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All grains … wheat, maize/corn, barley, rye, rice etc… can be processed to make starch. The initial refining steps remove the protein, and the remaining starch is called 'cornflour'. Just like the old Norse term Korn, this term 'cornflour' describes the starch portion of any grain.

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Sarah Davis

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1y ago

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Is normal flour the same as self-raising flour?

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