8 Best Corn Flour Substitutes

Corn flour is a well-known type of flour made by dried corn kernels. The fine powder is gluten-free, so it might not give baked foods the same rise as the wheat flours. However, it does offer a tender taste combined with the intense corn flavor.

You can use cornflour to make coats of fish or chicken and create made-by-flour dishes like waffles and bread.

However, you do not have the flour at hand in some cases. That is when you need the best substitutes, including rice flour, whole wheat & all-purpose flour, cornstarch, cornmeal, masa harina, sorghum flour, self-rising flour, and tapioca flour.

Table of Contents

1. Rice Flour

As a big fan of high-quality rice, I recommend rice flour as the first name on this list.

You can use it in sweet baked goods or as a perfect thickening agent. However, do not take the flour if you need a crunchy exterior cause it has a pretty stick and delicate texture.

Besides, the ingredient might be indispensable to enhance the sweet flavor in meals like muffins or soups.

Concerning the ratio, one cup of rice flour can replace two cups of corn flour.

2. Whole Wheat & All-Purpose Flour

Whole wheat and all-purpose flours have the same function as replacing cornflour. That means they have the same popularity in many pantries and similar tastes.

Using a 1:2 ratio to corn flour would give you the best result.

However, keep in mind that whole wheat flour might have more nutrients than its white peer. Plus, it offers a distinctively malty flavor while the all-purpose flour is expected to own a closer texture and taste with the corn one.

Some home chefs and bakers also dislike those flours, for they are not naturally gluten-free.

3. Cornstarch

Never forget the cornstarch once you find the best substitute for the cornflour. Some people are even confused between those two items due to their familiar names and consistency.

Nonetheless, cornstarch might not bring as many health benefits as its counterpart. That has its roots from its origination of kernels’ starch.

Meanwhile, the cornflour is directly made of whole corn kernels. Hence, more fibers, proteins, and other nutrients are included in the flour.

Besides, it would be best to season the dish when cornstarch is used for its flavor.

Cornstarch can be used as a fried butter, breading, and a thickening agent. With baked goods, using the flour tends to make them crumbly.

A 1:1 ratio to the cornflour of cornstarch is ideal in those cases.

4. Cornmeal

Cornmeal (also called maize flour), another corn-based product, is the next great substitute for cornflour.

Both have the intense taste of corn. However, with the cornmeal, the texture might be coarser. Those features make it suitable for dishes like casseroles, fried food, cheese, or macaroni.

Suppose you want finer cornmeal with the perfect consistency; think about processing the condiment.

Concerning the ratio, using one tablespoon of cornmeal in place of one tablespoon of cornflour would help.

5. Masa Harina

Masa Harina might be the most popular flour that can replace the cornmeal well for Mexicans and Latin Americans. It comes from organic corn.

Before being hulled and finely ground into powder, it goes through soaking in lime juice and water. That makes it even match better with dishes of Latin and Mexican.

The standard ratio is 1:1 for the Masa Harina, but you can adjust it to fit your demands.

6. Sorghum Flour

Given that you are a person pursuing healthy foods and ingredients, you might be too familiar with the sorghum flour from the nutrient-packed sorghum grains.

More than that, sorghum grains are proved to be a rich source of minerals, vitamins, and proteins. Mainly, it contains a large amount of magnesium, phosphorus, zinc, iron, potassium, and vitamin B. Plus, antioxidants and fibers are found in the grains.

Concerning its function in cooking, I suggest using it as a thickening agent with a ratio of 1:1 for the flour.

7. Self-Rising Flour

Like wheat or all-purpose flour, self-rising flour is a type of flour made by wheat grains. It is pretty easy to create at home, a mixture of plain flour and a little salt with baking powder. In this case, salt and baking powder play leavening agents.

Remember that the amount of salt mostly depends on your recipe. Hence, after blending the mixture, check and adjust the taste if needed.

About the ratio, once you use it to thicken pie fillings, sauces, soups, or others, two cups of self-rising flour can replace one cup of cornflour. Otherwise, for making loaves of bread and fried foods, a 1:1 ratio would be ideal.

8. Tapioca Flour

Last is tapioca flour, an excellent item coming from the cassava plants. It is native to the Northeast and North areas of Brazil. Over time, its name has spread to many places like South American, mainly due to the cooking benefits.

Unlike regular flour, tapioca flour is tasteless, and it takes a shorter time to be made.

You can use the flour as a great thickener in cookie dough, gravies, sauces, and homemade pudding. Plus, suppose you want a chewy texture and crispy crust, bake your gluten-free foods with Tapioca would be an intelligent choice.

The ratio to the cornflour replacement can be 1:1.

How To Make Corn Flour At Home?

Once you do not like the above substitutes and have more time,

there are six quick steps to create any homemade corn flour yourself. First, you take a stainless steel pot with three quarts of water inside. Put the corn into the pool, boil and simmer it from five to 20 to ten minutes, depending on your purpose.

Remember to eliminate the redundant corn that drifts on the water to increase the flour’s quality.

Next, take the pot out of the gas ring and let the corn soak in water for a fixed period. Then, use a colander to drain the corn. Rewash it under cold water and remove its hulls altogether.

After that, dry the corn and grind it using a food processor or a grinder. Lastly, use the ingredient or freeze it for a longer lifespan.

Frequently Asked Questions

What Can I Replace Corn Flour For Frying?

Cornstarch is the ideal substitute for cornflour for frying. It contains a large amount of amylose that leads to wonderfully crisp crusts. If you do not have the cornstarch in the pantry, using potato flour, rice flour, or all-purpose flour will help alike.

Can I Replace Almond Flour Instead Of Corn Flour?

Of course, almond flour can replace the cornflour well for its similar texture. A 1:1 ratio of the cornflour for its substitute is ideal.

Besides, the unsweetened condiment is often seen in many desserts such as cookies, streusel scones, cakes, muffins, or sweetbreads.

Conclusion

In conclusion, the eight best corn flour substitutes you can use for any recipe are above.

Hopefully, the full knowledge has helped you make delicious meals for yourself and your loved ones.