In many Indian kitchens, cooks use besan (chickpea flour) instead of cornstarch for thickening curries and making pakoras. It adds a nutty flavor that cornstarch simply can’t touch. In Japanese cooking, katakuriko (potato starch) is the gold standard—but flour works in a pinch for tonkatsu.
How To Cook Corn Flour
Here’s a fun fact: cornstarch was accidentally invented in 1844 by a New Jersey manufacturer messing with corn-processing equipment. Flour has been around for over 30,000 years—since the Stone Age. So, one is a modern novelty; the other is a timeless foundation.
If you’re making a sauce for a weeknight pasta, flour is your best friend. Toss a tablespoon into the pan after browning your garlic and tomatoes. It’ll soak up the oil and create a silky, clinging sauce without any fuss.
When to Definitely Not Use Flour
Don’t use flour in clear soups or broths. It will turn your elegant consommé into a pale, unappealing sludge. Cornstarch keeps things transparent and elegant—think wonton soup.
Avoid flour for gluten-free guests unless you use a verified GF blend. Many people with celiac disease react to cross-contamination in standard wheat flour. For safety, use arrowroot or tapioca starch instead.
Cornstarch Vs. Flour: Which Thickener Works Best For Your Soup? | AnSoup
And please, never use flour for fruit pie fillings unless you want a cloudy, pasty-looking dessert. Cornstarch or instant tapioca give that jewel-like, vibrant shine to strawberry-rhubarb or blueberry pies.
