Cornflour is made by grinding dried corn kernels.
It is similar to cornmeal, but has a finer texture than cornmeal, which tends to be more gritty. You can use corn flour in any recipe calling for cornmeal to produce foods with a smoother texture.
Yellow corn flour also blends well with other food ingredients. It can be substituted for regular wheat flour, replacing up to one quarter of the flour in a recipe, to produce bread and baked goods with unique flavours and textures. Since corn flour contains no gluten, however, it must be blended with wheat flour to make yeast breads.
Yellow corn flour is finely ground from clean, hulled and degermed yellow corn kernels. It can be used to make tortillas, flatbreads or added to other baked goods such as pancakes, muffins, and cookies. It is also an excellent thickening agent for soup or gravy mixes.
|Name||% Daily Value*|
|Fat 2.2 g||8.68 %|
|Saturated 0.4 g + Trans 0 g||2 %|
|Carbohydrate 79 g||26%|
|Fiber 2 g||8%|
|Sugars 1 g|
|Protein 6 g|
|Vitamin A||2 %|