The Benefits And Drawbacks Of All Purpose Flour Vs Cornstarch

In the realm of baking, choosing the right flour can make or break your creations. Two of the most commonly used flours are all purpose flour and cornstarch, each with its unique properties and applications. Understanding the differences between these two flours is crucial for achieving baking success. This comprehensive guide will delve into the key distinctions between all purpose flour and cornstarch, empowering you to make informed choices that will elevate your baking endeavors.

What is All Purpose Flour?

All purpose flour is a versatile flour made from a blend of hard and soft wheat. It has a moderate protein content, typically ranging from 10% to 12%. This protein content gives all purpose flour the ability to form gluten, which is responsible for the elasticity and structure of baked goods.

What is Cornstarch?

Cornstarch is a fine powder made from the endosperm of corn kernels. It is a pure starch with no protein content. Cornstarch is used primarily as a thickening agent in sauces, gravies, and other liquids.

Key Differences

Structure and Texture

All purpose flour contains gluten, which forms a network of proteins when mixed with water. This network creates a strong and elastic dough that is suitable for bread, pizza crust, and other baked goods that require structure and chewiness. Cornstarch, on the other hand, lacks gluten and therefore does not form a dough. It creates a smooth and glossy texture when used as a thickening agent.

Protein Content

All purpose flour has a moderate protein content of 10-12%, while cornstarch has no protein content. The higher protein content of all purpose flour makes it ideal for baked goods that require gluten formation, such as bread and pizza crust. Cornstarch, with its lack of protein, is better suited for thickening sauces and gravies.

Absorption Capacity

All purpose flour has a higher absorption capacity than cornstarch. This means that it can absorb more water without becoming too wet or sticky. This makes all purpose flour a good choice for baked goods that require a higher hydration level, such as cakes and pastries. Cornstarch, with its lower absorption capacity, is better suited for thickening liquids that do not require a lot of water.

Flavor

All purpose flour has a slightly nutty flavor, while cornstarch has a neutral flavor. The flavor of all purpose flour can be more pronounced in baked goods that use large amounts of flour, such as bread. Cornstarch, with its neutral flavor, is a good choice for thickening sauces and gravies without altering their taste.

Applications

All purpose flour:

• Bread
• Pizza crust
• Cakes
• Pastries
• Cookies
• Muffins

Cornstarch:

• Sauces
• Gravies
• Soups
• Stews
• Puddings
• Custards

Which Flour to Use?

The choice between all purpose flour and cornstarch depends on the specific baking application.

• For baked goods that require gluten formation and a chewy texture: Use all purpose flour.
• For thickening sauces, gravies, and other liquids: Use cornstarch.
• For baked goods that require a neutral flavor and a smooth texture: Use cornstarch.

Substitutions

Substituting all purpose flour for cornstarch:

• Use twice the amount of cornstarch as all purpose flour. For example, if a recipe calls for 1 cup of all purpose flour, use 1/2 cup of cornstarch.

Substituting cornstarch for all purpose flour:

• Use half the amount of cornstarch as all purpose flour. For example, if a recipe calls for 1 cup of cornstarch, use 2 cups of all purpose flour.

Tips for Using Cornstarch

• To prevent cornstarch from clumping, whisk it with a small amount of cold water before adding it to hot liquids.
• Add cornstarch to boiling liquids gradually, stirring constantly, to avoid lumps.
• Continue stirring until the mixture thickens to the desired consistency.
• Do not overcook sauces or gravies thickened with cornstarch, as this can break down the starch and cause the mixture to thin.

Beyond Baking

In addition to their uses in baking, all purpose flour and cornstarch have other applications as well.

• All purpose flour:
• Thickening soups and stews
• Making roux
• Breadcrumbs
• Cornstarch:
• Making homemade adhesives
• Removing stains
• Polishing furniture

Key Points:

Understanding the differences between all purpose flour and cornstarch is essential for successful baking. By choosing the right flour for the specific application, you can create baked goods that are both delicious and visually appealing. Whether you’re a seasoned baker or just starting out, this guide will empower you to make informed decisions and elevate your baking skills.

FAQ

Q: Can I use all purpose flour and cornstarch interchangeably?

A: No, all purpose flour and cornstarch have different properties and cannot be used interchangeably. All purpose flour contains gluten, while cornstarch does not.

Q: What is the best way to measure cornstarch?

A: To ensure accurate measurements, use a kitchen scale to weigh the cornstarch. Alternatively, spoon the cornstarch into the measuring cup and level it off with a knife.

Q: Can I use cornstarch to make bread?

A: No, cornstarch cannot be used to make bread as it does not contain gluten, which is essential for bread’s structure and elasticity.

Q: How can I prevent cornstarch from clumping?

A: To prevent cornstarch from clumping, whisk it with a small amount of cold water before adding it to hot liquids.

Q: What is the difference between cornstarch and arrowroot powder?

A: Cornstarch and arrowroot powder are both thickening agents, but they have slightly different properties. Cornstarch produces a glossy finish, while arrowroot powder produces a more matte finish.