To distinguish between corn flour, maida (all-purpose flour), and arrowroot flour at home, you can consider the following characteristics:
Appearance: Corn flour is usually pale yellow or white and has a fine texture. Maida (all-purpose flour) is white and finely ground, while arrowroot flour is a white, powdery substance.
Texture: Corn flour is typically finer and smoother than maida and arrowroot flour. Maida has a slightly coarse texture compared to corn flour. Arrowroot flour is very fine and powdery, similar to cornstarch.
Source and Composition: Corn flour is made from ground corn kernels and is primarily composed of starch. Maida, also known as all-purpose flour, is made from wheat and contains gluten. Arrowroot flour is derived from the root of the arrowroot plant and is gluten-free.
Culinary Uses: Corn flour is commonly used as a thickener in gravies, sauces, and soups. It is also used in baking to give a light texture to cakes and breads. Maida is a versatile flour used in a wide range of baking applications, including cakes, cookies, bread, and pastries. Arrowroot flour is often used as a gluten-free alternative in baking and as a thickener in recipes that require a clear and glossy texture, such as fruit fillings and puddings.
By considering these factors, you should be able to distinguish between corn flour, maida (all-purpose flour), and arrowroot flour at home. If you have any doubts, you can also refer to the packaging or labels on the flour containers, if available.