn starch which isn’t just used to thicken gravies and sauces but can also be used for baking.

2. Rice Flour

Rice flour is a great substitute for corn flour . It is made from finely crushed rice until it becomes a white starchy powder created.

It is often utilized in Asian food and is a key ingredient in numerous soups, noodles as well as desserts.

Similar to corn flour, rice flour is gluten-free and an alternative for those who are trying to stay clear of foods high in gluten.

Rice flour is great for thickening, however when it is used for breading, it doesn’t provide the same crunch as corn flour coating.

To substitute one tablespoon corn meal in recipes simply add 2 tablespoons rice flour, mixed in hot or cold water. It’ll turn white when mixed with water . It can be a fantastic alternative for thickening soups and broths.

To get a healthier option we suggest using Anthony’s brown Rice Flour that has an nutty, mild flavor and is gluten-free.

3. All-Purpose-Flour

All-purpose flour can also be referred to as refined flour or just flour. It is made of wheat after the brown coating is removed.

It is milled to fine white powder that is extremely refined and an excellent all-rounder to bake cakes, breads and pastries, muffins and pancakes.

It can be used as a coating to deep-frying as well as an agent to thicken sauces and soups. However, the flavor and texture can differ when it is used as a coating on food items that are fried.

It won’t leave you with a crisp and light texture like you do you use corn flour. It will cause the food to be a bit heavier and chewier.

To substitute the corn-based flour with 1 tablespoon for an ingredient for thickening it is necessary to double the amount and then use 2 tablespoons of all-purpose corn flour..

Our top choice tops White Lily’s All-Purpose flour that is more than an affordable option , but an excellent choice to bake and cook with.

4. Wheat Flour

The wheat flour can be described as a high-nutrient superfood that is created by milling wheat into fine powder. Apart from the starch content, it’s also packed with fiber and protein and is a good alternative to corn flour.

But, as wheat flour is gluten-free it is worth considering this option if you’re seeking a gluten-free alternative like corn flour.

To substitute 1 tablespoon of the corn-based flour for thickening soups and sauces you’ll need 2 tablespoons wheat flour, mixed together with water to create an emulsion to prevent lumps from developing.

Wheat flour is a fantastic corn flour substitute , not only for thickening food items, but it can also be used for cooking and baking. If you are using it in other recipes, like tortillas, make use of the same proportions as corn flour.

In this case, you could make use of King Arthur’s All Wheat Classic Flour which is milled traditionally and full of flavor as well as texture and nutritional value.

5. Potato Flour

The potato flour is derived from drying, cooking, and then grinding potatoes into white starch in powder form. It is typically used in baking as well as to thicken foods.

Like the corn flour the potato flour is gluten-free and is a fantastic alternative for people suffering from celiac disease.

But, as it has significant amounts of carbohydrates and fats, people who are concerned about calories need to consume it cautiously and moderately.

Another point to be aware of is that because potatoes absorb lots of water, you need to be extra cautious in incorporating potato meal in your gravies and soups to thicken them.

It is added at the end of cooking to stop the gravy or soup from becoming excessively thick. In addition, excessive heat could result in it losing its ability to thicken.

Additionally, it can be used to thicken gravies potato flour can also be used as a coating for vegetables and meats since it imparts great flavor to the food.

To substitute the cornflour with 1 tablespoon for thickening sauces and soups make use of 1 tablespoon the potato flour.

The most recommended brand for this use can be found in Bob’s Red Mill Potato Flour which is of the highest grade and is made of whole potatoes that have been dehydrated to 100%.

6. Arrowroot Powder

Arrowroot powder originates from the tropical arrowroot plant . It is a form of starch which can be used in lieu of cornflour.

It is a great ingredient to make liquids thicker in the same way to corn flour, particularly clear jellies and broths as well as being employed in baking.

It is easily digestible and is rich in carbohydrates and is low on protein. Although it’s not the most nutritious alternative to breadmaking using corn flour but it adds an excellent flavor to the food.

Because the arrowroot powder thickens gravies quicker that corn flour utilize 2 teaspoons to replace 1 tablespoon of corn flour..

