No Cornflour? No Problem! Here Are 10 Substitutes

Cornflour is a kitchen staple many of us rely on for thickening soups, sauces, and gravies or adding that perfect crispy coating to fried foods. Knowing about substitutes for cornflour comes in handy not only when you run out of cornflour but also in some other situations. For instance, if someone is allergic to corn – they need corn flour substitutes to avoid adverse reactions. Similarly, those on a grain-free diet must find substitutes that fit their dietary needs.

This article will help you find the best corn flour substitute for your recipe, so read till the end. My list of 10 cornflour substitutes offers diverse alternatives that cater to various cooking needs and personal preferences. Additionally, before you go searching for these substitutes in your pantry, take a moment to read this guide on the expiration dates of decoration supplies like food coloring, sprinkles and icing. We all agree a well-organized and stocked pantry is the secret behind our flawless dishes and beautiful cakes.

A Deep Dive into Understanding Corn Flour

Corn flour, also known as polenta or maize meal, is a fine powder made from dried corn kernels. It offers a smooth powdery consistency most desirable in thickening agents. Corn flour is widely used in cooking and baking, either as a thickening agent, a binding agent, or in baked goods. In recipes, cornflour acts as an excellent emulsifier, creating smooth, glossy sauces, soups, and gravies. When mixed with liquid and heated, it forms a gel-like consistency that thickens dishes without altering their flavor. Additionally, cornflour is used to add a light, crispy and airy texture to baked goods and fried foods, making it a versatile ingredient in both sweet and savory cooking.

Are Cornmeal, Cornstarch, and Corn Flour the Same?

Corn flour is often confused with cornmeal and cornstarch, but they are quite different. Here I’ve listed down three major differences for you:

Texture

• Corn flour is finely ground and smooth, while cornmeal has a rough texture and can provide a desirable finish to fried foods.
• Corn starch, on the other hand, is a fine, powdery starch made from the endosperm of the corn kernel and is typically used as a thickening agent.

Culinary Uses

• Corn flour is often used as a thickener for soups, stews, and sauces, and can also be used in baking.
• Cornmeal is used in cornbread, muffins, and as a coating for fried foods.
• Corn starch is mainly used as a thickening agent in gravies, sauces, and desserts and offers the same glossy shine as corn flour.

Nutritional Content

• Corn flour contains more protein and fiber compared to cornstarch.
• Cornmeal is also higher in fiber and provides a satisfying crunch due to its coarser texture.
• Corn starch is primarily a source of carbohydrates and is a gluten-free thickening agent.

Top Corn Flour Substitute Options for Every Recipe

When selecting a substitute, evaluate the substitute’s ability to mimic the thickening power of cornflour, its compatibility with the dish’s flavor profile, and any dietary considerations, such as gluten-free or paleo-friendly options. Additionally, while making this list, I considered the substitute’s texture, how it behaves under different temperatures, and its impact on the final dish’s appearance. Read the list to find out more about the unique characteristics of each alternative that make it an excellent choice according to your culinary needs.

#1 Corn Starch and Corn Meal

First, let’s explore two of the most common and popular substitutes for corn flour: corn starch and corn meal. Both are derived from corn, but they have distinct characteristics that make them unique. Cornstarch is a highly refined, white powder with a very fine texture. Unlike whole/entire corn kernels, it lacks protein and fiber, resulting in a smooth, silky consistency. On the other hand, cornmeal is coarser and adds texture and crunch to your dishes. It is also more nutritious, as it retains more nutrients from the milling process.

When using cornstarch as a substitute for cornflour, you can use it in a 1:1 ratio. However, you may need to add a bit more seasoning, as the refining process diminishes the corn flavor. Cornmeal substitute is the ideal pick when the corn flavor is important to your recipe – use finely ground cornmeal. It can also be used in a 1:1 ratio with cornflour and will contribute a more pronounced corn taste.

#2 All-Purpose Flour

All-purpose flour is a versatile and widely used ingredient made from a blend of high-gluten hard wheat and low-gluten soft wheat. It provides structure and thickens dishes though in a different way than cornflour. You can use it as cornflour substitute in dishes such as gravies, stews, and creamy soups, where its ability to add a slightly opaque, hearty consistency can enhance the dish. It is also suitable for baking recipes like cookies, muffins, and pancakes, where its gluten content contributes to the structure and texture of the baked goods.

Additionally, all-purpose flour can be used as a coating for fried foods, providing a crispy crust when combined with breadcrumbs or spices. When using all-purpose flour as a substitute for cornflour, it’s important to note that all-purpose flour is less potent as a thickening agent due to its protein content. As a result, the conversion ratio is approximately 2 tablespoons of all-purpose flour for 1 tablespoon of cornflour. To avoid lumps, it is best to create a slurry by mixing the flour with a small amount of cold water before adding it to hot liquids.

#3 Potato Starch

Potato starch also referred to as potato flour is the best corn flour substitute if you are making pavlova or other special desserts. Potato starch is a refined starch extracted from potatoes, known for its fine, powdery texture similar to tapioca starch. It is flavorless and primarily used as a thickening agent in various recipes. When it comes to substituting for corn flour, potato flour or starch is often the preferred choice due to its neutral taste. It is also an excellent option for those seeking a gluten-free and grain-free alternative.

