{"title":"Cornflour","description":"\u003cp\u003eCornflour, the British name for cornstarch, is the pure starch extracted from maize kernels. It is bright white, squeaky between the fingers and flavourless. In Indian and Indo-Chinese cooking it coats paneer, cauliflower and chicken before frying for a crisp crust, thickens hot and sour soup and manchurian gravy, binds cutlets and kebabs, and sets custard, blancmange and falooda jelly.\u003c\/p\u003e\u003cp\u003eCornflour is different from makki atta and cornmeal, which are whole ground maize for bread and porridge. Recipes from the United States that call for cornstarch mean this flour, while American cornmeal means the coarse yellow kind. Small packets cover occasional thickening; larger tubs suit families who cook Indo-Chinese food often or bake regularly.\u003c\/p\u003e\u003cp\u003eAlways mix cornflour with a little cold water into a smooth slurry before stirring it into hot liquid, then simmer for a minute until the sauce turns glossy and clear. Cornflour keeps for a very long time in a dry, sealed container. For batters with flavour, use gram flour; for maize bread, see \u003ca href=\"\/collections\/makki-atta-and-cornmeal\"\u003emakki atta and cornmeal\u003c\/a\u003e, both within \u003ca href=\"\/collections\/gram-and-corn-flour\"\u003egram and corn flour\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"brown-and-polson-cornflour-250g","title":"Brown \u0026 Polson Cornflour 250g","description":"\u003cp\u003eBrown \u0026amp; Polson Original Patent Cornflour is pure, fine white corn starch, milled from maize with the outer hull and germ removed, from a British brand that has made it since 1840. It thickens sweet and savoury sauces to a smooth, glossy finish, gives fried food a light and crisp coating and softens the crumb of cakes and biscuits. It is gluten free and carries the Crossed Grain mark, so it suits coeliac baking too. Find more flours from maize and gram in our \u003ca href=\"\/collections\/cornflour\"\u003eCornflour\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eFor gravy, the pack says to blend 2 tbsp of cornflour with 2 tbsp of cold water, stir into 500ml of hot stock, bring to the boil and simmer for 1 minute. Always slake it in cold liquid first so it does not form lumps. A light dusting before frying gives chilli chicken, gobi manchurian and salt and pepper wings a crisp shell, and a spoonful seals in the flavour of grilled meat and fish. For lighter cakes, use 4 parts plain flour to 1 part cornflour, and for melt in the mouth pastry and shortbread, 2 parts plain flour to 1 part cornflour.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSingle ingredient: cornflour\u003c\/li\u003e\n\u003cli\u003eGluten free, suitable for coeliacs\u003c\/li\u003e\n\u003cli\u003eRecipes for wings, shortbread and teriyaki sauce on the pack\u003c\/li\u003e\n\u003cli\u003eKeep in an airtight container once opened\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Brown \u0026 Polson","offers":[{"title":"Default Title","offer_id":55492803035475,"sku":null,"price":2.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/brown-and-polson-cornflour-250g-front.png?v=1792312763"},{"product_id":"chings-secret-corn-flour-500g","title":"Ching's Secret Corn Flour 500g","description":"\u003cp\u003eChing's Secret Corn Flour is pure maize starch, a fine white powder that thickens sauces, gravies and soups without clouding their flavour. It is the starch behind glossy Indo-Chinese gravies such as Manchurian and chilli chicken, and it gives batters for pakoras, crispy chilli potatoes and fried chicken a light, brittle crust. In baking it makes pie crusts, biscuits and cookies tender. The pack is marked gluten free. Find more corn and gram flours in our \u003ca href=\"\/collections\/cornflour\"\u003eCornflour\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eFor a creamier, thicker soup or sauce, mix 1 tbsp of corn flour into 15 to 20ml of water at room temperature and stir until there are no lumps. Pour the slurry slowly into the hot dish and cook for a few more minutes until it thickens and turns clear. For crisp frying, dust marinated chicken, paneer or cauliflower with corn flour before it goes into the oil. Swap a little plain flour for corn flour in shortbread and sponge for a softer crumb.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSingle ingredient: maize starch\u003c\/li\u003e\n\u003cli\u003eMarked gluten free; made in a plant that also handles wheat, soy, mustard and milk\u003c\/li\u003e\n\u003cli\u003eAbout 50 tablespoon servings per box\u003c\/li\u003e\n\u003cli\u003eProduct of India\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ching's","offers":[{"title":"Default Title","offer_id":55568593977683,"sku":null,"price":2.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/chings-secret-corn-flour-500g-front.png?v=1792749872"}],"url":"https:\/\/chandrastores.co.uk\/collections\/cornflour.oembed","provider":"Chandra Stores","version":"1.0","type":"link"}