Corn Flour

• Used as a thickening agent for soups, stews, and sauces, providing a smooth and creamy consistency without altering the flavor.
• Incorporated into baking recipes like cornbread, muffins, and pancakes to add a tender texture and subtle sweetness.
• Utilized in gluten-free recipes as a substitute for wheat flour in cakes, cookies, and other baked goods.
• Mixed with spices to create a crispy coating for fried foods like chicken, fish, or vegetables.
• Added to dough for tortillas or flatbreads to enhance flavor and texture in traditional dishes.
• Used in making homemade pasta or noodles for a unique, slightly sweet taste and smooth texture.

• A gluten-free alternative to wheat flour, making it suitable for those with gluten sensitivities or celiac disease.
• Rich in carbohydrates, providing a quick source of energy for the body.
• Contains small amounts of essential nutrients like fiber, magnesium, and B vitamins.
• Adds a mild, slightly sweet flavor to recipes, enhancing the taste of baked goods and savory dishes.
• Commonly used as a thickening agent in soups, sauces, and gravies due to its fine texture and ability to dissolve easily.
• A versatile ingredient in global cuisines, from tortillas in Mexican cooking to desserts in Indian recipes.

Store corn flour in an airtight container in a cool, dry place, away from direct sunlight and moisture. For extended shelf life, refrigeration is recommended, especially in humid climates. If you don't use it frequently, you can freeze corn flour in a sealed bag or container to prevent it from going rancid. Always check for any off smells or discoloration before use, as it can spoil over time.