Cornflour, for natural gluten free baking
Vital Minerals Corn Starch – 1kg, sometimes referred to as cornflour, is a carbohydrate extracted from the endosperm of corn used when baking gluten free products. This white powdery substance is used for many culinary, household, and industrial purposes. It was developed in 1844 in New Jersey and is produced today in corn-growing countries including the United States, China, Brazil, and India. In the kitchen, corn starch is most often used as a thickening agent. It is used in marinades, sauces, gravies, glazes, soups, casseroles, pies, and other desserts. It’s also found in cuisines throughout the world, with North America and Asia leading both production and use.
Vital Minerals Grade A Professional quality Corn Starch is also known as maize. It is natural, plant based and is suitable for vegetarians.
It can also be used to starch laundry and in to add a non-stick quality to latex gloves.
other available thickening products are available here https://vital-minerals.co.uk/?s=thickener&post_type=product
Each 1kg packet will arrive in a heat sealed aluminium pouch for freshness.
Cornstarch vs. Flour
Flour is typically made from wheat. Cornstarch is made from corn and only contains carbohydrates (no protein), so it is a gluten-free product. For this reason, cornstarch is an excellent gluten-free alternative to flour thickeners in gravy and sauce recipes. It’s often preferred over flour as a thickener because the resulting gel is transparent, rather than opaque. It is also relatively flavorless in comparison and provides roughly two times the thickening power.
Flour and cornstarch can be used interchangeably for fried food batters. The two may be used together in baked goods such as cakes because the cornstarch will soften the flour to create the perfect texture and crumb. You would not, however, simply substitute the same amount of cornstarch as flour in recipes that rely on a large amount of flour. In gluten-free recipes, cornstarch is often paired with non-wheat flours.
How to Cook With Cornstarch
Cornstarch should not be added straight into a hot liquid as this can cause it to form lumps. Instead, mix cornstarch into a room temperature or slightly cool liquid to form a slurry, and then stir it into the hot liquid. This will allow for even distribution of the cornstarch molecules before they have a chance to swell and gelatinize.
Mixtures containing cornstarch should be brought to a full boil before cooling. The mixture may appear thickened after slight heating, but if the starch molecules are not fully gelatinized, they will release the moisture once cooled and become thin.
Sauces and other mixtures thickened with cornstarch should not be frozen. Freezing will break down the gelatinized starch matrix, and the mixture will become thin after thawing.