if you add cornflour with water then heat it over a tri pod over a Bunsen burner in a beacker it turns to a crumbly sort of past with a clear goo at the bottom
they undergo gelatinization.
Corn flour is corn. It's just ground very finely.
They will have a slightly firmer texture, but they will probably taste better.
Ground yellow corn is yellow corn that has been ground into meal or flour.
I assume you mean corn flour. No, corn flour and rice flour have radically different textures, especially after being cooked. If this is not a concern then you might try it. *note: corn flour in the US is masa harina (powdered corn meal), whereas, in the UK corn flour is corn starch, actually a sugar rather than a grain flour.
I have never made falafels, however I would not suggest trying to use corn flour for flour as corn flour is not flour at all, but basically corn meal and the consistency and flavor will be nothing alike.Corn Flour refers to corn meal that is ground at a much finer consistency than corn meal that is used to make cornbread, etc. Plain four is made for Wheat that is ground and then processed.Never the less, corn flour is made from corn, flour is made from wheat.
No, cornstarch is a different product all together than corn flour. Corn flour is called Cornmeal in the U.S.
corn flour comes from cooking ingredients
No. Corn syrup is a thick, sweet, sticky liquid. Corn flour is a dry, ground-up corn kernel product.
Corn flour is quite different to regular flour and most recipies will fail if you use the wrong type of flour.
There are many types of gluten-free flour, corn flour is just one of them.
Flour and corn starch are measured the same, but the results aren't always the same.