Looking for a cheaper gluten-free flour? Look no further. They don't mill wheat, so it's gluten-free with no chance of cross-contamination--unlike virtually every other brand of corn flour out there, except Publix, which is only available in four U.S. states.
However, this is masa harina, not corn flour, so you can make tortillas, arepas, tamales and skillet corn bread with it...and not much else.
Edit: Masa Harina Socca
(With many thanks to Mark Bittman.) One and 1/2 cup water to one cup masa harina--let sit for several hours, covered. Preheat oven to 450. Find a flat cast-iron skillet without sides--like a flat fajita grill. (A regular cast iron pan with sides will concentrate the heat too much on the edges and burn the edges before the center gets cooked.)
Pour enough canola oil into the pan that it sloshes a little. Spoon the dough into the pan. Finally, put the pan into the preheated oven. Leave for an hour to an hour and a half. Flip halfway through. L'Chaim.Get more detail about Maseca Corn Flour, 4.4 lbs..
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