Other
Cornstarch
Fine powder made from corn endosperm, used as a thickener and to create tender textures in baked goods.
Conversion Chart
| Volume | US Cup (g) | Imperial (oz) | Metric Cup (g) |
|---|---|---|---|
| 1 cup | 128 | 4.5 | 135 |
| ¾ cup | 96 | 3.4 | 101 |
| ⅔ cup | 85 | 3.0 | 90 |
| ½ cup | 64 | 2.3 | 68 |
| ⅓ cup | 43 | 1.5 | 45 |
| ¼ cup | 32 | 1.1 | 34 |
| 1 tbsp | 8.0 | 0.3 | 8.0 |
| 1 tsp | 2.7 | 0.1 | 2.7 |
Very fine powder. Replace 2 tbsp flour with cornstarch per cup for tender cakes.
Nutrition Facts
Nutrition Facts
Serving Size 100g
Calories381
Protein0.3g
Carbohydrates91g
Fat0.1g
Sodium9mg
History
Cornstarch was developed in the 1840s by John Polson of Colchester, England, and Thomas Kingsford in the United States. It revolutionized baking by providing a pure, flavorless thickener. In baking, it tenderizes cakes when substituted for part of the flour and creates glossy fruit fillings.
Baking Tips
- 1Mix with cold liquid before heating
- 2Replace 2 tbsp flour per cup for tender cakes
- 3Creates glossy fruit fillings
- 4Very strong thickener — use sparingly
Storage
How to Store
Airtight container in cool, dry place
Shelf Life: Indefinite
Substitutes
- Arrowroot powder
- Tapioca starch