Lexi Webster
Corn starch, also known as corn flour in Australia, is a common kitchen ingredient used to thicken sauces, soups, and gravies. It is derived from corn kernels and is often used as a substitute for wheat flour in gluten-free cooking and baking. In Australia, it is important to distinguish between cornflour and corn flour, as cornflour is sometimes made from wheat, while corn flour refers to the fine, white powder used as a thickening agent. For those on a gluten-free diet, it is crucial to check the labels and ensure that the corn flour is made from maize or is specifically labelled as gluten-free. This is because even small amounts of gluten can be harmful to individuals with gluten intolerance or celiac disease.
| Characteristics | Values | |
|---|---|---|
| Australian cornstarch | Often known as cornflour or corn flour | |
| Cornflour | A common kitchen ingredient used to thicken sauces and soups | |
| Cornflour is made from pure corn and is therefore wheat-free and gluten-free | ||
| Cornflour can be used for creating cakes, meringue-based treats, and other desserts | ||
| Cornflour can also be used as a household cleaner | ||
| Cornflour can be purchased from Woolworths, Coles, Aldi, and IGA | ||
| Cornflour brands include White Wings, McKenzie's, and Macro Organics | ||
| Cornflour is inexpensive, retailing for $1.35-$2.25 for 300-500g | ||
| Gluten-free products | By law, a product can only be labelled as 'gluten-free' when it contains no detectable gluten (i.e. less than 0.003%) |
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What You'll Learn
Corn starch vs corn flour
In Australia, cornflour is generally made from wheat, rather than maize, and will usually be labelled as "wheaten cornflour". However, cornflour/corn starch is also available and is gluten-free. It is made from the starchy part of the corn kernel and is a fine, white powder. It is used as a thickening agent in recipes, giving a rich texture to soups, stews, sauces, and gravies. It is also used to prevent caking in powdered mixtures, such as confectioner's sugar.
Corn flour, on the other hand, is made from finely grinding whole corn kernels and is a yellow powder. It is a 'protein' gluten-free flour, adding flavour and structure to gluten-free bakes. It can be used to make breads and pastries, although it may result in a denser, more crumbly texture than wheat flour.
When baking gluten-free, a balance of starchy and protein flours is needed for the best results in terms of texture, flavour, and appearance. Cornstarch is a starchy flour and can be substituted with arrowroot starch, potato starch, or tapioca starch. Corn flour is a protein flour and can be replaced with light buckwheat flour, sorghum flour, white teff flour, or oat flour.
It is important to note that cornstarch and corn flour are not interchangeable and have distinct roles in gluten-free baking. While cornstarch adds fluffiness and airiness to gluten-free bakes, it does not contribute much to the taste or structure. Corn flour, on the other hand, adds flavour and provides a small amount of structure.
In the United States, corn flour is a specialty item, referring to a finely ground powder from whole corn kernels. Cornstarch, on the other hand, is made only from the starchy part of the corn and is widely available. In the UK, corn flour is called maize flour, and cornstarch is called corn flour, adding to the confusion.
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Gluten-free labelling laws in Australia
In Australia, cornflour is generally made from wheat rather than maize. Therefore, it is important to check the packaging for a gluten-free label. Cornflour is also known as corn starch and is commonly used in recipes to thicken liquids.
In Australia, food laws require all ingredients to be listed on product packaging. Even small amounts of gluten can damage the intestine, so it is important to carefully read food labels when preparing food for those on gluten-free diets. A product can only be labelled as 'gluten-free' when it contains no detectable gluten, i.e., less than 0.003%. Gluten is identified as one of the top eleven allergens under the Food Standards Code in Australia.
Food Standards Australia New Zealand (FSANZ) defines a 'gluten-free' claim as a nutrition content claim. Businesses must be confident that their product contains no detectable gluten to make such a claim. This differs from regulations in countries like the USA, UK, and EU, which allow gluten-free products to contain up to 20ppm of gluten.
In Australia, mandatory summary statements provide a summary of allergens, including gluten, present in a product. These statements also list the source ingredient of any allergen. The terms 'gluten' and 'wheat' must be used and declared separately in the allergen summary statement.
Additionally, Coeliac Australia offers resources to help understand best practices when serving gluten-free food. They provide a Gluten-Free Standard for Food Service Providers, outlining each stage of food preparation with mandatory and best practice principles. They also offer Gluten-Free Online Training, an interactive module that provides a Certificate of Completion valid for three years.
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Gluten-free alternatives to corn starch
In Australia, cornflour is the same as corn starch. Corn starch is gluten-free and is a great ingredient to have in your pantry for thickening sauces and stabilizing fillings. However, if you are looking for a gluten-free alternative to corn starch, there are several options available.
First is potato starch, which is an excellent gluten-free alternative to corn starch. Its larger granules have a similar thickening power but work at a lower temperature, making it perfect for thickening soups and gravies. Potato flour, which is similar to potato starch, can also be used, but it has a strong potato flavour and is heavier than wheat flour.
Second is tapioca starch, which is derived from the cassava root. It is a neutral-flavoured, gluten-free thickener with a superfine texture that is ideal for pie fillings, puddings, and sauces. It can lose some thickening power with prolonged cooking, but it doesn't break down as quickly as corn starch, keeping your sauce smooth.
