Quick Answer
Is cornflour the same as cornstarch? Yes: cornflour is the British name for cornstarch, a fine white starch from maize, and you can swap them one for one. The trap is American “corn flour”, which means finely ground whole corn and will not thicken a sauce. If a US recipe says corn flour, check whether it means the starch or the flour.
Key Takeaways
- UK cornflour, US cornstarch and the ingredient “maize starch” on a UK pack all describe the same white starch.
- A US recipe that says “corn flour” usually means finely ground whole corn, not a thickener. Never swap it for cornflour, or the other way round.
- Mix cornflour with cold liquid before it goes into a hot pan, then bring it to a simmer. Dry powder added straight to hot liquid forms lumps.
Two words, two countries and one extra space cause most of the confusion. This guide sorts out which product is which, what to buy in a UK shop, and when the difference matters. We have not tested any of these in a kitchen. The advice comes from the sources named, and where they differ, we say so.
The quick answer
Cornflour or cornstarch: which is the right word?
For cornflour or cornstarch, it depends on where you are. America’s Test Kitchen says that in the US, cornstarch is the starch-only product, and that British and Irish cookbooks call the same product corn flour. The UK spelling is one word. The Loopy Whisk, a baking blog, puts it plainly: “Cornstarch” in the US is the same thing as “cornflour” in the UK.
Is cornflour and cornstarch the same, and is cornstarch cornflour?
Is cornflour and cornstarch the same? Yes, as products. Is cornstarch cornflour? Yes, in UK terms. Both are made only from the starchy part of the kernel (the endosperm), according to Healthline. America’s Test Kitchen describes it as extracting and purifying just the starch portion of the corn kernel.
Maize starch
Maize is the British word for corn. Maize starch is the name you will see in an ingredients list. A supplier specification from the UK ingredients firm IFING describes cornflour as a native maize starch made by wet milling maize, then washing, centrifuging, drying, milling and sifting it. Its ingredients list reads simply “maize starch”. Brown & Polson’s listing, via the retailer McGrocer, calls its cornflour “pure fine white corn starch milled from maize grain”.
Why the names confuse people
Cornmeal vs corn flour
For cornmeal vs corn flour, the difference is texture and what they are made of. America’s Test Kitchen says cornmeal is ground from dried corn, and US corn flour is dried corn milled finer than cornmeal. Healthline says US corn flour is made from the entire kernel and has protein and fibre, whereas cornstarch is mostly carbohydrate. The Loopy Whisk says cornmeal is coarser and gritty, and is not a suitable replacement for corn flour in gluten-free recipes.
What does US corn flour mean in the UK?
Sources differ on the UK name. The Loopy Whisk says US corn flour is “maize flour” in the UK. Healthline says what Americans call corn flour may be labelled cornmeal in countries where cornstarch is called corn flour. We cannot say which label you will find on a shelf, so check the pack.
| Name | What it is | Source |
| Cornflour (UK) / cornstarch (US) | White starch from the kernel’s endosperm | America’s Test Kitchen, Healthline |
| Corn flour (US) | Dried whole corn milled very fine | America’s Test Kitchen, Healthline |
| Cornmeal | Dried corn ground coarser than corn flour | America’s Test Kitchen |
| Polenta | Coarse-ground corn from flint corn, cooked as porridge | America’s Test Kitchen |
| Masa harina | Flour from corn cooked in an alkaline solution | America’s Test Kitchen |
Masa harina
Masa harina is made from corn soaked in an alkaline solution; America’s Test Kitchen describes it as flour made from nixtamalized flint corn, and the Loopy Whisk names the solution as slaked lime. The name means “dough flour” in Spanish, and it is used for tortillas and tamales. The Loopy Whisk says corn flour and masa harina “cannot and shouldn’t be used interchangeably”.
Is cornstarch and polenta the same thing?
Is cornstarch and polenta the same thing? No. America’s Test Kitchen describes polenta as coarse-ground corn cooked into porridge, made from flint corn so it keeps more bite. Cornstarch is the extracted starch only.
What do they call cornstarch in India?
What do they call cornstarch in India? Sources disagree. Sanjeev Kapoor (2016) says cornflour in Indian cooking is maize starch, the same as American cornstarch, and that the yellow maize meal called makkai ka atta is a different product. A Chef Kunal Kapur page (2021) instead describes “corn flour” as makki ka atta, and cornstarch as the starch from the endosperm. If a recipe is thickening a sauce, it almost certainly means the starch. If it is making makki ki roti, it means maize flour.
What to use in a UK shop
Look for the word “cornflour” on a UK pack. The pack may say maize starch, corn starch or both. Here is what we saw:
- Brown & Polson: “pure fine white corn starch milled from maize grain” (McGrocer listing).
- Doves Farm organic cornflour: “made from organically grown corn starch” (Real Foods listing).
- Freee Foods: listed as “corn starch flour”.
- Tesco and Morrisons own-brand cornflour: their web pages did not show ingredients, so check the pack.
On a US pack, look for “cornstarch”. Argo, a common US brand, sells it as “100% Pure Corn Starch” (ShopRite listing).
Is cornflour gluten-free?
Is cornflour gluten-free? Maize does not contain gluten, and the IFING supplier specification lists gluten as absent. Fuss Free Flavours says cornflour is gluten-free and suitable for coeliacs, but warns that factory cross-contamination can occur, so check the packet. Freee Foods’ cornflour is Coeliac UK certified, and Doves Farm sells cornflour in its gluten-free range. Coeliac UK says wheat starch must always appear in the ingredients list if it has been used, so a pack that says maize starch or cornflour with no wheat starch is the safe sign.
