8 of the Greatest Corn Flour Substitutes (WITH PICTURES)

Nowadays, I’m sure you’ll find maize flour in the kitchens of most people (including mine). It is often used in baking and cooking. In cooking, I use cornflour to thicken various varieties of soup.

But what if you unexpectedly run out of cornflour when you really need it? You don’t have to worry since there are plenty amazing corn flour replacements on the market that will effectively fulfill the same goal.

Cornstarch, rice flour, almond flour, wheat flour, potato flour, and arrowroot powder are some of the finest corn flour replacements.

Let’s have a look at how these replacements might be used in place of traditional corn flour while baking or cooking.

But first, you must comprehend what corn is all about!

What is Corn Flour

Corn flour is a finely milled flour made from dried entire maize kernels. It is a whole grain flour since it employs the whole corn kernel, including the endosperm, hull, and germ.

Corn flour is gluten-free and high in nutrients such as protein, fiber, carbohydrate, vitamins, and minerals. Apart from baking, cornflour is a great thickening for stews and soups, especially if it lacks taste.

But it’s also worth noting that maize flour isn’t only utilized in cooking. It may also be found in a variety of items such as infant powder, medicinal and cleaning products. Cornflour may be white, yellow, or blue depending on the variety of maize used.

Cornflour is quite important in many households, but occasionally we run out and forget to resupply, which is why it’s important to know some good cornflour alternatives so we don’t wind up stranded.

Best Corn Flour Substitutes

1. Wheat Flour

Wheat flour is derived from ground wheat and is high in protein and fiber, making it a nutrient-dense food. Unfortunately, it includes gluten and may not be the greatest corn flour substitute if you have celiac disease.

Since wheat flour is a whole grain, you’ll need to double the ratio to swap it for cornflour. In other words, when used to thicken stews and soups, 2 tablespoons of wheat flour equals 1 tablespoon of cornflour.

Create a paste with cold water to prevent lumps from forming in your soups. If you like cooking corn flour tortillas, for example, you may switch wheat flour when you run out of corn flour.

We use King Arthur White Whole Wheat Multi-Purpose Flour for this. It’s a trusted name for high-quality flours and even seeds.

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2. Cornstarch

But aren’t cornflour and cornstarch interchangeable? If not, what is the difference between cornflour and cornstarch?

Cornflour varies from cornstarch in many ways. Cornstarch is starchy, manufactured from a corn kernel, and has a white powdery texture. Cornflour is yellowish, denser, and has a somewhat gritty feel.

While purchasing them at the grocery store, pay close attention to the label. If corn flour is plainly indicated on the label, it is corn flour, not cornstarch.

Also, when substituting one for the other, keep in mind that they cannot be used for the same purpose in various cuisines. Cornflour, for example, is gluten-free, which causes certain bread to crumble, although cornstarch is widely used as a thickening in recipes.

If you want to avoid gluten, cornstarch is the ideal alternative to cornflour as a breading for fried foods. Employ the same 1:1 ratio, but use cold water to appropriately dilute the cornstarch while mixing.

Argos Cornstarch is our recommended brand since it is a dependable brand that I have used many times.

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3. Rice Flour

Rice flour, which is obtained by grinding well-ground rice until a white starchy powder is obtained, is another great option for maize flour.

Rice flour is a common component in many soups, noodles, and sweets, as well as in Asian cuisine.

Rice flour, like maize flour, is gluten-free and a fantastic choice for anybody who wants to avoid high-gluten meals.

Although rice flour works well as a thickening agent, it lacks the crispness of a cornflour coating when used as breading.

On a diet, 2 tbsp rice flour combined with either cold or hot water may substitute 1 tbsp cornflour. Rice flour is a good thickening agent for clear soups. It should be noted that when combined with water, it will become colorless.

Anthonys Brown Rice Flour is, in my opinion, one of the greatest brands of rice flour. It has a moderate, somewhat nutty flavor and is gluten-free.

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4. Potato Flour

Potato flour is made from freshly crushed potatoes that have been dried to generate the white starch. It may interest you to know that, unlike wheat flour, potato is not a whole grain and is completely gluten-free.

This is an excellent maize flour substitute for celiac disease sufferers. Nevertheless, calorie-conscious persons should use this potato flour sparingly due to its high carbohydrate and fat content.

It’s also worth noting that potato tubers absorb a lot of water, so when using them as a thickening in stews and soups, add the water last in the cooking process. This is because adding it sooner may cause the soup to become overly thick.