Third is arrowroot starch, which creates a translucent gel similar to corn starch. It is a great option for clear sauces and pie fillings, but it can become slimy in dairy-based dishes.
Other gluten-free alternatives to corn starch include rice flour, xanthan gum, sorghum, millet flour, polenta, and coconut flour.
It is important to note that each substitute behaves differently, so it is crucial to choose the right one for your dish. For example, while arrowroot is a good choice for thickening acidic liquids, corn starch loses potency when mixed with acids. Additionally, sauces made with corn starch turn spongy when frozen, so it is better to use tapioca starch or arrowroot as a thickener if you plan to freeze a dish.
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![Roots Circle 100% Pure Corn Starch | 2 [17oz] Airtight Containers | All Natural Thickener for Soups, Stews, Gravy, Baking Pies, Puddings & Cakes | Gluten-Free, Non-GMO, Vegan, Kosher, Food-Grade](https://m.media-amazon.com/images/I/81KnSLOKnDL._AC_UL320_.jpg)
Modified corn starch
Corn starch is a common ingredient in food production, used as a thickener, binder, and stabiliser to improve texture. It is found in sauces, gravies, pasta, dressings, and snacks. While corn starch is derived from maize, which is naturally gluten-free, it can sometimes be labelled as "modified corn starch" due to different processing techniques used to enhance its taste, texture, or appearance.
In Australia, all ingredients must be disclosed on product labels, and gluten-containing substances must be declared. Modified maize starch, occasionally labelled as ""modified food starch," is gluten-free as long as it is not produced from wheat. Corn, waxy maize, and potatoes are common sources of modified dietary starch and are all gluten-free.
It is important to note that while corn starch itself is gluten-free, cross-contamination during processing and packaging can occur. Some manufacturers produce corn starch in facilities or with equipment shared with wheat products, which may not be safe for those with coeliac disease or non-coeliac gluten sensitivity. Therefore, it is essential to check product labels and choose brands that specifically cater to gluten-free diets, such as Hodgson Mill, Clabber Girl, and Bob's Red Mill.
Overall, modified corn starch is generally considered gluten-free, but it is always advisable to check product labels and choose trusted brands to ensure gluten-free compliance and avoid potential cross-contamination.
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Gluten-free thickeners and starches
In Australia, cornflour is generally made from wheat, so it is not gluten-free. However, corn starch, which is the same ingredient as cornflour, is gluten-free. It is commonly used to thicken liquids for richer soups, stews, or gravies. It can also be used to prevent caking in powdered mixtures, like confectioner's sugar.
When using corn starch, it is important to first mix it with cold water until it forms a smooth paste, and then add it to whatever you want to thicken. It is also important to note that corn starch does not stand up to freezing or prolonged cooking, and it loses its thickening potency when mixed with acidic liquids.
- Tapioca starch is made from the dried root of the cassava plant and is often used in Asian dishes as it is sweeter and provides a nice glaze. It is a healthier alternative to corn starch, according to some nutritionists. It can be added directly to a recipe on the stove without any water.
- Arrowroot starch is a light flour with a neutral flavour, making it a good choice for thickening sauces and soups without affecting their colour. It is also stable at low temperatures, so it can be used for freezing.
- Potato starch is a good gluten-free thickener for savoury sauces and gravies that are not boiled for a long time. However, it should not be used in recipes that require boiling as it cannot withstand high temperatures.
- Rice flour comes in both white and brown versions, each with its own properties. White rice flour, also known as sweet rice flour, behaves similarly to wheat flour and is often used to thicken sauces and gravies. Brown rice flour can be used to add structure to recipes and is often combined with potato flour.
- Sorghum is a grain that can be used as a wheat flour substitute in many products. It usually requires the addition of extra binders or starch to keep its structure.
- Xanthan gum is made by fermenting corn sugar with Xanthomonas campestris and is an excellent binder. However, it can cause digestion problems for some people.
- Guar gum has incredible water-absorbing properties and is about eight times stronger than cornstarch as a thickener.
- Sweet potato starch is a more challenging and pricier option, but it can be used as a direct substitute for potato starch.
- Agar powder is useful for making gelatin or gel-based foods but should be avoided for other uses.
It is important to note that when using gluten-free thickeners, the amount required may vary from that of plain flour. It may take some time to get used to using these alternatives, but they can be very effective in thickening sauces, stews, and gravies for those with celiac disease, gluten intolerance, or wheat allergies.
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Frequently asked questions
Corn starch, also known as cornflour in Australia, can be gluten-free if it is made from maize. However, some cornflour products in Australia are made from wheat and are therefore not gluten-free. Always check the label to ensure the product is derived from maize.
If corn starch is made from wheat, it may be listed as "modified starch thickener (from wheat)". If it is derived from maize, it will be listed as "modified starch thickener".
Australian food laws require all ingredients to be listed on product packaging. A product can be labelled as "gluten-free" when it contains no detectable gluten. Some products may also include a warning label that states "contains gluten" or "contains traces of gluten".
