Wheaten Corn Flour
Wheaten Corn flour is the fine white ground powder (or starch) that has been separated from the protein and other components of wheat flour. Also known as wheat starch, it is most commonly used as a thickener for gravies, stews and sauces, and is also a key ingredient in making cakes and puddings. It is one of the most common thickeners used in cooking today.
How does Wheaten Corn Flour differ from Corn Flour:
For a start wheaten corn flour comes from wheat, not corn (maize), so it contains gluten. This means it is not suitable for coeliacs or those with gluten intolerance. Corn flour itself is the fine powder (or starch) that comes from corn (or maize). It comes in different grades of thickness and so sometimes you will see both corn flour (from maize) and corn starch available together. The only difference is the grade of thickness but they both come from the maize plant.
Both of these flours work the same as thickeners, with no real difference in taste. Is it just that wheat has gluten and corn is gluten free?
Corn wheaten flour has a high starch content, which provides food for beneficial gut bacteria.
This product contains gluten.
Country of Origin
Product of Australia
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