Corn flour is a fine powder made by grinding dried corn kernels (maize). Corn flour is naturally gluten-free, which means baked goods featuring corn flour won’t produce the same rise as those made with wheat flour, but they will be tender and full of corn flavour. Corn flour is made from finely ground corn kernels. Most corn flour is made from dried yellow dent corn, a variety with a small dent in the top of the kernel. Millers remove the tough outer hull and nutritious germ from whole corn kernels, then use metal rollers to grind the kernels into a fine powder. Stone-ground, whole-grain corn flour is rarer. It contains more nutrients and fiber, but it has a shorter shelf life.
Corn flour is derived from the ground and desiccated seed of the maize plant. It is the second most produced and consumed flour after wheat flour. It is a good source of antioxidants, vitamins and minerals. It is rich in phytochemicals and also provides protection against several chronic diseases as well as reduces the risk of hemorrhoids and colorectal cancer.
- It is a gluten-free and processed corn product in which an endosperm is separated from germ and bran and grounded into a white powder.
- It is mostly used for thickening sauces.
- One cup of cornflour offers a third of regular fiber goals and also provides the essential protein that is required daily so the dishes prepared from it fulfills these requirements.
|Dimensions||5 × 5 × 5 cm|