Cornflour is essentially the starch taken from the corn grain. It is a powdery white flour and used as a thickener - it has almost twice the thickening power of other flours.
Cooking with Cornflour
Cornflour should be mixed into a cool liquid before heating - if you mix it straight into a hot liquid, it will go lumpy. Once the cornflour mix is heated, it will form a gel and is ready to thicken your food. It is used to thicken a wide range of foods from sauces, soups and casseroles to desserts.
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.