Corn flour is the leading item who does everything from baking to thickening soups and soups and stews. This versatile item can be found in most kitchens and appears in various dishes, including grilling, and simple stovetop cooking.
Because of its various applications, you may frequently run out of this culinary staple. So, what are the best corn flour substitutes?
Fortunately, there are numerous fantastic corn flour alternatives that you may readily acquire in your kitchen. They function just as effectively when utilized for the appropriate purpose and the right amounts.
Let’s follow along to find the answer!
What Does Corn Flour Taste Like And How To Use It?
It tastes like an ear of corn because it comes with whole dried corn, which has a distinctive sweetness tempered with an earthy flavor character. When consumed fresh and on its own, it has a harsh aftertaste.
However, when baked, cooked, or grilled, its inherent earthy and sweet flavor shines through. Corn flour, like most flours, is mainly responsible for giving meals and baked goods texture.
It works well with binding materials like eggs and aids in the shaping of bread, waffles, muffins, pancakes, and other baked goods. Corn flour is a flexible ingredient that may appear in a variety of recipes.
Also, it works well as a thickening sauces, soup, gravies, and stews and as a seasoning for fried dishes and meats.
7 Great Options: Corn Flour Substitute
Now that you know more about maize flour and how it appears in a variety of meals and recipes, let’s have a look at some excellent corn flour replacements that may help you get the same texture and flavor:
1. Corn starch
Cornstarch and corn flour are both made from gluten-free corn and are one of the most commonly misunderstood substances.
The significant distinction is that people create corn flour from dried corn kernels, whereas cornstarch is produced solely from corn’s starch.
Replacement for corn flour is flavorless and bland compared to corn flour, although they appear the same and have the same powdery, delicate texture. Therefore, seasoning the cornstarch before you use it for savory recipes may be a wise idea.
Cornstarch is a fantastic alternative for corn flour, but it’s not comparable with cornflour in specific meals and may not fulfill the same function.
Cornstarch appears more like a thickening agent than cornflour, which makes many baked products dense and crumbly. To prevent clumping, replace 1 tbsp of cornflour with 1 tablespoon of cornstarch mixed with some lukewarm water.
2. Brown Rice Flour
Brown Rice Flour
Rice flour, which is from finely ground rice till forming a starchy powder, is another excellent replacement for corn four. It’s a common component in Asian food, and it appears in everything from soups to noodles to sweets.
Like maize flour, rice flour is a good alternative, gluten-free for people who want to prevent high-gluten meals. Rice flour is excellent as a thickening agent, but it lacks the crispness of a maize flour covering when being used as a seasoning.
Use 2 tbsp rice flour combined with either cold or hot water to substitute 1 tbsp of cornflour in any recipe. Rice flour becomes colorless when mixing with water and is an excellent thickening agent for transparent broths and soups.
3. All-Purpose Flour
Refined flour, commonly known as all-purpose flour or just flour, is manufactured by removing the brown coating from wheat.
It transfers into a fine powder with a high degree of refinement. It is an excellent choice for baking cakes, bread, pastries, pancakes, and muffins.
You can use it as a deep-frying covering as well as a thickening ingredient in sauces and soups. When used as a coating for fried dishes, the texture and taste may vary.
You won’t get the same light and crunchy texture as if you used cornflour. Instead, it makes the meals slightly chewier and thicker in comparison. To substitute 1 tbsp of maize flour as a thickener, double the all-purpose flour and use 2 tbsp.
4. Wheat Flour
It is a nutrient superfood made by finely crushing wheat grains. It is a beautiful replacement for maize flour since it is high in fiber and protein combined with carbohydrates.
If you’re seeking a gluten-free alternative, just like corn flour, you might reconsider using wheat flour because it includes gluten.
To eliminate lumps when you thicken sauces and soups, use two teaspoons of wheat flour combined with water to produce a paste instead of 1 tbsp cornflour.
