I have a book from the UK and a recipe I want to make in it calls for cornflour... but I can't find it anywhere here (in Canada), and I assumed corn starch is the same thing (it's to make a gelatin icing).
I looked around online and found BOTH answers, yes and no.... so some people are saying the ARE the same thing and some are saying they AREN'T. Anyone here know for sure? I don't want to ruin the recipe, but because it's an icing, I am assuming that using a 'flour' just doesn't seem right... I would assume the corn starch to be the correct answer.
Thanks a bunch.
The charts I've seen, say yes, they are one and the same ingredient.
Here's one chart:
In your charts that say they aren't the same, what is the equivalent: cornmeal.... That would definitely be something you would never put in frosting.
I would assune that you are correct that it is indeed cornstarch that they are asking for. especially since it is for a type of frosting , as the other type of cornflour is the flour that corn tortillas are made from HTH
You are cooking this, right? I would go for the corn starch then. The flour is harder to cook out, it could leave an aftertaste.