What Is Cornstarch? (2024)

FAQs

What is cornstarch do? ›

Cornstarch is often used as a thickening agent when added to soups, stews and gravies. Denser than flour, less cornstarch is needed to thicken a liquid to the desired consistency. Here's how it works: when cornstarch is added to a recipe, the starch molecules work to absorb water and thicken the mixture.

In general, it's recommended that you use twice as much white flour as cornstarch for thickening purposes. So if you need 1 tablespoon of cornstarch, use 2 tablespoons of white flour.

There is little nutritional benefit to cornstarch, and it can potentially raise blood sugar. Eating cornstarch in small amounts is OK, but it should be avoided in large quantities due to its highly processed nature and lack of essential vitamins or nutrients. U.S. Department of Agriculture.

Cornstarch needs heat (in the ballpark of 203°F) in order for “starch gelatinization”—that is, the scientific process in which starch granules swell and absorb water—to occur. In other words, if you don't heat your cornstarch to a high enough temperature, your mixture will never thicken.

Small servings of cornstarch are not bad for you. However, eating a large amount of cornstarch or consuming it raw is not recommended. Cornstarch tends to be high in carbohydrates and low in nutrients. This gives it a high glycemic index.

Energy source: As a carbohydrate, corn starch provides a quick source of energy for the body. Thickening agent: Corn starch is an excellent thickening agent, helping to create smooth and velvety sauces, gravies, and soups.

Good news: Cornstarch is one of those baking staples that can last for years and doesn't really expire. If cornstarch does go bad, it's usually because moisture or pests have been able to get to it—and you'll notice it immediately. It may have an off taste or flavor (think sour or "funky"), or an off color.

Although cornstarch may be associated with several downsides, it can be enjoyed in small amounts as part of a healthy, well-rounded diet. If you have diabetes or are following a low carb diet, you may want to consider moderating your intake of cornstarch.

Corn is one of the starchiest of staple foods. A single cup of yellow corn contains 10.7 g of starch, which may seem like a lot. Nevertheless, corn is a good source of fiber and essential B vitamins, making it a healthful addition to your diet when eaten in moderation.

Share on Pinterest Wheat flour is more nutritious than cornstarch. Wheat flour is a nutritious alternative to cornstarch, with a higher protein content, fewer carbohydrates, and more dietary fiber than cornstarch. It also contains more vitamins and minerals.

What happens if you add too much cornstarch? ›

Plus, using too much cornstarch can result in an excessively brittle coating, which might be undesirable for a particular dish.

Glucomannan

It's a far more powerful thickening agent by amount, so use about half the amount of glucomannan as you would cornstarch. About one teaspoon to every cup of liquid is a common suggestion. Since glucomannan tends to clump in high heat, mix it with cold water before adding it to your dish.

As the starch is heated over 203 °F (95 °C), the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid (Starch gelatinization). However, continued boiling breaks up the molecules and thins the liquid.

Corn starch is used as a thickening agent in liquid-based foods (e.g., soup, sauces, gravies, custard), usually by mixing it with a lower-temperature liquid to form a paste or slurry. It is sometimes preferred over flour alone because it forms a translucent, rather than opaque mixture.

Use: All-Purpose Flour and Cornstarch

When you're out of cake flour, you can make a substitute using all-purpose flour and cornstarch. The cornstarch helps the flour absorb more water, providing a structure that's different from gluten formation, resulting in tight, tender, moist cakes.

That mild flavor and clear appearance makes cornstarch a great thickener for dessert glazes, fruit sauces, puddings, soups, stews, and any instance in which you might want a slightly glossier appearance and cleaner flavor than flour alone could provide.

Is Baking Powder and Cornstarch the Same? These two might share shelf space in your pantry, but their roles in baking are worlds apart. One is a thickening agent, while the other is a leavening agent. Cornstarch is all about texture and thickness.