Corn Flour Vs Ararot: Which One Comes Out On Top?

Corn flour and arrowroot are two common thickening agents used in cooking and baking. While they share some similarities, there are also some key differences between the two. In this blog post, we’ll compare corn flour and arrowroot in terms of their composition, properties, and culinary uses.

Composition

Corn flour is made from finely ground corn kernels, while arrowroot is made from the starch of the arrowroot plant. Both corn flour and arrowroot are carbohydrates, but arrowroot is a purer form of starch and contains fewer impurities.

Properties

Corn flour has a slightly yellow color and a grainy texture, while arrowroot is white and has a smooth texture. Corn flour is also more viscous than arrowroot, meaning that it will create a thicker sauce or gravy. Arrowroot, on the other hand, is more neutral in flavor and will not alter the taste of your dish.

Culinary Uses

Corn flour is commonly used to thicken soups, stews, and sauces. It can also be used as a breading for fried foods. Arrowroot is often used to thicken sauces, gravies, and pie fillings. It can also be used as a thickener for custards and puddings.

Which One Should You Use?

The best choice of thickening agent for your dish will depend on the desired consistency and flavor. If you want a thick, viscous sauce, corn flour is a good choice. If you want a more neutral flavor and a smoother texture, arrowroot is a better option.

Additional Considerations

Here are some additional factors to consider when choosing between corn flour and arrowroot:

• Cost: Corn flour is generally less expensive than arrowroot.
• Availability: Corn flour is more widely available than arrowroot.
• Gluten: Corn flour is gluten-free, while arrowroot is not.

What You Need to Learn

1. What is the difference between corn flour and cornstarch?

Corn flour and cornstarch are both made from corn, but corn flour is made from the whole kernel, while cornstarch is made only from the starch. Corn flour has a slightly yellow color and a grainy texture, while cornstarch is white and has a smooth texture. Corn flour is also more viscous than cornstarch, meaning that it will create a thicker sauce or gravy.

2. What is the difference between arrowroot and tapioca starch?

Arrowroot and tapioca starch are both extracted from plants, but arrowroot is extracted from the arrowroot plant, while tapioca starch is extracted from the cassava plant. Arrowroot has a white color and a smooth texture, while tapioca starch has a slightly yellow color and a grainy texture. Arrowroot is also more viscous than tapioca starch, meaning that it will create a thicker sauce or gravy.

3. Can I substitute corn flour for arrowroot?

Yes, you can substitute corn flour for arrowroot in most recipes. However, you may need to use a little less corn flour than arrowroot, as corn flour is more viscous.