So, wheat flour is an excellent corn flour replacement for thickening meals, cooking, and baking. Use the same rinsing method for other dishes, including tortillas.
5. Potato Flour
This potato flour is made by heating, grinding, and drying potatoes into powdery starch frequently used in cooking or baking and as a thickener. Potato starch, like maize flour, is gluten-free and is a beautiful choice for celiac sufferers.
On the other hand, calorie-conscious persons must take it cautiously and within a limit because it includes significant carbohydrates and fats.
Remember that because potatoes absorb a large amount of water, you should use caution while thickening gravies and soups using potato starch.
It should be added later in your cooking procedure to avoid the gravy or soup becoming overly thick. High temperatures might also lead it to thin down.
Potato flour operates well as a coating for vegetables and meats and adds in thickening gravies. It also gives a fantastic taste to the meal. When you thicken sauces and soups, use 1 tbsp potato flour instead of maize flour.
6. Arrowroot Powder
Arrowroot powder is a kind of tapioca starch that may be used in the replacement of cornflour. It originates from the tropical arrowroot plant.
It is similar to maize flour in that it may thicken liquids, notably transparent jellies, and broths.
Moreover, it is a great substitute for corn flour in baking recipes. It’s straightforward to digest, with a low protein and high carbohydrate content.
While it isn’t the most acceptable cornflour alternative for bread making, it gives the dish a pleasant taste. Use two tablespoons of arrowroot powder for replacing 1 tbsp of cornflour in stews and soups since it makes the thickening process faster.
If you’re using it to thicken gravies or sauces, create a slurry with cool water first, then add it to the heated liquid. This step will prevent lumps from developing and incorporate the arrowroot powder into the dish.
If kept overheat for an extended period, arrowroot or tapioca flour loses its thickening properties, causing the mixture to become thin again. As a result, as soon as you achieve the correct consistency, remove this from the heat.
Cornmeal Vs Corn Flour
Although both corn flour and cornmeal are from dried, milled maize, and you can use it interchangeably in most situations, their textures are vastly different.
Corn flour has a delicate, silky texture, whereas cornmeal has a gritty texture since it has a finely ground former with roughly ground second during the milling operation.
Cornmeal, just like corn flour, is gluten-free and an excellent option for individuals with so many dietary requirements. They may be valuable interchangeably in many dishes, but you should be aware that the outcomes may differ significantly.
For example, you might anticipate a grittier consistency if you create muffins or pancakes with cornmeal rather than cornflour. To erase this distinction, seek finely milled cornmeal instead of corn flour for a thinner texture.
For the recipe, use cornmeal with the exact amounts of cornflour. 1 tbsp fine-textured cornmeal can in place of 1 tbsp cornflour.
How To Make Homemade Corn Flour?
Making homemade corn flour may seem complicated, but it’s simpler than you can imagine. The only item you’ll need is maize, which is dry beforehand so it can be ground into a fine consistency.
Corn Kernels In Making Homemade Corn Flour
The drying duration is typically rather lengthy, involving sun drying the corn, taking this from the cob, and grinding it into the powder used in cooking or baking.
Fortunately, you do not have to go through this time-consuming procedure because it is a lot easier to accomplish this. All you’ll need is a powerful blender, which is ideal for creating Doug and flours and popcorn kernels.
Here is what you’ll do:
- Pour the kernels into your blender until it is halfway complete.
- Grind the grains on high until they become a fine powder.
- To keep moisture out, store the powder in a sealed jar or a Zip-lock bag.
- Put it in the fridge, and you will be able to utilize it for a lot longer if you keep it correctly.
- You may also keep it all in the freezer for roughly six months.
You can rely on the instructions in this video to better understand how to make corn flour at home.
We hope this article benefits you in some vital cooking process when you’re running out of cornflour. You can find these cornflour substitutes easily in any store or kitchen, and it works as well as the main ingredient you are seeking.
If you are still unsatisfied with this article, please refer to Battersby for more helpful information.
Thank you for reading!