Corn Flour is usually a fine white powder with a yellowish tinge. It is made from Corn or Maize and is primarily used as a thickening agent. It is easy to use, tasteless and contains no wheat or gluten. Corn flour blends to a smooth cream or slurry when combined with cold liquid. It therefore cuts the need for fats when used to make sauces and eliminates the hazard of lumps forming. Because it is tasteless, it can be used in delicate sauces and recipes which call for a thickening agent.
It is used -
In the making cakes and other bakery products.
In certain deserts , puddings and fruit pie fillings.
It is blended with wheat flour for preparing yeasted breads.
In Mexican dishes for making tortillas, tamales and dumplings.
Kitchen Tip-
Our Corn Flour has double the thickening properties than that of regular flour. Use it for thickening sauces, vegetable gravies, and puddings.
It is best to stir it into water first before it is added to other foods, so that it can be more easily incorporated without creating lumps.
