flour

December 25, 2007

I see many recipes with cornstarch & corn flour in the same recipe.

Is there a difference between the two? I have not seen anything but

cornstarch.

Thanks,

Danielle

December 25, 2007

Hi Danielle,

If you see cornflour in brackets written beside cornstarch (or vice

versa), then that's for the Australian translation. Here cornstarch is

called cornflour (although it's not always made form corn).

In Australia we can get something that is called corn flour that is

yellow and different to the cornflour that is used mostly for thickening.

Confused yet?

Kim

, " dhsellers "

<dhsellers wrote:

>

> I see many recipes with cornstarch & corn flour in the same recipe.

> Is there a difference between the two? I have not seen anything but

> cornstarch.

>

> Thanks,

> Danielle

>

December 25, 2007

Basically corn flour is the whole kernel crushed into something closer

to meal or a coarse flour whereas corn starch results from corn being

cooked and just that white stuff (the starch) that goes in the water

being dehydrated. There is, of course, much more to it, but yes, in

N. America corn starch and corn flour are two very different things.

BL

December 25, 2007

Hi Kim & BL,

Confused yet?

Almost!

So, if a recipe calls for corn flour, can I substitute yellow or white corn

meal? They are not interchangeable? What does that do to the taste of a recipe?

I have another question:

A recipe calls for " all purpose flour " but I would use a flour blend that

included corn starch. If the same recipe (Vegan Snickerdoodles in VT mag) calls

for corn starch as a separate ingredient, do I use both the starch in the flour

blend as well as the separate starch?

Thanks,

Danielle (USA)

Vegan-and-Gluten- Free@ .com, " dhsellers "

<dhsellers@. ..> wrote:

>

> I see many recipes with cornstarch & corn flour in the same recipe.

> Is there a difference between the two? I have not seen anything but

> cornstarch.

>

> Thanks,

> Danielle

>

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December 25, 2007

On Dec 25, 2007 11:10 AM, DMHS <dhsellers wrote:

> Confused yet?

I'd better not be, it's part of what they pay me for at Allergy Grocer - :-D

> So, if a recipe calls for corn flour, can I substitute yellow or white

corn

> meal? They are not interchangeable? What does that do to the taste of a

> recipe?

Technically speaking they aren't interchangeable because you will have to

make some adjustments to the preparation and the liquid in the recipe if you

use meal as opposed to flour. Corn meal, because it is more coarse needs

more liquid to cook properly. So if you use corn meal in place of the finer

corn flour you may find you have to adjust the liquids used by an extra 1/4

cup unless you don't mind a grittier mouth feel to the finish product. For

example corn bread as opposed to a flour torilla. Some people don't mind a

grittier mouth feel.

One way to make sure that you have enough liquid when using corn meal is to

allow the recipe to sit about 20 minutes after you have combined the flours

and liquids. This gives the meal time to absorb some of the liquids and if

you find it's too thick after sitting, then you should probably add that

extra 1/4 c of liquid and thin it down some.

>

> I have another question:

>

> A recipe calls for " all purpose flour " but I would use a flour blend that

> included corn starch. If the same recipe (Vegan Snickerdoodles in VT mag)

> calls for corn starch as a separate ingredient, do I use both the starch

in

> the flour blend as well as the separate starch?

If I am using a blend which incorporates corn starch, I add the total of the

two flours together. For example if a recipe needs 2 cups of all-purpose

blend and 1/2 a cup of corn starch, I would use 2 1/2 cups of Hagman's

original all purpose blend rather than 2 cups of the blend and 1/2 cup of

corn starch. In baking, it's important to try to keep the protein to starch

ratio as close as possible to that found in gluten grains to achieve a

similar result. That's one of the reasons so many people choose to use bean

flours as part of their blends. Hagman's four flour blend makes use of

garbanzo and fava bean flours to achieve this balance in combination with

the starches, but many are finding that navy bean flour has a less obvious

beany taste, a whiter end colour and still adds the protein necessary. On

top of that, navy bean flour is about $3 a pound to $10 for garfava flour.

The aim is to have about 30 - 40% protein content in the flour blend, which

is what the best wheat bread flour does.

HTH

BL

December 25, 2007

Thank you, Brenda.

- Danielle

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Thank you.

Brenda-Lee Olson <shalomaleichemacademy

Tuesday, December 25, 2007 4:39:35 PM

Re: Re: flour

On Dec 25, 2007 11:10 AM, DMHS <dhsellers > wrote: