Around the 1850's Thomas Kingsford developed a modification in the process of extracting the starch from the corn kernel, making it possible to produce a high-grade corn starch for food use. It can be used as a thickener for smooth gravies, sauces, glazes, soups, stews and casseroles. It is also a foolproof thickener in pies, puddings, custards and cake fillings. This naturally odorless, vegetable powder also has many uses as an inexpensive household and beauty aid and is also gluten-free, making it the perfect substitute in cooking and baking when flour and other glutinous starches must be avoided.
24-1 BOXES PER CASE
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