Description
What it is:
- Corn flour is a finely milled flour made from dried corn kernels.
- It’s considered a whole grain because it includes the entire corn kernel.
- It’s generally yellow, but can also be white or blue depending on the corn variety.
- It has a nutty, sweet flavor when cooked, unlike its raw state.
How it’s used:
- Baking: Used in breads, muffins, pancakes, waffles, and other baked goods, sometimes replacing all-purpose flour.
- Thickening: Corn flour is a common thickening agent for sauces, gravies, soups, and stews.
- Coating: Used as a coating for fried foods, particularly seafood.
- Gluten-free baking: Since corn is gluten-free, corn flour is a popular alternative for those with gluten intolerance.
- Other uses: It can also be used in making tortillas, cornbread, and other dishes.
Differences from other corn products:
- Cornstarch: Cornstarch is made from the starchy part of the corn kernel and is primarily used as a thickening agent.
- Cornmeal: Cornmeal is a coarser grind of corn, often used for making cornbread.
- Masa harina: Masa harina is made from corn that has been soaked in an alkaline solution (nixtamalization) and is used for making tortillas and tamales.
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