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Travis McGee

On 4/9/2014 7:03 PM, wrote:
> If, as I'm assuming, cornstarch is more fattening, is it still somehow better than flour to use in, say, chocolate pudding? Why?
>
>
> Lenona.
>

I think that cornstarch makes for a more transparent product. I think
it's also more potent as a thickener, per volume.

I don't know this for a fact, but I was told that cornstarch does not
need to be cooked after it thickens, whereas flour does, to make it
digestible.