Understanding Cornflour: The British vs. American Debate
Before diving into alternatives, it is crucial to understand the difference between U.S. and U.K. terminology. In the U.S., 'cornflour' is finely ground whole cornmeal and is used for baking or breading. In the U.K., 'cornflour' refers to a white, flavourless starch, which Americans call 'cornstarch.' This article will primarily address substitutes for the U.S. version (finely ground cornmeal) but will include notes for U.K. usage (cornstarch) where applicable.
Top Substitutes for Cornflour
All-Purpose Flour
This is one of the most common and accessible substitutes for U.S. cornflour, suitable for both baking and frying. It is not gluten-free, and its thickening power is about half that of cornstarch.
- How to use: Use a 1:1 ratio for baking and frying. For thickening, you'll need to cook it longer to remove the raw flour taste.
Cornstarch (for U.K. Cornflour)
For those in the U.K. searching for a replacement for their cornflour (cornstarch), a simple switch is possible. It works best as a thickening agent for gravies and sauces.
- How to use: Substitute at a 1:1 ratio, but note that it thickens more quickly.
Rice Flour (White and Brown)
Rice flour is a gluten-free and neutral-flavored option that can create a crispy coating for fried foods. It is less potent for thickening than cornstarch, so use more to achieve the desired consistency.
- How to use: Use a 1:1 ratio for baking and a 2:1 ratio (rice flour to cornflour) for thickening.
Tapioca Flour/Starch
Derived from the cassava root, tapioca flour is an excellent gluten-free thickening agent that creates a chewy texture in baked goods and a glossy finish in sauces.
- How to use: Use a 1:1 ratio when replacing cornflour in baking and cooking. For thickening, use a 2:1 ratio (tapioca flour to cornstarch).
Arrowroot Powder/Starch
Arrowroot is a potent, gluten-free thickener similar to U.K. cornflour (cornstarch). It results in a clear, glossy sauce but can become slimy when combined with dairy or if overcooked.
- How to use: Use a 1:1 ratio for thickening, but add it towards the end of cooking and avoid boiling.
Potato Flour/Starch
This gluten-free thickener has a neutral flavour and creates a silky, creamy texture in soups, gravies, and baked goods. It is not suitable for recipes that require reheating, as it can lose its thickening power.
- How to use: Substitute at a 1:1 ratio for cornstarch.
Almond Flour
For keto or low-carb diets, almond flour is a gluten-free and grain-free option. It adds moisture and a nutty flavor, making it excellent for baking cookies, cakes, and other desserts.
- How to use: Use a 1:1 ratio, but be mindful of the added moisture and flavor.
Cornmeal
If you have a coarse grind of cornmeal, you can grind it down further in a blender or food processor to create your own finer U.S. cornflour. This is a great option for recipes that require the signature corn flavor, such as cornbread.
- How to use: Can be used in a 1:1 ratio, but the texture may be slightly grittier.
Comparison Table: Cornflour Alternatives
| Substitute | Suitable For | Gluten-Free | Texture/Flavor Impact | Substitution Ratio | Notes |
|---|---|---|---|---|---|
| All-Purpose Flour | Baking, frying, thickening (roux) | No | Adds opaque look to sauces; can have raw flour taste if not cooked out. | 1:1 for baking/frying; 2 tbsp flour : 1 tbsp cornstarch for thickening. | Most accessible option. Not ideal for gluten-free diets. |
| Cornstarch | Thickening sauces, glossy finish. | Yes | Clear, glossy sauce. | 1:1 (as a U.K. cornflour sub). | American equivalent of U.K. cornflour. Thickens quickly. |
| Rice Flour | Frying, baking, thickening. | Yes | Mild flavor, crispy coating for frying. | 1:1 for baking/frying; 2 tbsp rice flour : 1 tbsp cornstarch for thickening. | Less thickening power than cornstarch. Can be white or brown. |
| Tapioca Starch | Thickening pie fillings, baking. | Yes | Chewy texture in baking, glossy sauce. | 1:1 for baking; 2 tbsp tapioca : 1 tbsp cornstarch for thickening. | Avoid boiling as it can become stringy. |
| Arrowroot Powder | Thickening sauces, fruit fillings. | Yes | Clear, glossy sauce; can turn slimy with dairy. | 1:1 for thickening. | Add near end of cooking; avoid dairy and high heat. |
| Potato Starch | Thickening gravies, cakes. | Yes | Silky, creamy texture. | 1 tbsp potato starch : 1 tbsp cornstarch. | Use for quick-cook applications; doesn't reheat well. |
| Almond Flour | Baking cookies, cakes. | Yes | Adds moisture and nutty flavor. | 1:1 for baking. | Suitable for low-carb and keto diets. |
Expert Tips for Choosing Your Substitute
- For Thickening: When thickening sauces or gravies, consider the final appearance. If you want a clear, glossy finish, cornstarch (U.K. cornflour), tapioca starch, or arrowroot are your best bets. For a creamier, more opaque result, all-purpose or rice flour will do the trick.
- For Frying/Breading: For a crispy, crunchy coating, rice flour is a fantastic gluten-free alternative, while all-purpose flour provides a thicker crust. Semolina or fine cornmeal also offer a great texture for fried foods.
- For Baking: The best choice depends on the desired texture. For tender baked goods, all-purpose flour works well. For a gluten-free and moister result, almond flour is a great option. Remember to adjust liquid ratios when using different flours, especially absorbent ones like oat flour.
- Dietary Needs: For gluten-free requirements, rice flour, tapioca starch, arrowroot, and almond flour are safe choices. For whole-grain benefits, consider brown rice flour.
Conclusion
Finding the best substitute for cornflour depends largely on your recipe's needs and dietary restrictions. While all-purpose flour is a convenient, everyday replacement, gluten-free options like arrowroot and tapioca starch offer excellent thickening and textural results for specific applications. For a truly authentic corn flavor in baked goods, a finer grind of cornmeal is the only true match. By understanding the properties of each alternative, you can confidently choose the right one to ensure your culinary creations are a success every time. The key is to match the substitute to the function—thickening, baking, or frying—for the perfect outcome.
How to use an all-purpose flour slurry
When using all-purpose flour to thicken, it is crucial to create a slurry first to prevent lumps. Simply whisk together equal parts cold liquid (like water or broth) and all-purpose flour in a small bowl until completely smooth. Whisk this mixture into your hot sauce or soup, and cook for an additional few minutes to remove the raw flour taste.
The Role of Cornflour in Different Cuisines
Cornflour is a staple in many cuisines worldwide, from Mexican and South American dishes to classic American cornbread. Understanding its role in these dishes can help you choose the best substitute. For example, in Mexican recipes using masa harina (a type of cornflour made from treated corn), regular cornflour is not a suitable replacement, as the flavor and texture are unique. This highlights the importance of matching the substitute to the specific culinary tradition.
Additional Considerations
- Flavor Impact: Some substitutes, like almond flour and chickpea flour, have distinct flavors that can alter the final dish. Always consider if the alternative's flavor profile complements your recipe.
- Shelf Life: Ingredients like arrowroot and potato starch have a shorter cooking and thickening window than cornstarch, so they are best for dishes served immediately.
- Budget: While staples like all-purpose flour are inexpensive, some specialized substitutes like spelt flour or certain gluten-free blends can be pricier.
This comprehensive guide empowers you to find the perfect cornflour substitute for any culinary adventure. With so many options available, a shortage of cornflour will never stand between you and a delicious meal. For more expert tips, consider enrolling in a cooking class or exploring dedicated food blogs.
