SC - Cornflour

[Decker, Terry D.]

Is your pocket encyclopedia referring to maize as corn or is it using corn
as a generic term for grain?  The uses you describe are commonly filled by
rice flour, cake
 flour (super-fine, low-gluten wheat), maize flour (less common) and a
granulated hodge-podge marketed under the name Wondra.

As for freezing flour, in the US we have a number of bugs which like to
infest various flours.  Refrigerating the flour inhibits infestations.

Bear
 

> From:	Jane Williams [SMTP:jane at williams.nildram.co.uk]
> Well, I don't know what your corn meal is like, but the cornflour I buy 
> (in Britain) is an extremely fine white flour, and usually used as a 
> thickening ingredient in sauces. The "DK pocket encyclopedia of 
> cook's ingredients" tells me that it's made from corn, and is also used 
> for baking cakes. It lists it under "baking goods" along with bicarb of 
> soda and so on, rather than under the flours.
> 
> I can't imagine anyone freezing cornflour, as it keeps almost 
> indefinitely.
> 
> 
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