Apart from that, heating it for an extended period of time may cause it to break down and lose its ability to thicken.

For thickening soups, 1 tablespoon potato flour may be substituted for 1 tablespoon maize flour. Potato flour may also be used to bread vegetables and meats since it adds taste to the cuisine.

For all of your flour requirements, we suggest Bob’s Red Mill.

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5. Arrowroot Powder

Arrowroot powder is produced from the tropical arrowroot plant and is an excellent culinary alternative for cornflour.

Arrowroot starch may be used to thicken liquids like cornflour, notably jellies and clear broths, and it can also be used in baking.

It is heavy in carbohydrates, low in protein, and readily digestible. Although arrowroot powder isn’t the finest corn flour substitute for bread, it does give a lot of flavor to the meal.

Since arrowroot powder thickens gravies more quicker than cornflour, use 2 tbsp of the starch instead of 1 tbsp of cornflour.

When it comes to water, it’s a tough call. This prevents lumps from forming and allows the starch to combine readily and thoroughly with the meal.

Keep in mind that if you leave it to overheat for too long, its thickening qualities will be lost, and the combination will become thin again, exactly like potato flour. Thus, after you’ve reached the proper consistency, take it from the heat.

We suggest Anthonys Organic Arrowroot Flour as a thickening ingredient for baking, sauces, and gravies. Gluten-free, batch tested, non-GMO, and vegan, this product is for you.

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6. All-Purpose Flour

All-purpose flour is quite prevalent in every kitchen and is difficult to not have in your kitchen. It is used for baking requirements such as bread and pastries.

All-purpose flour is prepared by removing the brown covering from wheat grains. It is elegant and white in hue.

This cornflour alternative may be used to thicken soups and deep-fry foods. When used as a coating for fried foods, it produces a variety of textures and flavors. In contrast to the light and crisp effect provided by cornflour, the dish will taste heavier and chewier.

For thickening soups, use 2 teaspoons all-purpose flour instead of 1 tablespoon corn flour.

White Lily All-Purpose Flour is an excellent option for this recipe. Apart from being very cheap, this all-purpose flour is also a highly dependable brand for cooking and baking.

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7. Almond Flour

Almonds are a highly healthy food that is high in vitamins and minerals such as zinc, calcium, magnesium, fiber, copper, and so on.

Its flours have a distinct nutty taste that adds added delicacy to a variety of dishes. Nevertheless, its oil must be entirely removed before it may be used as a corn flour alternative. In terms of measurement, 1 tablespoon of almond flour equals 1 tablespoon of maize flour.

Almond flour is not your typical milled flour; it is made from blanched almonds with the skins removed and processed somewhat finer.

Blue Diamond Almond Flour, which is blanched and gluten-free, is available at grocery shops.

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8. Tapioca Flour

Tapioca is an excellent cornflour alternative when no other options are available, particularly when preparing a dish that needs chilling since tapioca does not coagulate in the refrigerator.

Tapioca is made from cassava, a root vegetable that is typically found in South America and West Africa.

Tapioca may be purchased as flakes, pearls, or flour and is often used in baking. Tapioca is also practically gluten-free, but don’t overcook it since it will get stringy.

It’s worth noting that 2 tbsp granulated tapioca or 4 tsp quick-cooking tapioca will be required to replace 1 tbsp corn flour.

Always get Tapioca from reputable suppliers to ensure your safety. Anthonys Organic Tapioca Flour Starch, which is non-GMO and gluten-free, comes highly recommended.

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Best Corn Flour Alternatives | Our Picks

Personally, I prefer potato flour and cornstarch as corn flour replacements.

For frying meats and vegetables, I prefer cornstarch or potato flour. This is due to the fact that they are both light, making them ideal for frying and breading.

• For soups and stews: Cornstarch and potato starch works well.Although, cornstarch is pretty much easier to fix since it can be added whenever you want – and you can dilute it with cold water. On the contrary, potato flour is best used as a thickening agent due to its capability to absorb water.
• For baking: Go for wheat flour or all-purpose when baking as potato flour and cornstarch won’t do an excellent job in baking.

Conclusion

Cornflour is a fantastic item that should not be overlooked in your cooking. Yet, if you happen to run out of it and need something to perform its job, I hope you find this list of the finest corn flour alternatives useful.

Now you won’t have to worry about racing to the grocery store and forgetting your recipe at home! Try any of these cornflour substitutes today and see how they affect your cuisine.

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