Corn flour (corn starch)

Description

Corn flour and corn starch come from the same grain, but they differ in texture and appearance: flour can be yellowish and grainy, with a slightly sweet, corn-like flavor, while starch is very fine, white, and almost flavorless. Both are naturally gluten-free and easy to digest, primarily providing carbohydrates; whole grain corn flour also contains fiber, B vitamins, and some minerals, while refined starch has lower nutritional value. In the kitchen, flour works great for polenta, pancakes, bread, breading, and baking, while starch is ideal as a thickener for sauces, creams, and puddings, as well as for light coating before frying. Store in an airtight container in a cool, dry, and dark place; it's best to keep whole grain flour in the refrigerator or freezer to prevent rancidity.