Cornstarch and also corn flour both come native corn however differ in your nutrient profiles, flavors, and also uses.

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In the unified States, corn flour ad to finely ground powder from whole corn kernels. Meanwhile, cornstarch is a fine powder together well, however made only from the starchy component of corn.

Due come their distinctive nutritional contents and also processing methods, castle have different culinary uses. What’s more, in some parts of the world, the names because that each vary.

This write-up tells you everything you must know around the differences between cornstarch and corn flour.

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Both corn flour and also cornstarch space made from corn.

Corn flour is the result of grinding whole corn kernels right into a well powder. Therefore, it contains protein, fiber, starch, and the vitamins and also minerals uncovered in entirety corn. It’s generally yellow (1).

On the other hand, cornstarch is an ext refined and made by remove the protein and also fiber that the corn kernel, leaving just the starchy center called the endosperm. This is then processed into a white flour (1).

Here is a comparison of the nutrient components of 1/4 cup (29 grams) that cornstarch and corn flour (2, 3):

CornstarchCorn flour
Protein0 grams3 grams
Fat0 grams1.5 grams
Carbs28 grams22 grams
Fiber0 grams2 grams

In addition to providing an ext fiber and protein, corn flour includes B vitamins, iron, potassium, magnesium, and also several other nutrients (1).

Cornstarch provides no B vitamins and also much smaller quantities of other nutrients, contrasted with corn flour.


Corn flour is make by carefully grinding entirety corn kernels, conversely, cornstarch is made just from the starchy component of corn. As a result, corn flour consists of protein, fiber, starch, vitamins, and also minerals, vice versa, cornstarch is largely carbs.

Flavor differences

Similarly to corn, corn flour tastes earthy and also sweet.

It can be offered in addition to or in ar of wheat flour in breads, pancakes, waffles, and pastries to add a corn-like taste.

Corn flour is sometimes puzzled with cornmeal, i m sorry in the united States describes a much more coarsely floor flour that’s also made indigenous corn kernels. Cornmeal has a more distinct corn taste contrasted with corn flour.

In contrast, cornstarch is largely flavorless, and thus add to texture quite than taste. That a bland powder that’s usually provided to thicken dishes.


Corn flour has an earthy, sweet taste comparable to whole corn, whereas cornstarch is flavorless.

Confusing naming practices

In the unified Kingdom, Israel, Ireland, and some various other countries, most civilization refer come cornstarch together corn flour (4).

Meanwhile, they may refer to corn flour as cornmeal.

Therefore, recipes and cooking instructions originating outside of the United states may contact for corn flour when they really median cornstarch, or cornmeal when they average corn flour.

If you unsure which product you need to use in a recipe, try to number out the recipe’s nation of origin.

Alternatively, see just how the corn product is used in the recipe. If it’s intended come be used in a manner similar to that of wheat flour, corn flour is probably your finest option.

If the recipe is utilizing the product come thicken a soup or gravy, cornstarch is the much better choice.


nations outside that the united States, including the unified Kingdom, Israel, and also Ireland, refer to cornstarch together corn flour and corn flour together cornmeal. If you confused about which product is expected for her recipe, see just how it’s offered to aid you decide.

Not interchangeable interchangeable in recipes

Due to their differing nutritional compositions, cornstarch and also corn flour cannot be supplied in the same method in recipes.

Corn flour deserve to be offered to do breads, pancakes, biscuits, waffles, and pastries, in addition to or together a substitute for wheat flour. The adds a distinctive corn taste and also yellow color.

However, because corn flour does not contain gluten — the key protein in wheat the adds elasticity and strength to breads and baked products — it may an outcome in a an ext dense and also crumbly product.

Cornstarch is mainly used to thicken soups, stews, sauces, and gravies. To avoid lumps, it have to be blended with a cold liquid before being included to a warm dish.

Since cornstarch is mostly starch and also doesn’t save protein or fat, it cannot be offered in the same method as corn flour in baking.

Fried or breaded foods may additionally contain cornstarch, as it can help carry out a crispy finish. Finally, cornstarch is often included to confectioner’s sugar to avoid clumping.

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Corn flour have the right to be used to make breads and pastries, vice versa, cornstarch is supplied as a thickening agent.