Cornstarch is made from the endosperm of the corn kernel, whereas flour is made from ground grains like wheat, rye, or barley. This difference in origin gives them distinct properties, making cornstarch a better thickener and flour a better builder. Think of cornstarch as a quick fix, whereas flour is a long-term solution.
In some recipes, like Asian-style sauces or desserts, you can use cornstarch as a thickener. But when it comes to baked goods like cakes, cookies, or bread, flour is still the king. Using cornstarch in these recipes would be like trying to build a house with playdough - it just won't hold up.
Cornstarch Vs. Flour: Which Thickener Is Best For Your Soup? | AnSoup
Now, you might be wondering, what about corn flour? Isn't that just cornstarch with a fancy name? Not quite, corn flour is actually made from the whole corn kernel, including the germ, endosperm, and bran. This makes it a more nutritious and flavorful alternative to flour, but still not a direct substitute.
