Natco Corn Flour 400 gm
A type of flour milled from dried kernels of yellow corn, cornflour is similar to cornmeal except that it is ground to a finer consistency than cornmeal. It is used to make cornbread, muffins, pancakes, polenta, and tortillas. Cornflour is very useful for making gluten-free breads.
Ideal for gravies and sauces.
Store in a cool dry place.
Serving Size 100g
|Amount per serving|
|% Daily Value|
|Total Fat 1.39g||2.14%|
|Saturated Fat 0.17g|
|Trans Fat 0g|
|Total Carbohydrate 82.75g||27.58%|
|Dietary Fiber 1.9g||7.6%|
|Percent Daily Values are based on a 2.000 calorie diet.|
Also known as corn starch, cornflour is commonly used to thicken soups and sauces.
Sauces thickened with cornflour tend to be clear, rather than opaque, as with flour-based sauces.
Cornflour has the same “thickening power” as arrowroot, potato starch and tapioca, and you should substitute the same amount.
Cornflour is high in fibre and includes a good amount of protein.
Because it tends to form lumps, cornflour is mixed with a small amount of cold liquid to form a thin paste before being stirred into a hot mixture.
Gluten is the wheat's natural protein, and it's what gives baked goods their structure.
Cornflour or maize starch is the starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the kernel. A common food ingredient, it is used in thickening sauces or soups, and in making corn syrup and other sugars.
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