If you are using it to thicken gravies and sauces, make sure to mix it with cool water to form an slurry prior to mixing it into the mix. This will stop the formation of lumps and let the powder of arrowroot blend well into the food.

As with the potato flour that is you leave it on the stove for a long period of time, it will reduce its ability to thicken and cause the mixture to thicken again. So, take it off of the heat as soon as you achieve the desired consistency.

Explore Anthony’s organic Arrowroot Flour for a excellent thickening agent for baking gravies, sauces, and other dishes that has been thoroughly tested and confirmed gluten-free, non GMO and also vegan.

7. Cornmeal

While cornflour and cornmeal both milled from dried corn, they can be used interchangeably in many recipes, they come with distinct texture.

Corn flour is smooth and fine while cornmeal is a bit rough. The reason for this is that the former is ground finely during the milling process while the latter is ground coarsely.

As with cornmeal, it is gluten-free and is a great alternative for those with food restrictions.

As we mentioned that they could be used as a substitute in numerous recipes, but it is important to know that they could produce slightly different outcomes.

For instance, if using cornmeal instead of cornflour in order to create muffins or pancakes You can be expecting a coarser texture.

To avoid this, look for cornmeal which is milled finely so that it works well in place of cornflour , which gives an even finer texture.

Make use of cornmeal in the same proportions as corn flour in your recipe. To substitute 1 tablespoon of cornflour make use of 1 tablespoon the finely textured, cornmeal.

We recommend using Bob’s Red Mill Medium Grind Cornmeal and then grind it until you get a more fine consistency that is perfect to bake and cook with.

Read also: How to make corn flour from cornmeal.

Corn Flour Substitutes For Baking

While there are many excellent alternatives to corn flour, none of them can be used successfully to bake.

When it is added in baking, the corn meal adds an even structure to baked goods and gives them a firm texture. When substituting the baking ingredient with corn flour it is important to be sure that the substitute serves the identical goal.

Wheat flour as well as all-purpose flour can be two reliable alternatives you can make to replace corn flour for baking.

If you are trying to find a substitute to make a crunchy coating for your fried food Our top choices are the potato flour and cornstarch. Both are light and are ideal choices for baking and cooking.

The potato flour, because of its distinct flavor, gives delicious flavor to fry dishes and there’s no need to add spice to enhance the flavor.

It also leaves the food with a crisp and airy feel and is a definite win when it comes down to cooking coated meats and other vegetables.

for thickening stews and soups both potato and cornstarch flour are great. It is possible to dilute cornstarch with cold water, and then add to it hot soups and stews whenever you wish.

Potato flour is among the finest thickening agents because of its capacity to absorb water faster than other ingredients. However, you must be cautious as it is easily broken down when it is heated over a long period of time.

How Do I Make Homemade Corn Flour?

Yes, you can! Corn flour at home might appear to be a daunting task however it’s actually more simple than you’d imagine.

The only thing you require is corn however, it needs to be dried in advance to allow it to be ground into fine powder.

The drying process is quite lengthy that involves sun drying the corn, then removing it from the cob, and finally making it into flour is used in making and baking.

Luckily, you don’t need be going through the complicated procedure since there’s a more efficient method to accomplish this.

All you require are popcorn kernels and a powerful blender such as this Vitamix 5200 Blender which is perfect for making dough and flours.

Here’s what you must do:

  • Inject the kernels into your blender. Fill it around halfway.
  • Combine the kernels with high speed to create a smooth powder has made.
  • The powder should be placed into an airtight plastic container, or an poly Ziplock bag to stop moisture from entering.
  • It can be stored in the fridge and, when stored correctly it will be able to make use of it for a long period of time.
  • Alternately, you could put them in the refrigerator for upto 6 months.

What Is Maize Flour? Is It The Same As Corn Flour?

Indeed, the maize ingredient is associated with corn flourand is manufactured by grinding dry corn till it breaks into small, fine pieces.

Corn flour is known by many names based on the region that you live in. For example, what is known as cornstarch in US is known as”cornflour” when it is in the UK.

