They have that one in grand frais as well.
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Yes- we try and use as little super processed food too. But sometimes a gelatine or thickening agent is needed. At that point the one that does the least harm to our system is the one to use…
Guar gum from beans can be extremely methane producing…
Corn flour (farine de maize) tends to be yellow and more granular than the highly refined, white and powdery variety common in the UK. As such you have to be careful not to add too much otherwise you will alter the taste of your sauces more than the texture.
That depends on whether it is Maizena or polenta (cornflour rather than cornmeal). Farine de maïs is more like fine cornmeal.
It is the same difference as flour and semolina, texture-wise.
I wouldn’t personally use farine de maïs for thickening anything liquid, I’d use it for baking bread, scone-type things.
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