- Choosing a selection results in a full page refresh.
Free standard shipping on orders over $99
Estimated to be delivered on 12/01/2022 - 15/10/2022.
100% Return & Exchange
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.
Corn flour - the fine white powder that turns watery gravies into silky sauces with just a spoonful. It's made from finely ground corn, smooth as talcum powder, and works like magic as a thickening agent. Most people keep it for thickening Chinese-style gravies, soups, and making crispy coatings for fried foods. Mix with cold water first (never add directly to hot liquid or you get lumps), then stir into your dish. One tablespoon thickens about a cup of liquid. Also called cornstarch in some countries - same thing, different name. Gluten-free, flavorless, and way more effective than wheat flour for clear, glossy sauces. Essential for Indo-Chinese cooking - that restaurant-style thick gravy needs corn flour.
Made from the starchy endosperm of corn kernels - processed, dried, and ground into ultra-fine powder. Different from cornmeal (coarse) and corn starch (same thing, regional name difference). Pure starch means it thickens without adding flavor or cloudiness. Gluten-free alternative to wheat flour for thickening and baking. Popular in Asian cooking for velveting meat (coating that keeps it tender) and creating glossy sauces. Creates lighter, crispier coating than wheat flour when frying. Thickens at lower temperature than wheat flour - better for delicate sauces. Used in baking to create tender texture in cakes and cookies. Completely neutral taste - lets other flavors shine.
Quality corn flour should be pure white color, not yellowish or grayish. Should be extremely fine powder - silky smooth texture like baby powder. Should be completely dry and free-flowing, not clumped or moist. Should smell neutral or slightly sweet like corn - not sour, musty, or chemical. When rubbed between fingers, should feel smooth and slippery. Avoid lumpy, discolored, or damp packages. Check ingredient list - should say only "corn starch" or "corn flour," nothing else. Quality brands are uniform in texture with no grittiness.
Let's be realistic about what it offers:
| Nutritions | How Much |
|---|---|
| Calories | 381 kcal |
| Protein | 0.3 g |
| Fat | 0.1 g |
| Carbs | 91.3 g |
| Fiber | 0.9 g |
| Sugar | 0 g |
| Sodium | 9 mg |
| Iron | 0.5 mg |
(Used in small amounts - typically 1-2 tablespoons per recipe)
Smooth, versatile, essential. Corn Flour in Dubai - the thickener that never fails.
1 tablespoon per cup of liquid for medium thickness. For thin gravy, 1/2 tablespoon. For thick, 1.5-2 tablespoons. Always mix with equal amount cold water first to make slurry - prevents lumps. Add slurry slowly to simmering liquid while stirring. Don't boil too long after adding - thickens within minute or two. Too much makes it gluey and unpleasant.
In most contexts, same product - regional naming. In UK/Australia, "corn flour" means fine corn starch. In US, "cornstarch" is standard name. But confusingly, some places use "corn flour" for finely ground cornmeal (yellow, coarse). Check the product - should be white, ultra-fine powder for thickening. Read ingredient list to be sure.
Yes, actually better for extra crispy coating. Coat chicken, fish, or vegetables in corn flour before frying - gets crispier than wheat flour. Stays crispy longer. For best results, mix 50/50 corn flour and all-purpose flour. Pure corn flour coating is very crispy but can be too light for some dishes. Great for Asian-style fried foods.
4. Why does my gravy get lumpy when I add corn flour?
Added it directly to hot liquid without mixing with cold water first. Always make slurry - mix corn flour with equal amount cold water until smooth, then add to hot liquid while stirring constantly. Never sprinkle dry corn flour into hot liquid. Lumps are hard to remove once formed - prevention is key.
It's pure starch - high glycemic index, raises blood sugar quickly. Diabetics should use sparingly and count it as carbohydrate. Small amounts for thickening might be okay, but watch portions. Not a health food - just refined starch. Better alternatives exist for diabetics like xanthan gum for thickening. Monitor blood sugar if using.
Yes, naturally gluten-free. Pure corn flour contains no wheat, barley, or rye. Safe for celiac disease and gluten intolerance. But check for cross-contamination if severely sensitive - some facilities process wheat too. Look for certified gluten-free label if necessary. Good wheat flour substitute for thickening in gluten-free cooking.
Yes, often mixed with other flours. Pure corn flour creates very tender, crumbly texture - too delicate for most cakes alone. Mix 1:4 or 1:3 with all-purpose flour for tender cakes, cookies, shortbread. Makes gluten-free baking lighter. Use in small amounts to soften texture. Popular in Asian bakery recipes for soft, delicate cakes.
For velveting (Chinese technique): toss meat with corn flour, egg white, and little oil. Marinate 15-30 minutes. For frying: dust meat in dry corn flour or dip in corn flour batter. For crispy coating, double-coat: dip in corn flour slurry, then dry corn flour. Shake off excess - too much makes it gummy.
Airtight container in cool, dry place. Lasts 1-2 years easily. Moisture is the enemy - makes it clump and potentially mold. Don't store near stove or in humid areas. If clumped, sift before using. No refrigeration needed but won't hurt. Keep away from strong-smelling foods - absorbs odors. Very stable product with long shelf life.
For thickening, you can but results differ. Need about twice as much all-purpose flour. Won't be as clear - creates cloudy gravy. Wheat flour has gluten and different proteins - different texture. For clear, glossy Asian-style sauces, corn flour is better. For Western gravies, either works. Not interchangeable 1:1 in baking - different properties.
Overcooked or too acidic. Corn flour's thickening power breaks down with prolonged high heat or strong acid. Add corn flour slurry toward end of cooking. If gravy will sit in acid (tomatoes, lemon), thicken just before serving. Or the ratio was wrong - not enough corn flour. Reheated corn flour-thickened sauces sometimes thin out.
Every supermarket carries it - baking aisle or Asian food section. Popular brands: Pillsbury, Weikfield, Brown & Polson. Chinese supermarkets have it in bulk. Look for pure white, fine powder. Check "corn starch" or "corn flour" - same product. Health food stores carry organic versions. Very common and inexpensive - easy to find. We deliver premium corn flour across Dubai, Abu Dhabi, and Sharjah.
Free Delivery All over UAE *
We Provide delivery in 24 - 48 Hours in Dubai, Sharjah, Ajman.
Abu Dhabi, Alain, Fujairah, Ras Al-Khaimah, Um-Al-Quwain are covered in 48 - 72 Hours.
* Your Delivery becomes free once you reach the minimum amount of the order.
100% Return & Exchange
Thanks for subscribing!
This email has been registered!
| Product | SKU | Description | Collection | Availability | Product Type | Other Details |
|---|