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Fine white flour, made from ground sweet-corn (maize) kernels, used as a thickening agent. Cornflour should always be "melted" in a little water before being heated. One rounded tablespoon will then thicken 1 litre of liquid, if gently brought to the boil, while constantly stirring. Substituting cornflour for some of your soft white flour when baking cakes gives excellent results. Mix one part of cornflour to three of wheat flour. See 'Maize'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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