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Eumarrah Hobart |
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ALSO KNOWN AS MAIZE STARCH OR CORNFLOUR
Maize Corn Starch/Flour is mainly used as a thickening agent, but is also an important ingredient in gluten-free baking as it balances the properties of other gluten-free flours. Its finely milled and has a slightly sweet corn flavour.
HOW TO USE
> Can be used as a thickener in sauces, gravy and soups. Mix well with water (1:1 ratio) until smoothly blended. Stir into your dish and simmer until thickened.
> Used in baking and dessert recipes.
> Create a smooth, velvety texture in custard and puddings.
> Make a fluffier omelette! Add 1/4 tsp of cornflour per egg, then beat well before cooking your omelette.
> As a vegan egg replacement - whisk two large Tbsps of cornflour with an equal amount of water for one egg.
> Can be used for variety of fun childrens activities - make slime!
> Add to home-made deodorant recipes for its moisture absorbing ability.
Product should last up to 18 months if stored in an airtight container in a cool dark area.
Country of origin: Turkey
Nutrition info per 100g: Energy 1489 kJ; Protein 0.3 g; Total Fat <1 g; -Saturated 0 g; Carbohydrate 87.3 g; -Sugars <1 g; Sodium 9 mg
Product should last up to 12 months if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
