8 Best Corn Flour Substitutes (+ IMAGES)

Corn flour is a staple ingredient in baking.

Unfortunately, corn flour is also very high in calories.

If you want to cut back on carbs, then corn flour is probably not the best choice.

What should you replace it with?


Corn flour is often used in recipes because it adds a nice texture and flavor.

It’s also gluten free, making it perfect for those who suffer from celiac disease or other gluten allergies.

There are plenty of alternatives to corn flour, such as almond meal, tapioca starch, potato starch, arrowroot powder, and even coconut flour.

These ingredients are much lower in calories and offer similar benefits

What is Corn Flour

Corn flour is used as a thickening agent in many recipes. It is available in different forms such as cornstarch, cornmeal, and corn flour. Corn flour is usually sold in fine powder form.
Why Use Corn Flour?
It is easy to measure and store.

Best Corn Flour Substitutes

Corn flour is used as an alternative to wheat flour because it contains gluten, which gives breads and pastries their elasticity. Corn flour is available in various forms such as cornstarchy, cornmeal, and even corn flour. Corn flour comes in fine powder form. It is usually sold in dry form and needs to be mixed with liquid to be added to recipes.

1. Wheat Flour

Wheat flour is the most common type of flour used in baking. It is made from ground wheat kernels. It is light yellow in color and has a mild flavor. It is widely used in making breads, biscuits, pancakes, muffins, waffles, pasta, pizza crust, cookies, cake, pie crust, and other baked goods.
2. Rice Flour
Rice flour is similar to wheat flour but it does not contain gluten. It is used in Asian cuisines where gluten is not preferred. It is lighter in texture than wheat flour and is used mainly in desserts.

2. Cornstarch

Cornstarch is a white powder derived from corn. It is used in many different types of recipes such as sauces, gravies, soups, and stews. It is also used as a thickening agent in various dishes.
3. Baking Powder
Baking powder is a leavening agent that contains bicarbonate of soda baking soda and cream of tartar. It helps to give dough a lift during rising. It is used in baking to help produce a fluffier and lighter product.

3. Rice Flour

Rice flour is a fine powder made from ground rice. It is used to thicken sauces and gravies. It is also used to make desserts. It is available in two forms; regular and superfine. Regular rice flour is coarsely ground while superfine rice flour is finely ground.
4. Sugar
Sugar is a sweetener found naturally in fruits and vegetables. It is added to baked goods, beverages, and other foods to enhance flavor. It is also used in candy making.

4. Potato Flour

Potato flour is made from dried potato flakes. It is used to make breads, pastries, and other baked goods. It is also used as a thickening agent.
5. Cornstarch
Cornstarch is a white powder derived from corn. It is used as a thickening and stabilizing agent. It is also used for baking and confectionery.

5. Arrowroot Powder

Arrowroot powder is a natural product extracted from the root of the arrowroot plant. It is used as an emulsifier and thickener. It is also used in ice cream making.
6. Baking Soda
Baking soda is a chemical compound composed of sodium bicarbonate NaHCO3. It is used as a leavening agent in baking. It is also used to remove odors from clothing and hair.

6. All-Purpose Flour

All purpose flour is a blend of different types of wheat flour such as hard red spring wheat, soft white winter wheat, durum semolina, and others. This type of flour is used to make breads, pastries, cookies, pies, cakes, muffins, pancakes, waffles, pasta, noodles, pizza dough, biscuits, and many other baked goods.
7. Cornstarch
Cornstarch is a fine white powder derived from corn. It is used as thickeners, stabilizers, and suspending agents. It is also used as an additive in sauces and gravies.

7. Almond Flour

Almond flour is a finely ground almond meal. It is used in baking and confectionery products. It is available in various forms such as paste, flour, and powdered form.
8. Arrowroot Starch
Arrowroot starch is a natural thickening agent obtained from the root of arrowroot plant. It is widely used in Asian cuisine. It is used as a thickener in soups, stews, sauces, gravies, and desserts.

8. Tapioca Flour

Tapioca flour is a fine powder derived from tapioca starch. It is used in baked goods, breads, pastries, and other sweet dishes.
9. Cornstarch
Cornstarch is a white powder extracted from corn kernels. It is used as thickeners in sauces, gravies, custards, and creams.

Best Corn Flour Alternatives | Our Picks

uestion: Why is the rice cooker boiling over?
Answer: Rice has a large amount of starch. When you start to heat your rice cooker in an electronic device, the heat inside the machine starts to increase the temperature and the water starts to boil inside the container.
When the boiled water mixes with the starch in the rice grains, it starts to create bubbles and those bubbles expand beyond the capacity of the cooker.
The bubbles appear to be large and foamy and it increases in size when it feels the rise in temperature and this is the reason for rice cooker boils over.
The first reason is due to excess water causes boils over. If you add more amount of water in the cooker it will cause trouble and your rice may come out overcooked. Another reason is over the rise in temperature causes the rice cooker boiling over.