Corn flour, also known as cornmeal or maize flour, is a fine, powdery substance made from dried corn kernels. It is typically used as a thickener in various dishes such as soups, stews, sauces, and gravies. It is also commonly used in the production of cornbread, tortillas, and other baked goods. In addition, it is a crucial ingredient in various regional cuisines around the world, including Latin America, the Caribbean, Africa, and the southern United States.
In Latin America and the Caribbean, corn flour is often used as the base for dishes such as arepas, tamales, and pupusas. In Africa, it is commonly used to make a type of porridge known as pap or cornmeal mush. In the southern United States, it is used to make cornbread, hush puppies, and corn fritters.
Corn flour can be substituted with other types of thickening agents, such as wheat flour or potato starch, however, its distinctive flavor and texture may be lost. For gluten-free alternatives, cornstarch or arrowroot starch can be used as substitutes. When substituting corn flour in baked goods, it is important to consider the overall texture, as corn flour may result in a denser product compared to wheat flour.
How To Substitute Corn Flour
|Wheat Flour||Use all-purpose or bread flour as a 1:1 substitute for corn flour.||1 cup wheat flour = 1 cup corn flour|
|Rice Flour||Use rice flour as a gluten-free substitute for corn flour.||1 cup rice flour = 1 cup corn flour|
|Almond Flour||Use almond flour as a low-carb and gluten-free substitute for corn flour.||1 cup almond flour = 1 cup corn flour|
|Coconut Flour||Use coconut flour as a low-carb and gluten-free substitute for corn flour.||1/4 cup coconut flour = 1 cup corn flour|
|Potato Starch||Use potato starch as a gluten-free substitute for corn flour in baking.||1 cup potato starch = 1 cup corn flour|
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