Category: Glossary
Corn Starch
Corn starch, cornstarch, or maize starch is the starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the corn kernel. Corn starch is a popular food ingredient used ... Read More
Potato Starch
Made from ground potatoes, this is a fine, white powder of a flour. It is popular for cakes and more delicate baked goods. If you look in old Nordic cookbooks, or talk to a fancy pastry chef, chances ... Read More
Millet Flour
Small, pale, yellow round grain with a mild flavour that’s ideal for blending with the flours of other grains This nutrient-rich flour has a subtle flavour, and can be used for sweet or savory b... Read More
Corn Flour (masa harina)
Made from ground corn, this flour is too coarse for cakes, but is very nice for pancakes, cornbread and tortillas. Don’t confuse it with cornmeal (also gluten free), which is more coarse and wel... Read More
Coconut Flour
Ground from dried coconut meat, this flour is low in carbs and very high in fiber. It lends a pleasant flavor to baked goods. Since coconut flour absorbs moisture in a big way, it’s suggested fo... Read More
Buckwheat Flour
Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb and is gluten free. Because its seeds are eaten and rich in co... Read More
Arrowroot Flour
A white flour from the root of the West Indian plant of the same name. It is used as a thickener in recipes. The plant was given the name “Arrowroot” because it was once used to treat those injur... Read More
Amaranth Flour
Very small, light-coloured grain with an appealingly peppery flavour. Native to the Americas and prized by the Aztec civilization—it is a dietary staple as well as a revered symbol of the culture. A... Read More- 2 of 3
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