Corn flour also known as corn starch or maize flour, is derived from the starch of maize kernels. The powder obtained is almost pure starch, making it an efficient thickening agent.  If the above mixture is prepared beforehand, it should be stirred again immediately prior to adding it to the cooking pot as it does not hold its consistency for long.

Corn flour is the essential thickening agent for all your sauces, tempting dishes, soups and gravies.  It can also be used for making batter, béchamel and desserts.  It is a gluten free ingredient and can be blended with wheat flour in order to reduce gluten in your favourite recipes.

Preparation

Lamb Brand Corn flour will form lumps if added directly to hot liquid. To avoid this, blend one part corn flour with two parts cold liquid until smooth, then stir the mixture into the sauce that needs thickening. Keep stirring while the sauce comes to the boil and it will gradually thicken. It’s best to cook the sauce for a few minutes longer after adding the corn flour to remove its slightly floury taste. Corn flour is also a good addition to light batters for coating fish or meat and is used in some cakes and biscuits.