In the same way, maize flour that has more consistency is known as Cornmeal here to the US.

The distinction between maize and corn flour is an issue for those who is traveling out of America and especially Europe. What is known as maize in America can be corn in several countries in Europe.

The main point is that the maize and corn flours are exactly the identical and can efficiently be used in conjunction.

What Is Masa Harina? Is It The Same As Corn Flour?

Masaharina and corn flour aren’t the same thing. Although they appear similar, and are produced by grinding corn finely however, they are distinct items.

Corn flour finely ground corn. masa harina, on contrary is ground corn that has been processed using alkali like limewater. It is frequently employed for Mexican cooking.

Limewater is a product of calcium hydroxide. It totally alters the chemical structure of corn flour. This makes it digestible and offers it a distinctive flavor.

Masa harina literally means “dough flour”, is 100% gluten-free, and naturally gluten-free. pure. It’s utilized to create delicious tortillas, tamales and pupusas.

Alternatives To Corn Flour & Thickening Agents

If you don’t have corn flour available and don’t want to make use of any of the substitutes listed above also There are many other ways to make soups, gravies, sauces and broths more astringent.

Some of the most effective methods for thickening are:

Reduces The Liquid

If you have some time spare, simmering the liquid and then decreasing it’s a fantastic method to thicken it, without having to add additional ingredients. The only two components required for this process are patience and time.

When the water that was unused evaporates, the remaining mix is likely to thicken, becoming more flavorful as the flavors of other ingredients become more intense.

To speed up the process instead of simmering an enormous pot of soup, sauce or gravy and then transferring a small portion to a large saute pan. When it’s well-cooked and thick you can add it to the main pan and repeat until you reach the desired consistency.

Addition of Butter

The addition of butter will not provide much thickness to your soups, sauces or gravies, however it will give your food an extra boost when you’re close to the consistency you want.

Be sure you add butter to your dish towards the at the end of the cooking process because it is prone to be broken down when placed in a hot oven which defeats its function to make the sauce thicker.

Add an egg yolk

Egg yolks are an old-fashioned thickening method employed for salad dressings, custards and also to thicken gravies and sauces.

To stop the egg from splattering into the mix, place the egg yolk in a separate bowl. Then slowly add approximately one cup of the gravy or sauce, and whisk it around gently.

After that, you’ll need to add the yolk mixture to the container, making sure you beat it constantly.

Pureed Vegetables

Like potato flour, which is able to absorb a significant amount of water and starchy vegetables absorb a lot of water, the starchy vegetable itself also does so. Potatoes make excellent thickeners especially when pureed. Some other starchy vegetable options that perform equally well are celeriac and winter squash.

All you need to boil the veggies and then place them into food processor till a fine paste has made. Add this paste to the sauce and you’ll be able to see immediate results.

It is also possible to use the mashed and steaming cauliflower or cooked lentils and beans to thicken your sauces. Be aware that adding these ingredients could change the taste of the gravy or sauce that you’re adding them to.

It is also possible to purée a small portion of your soup or sauce when it has a thick consistency. This will make it more thick without adding additional ingredients.

Sour Cream or Greek Yogurt

Based on the type of soup, sauce, or gravy you’re cooking You can also add a small amount of sour as well as Greek yogurt in order to create it more thick and also more creamy.

Similar to heavy cream Yogurt can use to make sauces thicker but you’ll require some form of starch to the mix to stop the mixture from curdling.

Just mix two teaspoons of cornstarch or one tablespoon of flour into one cup of yogurt prior to making it into your gravy, hot sauce and soup.

Similar to sour cream, you can make it by first bringing it up to at room temperature, after that, mixing one tablespoon flour per 1 Cup of the sour cream and then adding that to the mix.

Norah Clark

Norah Clark

Norah Clark, the founder and editor of YummyTasteFood! She's a seasoned food writer and editor with over a decade of experience in the hospitality industry as a former pastry chef, sous chef, and barista. When not writing about food, she explores new recipes or travels the world for culinary inspiration.

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