Cornflour
Fine maize starch used to thicken sauces and achieve a glossy, even texture without adding flavour.
What it offers and why to use it
Fine maize starch used to thicken sauces and achieve a glossy, even texture without adding flavour. Weigh accurately for consistent results. In doughs, not all flours absorb equally; in bread, use the crumb or toast to restore texture.
Mild cereal flavour and texture depending on the grind, protein content, hydration and cooking.
From shopping to cooking
Choose
When buying corn starch, choose the type suitable for the recipe and check that it is dry, free from insects, has no stale odour or damaged packaging.
Store
Store in a dry, airtight container; store bread in a closed container at room temperature and freeze portions if not used immediately.
Prepare
Weigh accurately for consistent results. In doughs, not all flours absorb equally; in bread, use the crumb or toast to restore texture.
How to make the most of it
Good pairings
Combine with eggs, milk, oil, butter, yeast, vegetables, meats, cheeses and sauces.
How to substitute it
If you don't have corn starch, substituting with another cereal or flour may require adjusting the liquid, fat and binding agents; it may not always work in a 1:1 ratio.
Recipes with cornflour
Raspberry pie cookies with crumble rims
Vegetarian Includes 4 h 45 min resting
Potato, carrot and onion curry fritters
Vegetarian
Caramelised apple cake with cinnamon crumble
VegetarianIs any information missing? You can report a nutrition or practical correction.
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