Cornstarch

Gluten-free cornstarch is a fine, white powder extracted from the endosperm of the corn kernel. It is a widely used ingredient in cooking as a thickening agent for sauces, soups, desserts, and baked goods, especially in recipes that require a smooth and light texture.

Corn, a plant native to the Americas, has a long tradition in the cuisine of various Hispanic cultures. Cornstarch is obtained through a process that separates the starch from the other parts of the grain, resulting in a product that is naturally gluten-free, making it ideal for people with celiac disease or gluten sensitivity.

Among its properties, its ability to thicken liquids without altering the original flavor of the preparation stands out. Furthermore, it provides a silky texture and improves the consistency of breads, cakes, and desserts, contributing to a softer and moister crumb. It is a source of rapidly digestible carbohydrates and contains no significant fats or proteins.

In different Hispanic regions, cornstarch may be known by various names, such as corn starch, maicena (a term popularized by the brand name in several countries), or simply starch. In some countries in Central and South America, it is also known as fine corn flour, although it is important not to confuse it with traditional cornmeal, which has a different texture and use.

Its use is essential in gluten-free recipes and it is perfect for thickening fillings, creams, custards, glazes, and for providing structure to gluten-free breads and sweets.