0
Want this question answered?
Be notified when an answer is posted
Add your answer:
Earn +20 pts
Is cornmeal a cornflour?
Cornmeal comes from grinding corn and cornflour comes from grinding corn kernels
Can you buy cornmeal in England?
Yes - ask for cornflour. DO NOT use cornflour - totally the wrong thing. eta: Cornflour in the UK is corn starch. This isn't the same as cornmeal! Still trying to find cornmeal in the UK, will add more when I know. BUT:- coarse cornmeal, polenta or maize meal or the more finely ground maize flour should be available in most big supermarkets often called - cornmeal, maize meal, maize flour, polenta, or polenta flour.
Can you use cornflour instead of cornmeal in muffins?
NO, totally different thing use bran
Does cornflour contain soya?
It shouldn't. It should only contain corn.
Do you use meal when making cornbread?
Cornmeal is used in making cornbread. A similar product is called "cornflour" in Britain.
Why cornflour is yellow in color and cornstarch is white in color?
Maize cornflour is called cornstarch in the US, and is the very fine white endosperm starch, commonly used for thickening soups or stews. Yellow maize flour is called cornmeal in the US, and is the coarser grind of the the whole yellow kernel, commonly used for making corn bread, corn muffins or cornmeal mush.
Is cornstarch the same as cornflour?
more often than not it is however you have to check on the ingredients on the size, it should say 100% corn or maize or something similar to that
What can you use to replace cornflour?
use "I can't believe its not cornflour"
Whats stickier flour and water or cornflour and water?
cornflour and water
Can you use icing sugar for the lemon curd?
A little cornflour will do the trick.
Which is better for diabetics arrowroot or cornflour?
diabetic people can use cornflour and custurd powder?
Can you use plain flour instead of cornflour?
Not in all recipes; for most baking recipes substituting plain flour for cornflour will not work, since cornflour has no gluten (which is what makes dough springy) and it requires far more hydration. Adding some cornflour to the flour in baking will result in lighter baked goods, but only until the total flour is 5% cornflour; after that the baked good gets progressively more dense and inedible. Cornflour is useful for thickening custards, which plain flour is not so good at. But you cannot bake normally with cornflour. Both cornflour and wheat flour have a similar calorie content, wheatflour is lower in the glycemic load (GL) index compared to cornflour, and whereas cornflour is considered "highly inflammitory" (i.e likely to cause a reaction), wheatflour is only considered "inflammitory."
