tag:blogger.com,1999:blog-34032825.post3926206466630989894..comments2024-03-22T18:36:04.971+11:00Comments on DELICIOUS BITES: upside down blood orange, ricotta, almond and polenta cakeJillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-34032825.post-62357238832445854322017-09-12T08:24:40.527+10:002017-09-12T08:24:40.527+10:00In Australia our cornflour is white and what you&#...In Australia our cornflour is white and what you'd call cornstarch in the States. That's not what you need for this recipe. I used Polenta flour which is finely milled yellow cornmeal and you can see a small bowl of it in the third photo. I think the US equivalent would be yellow cornflour. I hope that helps.Jillian Leiboffhttps://www.blogger.com/profile/09021716947712252732noreply@blogger.comtag:blogger.com,1999:blog-34032825.post-26462247527512881792017-09-12T08:21:18.004+10:002017-09-12T08:21:18.004+10:00This comment has been removed by the author.Jillian Leiboffhttps://www.blogger.com/profile/09021716947712252732noreply@blogger.comtag:blogger.com,1999:blog-34032825.post-21446790224551517392017-09-12T03:03:59.253+10:002017-09-12T03:03:59.253+10:00This recipe is great for celiacs as it's glute...This recipe is great for celiacs as it's gluten free. Would you define 'polenta flour' please? It could be corn flour or corn starch here in the states. Thanks. Unknownhttps://www.blogger.com/profile/14292746215897600321noreply@blogger.com