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- One 12 ounce container of Clabber Girl Corn Starch
- Clabber Girl Corn Starch is used as a dependable ingredient for baked goods
- Corn starch can be used as a thickener for your sauces, fillings and gravies
- Clabber Girl corn starch is gluten free and certified kosher
- Great for baking and trusted by home bakers and food industry professionals alike
Thickens soups, sauces & gravies. A gluten free product. Bioengineered food. www.clabbergirl.com. Questions or comments? Call 1-844-355-3189 or visit www.clabbergirl.com.
| Nutrition Facts | ||
| ||
| Amount per serving Calories35 | ||
| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Total Fat 0 Grams daily value0percent, | ||
| Sodium 0 Milligrams daily value0percent, | ||
| Total Carbohydrate 9 Grams daily value3percent, | ||
| Protein 0 Grams | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Corn Starch Cooking Tips: Use in place of flour as a thickener. Corn starch dissolves better than flour. If your gravy, sauce or soup recipe calls for flour, replace with half as much corn starch. Dissolve in cold water before adding to hot liquids. Mix corn starch with a little cold water until smooth, then gradually stir into hot liquid. Stir until it boils; boil one minute. Northern Chinese Marinade: 1 tbsp clabber girl corn starch; 2 tbsp light soy sauce; 3 tbsp minced fresh ginger; 1 tsp sugar; 1 tsp sherry or dry white wine. Combine all ingredients and mix until corn starch and sugar are dissolved. Marinate meat for 3-5 minutes before stir frying. This marinade is used primarily for beef but it can be used for chicken and shrimp.
Clabber Girl Corporation
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Allergen Notice: Products in our stores may contain, or may have been exposed to, one or more of the following allergens: peanuts, tree nuts, sesame, milk, eggs, wheat, soy, fish and crustacean shellfish.