Maize Starch or Cornflour is wet-milled which separates the starch and the protein. This product is carefully selected to ensure it remains naturally gluten free during processing.
Corn starch is often used as a thickening agent in liquid-based foods such as soups or sauces, usually by mixing it with a lower-temperature liquid to form a paste or slurry.
It is also used as an anti-caking agent, or added to a batter to increase oil absorption creating a crispy texture when fried.
A common substitute to arrowroot on a 1:1 ratio