Understanding the difference between cornstarch and cornflour can be surprisingly tricky—especially in the UK, where the terms differ from American usage. This article unpacks everything you need to know about cornstarch and cornflour in the UK, from what they are and how to use them, to practical kitchen tips, real-life examples, and recent trends in 2025.
Whether you’re baking, cooking, or just curious, this guide will help you avoid confusion in the kitchen and get your recipes just right.
What Is Cornflour in the UK?
In the UK, cornflour refers to cornstarch—the fine, white powder extracted from the starchy part of maize kernels. It is used primarily as a thickening agent for sauces, gravies, soups, and desserts. It’s gluten-free and contains no fat, protein, or fiber—just pure carbohydrate in the form of starch.
This is where the confusion often starts: in the United States, cornflour means something else—usually a finely ground cornmeal that contains the whole kernel (germ, bran, and endosperm). But in UK supermarkets, when you see cornflour, you’re buying cornstarch.
What Is Cornstarch?
Cornstarch (called cornflour in the UK) is a silky, white powder made from the endosperm of corn kernels. It’s prized in cooking for its ability to create glossy, smooth textures when thickening liquids.
How Cornstarch Is Made
- Corn kernels are steeped and milled.
- The endosperm is separated.
- The starch is washed and dried into a fine powder.
It’s completely tasteless, odorless, and works instantly in hot liquid, making it a go-to thickener in modern and traditional recipes alike.
Key Differences: UK vs US Terminology
| Term | UK Meaning | US Meaning |
| Cornflour | Cornstarch | Finely ground whole cornmeal |
| Cornstarch | (Rarely used) | Cornflour (in UK terms) |
| Cornmeal | Coarse ground corn | Coarse ground corn |
In the UK, cornmeal is sold under its own name and has a much grainier texture than cornflour.
Uses of Cornflour in the UK Kitchen
As a Thickener
Cornflour is most commonly used to thicken gravies, pie fillings, sauces, and soups. For example:
- Gravy: A teaspoon of cornflour mixed with a little cold water and stirred into hot stock creates a thick, glossy finish.
- Lemon curd: Cornflour gives it body without altering the bright flavour.
- Chinese takeaway-style sauces: Ever wondered why sweet and sour sauces are so smooth? Cornflour is the secret.
For Crispy Coatings
Cornflour is also popular for creating crispy textures. Dusting meat or tofu with cornflour before frying results in a crackly, golden crust. It’s widely used in tempura, Korean fried chicken, and gluten-free batter recipes.
In Baking
Though it lacks gluten, cornflour has special uses in baking:
- Shortbread: A bit of cornflour creates a more tender, melt-in-your-mouth texture.
- Cake flour substitute: Blending cornflour with plain flour (in a specific ratio) can replicate the lightness of cake flour.
- Gluten-free bakes: It’s a key ingredient in many gluten-free flour blends.
Cornflour and Cornstarch in 2025: Trends and Insights
Rise in Gluten-Free and Plant-Based Diets
According to a 2024 study by Statista, nearly 12% of UK adults follow a gluten-free or low-gluten diet. Cornflour has become a staple in gluten-free baking and cooking due to its naturally gluten-free profile.
Similarly, in plant-based cooking, cornflour is used as an egg replacer or thickener in vegan custards, sauces, and puddings.
TikTok & YouTube Recipe Trends
Trending 2025 recipes using cornflour include:
- Crispy tofu nuggets
- Vegan cheese sauce (made with plant milk and cornflour)
- Air fryer tempura
Short videos showing the transformation of runny mixtures into luscious sauces using just cornflour have racked up millions of views.
Sustainability Focus
In 2025, food producers are exploring sustainably sourced corn. Ethical cornflour brands highlight GMO-free, low-water farming practices. British supermarkets now stock more cornflour from UK-grown maize—a significant shift from previous heavy reliance on imports from the US and Argentina.
Practical Tips for Using Cornflour in UK Cooking
Always Mix with Cold Liquid First
Never add cornflour directly into hot sauces. It clumps. Instead, stir it into a small amount of cold water or milk before adding it gradually to the hot mixture.
Heat Is Required to Activate Thickening
Cornflour only thickens properly when the liquid reaches around 95°C (203°F). Don’t expect instant results—simmer gently for 1–2 minutes.
Watch the Quantity
Too much cornflour can make sauces gelatinous or rubbery. For most recipes, 1 tablespoon of cornflour per cup (240 ml) of liquid is ideal.
Real-Life Examples: Cornflour in Action
1. Making Homemade Chinese Curry Sauce
A Liverpool-based food blogger recreated a takeaway-style curry using just 2 teaspoons of cornflour to thicken her spiced onion gravy. The cornflour added no taste but achieved that glossy restaurant consistency.
2. Reviving Leftover Roast Gravy
A mum in Leeds shared her trick: adding a slurry of cornflour to reheated gravy restored its silky texture after refrigeration.
3. Quick Vegan Cheese Sauce
A TikTok chef combined oat milk, nutritional yeast, mustard, garlic, and cornflour, whisking until thick over medium heat. It mimicked nacho cheese perfectly—no dairy required.
FAQ: Cornstarch vs Cornflour in the UK
1. Is cornflour the same as cornstarch in the UK?
Yes. In the UK, cornflour is the same as cornstarch. It refers to the white, starchy powder used as a thickener. In the US, “cornflour” means something different.
2. Can I use plain flour instead of cornflour?
You can, but plain flour doesn’t thicken as efficiently. You’ll need more flour, and it may result in a dull, cloudy sauce with a floury taste unless cooked longer.
3. Is cornflour gluten-free?
Yes, pure cornflour is naturally gluten-free. However, always check the label to ensure it hasn’t been cross-contaminated during processing.
4. What’s the best substitute for cornflour?
Good alternatives include arrowroot, potato starch, or tapioca starch. These work similarly and are also gluten-free.
5. Why is cornflour used in shortbread?
Cornflour makes shortbread softer and more delicate. It reduces the gluten structure, resulting in a melt-in-the-mouth texture.
Final Thoughts
Understanding the terminology around cornflour and cornstarch in the UK is more than a linguistic curiosity—it can change how your food tastes and feels. Whether you’re a home cook, baker, or content creator, knowing the difference is essential.
In the UK, cornflour is cornstarch. It’s a pantry essential for thickening, crisping, and softening. As dietary needs shift and sustainability becomes a priority in 2025, its popularity continues to rise.
So, the next time a recipe calls for cornstarch and you’re standing in a UK supermarket aisle—reach for the cornflour. You’ll be glad you did.
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