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Corn starch, sometimes referred to as corn flour, is a carbohydrateextracted from the endosperm of corn. This white powdery substance is used for many culinary, household, and industrial purposes. In the kitchen, corn starch is most often used as a thickening agent for sauces, gravies, glazes, soups, casseroles, pies, and other desserts.
Because corn starch is made from corn and only contains carbohydrates (no protein), it is a gluten free product. For this reason, corn starch is an excellent gluten-free alternative to flour thickeners in recipes. Be sure to check the packaging to make sure your corn starch has not been produced in a facility that also processes wheat products, to prevent the possibility of cross-contamination.