Cornstarch (potato flour can be substituted)

Description

Cornstarch is a fine, white powder with a neutral taste and silky texture, easily dissolvable in cold water to create a suspension. As almost pure carbohydrates, it provides quickly absorbable energy, is naturally gluten-free, and low in fat and protein, making it useful in the kitchens of those with gluten intolerance, although it should be consumed in moderation due to its high glycemic index. In practice, it is used to thicken sauces, soups, creams, and puddings, as a coating for fried dishes, and as an additive to improve the tenderness of baked goods; it can be combined with potato starch, which it often replaces or serves as a substitute. Store in an airtight container in a dry, cool place, away from moisture and strong odors; when properly stored, it retains freshness for many months.