Cornflour, also known as cornstarch in the U.S., can be made from either wheat (wheaten cornflour) or corn (maize). Wheaten cornflour has marginally more gluten in it – which helps to form a crust on baked goods such as cakes, biscuits, muffins, etc.


In order to assist us in reducing spam, please type the characters you see:

You may also like