Maize Flour

Maize flour, also known as cornflour in some regions, is a fine powder made from dried maize (corn) kernels. The kernels are first milled into a coarse meal, then further processed to remove the germ and bran, leaving the starchy endosperm which is then ground into a fine flour.

Maize flour is widely used as a thickening agent in sauces, gravies, and soups due to its ability to absorb liquid and create a smooth texture. It is also used in baking, often in gluten-free recipes, and as a coating for fried foods to provide a crispier finish. Its neutral flavour makes it a versatile ingredient.

Maize flour is a source of carbohydrates and fibre. It is not considered a food additive in the UK and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Dietary fibre, found in maize flour, contributes to a healthy digestive system. While generally considered safe, like all foods, excessive consumption of refined carbohydrates without adequate fibre can contribute to weight gain and other health issues. There is no specific regulatory guidance on maize flour intake from bodies like the FSA or EFSA.