There are so many different flours that can be made from corn, it can get a bit confusing. The most common of these are yellow corn flour and white corn flour.
While they are both made from corn, the two differ in their processing and use. While both are great for baking, corn flour is much finer than cornmeal and therefore doesn’t feel as gritty in baked goods like breads or muffins.
If you’re a gluten free baker, corn flour is a ’protein’ flour that adds flavour and structure to recipes. It’s also a fantastic substitute for cornstarch if you’re unable to find it in your local supermarket (or if you want to avoid it!)
When it comes to using corn flour in gluten free baking, there are some simple things to remember. The most important is that it is a protein flour and does not carry out the same function as cornstarch in gluten free bakes.
Corn flour can be used as a binder in puddings, cutlets and koftas. It’s also great for thickening soups, stews and sauces.
It can also be added to a variety of other recipes such as pancakes, waffles and muffins. It can be mixed in 50/50 with regular all-purpose flour for an easy replacement.
If you’re looking for a good source of fiber and nutrients, you can’t go wrong with yellow corn flour. It contains plenty of protein, carbohydrates, and fibre to help your body run efficiently. Plus, it’s low in fat and sodium, which eliminates the risk of high blood pressure!
