Cornstarch
Binder
Functions
Dietary Info
About Cornstarch
Cornstarch is a fine, powdery substance derived from the endosperm of corn kernels. It is a versatile ingredient primarily used as a thickening agent due to its ability to absorb moisture and form a gel-like consistency when heated with liquid. In baking, cornstarch enhances the texture of cookies, cakes, and pastries, making them tender and delicate. It is flavorless, which allows it to blend seamlessly with other ingredients, and is favored in gluten-free recipes for its binding properties without imparting taste or altering flavor profiles.
History
Cornstarch has its roots in the early 19th century, when it was first produced in the United States by Thomas Kingsford in 1842. Originally, it was primarily used for industrial purposes, such as laundering and manufacturing adhesives. However, by the late 19th century, its culinary potential was realized, and it gained popularity as a household staple for thickening soups, sauces, and desserts. Its convenience and effectiveness in providing a smooth texture and binding capability helped solidify its role in baking, especially with the rise of gluten-free diets in recent years. Cornstarch's adaptability and utility have made it an enduring favorite in kitchens worldwide.