Cornflour

Appears in

Published 2014

About

cornflour is the British, and cornstarch the American, name for a fine starch prepared from maize. It is not the same as cornmeal or maize meal, which are relatively whole flours containing most of the maize grain. Cornflour is made by softening maize in weak acid, grinding it, separating the bran, and washing all non-starchy substances out of the ground meal.

Because cornflour has a very fine texture and contains no gluten it has less tendency to form lumps than ordinary flour. Another advantage is that it has virtually no flavour, whereas the grainy flavour of wheat flour requires some cooking before it goes away. For these reasons cornflour is popular as a thickener in western cooking.

Become a Premium Member to access this page

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title

Cornflour

Become a Premium Member to access this page

$4.99

$39.99

Part of