Cornstarch or Baking Powder: Know the Right Use

Cornstarch and baking powder might look similar in the kitchen pantry, but they serve completely different culinary purposes.

The white powdery substances often cause confusion among home cooks who sometimes mistakenly swap them in recipes.

These common ingredients play unique roles when mixed into batters and doughs.

Cornstarch works primarily as a thickening agent for sauces, soups, and gravies without adding any additional flavor.

Baking powder, on the other hand, contains acid and base components that react when moistened, creating carbon dioxide bubbles that make baked goods rise.

Many traditional recipes call for one or both depending on the desired texture and outcome.

Understanding the fundamental differences between these two staples can transform your cooking results from disappointing to delicious.

Cornstarch Overview

Cornstarch, derived from the endosperm of corn kernels, is a fine, odorless, and tasteless powder that contains only carbohydrates and is naturally gluten-free. First developed in New Jersey in 1844 and known as cornflour in England, it is produced by soaking corn kernels, extracting the starch, and drying it into a powder.

Widely used in cooking, cornstarch is prized for its ability to thicken liquids smoothly, creating a glossy finish that enhances the appearance of sauces and gravies, and it also serves as a coating for fried foods. Beyond the kitchen, cornstarch is found in products like salad dressings, canned foods, baby food, antibiotics, and cosmetics.

When heated, cornstarch molecules absorb water, swell, and thicken the mixture, but it can form lumps if not properly mixed; to avoid this, it should be blended with cold water before being slowly added to hot liquids and stirred thoroughly as it thickens between 150°F and 180°F.

Baking Powder Overview

Baking powder is a white, dry, odorless powder commonly used as a leavening agent in baking to help cakes and cookies rise. It consists mainly of baking soda (sodium bicarbonate), cream of tartar (a dry acid), and cornstarch, with the cornstarch acting as a moisture absorber to prevent premature reactions between the acid and base.

When baking powder is mixed with liquid, it produces carbon dioxide gas, which increases the batter’s volume and lightens the texture, while also promoting even browning. There are two main types: single-acting, which releases gas immediately upon mixing and requires quick baking, and double-acting, the most common variety, which releases gas twice; once during mixing and again when heated.

Homemade baking powder can be made using a simple formula of one part baking soda, one part cornstarch, and two parts cream of tartar.

Baking Powder vs Cornstarch: What Set Them Apart?

Here is a table summarizing the differences between cornstarch and baking powder.

Culinary Uses

Cornstarch and baking powder serve very different roles in cooking. Cornstarch is primarily used as a thickening agent, ideal for gravies, sauces, soups, and frying coatings.

It works well in both sweet and savory dishes, adding a chewy texture when mixed with flour in desserts. However, cornstarch does not help baked goods rise, making it unsuitable for leavening.

Baking powder is a leavening agent designed to make cakes, cookies, muffins, and similar baked items rise by producing carbon dioxide. Although it contains a small amount of cornstarch, this is only to prevent premature reactions and does not contribute to thickening.

Baking powder’s neutral flavor can sometimes affect the taste if used excessively.

Nutrition

Cornstarch is rich in calories and carbohydrates but lacks significant vitamins and minerals since it’s derived from the corn endosperm. It also provides some protein and water content.

It’s a gluten-free substitute for flour and provides energy as it breaks down into glucose.

Baking powder contains more fat, dietary fiber, and minerals such as calcium and phosphorus, which benefit bone and dental health, kidney function, and muscle endurance.

Shelf Life and Storage

Cornstarch has an indefinite shelf life when kept dry and free from contamination. It’s moisture-sensitive and should be stored in a sealed container away from heat and humidity to prevent clumping.

Baking powder has a limited shelf life of about 18 to 24 months. It loses potency over time, especially if contaminated by moisture or other foods.

To test if baking powder is still good, dissolve a teaspoon in water, if it bubbles, it’s still active. Store baking powder airtight in a cool, dry place and avoid refrigeration to prevent moisture damage.

Tasty Swaps for Cornstarch That Work

Cornstarch serves as a key thickener in many recipes, adding body without changing taste. In case you don't have it on hand, choosing the right substitute is important. It also depends on what you're cooking.

Potato Starch

Potato starch serves as an excellent cornstarch alternative with its neutral taste and powerful thickening abilities. Unlike cornstarch, this option may lose its thickness over time and creates more lumps in your dishes.

The swap is wonderfully simple since no math is required - just use equal amounts as the recipe calls for.

Wheat Flour

Wheat flour contains less starch than cornstarch, so you need to use more of it for similar thickening results. For the best outcome, simply double the amount - about 2 teaspoons of wheat flour replaces 1 teaspoon of cornstarch in most recipes.

Just keep in mind that wheat flour isn't suitable for everyone since it contains gluten, making it a problem for those with gluten sensitivities or celiac disease.

Rice Flour

Rice flour creates a clear solution when mixed with water, making it an excellent cornstarch substitute for transparent liquids. People following gluten-free diets can safely use this alternative without worry.

Making your own rice flour at home is quite simple if you don't have any on hand - just grind white rice in a blender or spice processor until fine. The homemade version works just as effectively as store-bought varieties when thickening recipes.

For best results, you should use twice the amount of rice flour compared to cornstarch called for in any recipe.

