Corn flour and starch are often used interchangeably, causing confusion among consumers. However, it is important to note that while corn flour and corn starch come from the same source, they are not the same product. Corn flour is made from the whole kernel of corn and is a fine, powdery substance. It is commonly used as a thickening agent in soups, stews, and gravies, and is a key ingredient in many baked goods, such as cornbread and tortillas. Corn flour is also rich in nutrients, including fiber, protein, and vitamins B and C. On the other hand, corn starch is produced by extracting the starch from the endosperm of the corn kernel. It is a highly refined, white powder that is typically used as a thickener in sauces, puddings, and custards. It is also commonly used in baking to create lighter, fluffier textures in cakes and pastries. While both corn flour and starch have their own unique applications, it is important to understand the differences between them in order to use them properly in your cooking and baking. Be sure to check your recipe carefully to determine which product is called for, and enjoy the benefits of using these versatile corn-based ingredients in your kitchen.

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