Corn Flour vs. Arrowroot — What's the Difference?

Corn flour, obtained from the milling process of corn, is renowned for its application as a thickener in numerous culinary dishes. Arrowroot, a starchy substance extracted from various tropical plants, similarly stands out as a thickening agent, but distinctively, in clearer and glossier finishes in culinary items. Both corn flour and arrowroot are common in the culinary world, especially in sauces and gravies, though they derive from substantially different sources and have varying impacts on the consistency and appearance of dishes.

Corn flour often presents a slightly yellowish tint, impacting the color of the dishes it’s incorporated into. Conversely, arrowroot is typically neutral in color and therefore does not alter the visual aspect of a dish significantly. Both corn flour and arrowroot are utilized for their capacity to alter the consistency of food items, though the visual outcomes, particularly concerning color, can be notably different due to their individual characteristics.

In terms of nutritional value, corn flour often contains a modest amount of fiber and protein since it's derived directly from corn. Arrowroot, while not especially nutrient-dense, is acclaimed for being an easily digestible starch and is often recommended for dietary use in certain digestive conditions. While both corn flour and arrowroot are not particularly renowned for their nutritional benefits, subtle differences exist that can be significant in specific dietary contexts.

Allergenic considerations differentiate corn flour and arrowroot as well. Corn flour, being a corn product, can be allergenic to individuals with a corn allergy. Arrowroot is generally considered hypoallergenic and is often selected as a thickening agent for those with various food intolerances or allergies. While both products serve similar purposes in cooking, considerations regarding food allergies and intolerances can determine the preference between corn flour and arrowroot.

In relation to gluten content, corn flour does not contain gluten, making it a viable option in gluten-free cooking. Arrowroot is similarly gluten-free and can be utilized in various dishes where gluten presence is undesirable or harmful, such as in gluten-free baking. Both corn flour and arrowroot provide options for those adhering to gluten-free diets, though they may impart different textures and finishes to the final dish.