corn flour



  • Pure starch powder extracted from maize kernels. It blends easily with water without forming lumps and thickens into a translucent paste. Used for blancmange, English custard, for thickening sauces and gravies and to give a lighter shorter texture to some cakes and biscuits. It is a common thickening agent and source of starch in Chinese cooking.
  • Ground corn which can be white or yellow. When used in baking it must be used with gluten-rich flours.