Corn Flour (British)
What it is
In British and Commonwealth usage, "cornflour" is the fine white starch extracted from corn — i.e., exactly what Americans call cornstarch. This entry exists to flag the trans-Atlantic terminology trap.
How it's made
The corn endosperm's starch is separated from protein, fiber, and germ and dried to a pure white powder (see Cornstarch).
Flavor profile
Flavorless; pure thickening starch.
Culinary uses
Thickening sauces, custards, and gravies; tenderizing in shortbread; lightening cake crumb. If a British recipe says "cornflour," reach for the box labeled "cornstarch" in the US. Conversely, American "corn flour" (finely ground whole corn) will ruin a British recipe expecting pure starch.
Regional variations
UK/Australia/India "cornflour" = US cornstarch. US "corn flour" = finely milled whole corn (a different product entirely; see note under Cornmeal).
Cultural & historical context
A textbook case of a shared language dividing the kitchen — among the most common sources of failed cross-Atlantic recipe attempts.
Reference notes
Tags: `corn`, `starch`, `gluten-free`, `thickener`, `terminology-alert`. Related ingredients: [Cornstarch], [Corn Flour (American, whole)]. Related cuisines: British. Suggested links: → Cornstarch, → British vs. American flour terms.