Arrowroot Powder

Arrowroot powder serves as an excellent gluten-free alternative to cornstarch, creating a clear gel when combined with water. Your sauces will have a glossy appearance and matching texture, though you'll need to use twice as much arrowroot as cornstarch in recipes.

The main drawback is its higher price point, which might make other options more appealing when cooking in larger quantities.

All-Purpose Flour

When making pie fillings or sauces without cornstarch, all-purpose flour works as a backup option. Keep in mind that flour doesn't thicken quite as well as cornstarch does.

For best results, simply double the amount - about 2 teaspoons of flour will replace 1 teaspoon of cornstarch in your recipe. The swap is straightforward and uses an ingredient most home cooks already have in their pantry.

Tapioca Starch

Tapioca starch, also known as tapioca flour, is extracted from cassava root and works well as a cornstarch alternative in many baking recipes. Unlike cornstarch, this ingredient isn't ideal for hot sauces because it can create an unpleasant stringy texture when boiled.

Similar to all-purpose flour, tapioca starch offers a convenient two-for-one replacement ratio when substituting for cornstarch in your recipes. Just remember to avoid using it in dishes that require prolonged cooking at high temperatures for the best results in your kitchen creations.

Out of Baking Powder? Check Out These Swaps

Baking powder can be made at home by simply mixing an acid with sodium bicarbonate. Here are some ideal alternatives for baking powder.

Lemon Juice

Lemon juice contains high acid levels that react perfectly with baking soda to create carbon dioxide, helping your food rise nicely. Due to its powerful flavor, this combination works best in recipes that don't need much baking powder.

The right balance matters - for each teaspoon of baking powder in your recipe, simply mix half a teaspoon of lemon juice with a quarter teaspoon of baking soda instead.

Vinegar

Vinegar works perfectly as a baking powder replacement because its acidic pH level pairs wonderfully with baking soda in many dessert recipes. White vinegar tends to be the best choice since it has a neutral flavor that won't alter your cake or cookie taste, plus it keeps your baked goods from changing color.

For proper measurements in your recipe, simply mix half a teaspoon of vinegar with a quarter teaspoon of baking soda to replace each full teaspoon of baking powder you need.

Cream Of Tartar

This white substance works wonders when you need to stabilize egg whites or whipped cream for perfect meringues and frosting.

Many home bakers rely on it to keep sugar from forming unwanted crystals in their sweet treats. The secret behind its magic lies in tartaric acid, which reacts perfectly with baking soda to create lift in cookies and cakes.

Making your own baking powder at home is super easy - just combine 1/2 teaspoon of cream of tartar with 1/4 teaspoon of baking soda, and you've got the equivalent of a full teaspoon of store-bought baking powder.

Buttermilk

Buttermilk's natural acidity makes it perfect for replacing baking powder in recipes. Simply mix half a cup of buttermilk with a quarter teaspoon of baking soda to create an effective substitute.

Just remember that adding buttermilk changes your recipe's liquid content, so you'll need to reduce other wet ingredients accordingly to keep the right texture.

Plain Yogurt

Plain yogurt works as an excellent baking powder alternative because its natural acidity reacts with baking soda to create the necessary rise in your recipes. Simply mix 1/4 teaspoon of baking soda with 1/2 cup of plain yogurt to replace one teaspoon of baking powder.

Since yogurt adds moisture to the mix, remember to reduce other liquids in your recipe by the same amount.

Self-Rising Flour

Self-rising flour can save the day when your pantry lacks baking powder or baking soda. This handy ingredient combines salt, all-purpose flour, and baking powder in one package, allowing your treats to rise perfectly without additional leavening agents.

One cup of self-rising flour effectively replaces 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of salt. Many bakers love this option for cookies, quick breads, and cakes because the results are just as good.

Biscuit-making becomes much easier with self-rising flour since you won't need to measure and mix multiple dry ingredients.

Molasses

Molasses, a dark and thick syrup from sugarcane or sugar beets, starts its journey when farmers crush these plants to extract juice, which then gets boiled until sugar crystals form. For home bakers in a pinch, a quarter cup of this rich syrup mixed with 1/4 teaspoon of baking soda works as a substitute for one teaspoon of baking powder.

Since molasses adds sweetness to recipes, smart cooks adjust the overall sugar amount in their dishes to maintain balance. Many dessert recipes benefit from this substitution, as it adds both depth and complexity to the final flavor profile without extra effort.

Got Questions? We’ve Got Solutions

1. Can I substitute cornstarch for baking powder in a recipe?

No, they serve completely different purposes. Cornstarch thickens mixtures, while baking powder makes baked goods rise. Substituting one for the other will result in recipe failure.

2. Why do some recipes call for both cornstarch and baking powder?

They perform different functions. Cornstarch helps create a tender texture and thickens fillings or sauces, while baking powder provides the leavening needed to make the recipe rise.

3. Do cornstarch and baking powder affect the taste of my baking?

Cornstarch is flavorless when cooked, making it ideal for thickening without changing taste. Baking powder can leave a slightly metallic taste if used in excess, so proper measurement is important.

4. How should I store cornstarch and baking powder?

Both should be kept in airtight containers in a cool, dry place. Baking powder loses effectiveness over time (about 6-12 months), while cornstarch stays good almost indefinitely if properly stored.