White corn flour

White corn flour is a finely ground powder made from the endosperm of white corn kernels. The milling process removes the hull and germ, leaving the starchy endosperm which is then ground into flour. It is a staple ingredient, particularly in cuisines where corn is a primary crop.

Manufacturers use white corn flour as a thickening agent in sauces, gravies, and soups, and as a primary ingredient in baked goods like cornbread and tortillas. It provides a neutral flavour and a fine texture, making it suitable for gluten-free products such as pasta and bread mixes.

White corn flour is a source of carbohydrates and fibre. It is not considered a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. The NHS Eatwell Guide recommends that starchy carbohydrates form the basis of most meals, with an emphasis on whole grain varieties. Evidence does not suggest adverse health effects from its consumption at typical dietary levels.