Gluten-free flour alternatives
Cornflour is a starch, so it works as a thickener and a part of a gluten-free blend, but not as a flour on its own. The Loopy Whisk classes both cornstarch and corn flour as gluten-free flours, one starchy and one protein-rich.
Using it to thicken
Slurry recipe
A slurry is a thin paste of cornflour and cold liquid. For a simple slurry recipe, follow Fuss Free Flavours (published 20 August 2024, modified 27 July 2026):
- Mix equal parts cornflour and cold water in a small bowl until smooth.
- Pour it into the hot dish while stirring constantly.
- Bring the dish to a simmer and cook for a couple of minutes, to reach full thickness and remove any raw taste.
The page says never to add dry cornflour straight into a hot dish, because lumps will not come out. It also warns that overheating makes the dish thin out again, and too much makes it gummy.
Amounts vary by source, so use them as starting points:
- Fuss Free Flavours: 2 teaspoons of cornflour for about 4 cups of liquid for moderate thickening.
- Freee Foods: 3 to 4 teaspoons mixed with 3 to 4 tablespoons of cold liquid for 500ml to 600ml of sauce; 2 to 3 teaspoons for stews and gravies.
- Brown & Polson: 2 tablespoons mixed with 2 tablespoons of cold water, stirred into 500ml of hot stock, then simmered for a minute.
Freee Foods adds that cornflour makes sauces opaque and they can be hard to reheat, so it is best for immediate use.
Thickening agents
Cornflour is one of several thickening agents. Freee Foods lists tapioca flour, potato flour and xanthan gum as alternatives.
Cornstarch substitutes
For cornstarch substitutes, or what is a good substitute for cornstarch, the Loopy Whisk says arrowroot, potato starch or tapioca starch can be swapped by equal weight. Fuss Free Flavours says plain or self-raising flour works but needs twice as much, rice flour also needs doubling, and glutinous rice flour swaps 1:1.
Can I use all-purpose flour instead of cornstarch?
Can I use all-purpose flour instead of cornstarch? Yes, to thicken. Fuss Free Flavours says you need twice as much flour as cornflour. For the UK name of all-purpose flour, see our guide: [link placeholder /internal-link-ZM-025].
Fried food starch coatings
For fried food starch coatings, Rouxbe, a cooking school, says rice flour and cornstarch work well because they fry up crisper than wheat flour, and absorb less moisture and fat. The gluten in wheat flour can make a crust chewier and oilier, so cooks often blend flour with cornstarch. Brown & Polson suggests coating meat and fish with cornflour before grilling or frying.
Cornstarch vs corn flour for frying
For cornstarch vs corn flour for frying, we found no source that tests the two. Going by Rouxbe’s explanation, it is the pure starch that gives crispness, and US corn flour contains protein and fibre (Healthline), so it is a different ingredient. That is our reading, not a tested result. Use the starch for coatings.
When it matters
Baking ingredients
Cornflour has baking roles too. Brown & Polson suggests replacing one part in five of plain flour with cornflour for lighter cakes and puddings, and using 2 parts plain flour to 1 part cornflour for shorter pastry and biscuits. Freee Foods says it can be added to strong flour to soften it for cake making.
Is cornstarch the same as baking powder?
Is cornstarch the same as baking powder? No. Baking powder is a raising agent. The ingredients of Dr. Oetker’s gluten-free baking powder in a Morrisons listing are raising agents (diphosphates and sodium carbonates) and maize starch. Maize starch is only a filler in it. If you have run out of baking powder, see: [link placeholder /internal-link-ZM-029].
How to make cornstarch at home
For how to make cornstarch at home, we found no reliable method from a trusted source, so we have not included one. The supplier specification describes industrial wet milling, washing and centrifuging, which is not a home process. Buy it ready made.
Frequently Asked Questions
Is cornflour the same as cornstarch, and can you swap them?
Yes. Cornflour is the UK name for cornstarch, so swap them one for one. The risk is American corn flour, which is finely ground whole corn. Do not swap that for cornflour, and check the recipe’s meaning if it says corn flour.
Is cornflour gluten-free?
Maize contains no gluten, and suppliers list cornflour as gluten-free. Fuss Free Flavours warns about factory cross-contamination, so check the packet. Coeliac UK says wheat starch must appear in the ingredients list if used, so look for maize starch only.
Can I use plain flour instead of cornflour to thicken?
Yes, with more of it. Fuss Free Flavours says you need twice as much plain or self-raising flour as cornflour. Rice flour also needs doubling, while arrowroot, potato starch or tapioca starch swap by equal weight, according to the Loopy Whisk.
Is cornstarch the same as baking powder?
No. Baking powder contains raising agents, which make bakes rise. A Dr. Oetker gluten-free baking powder listing shows diphosphates, sodium carbonates and maize starch. Cornflour alone will not make a cake rise.
What do they call cornstarch in India?
Sources disagree. Sanjeev Kapoor says Indian cooks call cornflour the same thing as American cornstarch, while a Chef Kunal Kapur page uses “corn flour” for makki ka atta, a maize flour. The recipe’s use tells you which one it means.
Is cornmeal or polenta the same as cornflour?
No. Cornmeal is ground dried corn, coarser than US corn flour, and polenta is coarse-ground corn cooked as porridge (America’s Test Kitchen). Cornflour is the extracted starch. They will not thicken a sauce or work as a coating in the same way.
