Corn Flour vs Cornstarch: What's the Difference?

Corn flour and cornstarch are two of the most commonly confused corn-derived ingredients in food manufacturing. While they both come from maize, they're made from different parts of the kernel, have entirely different properties, and serve very different purposes in commercial food production. Getting them mixed up can lead to costly formulation errors.

This guide explains the key differences between corn flour and cornstarch, how each is manufactured, and which one to use for specific food manufacturing applications.

What Is Corn Flour?

Corn flour (also called maize flour in Australia and many other countries) is produced by finely milling the starchy endosperm of the maize kernel. The process involves dry milling — the kernels are cleaned, degermed (hull and germ removed), and the remaining endosperm is ground into a fine powder using roller mills.

Corn flour retains the protein, fibre, and some of the natural oils from the endosperm. It has a slightly yellow colour (depending on the maize variety), a mild corn flavour, and a powdery texture similar to wheat flour.

Key properties of corn flour:

• Contains protein (6–8%), starch (70–75%), fibre, and small amounts of fat
• Yellow to off-white colour
• Mild corn flavour and aroma
• Provides structure, body, and texture in baked goods
• Naturally gluten-free
• Produced through dry milling

At Kondos, our maize flour is milled from premium Australian corn and available in custom particle sizes to suit your manufacturing process.

What Is Cornstarch?

Cornstarch (also called corn starch or maize starch) is the pure starch extracted from the endosperm of the maize kernel. Unlike corn flour, cornstarch is produced through wet milling — a process that uses water to separate the starch from the protein, fibre, and other components.

The wet milling process involves steeping corn kernels in a sulphur dioxide solution, then grinding and separating the components through a series of centrifuges and screens. The result is a pure, white, flavourless powder that is almost entirely starch (99%+ carbohydrate content).

Key properties of cornstarch:

• Almost pure starch (99%+ carbohydrate), minimal protein or fat
• Bright white colour with no corn flavour
• Excellent thickening agent when heated with liquid
• Creates a clear, glossy gel (unlike the opaque result from flour-based thickeners)
• Naturally gluten-free
• Produced through wet milling

The Key Differences: Corn Flour vs Cornstarch

Here's a direct comparison to clarify the distinction between these two ingredients:

A Note on Terminology: The Australian vs American Confusion

One of the biggest sources of confusion is that the terminology differs between countries. In Australia, the UK, and many other countries, "corn flour" often refers to what Americans call "cornstarch" — the fine white thickening powder. Meanwhile, what Australians call "maize flour" is closer to what Americans mean by "corn flour."

In a commercial food manufacturing context, it's critical to specify exactly what you need using technical specifications (starch content, protein content, particle size) rather than relying on common names alone. When sourcing ingredients, always confirm the composition and technical data sheet with your supplier.

Uses of Corn Flour in Food Manufacturing

Corn flour (maize flour) is a workhorse ingredient in food manufacturing, used wherever you need the structural and nutritional properties of corn in a fine, workable form:

• Tortilla and flatbread production: Corn flour is the primary ingredient in corn tortillas, wraps, and flatbreads. It provides the characteristic corn flavour and pliable texture.
• Bakery products: Used in cornbread, muffins, pancakes, and gluten-free baking mixes. Corn flour adds moisture retention and a tender crumb.
• Snack food coatings: Fine maize flour is used in seasoning blends and coatings for extruded snacks, providing both flavour and a smooth surface texture.
• Breakfast cereals: Corn flour is a base ingredient in many cereal formulations, particularly flaked and extruded products.
• Gluten-free formulations: As a naturally gluten-free flour, it's a key ingredient in GF bread, pasta, and baking mixes.
• Baby food: Finely milled corn flour is used in infant cereal formulations as a gentle, easily digestible carbohydrate source.

Uses of Cornstarch in Food Manufacturing

Cornstarch is valued for its pure thickening and binding properties. It's used in applications where you need functional starch without adding colour, flavour, or protein:

• Sauces, gravies, and soups: Cornstarch is the industry-standard thickener for liquid-based products, creating a smooth, glossy texture.
• Confectionery: Used as a moulding starch for gummy candies and as an anti-caking agent in powdered sugar.
• Meat processing: Cornstarch binds moisture in processed meats, improving yield and texture.
• Dairy products: Used to thicken custards, puddings, yoghurts, and cream-based products.
• Paper and packaging: Modified cornstarch is used in food-grade paper and cardboard coatings (an industrial, non-food application).
• Dusting agent: Used to prevent sticking in confectionery and bakery production lines.

Which Should You Use? A Decision Framework

Choosing between corn flour and cornstarch depends on what role the ingredient plays in your product:

Choose corn flour (maize flour) when:

• You need corn flavour in the finished product
• You want structure and body (baking, tortillas, cereals)
• You need a gluten-free flour substitute
• Protein content is part of your nutritional targets
• Colour (yellow) is acceptable or desired

Choose cornstarch when:

• You need a pure thickening or gelling agent
• The ingredient must be colourless and flavourless
• You need a clear, glossy finish (sauces, glazes)
• You're using it as a binding or anti-caking agent
• Minimal nutritional contribution is preferred

Many food manufacturers use both corn flour and cornstarch in different product lines. The key is understanding which properties each ingredient brings to your formulation.

Sourcing Corn Flour from Kondos

Kondos is a family-owned Australian corn mill specialising in dry-milled corn products. We produce maize flour, corn grits, corn semolina, polenta, and other corn products — all milled to custom specifications from premium Australian-grown maize.

While we don't produce cornstarch (which requires wet milling), we are experts in dry-milled corn products including fine maize flour that serves many of the same applications. If you're unsure which product suits your formulation, our team can help you find the right specification. All our products are SQF certified and fully traceable.