I assume you're talking about making the roux for the cheese sauce? I've always used cake & pastry flour. Corn flour might be an interesting experiment. Might add a new flavour dimension. I'll have to try it out!
Not effectively. Wheat flour has a more gluten, absorbs less water, has different nutritional value and less tastes than corn 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.
You can but you need to add baking powder and salt to it.
It is best to use self-raising flour if the recipe asks for it, as it is not the same as plain flour, but you can substitute plain flour for self-raising flour provided you add raising agents like baking powder and bicarbonate of soda yourself to the flour.
No. cornflour 'hardens' the mixture so it will keep its shape, normal flour doesn't do that.
Absolutely, the texture will be very different than flour fried, but corn flour or corn meal is perfect for vegetables. Great corn fried vegetables include okra, squash, eggplant and tomatoes.
No, because the shortbread will rise. You can use plain flour or rice flour instead though. it would be really nice.
You can substitute twice the amount of flour for the amount of cornstarch called for in most recipes. So you would use 6 tablespoons of flour, but use plain flour and not self rising.
It depends what you're using it for. If you're thickening gravy, corn starch works. For general cooking, you can use corn meal.
It depends what you're using it for. If you're thickening gravy, corn starch works. For general cooking, you can use corn meal.
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.
A good substitute for corn flour if is being used for thickening, is potato starch. You can also use regular flour that has been mixed and cooked with a small amount of butter in a skillet beforehand.
One can make other types of flour using all purpose flour, but not the reverse. The other flours have additional things added, foe example, Bread flour has wheat gluten and Self rising flour has salt and baking powders.