I’ve just come across this post in which ‘kate flour’ has been used successfully to make American-style cookies. I’ll have to try them out - I didn’t realize there was a difference between UK and US cookies! 

amerrierworld - 16 November 2007 10:50 AM

I’ve just come across this post in which ‘kate flour’ has been used successfully to make American-style cookies. I’ll have to try them out - I didn’t realize there was a difference between UK and US cookies! 

Hi amerrierworld - you should read the blog thread entitled Spinning Unbleached Flour into Gold.

Oops, sorry - maybe I should change my user-name to Kate ... derrr
Thanks, Patrincia - I’ve kind of read-it . I was just getting excited about it all over again (I guess I’m still waiting for someone to shout, “Rubbish!”).

Kate speaks of cornflour, in her blog on the subject. I was wondering if this is this cornstarch in the US?—Sharon Anne

cornflour and cornstarch are the same- thats what i’ve read in many cookbooks. but recently seen Rose prescribing “cornflour, not cornstarch” (or the reverse… i’ve got a terrible memory) for a particular recipe somewhere in the mother-site:)

IIRC, in the US, corn flour is very finely ground cornmeal. In the UK, it’s cornstarch. (Not sure what they call ‘corn flour’ in the UK.)

Here’s what I found on google:

US Cornstarch = UK Corn Flour (white and very finely milled - used as a thickening agent, no real flavor)
US Cornmeal = UK ground cornmeal corn flour (white or yellow and somewhat grainy or gritty in texture - used as a main ingredient in baked goods such as breads and cakes, strong corn flavor)

I think I usually use polenta whenever I read ‘cornmeal’ (here in the UK).

Kate - 19 November 2007 03:58 AM

I think I usually use polenta whenever I read ‘cornmeal’ (here in the UK).

Great tip for UK bakers!  (In the US we can do the same - the only difference can be how finely “ground” each are, which varies).

I’ve never really had the opportunity before to discuss the differences between American measurements/ingredients and those in other countries.  I love this learning experience

Thought you might be interested in other places microwaved flour is showing up

http://www.danlepard.com/forum/viewtopic.php?t=521&postdays=0&postorder=asc&start=10

http://www.patentstorm.us/patents/5906851-description.html

Does anyone know how ‘microwaved flour’ might differ from Wondra? Wondra’s just so easy. (Not the cheapest, however.)