Cornflour

• Cornflour is used as a thickening agent to create smooth and glossy sauces, gravies, and stews. It's best to mix it with cold water first to create a slurry to prevent lumps when added to hot liquids.
• It is often incorporated into dessert recipes such as puddings, custards, and pie fillings to add a smooth, creamy texture and consistency.
• Cornflour can be used in baking recipes such as cakes, muffins, and cookies to create a softer, more tender crumb. It reduces the gluten formation in the dough, resulting in a more delicate texture.
• It is a popular choice for coating meats, vegetables, or tofu before frying to create a crispy, golden-brown crust. The cornflour absorbs moisture and promotes browning during the cooking process.
• Cornflour can be used in gluten-free baking as a substitute for wheat flour in some recipes, providing structure and helping to bind the ingredients together.
• It can be used as a binder in homemade playdough, helping create a smooth and pliable texture for children to play with. It provides a non-toxic and safe alternative to commercial playdough.

• Rich in carbohydrates, providing a readily available source of energy for the body.
• Contains resistant starch, which may promote gut health by acting as a prebiotic and supporting beneficial bacteria.
• Naturally gluten-free, making it a suitable alternative for individuals with celiac disease or gluten sensitivity.
• Provides small amounts of essential minerals like phosphorus, magnesium, and potassium.
• Can contribute to feelings of fullness due to its fiber content, potentially aiding in weight management.

Cornflour should be stored in an airtight container in a cool, dry, and dark place, like a pantry or cupboard. Proper storage protects it from moisture, pests, and strong odors, which can affect its flavor and texture. When stored correctly, cornflour can last for up to 1-2 years.