Gluten-Free Corn Flour
- Pure, fine milled maize.
- Also known as “corn starch”.
- Use to thicken sauces, casseroles and stews.
- Use in batter/pancake mixes.
- Gluten free.
This corn flour is pure, ultra fine white corn starch milled from the maize grain. The outer hull, germ and gluten are removed creating a flour ideal for smoothing and thickening sauces and liquid foods.
This flour is gluten free and contains no other added ingredients.
6 Ways to Use Cornflour
- Cornflour is used to thicken sauces such as gravy. Using the drippings in your roasting dish, place the dish over the stove on a medium heat and add a little water and red wine. Add a little stock, and reduce. Stir in the cornflour one tablespoon at a time and reduce until thickened.
- Use cornflour to make a gluten-free roux. Melt a large knob of butter in a pan and sieve in the cornflour a little at a time. Brown as desired and use as the basis for a number of sauces. For example, slowly add milk to a light-brown roux to make a by chamel sauce. Ideal for gluten-free cauliflower cheese!
- Use as an alternative to wheat flour in pancakes. For a gluten-free pancake mix, use cornflour, eggs and milk, with a little baking powder and a pinch of salt.
- Use corn flour to “rescue” a curry or spaghetti bolognese that has become too liquidy! Dissolve a tablespoonful of cornflour in a little cold water, stir thoroughly and then stir into the curry or sauce. Repeat until the liquid is of a desired consistency!
- Use cornflour to coat meat when frying. It will help seal in the flavour and add a nice brown-ness to the surface
- Use cornflour in baking. Cornflour has a light consistency and can be mixed with other flours to make lighter cakes and biscuits. Typically, you would use 4 parts of plain flour to 1 part of cornflour, in order to lighten the consistency of a cake, pastry or biscuit.
Cornflour (milled maize starch).