Poh’s note

Australian Women’s Weekly NZ - - EXCLUSIVE EXTRACT -

I only use wheaten corn­flour in my bak­ing. It’s not ac­cu­rately named and it is the old-fash­ioned stuff every­one used un­til a few years ago, when gluten in­tol­er­ances re­sulted in maize corn­flour be­com­ing more preva­lent. Tex­tu­rally, the maize corn­flour leaves a grainy residue in the mouth. To be sure what you’re get­ting, al­ways check the in­gre­di­ents list on the packet.

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