Yes, cornflour, like other raw flours, is generally considered raw.
Cornflour, similar to wheat flour and other types of flour, carries a risk of containing harmful bacteria in its raw state. This is because the grains from which it's made are often grown outdoors and can be exposed to various environmental contaminants.
Here's a breakdown of why it's important to consider cornflour raw:
- Potential for Bacteria: Raw flour can harbor bacteria such as E. coli and Salmonella. These bacteria are killed during the cooking or baking process.
- Handling Precautions: Because of the potential presence of bacteria, it's crucial to handle raw cornflour with care. This includes washing your hands thoroughly after handling it and avoiding cross-contamination with other foods.
- Cooking/Heating is Key: Cooking or baking cornflour-containing recipes to the appropriate temperature is essential for eliminating harmful bacteria.
Therefore, it's important to treat cornflour with the same precautions as other raw flours and ensure it is thoroughly cooked before consumption. Keep in mind that heating may affect the texture and properties of cornflour.