According to Argo's website, corn starch can last for a very long time - if kept dry. See Related Links.
about six months if refrigerated
Cornflour never goes off, the dates are just trying to trick you. its so they can make more money and you buy more
use "I can't believe its not cornflour"
Cornmeal comes from grinding corn and cornflour comes from grinding corn kernels
cornflour and water
A little cornflour will do the trick.
diabetic people can use cornflour and custurd powder?
Not in all recipes; for most baking recipes substituting plain flour for cornflour will not work, since cornflour has no gluten (which is what makes dough springy) and it requires far more hydration. Adding some cornflour to the flour in baking will result in lighter baked goods, but only until the total flour is 5% cornflour; after that the baked good gets progressively more dense and inedible. Cornflour is useful for thickening custards, which plain flour is not so good at. But you cannot bake normally with cornflour. Both cornflour and wheat flour have a similar calorie content, wheatflour is lower in the glycemic load (GL) index compared to cornflour, and whereas cornflour is considered "highly inflammitory" (i.e likely to cause a reaction), wheatflour is only considered "inflammitory."
No.
Much like how flour is used in gravy, cornflour is a thickener. If the cornflour is omitted from the recipe, the pie filling will come out with a somewhat soupy texture.
yes
I personally would use normal cornflour instead because wheaten cornflour is really hard to find but you may wish to use something else.
1 tbsp is about 13 gm dry. So a tbsp of cornflour is about 13 gm.