I came across a recipe for Portuguese cornbread -- Broa -- that called for something very much like a Tangzhong roux but using cornstarch (barefootkitchenwitch.com/the_barefoot_kitchen_witc/2009/10/broa-portuguese-corn-bread.html) and the photographs show a paste of cornstarch looking very much like what is made with regular AP flour. As a partial experiment I cooked a yellow corn flour Tangzhong and it gelled up just like wheat flour but it needed more cooking in the microwave. Next step: corn flour Tangzhong will go into a bread dough. It's interesting that some Persian flatbreads also use the flour and water slurry but as a glaze to brush over the dough just before it goes into a blazing hot oven.

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