Cornflour

Cornflour (or Cornstarch) is a white, powdery starch derived from the endosperm of corn kernels. It is widely used as a thickening agent in cooking and baking to add texture or a glossy sheen to foods. It can also be used as an ingredient in sauces, gravies and puddings.

How to Use Cornflour to Thicken Sauces:

Cornflour is a popular thickening agent that can be used to add body and texture to gravies, sauces, stews, and custards. Before using cornflour as a thickener, it must be mixed with an equal amount of cold water or other liquid. This mixture should then be stirred vigorously until there are no lumps and the cornflour is completely dissolved. Once the mixture has been combined, it should be added to the sauce while stirring constantly with a whisk or spoon. The sauce should simmer for several minutes after adding the cornflour in order for it to thicken properly.

Ingredients

Cornflour is a fine-textured powder made from finely ground cornmeal. It typically contains no other ingredients, though some brands may contain a preservative or anti-caking agent. Cornflour is often used as a thickening agent in recipes, as well as for dusting surfaces when rolling out dough or forming cookies and pastries.

Nutritional Facts

Cornflour is a low-calorie and nutrient-dense source of carbohydrates. One hundred grams of cornflour contains 348 calories and 78 grams of carbohydrates, including 9.5 grams of dietary fiber. It also contains 4.4 grams of protein, 1 gram of fat, 3 milligrams of sodium, 0.3 milligram of vitamin B6 and 2 milligrams of iron.