Corn flour is a popular ingredient in many dishes. It is used as a binding agent, thickener, and to add texture. However, what do you do when you run out and don’t have anymore? Do you just order some online and wait for it to arrive? Or do you have a few substitutes that you can use in a pinch?
In this article, we will provide a list of the 12 best substitutes for corn flour. We’ll explain the differences and similarities between the substitutes and also give examples of how we’ve used them.
So whether you’re looking for an alternative because you’re out of cornflour or because you want to try something different, we’ve got you covered!
Best Substitutes for Corn Flour
- Rice Flour
- Wheat Flour
- Potato Flour
- All-Purpose Flour
- Self-rising flour
- Tapioca flour
- Arrowroot powder
- Masa harina
- Sorghum flour
- Ground flaxseeds
Cornflour and cornstarch are often used interchangeably, but they are actually quite different. Corn flour is made from grinding whole kernels of corn, while cornstarch is a fine powder made from the endosperm of the kernel.
Cornstarch can be used in many of the same dishes as corn flour, but it might not be suitable for all of them. However, it can be used as a 1 to 1 substitute in many recipes.
For example, I like to use cornstarch in place of flour when I am making a smooth gravy or soup. It helps to thicken the liquid without adding any grainy texture.
Cornstarch can also be used to dust surfaces for rolling out dough or to coat chicken or fish before frying.
Rice flour is a great substitute for corn flour because it is gluten-free and has a similar texture. To substitute, use 2 tablespoons of rice flour for every 1 tablespoon of cornflour called for in the recipe.
Rice flour is common in Asian cuisine and can be used in a variety of dishes. I personally love using rice flour to make fried chicken because it gives the chicken light and crispy coating.
Furthermore, rice flour can also be used to thicken sauces and soups. If you are looking for a gluten-free option, rice flour is a great choice.
Wheat flour is a great substitute for corn flour because it has a similar texture and consistency. You can use a 2:1 ratio of wheat flour to corn flour. For example, you can use substitute 2 tablespoons of wheat flour to thicken your sauce or soup in place of one tablespoon of cornflour.
Wheat flour is also high in protein and fiber, which makes it a healthier option than cornflour. Furthermore, it’s a general-purpose flour so I’ve used this substitute in many dishes, including pancakes, waffles, and bread.
The flavor is somewhat different from cornflour dishes, and the texture is also very different.
But overall, wheat flour is a great substitute for corn flour and can be used in many different recipes.
Potato flour is a great substitute for corn flour. It has a similar texture and can be used in a 1:1 ratio when thickening your recipe.
Potato flour absorbs a lot of water, so it’s important to add it gradually and not to add too much. Potato flour is also gluten-free, which is a plus for those with celiac disease or gluten sensitivity.
I’ve used potato flour to thicken soups and sauces, and it’s also great for making gravies. Potato flour can make dishes denser than cornflour, so keep that in mind when you’re cooking.
All in all, potato flour is a great substitute for corn flour and can be used in many different dishes.
All-purpose flour is a great substitute for corn flour. When substituting, use a 2 to 1 ratio of all-purpose flour to corn flour. So if you’re using it to thicken something you’d substitute 2 tbsps of all-purpose flour instead of 1 tbsp of cornflour.
Additionally, all-purpose flour can be used in both baking and cooking for a wide range of recipes. I personally like to use it when making pancakes or waffles. The flavor of all-purpose flour is relatively neutral, so it won’t drastically change the taste of your dish.
However, depending on the proportion of all-purpose flour to corn flour, your dish may taste slightly different than you are expecting.
Self-rising flour is a type of flour that contains baking powder, all-purpose, and salt. It can be used as a substitute for corn flour in many recipes. When used as a coating for fried foods, it gives the food a crispy texture. It can also be used as a thickening agent in soups and sauces.
Self-rising flour is generally used in baking recipes. However, it can also be used in other recipes that call for flour. For example, self-rising flour can be used to make pancakes or waffles.
Best of all self-rising flour is available at most supermarkets.
Tapioca flour is a great substitute for corn flour in many recipes. It has a similar consistency and can be used in a 1-to-1 ratio. Tapioca flour is also gluten-free, making it a great option for those with gluten sensitivities.
One of the benefits of using tapioca flour is that it can add a bit of sweetness to savory recipes. I personally love using tapioca flour in soups. It thickens the soup and gives it a bit of sweetness that takes the dish to the next level.
If you’re looking for a unique flavor, try substituting tapioca flour for cornflour in your next recipe. I think you’ll be pleasantly surprised by the results!
