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Cornstarch

Baking essentials · Starches

Cornstarch

Pure white starch from maize; thickens to a glossy, clear finish and gives crisp coatings. Called cornflour in the UK.

Also called: cornflour (UK), corn starch, maize starch

73 recipes with it

Photo: Picasa author kalaya, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Cornstarch is the starch extracted from the endosperm of corn, a silky, squeaky white powder. Gram for gram it thickens about twice as strongly as wheat flour and gives a translucent, glossy result rather than an opaque one. It must be dispersed in cold liquid (a slurry) before adding to hot liquid. Note that 'cornflour' in the UK means cornstarch, while in the US it means finely ground cornmeal.

How it’s used

  • Thickening stir-fry sauces and gravies (slurry)
  • Velveting meat for Chinese stir-fries
  • Crisp coatings for fried chicken and tofu
  • Custards, puddings and pie fillings
  • Tenderising shortbread and cakes

Characteristics

Texture
Silky, squeaky powder.
When cooked
Thickens at near boiling; prolonged boiling, vigorous stirring or acid thins it again, and it can weep after freezing.
Sold as
powder
Cooking uses
Used for thickening, Suitable for frying, Suitable for baking, Used for binding

Storage

Pantry-stable. Airtight in a dry place; keeps almost indefinitely if kept dry.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Naturally gluten-free; some 'cornflour' blends in the UK contain wheat, so check labels.

Nutrition per 100 g

Energy
381 kcal
Protein
0.26 g
Carbohydrate
91.27 g
Fat
0.05 g
Fibre
0.9 g
Sugars
0 g

USDA FoodData Central: Cornstarch.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Potato starch — 1:1 for slurries and coatings; add at the end and avoid long boiling.
  • All-purpose flour — Use about twice as much and cook a few minutes longer; sauce will be opaque.
  • Arrowroot — 1:1 in fruit sauces; avoid with dairy, where it turns slimy.

Related ingredients

Recipes with cornstarch

See all 73

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