Potato flour or starch can be used as a substitute for cornflour in a 1:1 ratio. However, due to the strong thickening power of potato starch, you may need to adjust the quantity slightly to achieve the desired consistency. Unlike corn flour, potato flour can create a thicker consistency, so it’s important to monitor the thickness of your dish during the cooking process and make adjustments as necessary. Furthermore, potato flour can lose its thickening properties when exposed to prolonged high heat, so it’s best to add it towards the end of the cooking process.

#4 Arrowroot Flour

Arrowroot flour, also known as arrowroot starch or powder, is another gluten-free substitute for corn flour. Unlike cornflour, which can have a distinct corn flavor, arrowroot flour is flavorless, allowing it to blend seamlessly into recipes without altering their taste. Additionally, arrowroot powder is grain-free, making it an excellent option for those with grain allergies or those following a paleo diet. Moreover, Arrowroot powder provides a silky and glossy finish to sauces and gravies, making it a perfect cornflour alternative for increasing the appearance and texture of savory dishes.

Arrowroot powder or starch can be used as a corn flour substitute in a 1:1 ratio, making it an easy alternative in recipes that require thickening. Use arrowroot flour by mixing it with a small amount of cold liquid – this method helps prevent clumping and ensures a smooth and consistent texture. Arrowroot powder thickens quickly at low temperatures, so it should be added towards the end of the cooking process to avoid over-thickening or breaking down under prolonged heat. Whether you’re crafting a delicate fruit jam or sauce or enhancing the texture of your baked goods, arrowroot powder is a reliable choice.

#5 White Rice Flour

White rice flour finely milled flour made from polished white rice grains is a good corn flour substitute. It has a mild flavor and a smooth, powdery texture, making it an excellent thickening agent in various recipes. Unlike corn flour, which is derived from the corn kernel, white rice flour contains a high starch content that allows it to mimic the thickening properties of corn flour effectively. White rice flour can be used in sauces and gravies, providing a smooth texture and a glossy finish similar to corn flour. However, it is a tad bit more expensive compared to corn flour.

To use white rice flour as a substitute for cornflour you need to adjust the ratios to achieve the desired consistency. White rice flour requires more quantity than cornflour due to its different starch composition. For every tablespoon of corn flour the recipe calls for, you should use two tablespoons of white rice flour. Additionally, since white rice flour can absorb more liquid, you may need to reduce the amount of liquid in the recipe to prevent the final dish from becoming too runny.

#6 Oat Flour

Oat flour is a versatile and nutritious substitute for cornflour, offering a unique combination of flavor, texture, and health benefits. Oat flour is finely ground flour made from whole oats, offering a naturally sweet and nutty flavor profile. It is a popular choice for gluten-free baking and is known for its fluffy texture, making it an excellent alternative to traditional whole wheat flour. Unlike corn flour, oat flour is finer and lighter, providing a soft and crumbly texture to baked goods.

When using oat flour as a substitute for corn flour, it’s important to consider its absorbent nature. Oat flour absorbs more moisture than corn flour, so you may need to reduce the amount of flour or increase the liquid in your recipe. Due to its fluffy texture, oat flour works best in recipes where a light and tender crumb is desired. It can be used in a 1:1 ratio as a corn flour substitute in most baking recipes, but experimenting with proportions may be necessary to achieve the perfect texture. Please note that oat flour lacks the gluten-binding properties found in whole wheat flour, so additional binders like xanthan gum or psyllium husk may be necessary for recipes that require elasticity.

#7 Brown Rice Flour

Brown rice flour is a gluten-free flour made from whole-grain brown rice. Brown rice flour is commonly used in gluten-free baking and cooking due to its versatility and ability to mimic the thickening properties of other flours like cornflour. Brown rice flour is an excellent substitute for corn flour in recipes where a nutty, whole-grain flavor is desirable. It works particularly well in gluten-free baking, such as muffins, pancakes, and cookies, where its hearty texture adds depth and richness. Its slightly grainy texture also makes it a suitable choice for breading and coating foods, offering a crunchy finish when fried or baked.

If you are using brown rice flour as a substitute for corn flour keep in mind that it will not have the same immediate thickening power. A good rule of thumb is to use 1.5 tablespoons of brown rice flour for 1 tablespoon of cornflour. This adjustment helps account for its slightly coarser texture. When substituting brown rice flour for cornflour, it’s essential to consider the overall flavor and texture profile of the dish. Its distinctive taste and texture can enhance some recipes, especially in gluten-free baking, but may need careful balancing in others.

#8 Wheat Flour

Wheat flour is a staple in kitchens around the world and comes in several varieties, including whole wheat flour and refined white wheat flour. Both white and whole wheat flour contain gluten, a protein that gives dough elasticity and helps baked goods rise. Its composition makes it versatile, as it can be used in baking, thickening, and coating. When used as a thickener, it offers a denser and less transparent finish than cornflour due to its gluten and fiber content.

