Cornflour / GF Maize Starch – Gluten-Free
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Nutritional Information
Cornflour / GF Maize Starch – Gluten-Free
Our Gluten-Free Cornflour, also known as Maize Starch, is a premium product wet-milled to separate the starch from the protein, ensuring it remains naturally gluten-free throughout processing. Carefully selected for quality and purity, this versatile ingredient is an essential staple for gluten-free cooking and baking.
Cornflour is widely used as a thickening agent for liquid-based dishes like soups, sauces, and gravies. Simply mix it with a lower-temperature liquid to create a smooth paste or slurry. Additionally, it serves as an anti-caking agent or can be added to batters to enhance oil absorption and create a light, crispy texture when fried.
A practical and cost-effective substitute for arrowroot, it can be used interchangeably on a 1:1 ratio, making it a must-have ingredient for professional kitchens, gluten-free food manufacturers, and bakeries.
Key Features:
- Naturally Gluten-Free: Carefully processed to ensure purity and safety for gluten-free applications.
- Versatile Use: Ideal for thickening soups, sauces, and gravies or for use in batters and baking.
- Crispy Texture: Enhances fried recipes by increasing oil absorption.
- Substitute for Arrowroot: Can be used as a 1:1 alternative in recipes.
- Premium Quality: Wet-milled for consistent results and excellent performance.
Origin: South Africa