| If you buy cornflour from the supermarket, it is normally the pure white, super fine powder variety. The milling process of the corn (maize) usually removes outer hull, germ, protein element (gluten) and contains no other added ingredients.The yellow variety you can buy found in health food shops, have not been processed to the same degree and maintain more of its fibre, taste, nutrition and colour.The yellow is not as gelatinous as the white, therefore you need more of it to thicken and it is arguably less difficult to handle. The protein content is not thought to cause problems for those sensitive to gluten however the information is mixed and unclear; probably best avoided if a coeliac.
Another difference is the glycaemic index. In the white cornflour it is high as the fibre has been removed. The yellow is lower as it is not so highly processed. |
White Cornflour vs Yellow Cornflour, what’s the difference?
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My aim is to simplify the healthy eating message; to make it accessible and doable for all who want to understand how to use real food for healthy eating, every meal, every day. I believe this is such an important topic it needs to be understood by everyone. My passion is to ensure it is.
