Corn starch, sometimes referred to as corn flour, is a carbohydrate extracted from the endosperm of corn. This white powdery substance is used for many culinary, household, and industrial purposes. In the kitchen, corn starch is most often used as a thickening agent for sauces, gravies, glazes, soups, casseroles, pies, and other desserts. Because corn starch is made from corn and only contains carbohydrates (no protein), it is a gluten free product. corn starch is an excellent gluten free alternative to flour thickeners in recipes. Professional grade Corn Starch, used and highly recommended by Chefs. It is popularly used in baking, binding, making gluten-free flour blend, puddings, breads etc. Corn starch can be mixed into cool or room temperature liquids and then heated to cause a thickening action.