Use one tablespoon of wheat flour to replace one tablespoon of corn flour. To avoid a lumpy texture, it is recommended to create a slurry by mixing the flour with a small amount of cold liquid before incorporating it into hot liquids. It works well in gravies, stews, and soups, where its ability to add body and a creamy consistency can enhance the dish. It may not be suitable for frying, but whole wheat flour can be a good substitute for corn flour in baking.

#9 Tapioca Flour

Tapioca flour, also known as tapioca starch, is a popular gluten-free flour made from the cassava root. Unlike cornflour, which is derived from corn kernel, tapioca flour is extracted from the starchy pulp of the cassava plant. This unique origin gives it the ability to absorb liquid effectively, providing a glossy finish and a slightly chewy texture desirable in different dishes like pie fillings. Cassava flour milled from cassava root can also be a good corn flour replacement. You can also make some delicious cassava fries using my recipe and read the full article to learn more about cassava root and its culinary uses.

Tapioca flour can be used as a direct substitute for cornflour in a 1:1 ratio. This makes it an incredibly easy and straightforward swap for those looking to maintain the same consistency and appearance in their recipes. When using tapioca starch, first mix it with a small amount of cold liquid to create a slurry before adding it to hot liquids. This method ensures that it dissolves completely and prevents clumping. Tapioca flour thickens quickly, so monitor the consistency as the dish cooks and adjust as needed.

#10 Sorghum Flour

Sorghum flour is a good corn flour substitute for baking and cooking. Known for its slightly sweet and nutty flavor, sorghum flour offers a unique taste profile that can enhance various recipes. Unlike cornflour, which tends to have a gritty texture, sorghum flour is light and fluffy, making it an excellent option for baked goods like cookies, cakes, muffins, and banana bread. Sorghum flour is rich in protein, fiber, and antioxidants, making it a nutritious choice for those looking to add more whole grains to their diet.

When using sorghum flour as a substitute for cornflour, it’s important to consider its different texture and flavor. Use sorghum flour in a 1:1 ratio to replace cornflour in recipes. However, its lighter texture may require adjustments to the liquid content in the recipe to achieve the desired consistency. Because sorghum flour is gluten-free, you should combine it with other gluten-free flours or binders like xanthan gum or psyllium husk to improve the structure and elasticity of baked goods.

Frequently Asked Questions

How Do I Store Corn Flour?

Store cornflour in an airtight container in a cool, dry place away from direct sunlight. Proper storage will help maintain its freshness and prevent moisture absorption, which can cause clumping. If you purchase in bulk, consider transferring it to smaller containers for easier access. Cornflour can also be stored in the refrigerator or freezer for an extended shelf life, but ensure it’s tightly sealed to prevent moisture.

Is Cornflour the Same as Masa Harina?

No, corn flour is not the same as Masa Harina. Masa harina is a type of cornflour made from corn that has been treated with lime (calcium hydroxide) during a process called nixtamalization. This process gives masa harina a distinctive flavor and is essential for making authentic corn tortillas and tamales. Corn flour, on the other hand, is ground from entire corn kernels and does not undergo the same treatment.

What Is the Difference Between Corn Flour and Corn Starch?

The primary difference between cornflour and cornstarch lies in their processing and usage. Made by grinding whole corn kernels, corn flour contains protein, fiber, and starch. It has a coarser texture and is used for baking, breading, and making tortillas or cornbread. It adds flavor and body to dishes. A highly refined starch extracted from the corn kernel’s endosperm, cornstarch is used primarily as a thickening agent in sauces, gravies, soups, and desserts. Corn starch is flavorless and has a very fine, powdery texture. Understanding the difference between corn starch, corn meal and corn flour is important to create the best dish every time.

Can I Make Corn Flour at Home?

If you have a nice food processor or grain mill and some dried corn kernels at home, yes you can prepare corn flour at home. Select high-quality dried corn kernels, preferably yellow or white dent corn. Rinse the corn thoroughly to remove any dirt or debris and allow it to dry completely. Once dry, place the corn kernels in a powerful blender or grain mill, and grind them until they reach a fine, powdery consistency. Depending on your equipment, you may need to grind the corn in batches to achieve a uniform texture. After grinding, sift the cornflour through a fine-mesh sieve to remove any larger pieces that didn’t grind down completely. You can use it in various recipes and enjoy a fresh, wholesome alternative to store-bought versions.

Conclusion

In conclusion, any one of these 10 best cornflour substitutes can be your ultimate pick depending on if it meets the unique recipe requirements and is available in your pantry. All these corn flour substitutes can be used in a variety of recipes, from baked goods to savory dishes. Choose a substitute based on the flavor, texture, and ratio required for the recipe. Experiment with different substitutes to find the best one for your needs.

I recommend you should experiment with these substitutes and discover how they can add flavor to your dishes. Whether you’re navigating a gluten-free diet with tapioca starch or enhancing your recipes with the crunchy texture of cornmeal, running out of corn flour doesn’t have to stop your culinary creativity. Each ingredient offers its own benefits, so don’t hesitate to try different options and see which works best for your recipes. I’d love to hear about your experiences and any additional tips you might have for using these alternatives.