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Guilherme Mazui

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What is the Difference Between Maize Flour and Corn Flour?

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The terms "maize flour" and "corn flour" refer to the same product: finely ground powder obtained from dried corn kernels. The difference in nomenclature is due to regional preferences. In the United States, "corn" is more commonly used, while "maize" is more prevalent in the UK and other English-speaking countries. Both maize flour and corn flour are used in gluten-free baking and have a fine, floury texture.

There are two main types of corn flour, which can be used interchangeably in most recipes:

  1. Yellow corn flour: Made from yellow corn.
  2. White corn flour: Made from white corn kernels.

Corn flour is different from cornstarch (or maize starch in the UK), which is a flavorless, starchy powder made from the endosperm of corn kernels. Corn starch is commonly used as a thickening agent in soups and sauces, and it is also used as a substitute for wheat flour for those with gluten intolerance.

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  • What is the Difference Between Maize Flour and Corn Flour?
  • Comparative Table: Maize Flour vs Corn Flour

    • Comparative Table: Maize Flour vs Corn Flour

    Maize flour and corn flour are both made from corn but have different properties and uses. Here is a table comparing the differences between maize flour and corn flour:

    Property Maize Flour Corn Flour
    Definition Maize flour is made by drying and grinding whole corn kernels, containing more protein, fiber, starch, vitamins, and minerals than cornstarch. Corn flour is a very finely ground dried dent corn, often used in gluten-free recipes.
    Texture Can be thick or thin. Fine powder.
    Color Yellow or white. Yellow.
    Nutritional Profile More nutrients, including protein, fiber, starch, vitamins, and minerals. Less refined, contains fewer nutrients.
    Uses Maize flour is often used for baking and deep-frying in doughs and batters. Corn flour works best as a less gritty substitute for cornmeal.

    Due to their differences, maize flour and corn flour cannot be used interchangeably in recipes.

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    Guilherme Mazui

    Guilherme Mazui is graduated in journalism from the Federal University of Minas Gerais (UFMG) and a master's degree in Communication from the University of São Paulo (USP). In addition, he has experience in advertising writing and has worked as a content editor in several companies.