The two most common types of corn starch are cornstarch and corn flour. Cornstarch is made from the ground-up endosperm of the corn kernel, while corn flour is made from the ground-up feedstock of the ear of corn. Both products are used in baking and cooking, but they have different properties that make them useful in different ways. Cornstarch is denser and more soluble than corn flour, which makes it better for thickening sauces or soups. Additionally, corn starch is gluten free, whereas corn flour can contain gluten.