When it comes to corn flour for gluten-free desserts, one of the first things to consider is the grind.

Not all corn flours are the same: a finer grain is generally more suitable when looking for a uniform dough, while a more rustic flour can give a more pronounced consistency and taste.

Fine or wholemeal flour?

For cakes, biscuits, shortcrust pastries and other sweet preparations you can choose between corn flours with different characteristics.

One fine corn flour it is suitable when looking for a more regular texture. One wholemeal corn flour instead it preserves a more complete component of the grain and can give the recipe a more rustic personality.

How to use corn flour in desserts

Corn flour can be used alone in some preparations or combined with other naturally gluten-free flours. Rice, corn, sorghum and buckwheat can be used together to modify the friability, structure and absorption of the dough.

A classic use: shortcrust pastry

One of the most interesting uses is the gluten-free shortcrust pastry with corn flour.

Cake flour and polenta flour are not the same thing

The raw material can be corn in both cases, but the grinding and intended use change. A flour designed to prepare polenta and a fine flour intended for pastry making do not necessarily behave in the same way.

To compare the different possibilities you can consult the selection of Mulino Marello corn flours.

You can discover the entire range starting from Marello Mill.