Arrowroot powder is a common substitute for corn flour. It can be used in many of the same dishes and is also a popular gluten-free baking ingredient.
Arrowroot powder is made from the dried root of the arrowroot plant and has a slightly sweet taste. When substituting arrowroot powder for corn flour, use a 1:1 ratio. For example, if a recipe calls for 1 cup of cornflour, use 1 cup of arrowroot powder.
Arrowroot powder can also be combined with other gluten-free flours, such as almond flour or tapioca flour, to create a more complex flavor and texture in baked goods.
Cornmeal is a versatile ingredient that can be used as a substitute for corn flour in both baking and cooking. Cornmeal is made from grinding whole kernels of corn, while corn flour is made from finely ground corn.
As a result, cornmeal has a slightly coarser texture than cornflour. When substituting cornmeal for corn flour, use a 1:1 ratio. For example, if the recipe calls for 1 cup of cornflour, use 1 cup of cornmeal.
Cornmeal can be used to make Cornbread, Unleavened Cornbread, Corn Fritters, and Spoon Bread. With that many applications, it’s obvious that cornmeal is a great substitute for corn flour.
Another excellent replacement for corn flour is masa harina. Masa harina is a type of corn flour that is made from dried, ground corn. It has a finer texture than regular cornmeal or even cornflour, and can be used in many of the same dishes.
When substituting masa harina for corn flour, you can use a 1-to-1 ratio. For example, if a recipe calls for a cup of cornflour, you would use a cup of masa harina.
Masa harina is commonly used in Mexican and Latin American cuisine. It’s often used to make tortillas, tamales, pupusas, and arepas. However, it can be used to make a thicken any dish, from soups to sauces.
Sorghum flour is a great substitute for corn flour and can be used in a 1:1 ratio. It’s a gluten-free flour that’s great for baking. I’ve used it to make muffins, pancakes, and waffles. Sorghum flour has a slightly sweet taste and is similar in texture to wheat flour. Some other common ingredients you might need for this recipe include baking powder, salt, milk, and oil. I usually add a little bit of sugar to my recipes as well. Sorghum flour is a great alternative to cornflour and can be used in many different recipes. Give it a try in your next baking project!
Ground flaxseeds are is an uncommon substitute for corn flour. They are generally used in the same proportion as corn flour and can be used as a thickener in your dishes. However, ground flaxseeds are only useful in some recipes and will not work as a replacement in all dishes.
For example, they would not be a good substitute for cornflour in a recipe for pancakes or waffles. In addition, ground flaxseeds have a different flavor than cornflour, so they may alter the taste of your dish.
I usually use ground flaxseeds in recipes that call for a small amount of cornflour, such as muffins or cookies. The results are generally good, although the finished product is usually slightly denser than when using cornflour.
Cornflour substitute for baking
If you’re looking for a corn flour substitute for baking, I would recommend using Arrowroot powder or All-purpose flour. Both of these substitutes will work well in baked goods and will give you the same results as using cornflour.
Cornflour substitute for frying
The best substitutes for cornflour in frying are cornstarch, All-purpose flour, self-rising flour, or tapioca flour. These substitutes will work well in fried foods and will give you the same results as using cornflour.
Cornflour substitute for thickening
Good alternatives for substituting cornflour in thickening are regular flour, arrowroot, potato starch, tapioca, or even rice flour. All of these replacements will work well in thickening and will give you the same results as using cornflour.
Cornflour substitute for custard
The best cornflour substitute for custard is rice flour or all-purpose flour. These substitutes will work well in custards and give you the same results as cornflour.
Substitute for corn flour in cookies
You can use rice flour, arrowroot powder, potato starch, tapioca starch, or even all-purpose flour as a substitute for corn flour in cookies. All of these substitutes will work well in cookies and will give you the same results as using cornflour.
Cornflour substitute for soup
When making soup, the best substitutes for cornflour are all-purpose flour, tapioca starch, potato starch, or rice flour. All of these alternatives can be used to make soup and will achieve the same results as cornflour.
What can I use instead of cornflour in biscuits?
You can use rice flour, arrowroot powder, potato starch, or tapioca starch as a substitute for cornflour in biscuits.
There are many substitutes for cornflour that can be used depending on what you’re trying to make. All-purpose flour, sorghum flour, ground flaxseeds, arrowroot powder, potato starch, tapioca starch, and rice flour are good cornflour substitutes. Be sure to use the right substitute for the right recipe to get the best results.