Wheat free food fact file
Cornflour
Cornflour is a fine white powder made from corn. It's used to thicken sauces, custards and blancmanges, and because it is tasteless it doesn't change the flavour of the recipe being made.
Cornflour is wheat free and gluten free which makes it the ideal thickening agent for wheat and gluten allergy cooking.
quantities:
Follow the instructions provided on the packaging for perfect results, or adapt to personal needs for recipes. But generally one teaspoon of cornflour can be substituted for 1 tablespoon of flour.
cooking:
Before cornflour can be used it needs to be mixed with a small amount of fluid to form a smooth paste. This will ensure that it doesn't form lumps in the sauce or recipe it is being used for when added.
Once the cornflour powder is fluidised then mix it with the sauce or recipe it is being added to and heat, the sauce or custard will thicken. If it is overheated then it will start to thin again.
When cornflour is heated it turns clear.
storing:
Store in an airtight container in a dry atmosphere otherwise the cornflour will end up in a solid lump.
alternative name:
Cornstarch
alternative types:
Wheaten cornflour - made from wheat and definitely not to be used in wheat free cooking
nutritional information:
Typical values per 100g of product
Energy - 377 kcal
Protein - 0.6g
Carbohydrate (total) - 92g
Carbohydrate (sugars) - trace
Fat (total) - 0.7g
Fat (saturated) - 0.1g
Dietary fibre - 0.1g
Sodium - 0.1g
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