0%
Protein
45%
Absorption
128g
Per Cup
24mo
Shelf Life
Water absorption
45% · 45–400% across gluten-free floursDrier than most gluten-free flours — you may need slightly less liquid. See the full spectrum →
Binding Agents
No additional binding agent typically needed.
When to Choose Corn Starch
Pure starches are blend components, not primary flours. On their own, starches produce dense, gluey, or gummy results. They need a base grain flour (rice, sorghum, oat) to provide structure and flavor. In a well-formulated gluten-free blend, starch content typically runs 20–40% of total flour weight.
Role in blends: Starches contribute lightness (offsetting the density of grain flours), tenderness, and browning. Higher starch percentage = lighter, more tender crumb. Lower = more structure and chew.
As a thickener: Corn Starch is effective for thickening sauces, soups, and puddings. It is flavorless, which makes it preferable to wheat flour as a thickener in recipes where you want a neutral flavor. Use about 1 tablespoon per cup of liquid for a medium-thick sauce.
Compare side-by-side in the Flour Database. For conversion amounts, use the Flour Converter. See methodology for data sources.
Best For
How it compares to All-Purpose Flour
Wheat AP flour: 10.3% protein, 85% absorption, 125g/cup
Storage
cool dry place. Approximately 24 months shelf life.
Certification
FDA Compliant: Meets FDA gluten-free labeling requirements (<20 ppm gluten).
Convert a recipe with Corn
Where to Buy
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Quick Facts
- Category
- starch
- Works with Yeast
- No
- Density
- 128g / cup
- Shelf Life
- 24 months
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