Corn starch is a natural, odorless carbohydrate that is found in the corn kernel.
No. Argo's corn starch is 100% pure corn starch.
Yes. Gluten is a protein found in wheat and other cereals. Gluten is not present in corn starch, which makes it an excellent substitute for flour in many recipes. In many baked goods like bread and cake, however, gluten plays an important structural role, and gluten containing ingredients, like flour, are necessary.
Before or after opening, uncooked Argo Corn Starch are good to use to prepare recipes for an indefinite period of time. Corn starch may be stored indefinitely if it's kept dry.
Convenient and versatile, corn starch is used as a thickener for gravies, sauces and glazes, soups, stews and casseroles. It also thickens pies and is an essential ingredient in corn starch puddings and cake fillings. In cakes, cookies and pastries, corn starch is often mixed with flour to produce more tender baked goods. It also is used to coat foods before frying, and as an ingredient in batters. Visit our Recipe section for delicious classic and contemporary recipes using Argo Corn Starch.
Corn starch thickens with a satiny smoothness and glossy appearance. It adds no taste of its own to mask the flavor of foods. Recipes thickened with corn starch have a brighter, more translucent appearance than those thickened with flour. Corn starch also blends more easily with cold liquids than flour because it doesn't absorb liquid until it's cooked.
Corn starch has the same "thickening power" as arrowroot, potato starch and tapioca, and you should substitute the same amount. Corn starch has twice the "thickening power" of flour, so it's necessary to use only half as much. Example: If recipe calls for 1/4 cup of flour, use just 2 tablespoons corn starch.
Cooking with corn starch is easy when you follow a few simple guidelines. The following basic techniques assure good results every time.
Corn starch mixtures that don't thicken at all, or thicken during cooking, then thin out during cooling are disappointing. One or more of the following may have caused the problem.
Weeping or the release of water is usually a sign of slight undercooking. In the early stage of cooking, the water is held rather "loosely" by the corn starch granules, and when the mixture cools, the water simply runs out. It's simple to stop weeping. Just be sure to bring the corn starch mixture to a full boil over medium heat and, stirring constantly, boil for 1 minute. It might be helpful to set a timer or watch the second hand on the clock for a minute.
Not after they're fully cooked. Freezing causes corn starch thickened foods to thin out. Freeze a fruit pie thickened with corn starch before baking.
The recipe for cake flour is a follows: For each cup of cake flour use 7/8 cup all-purpose flour (1 cup minus 2 tablespoons) PLUS 2 tablespoons of corn starch. The addition of corn starch helps to make cakes light and tender.