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Corn flour is a finely ground powder made from dried corn. It's used to make tortillas, tamales, pancakes, and can be used as a thickener for soups and sauces.

No, corn flour is much finer than cornmeal. Cornmeal has a coarser texture while corn flour is powdery.

You can use corn flour for making tortillas, arepas, empanadas, baked goods, pancakes, and as a thickening agent for soups and sauces.

When stored properly, corn flour can last 6-12 months. Check for any off smells or signs of pests before use.

Store it in an airtight container and use a dry spoon to scoop it out. Sifting before use also helps avoid clumps.

Masa harina is a type of corn flour treated with lime, used to make tortillas and tamales, while regular corn flour is untreated.

Corn flour is naturally gluten-free, but always check the label for potential cross-contamination with other allergens.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Store corn flour in an airtight container in a cool, dry place. For extended freshness, you can keep it in the refrigerator or freezer.

Yes, corn flour is naturally gluten-free, but always check the packaging to ensure it's processed in a gluten-free facility.

Corn flour can be used as a substitute in some recipes, but it has different properties and may change the texture and flavor of baked goods.

Corn flour is made from the whole kernel, while cornstarch is made from just the starchy part. Cornstarch is mainly used as a thickener.

Yes, freezing corn flour can extend its shelf life. Store it in a sealed container to prevent moisture from getting in.

Yes, corn flour is often used as a gluten-free thickener for sauces and gravies.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, you can make corn flour by grinding dried corn kernels in a high-powered blender or grain mill, but store-bought is more consistent.