There are two types of corn flour: the more common yellow corn flour that’s made from yellow corn, and white corn flour made from white corn kernels. The texture of corn flour is fine and smooth, similar to whole wheat flour.
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.
Organically grown corns, which are used for making the flour, are rich in antioxidants, fiber and resistant starch that support smooth functioning of various parts of the body.
Corn flour can be incorporated into recipes for breads, muffins, waffles, pancakes, battered and fried foods, blinis, and more.
However, its main use is as a thickening agent and due to its fine texture, it is less likely to form in lumps than ordinary flour. Another advantage that corn flour has over plain flour as a thickening agent is that it is flavorless so can be used to thicken delicately flavored dishes.
Corn flour
