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Nutrition Basics
Ingredient Spotlight
Sustainability

Cornstarch: Neutral Gluten-Free Thickener That Adds Silk, Not Flavor

A teaspoon turns thin broth into glossy sauce with zero fat—just remember it loses power if boiled too long.

0.0(0)

Cornstarch: Neutral Gluten-Free Thickener That Adds Silk, Not Flavor

Weight Loss Gluten-Free Complex Carbs

What Is Cornstarch?

Cornstarch is the **purified starch extracted from the endosperm of corn kernels**. Flavor-less and snow-white, it gels liquids when heated to ~95 °C (203 °F).

Nutrition (per Tbsp ≈ 8 g)

| | Amount | %DV | |---|---|---| | Calories | 30 kcal | — | | **Carbohydrate** | 7 g | 2 % | | – Fiber | 0 g | — | | Protein | 0 g | — | | Fat | 0 g | 0 % | Micronutrients: negligible

Why Use It?

- **Gluten-free thickening** for gravies, fruit pies & stir-fry sauces. - Provides velvet mouthfeel **without added fat or flavor**—handy for calorie control. - Creates crisp, light coating on tofu or chicken when dusted before frying.

Drawbacks & Precautions

- Pure starch = **rapid blood-sugar spike** if eaten in large amounts. - Thickening breaks down with **prolonged boiling, acids or alcohol**—add slurry at the end. - Raw cornstarch can taste chalky; always cook 1 min after thickening.

Culinary Tips

- **Slurry ratio:** 1 Tbsp cornstarch + 2 Tbsp cold water per cup (240 mL) liquid. - For fruit pie: mix with sugar before tossing to avoid clumps. - Combine with rice flour (1:1) for extra-crisp tempura batter.

Storage & Sustainability

Keep in an **airtight jar**; shelf-stable ≥ 3 years if dry. Derived from industrial corn—look for **non-GMO or organic** to support regenerative farming.

Key Takeaways

✔︎ Neutral, instant thickener ✔︎ Gluten-free & fat-free ✖︎ Add late; over-boiling thins sauces.

1. Cornstarch

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