SC - angelica.

[Daniel Phelps]

In a message dated 12/23/99 2:53:29 AM Eastern Standard Time, 
stefan at texas.net writes:

<< OK, the bold, yet inexperienced cook is going to step up and speak
 his mind.
 
 Huh?     >>

At least where I purchase both corn flour and cornflour.

Corn flour is exactly that. A flour made from corn (e.g., maize) that is of 
the same texture as regular flour only yellowish is color. It makes an 
excellent substitute for wheat flour when used in coating food for pan or 
deep frying, providing a nice depth of flavor lacking in wheat flour.

Cornflour is silky almost oily texture and can be used as a base for body 
powders or as a thickening agent for sauces and gravies. The closest flour 
that I can think of is rice flour so far as texture and some forms of usage.

Ras
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