Our corn Flour is a whole grain flour and has a smooth texture like whole wheat. It's traditionally used to make corn tortillas, tamales, empanadas, and makki ki roti. It provides structure to baked goods and is also used as a thickening agent for stews and chilli.
When using corn flour, remember it's a versatile thickening agent for sauces and soups. To avoid lumps, create a slurry with cold liquid before adding to hot dishes. Its neutral flavor and binding properties make it great for gluten-free baking in cookies and cakes, ensuring a smooth texture without altering taste.
Q. Is corn flour a good source of carbohydrates?
A. Corn flour is primarily composed of carbohydrates, making it a source of energy for the body.
Q: Are there any nutritional benefits to using corn flour?
A: Corn flour is a good source of dietary fiber and contains essential nutrients such as vitamins. It's also rich in carbohydrates, making it a source of energy.
