Corn starch is made from the endosperm of the corn kernel, which is separated from the rest of the kernel and then ground into a fine powder. It is a commonly used thickener in sauces, gravies, and soups, as well as in baking recipes to give a lighter, fluffier texture.
Flour, on the other hand, is made by grinding a variety of grains, including wheat, rice, and corn. It is often used in baking recipes to provide structure to baked goods, as well as to thicken gravies and sauces.
When it comes to using corn starch and flour in cooking and baking, there are a few things to keep in mind. Because corn starch has a higher starch content than flour, it is more effective as a thickener. However, it also has a distinct flavor that can be noticeable in some recipes.
Flour, on the other hand, has a more neutral flavor and can be used in larger quantities without affecting the taste of the final product. However, it may not be as effective as a thickener as corn starch, and can sometimes leave a slightly gritty texture in sauces and gravies.
It is also worth noting that corn starch is gluten-free, while most flours contain gluten. This makes corn starch an excellent alternative for those who follow a gluten-free diet.
Overall, both corn starch and flour have their place in the kitchen, and can be used to create a wide variety of delicious dishes. Whether you are looking to thicken a sauce, give your baked goods a lighter texture, or create a gluten-free recipe, both of these ingredients are worth keeping on hand.