Corn Flour and other Corny Ideas

Corn flour!

When you think about it, what variety of food naturally comes to your mind?

You Got It!

Mexican Food…( I know, I know, It’s such a stereotype. But you did think it, didn’t you?) That is because this Latin American culture has mastered the art of working with this wonderful flour.

What is neat about corn is that it comes in different varieties as well. There is blue-dark and light, white, yellow (the most traditional), indian (also known as flint corn), magenta, pink (crazy right), orange and some corn growers have even produced black, brown and purple corn. WOW, So many to choose from.

Corn flour, however, can be quite controversial. Corn has been on the news a lot because of the GMO Project. We won’t get into this topic today although I have my opinions on GMO’s.

So let’s get back on topic and answer some important questions to help you see the benefits of this gluten free grain.

What is the Origin of Corn and its Flour?

Plain and simple, corn flour comes from corn ground to a fine consistency.

It has many different uses and names such as corn starch, cornmeal, maize, light corn syrup (as a sweetener) fuel (as in gas fuel-yes, can you believe it) and so many other uses you can probably think of that I didn’t put on this page.

Interestingly enough, according to Corn.org, Corn started to be milled in the United States at or around the time of the Civil War through a process of corn starch hydrolysis.

Here is an interesting tidbit taken directly from the site:

“Prior to this time, the main sources for starch had been wheat and potatoes. In 1844, the Wm. Colgate & Company wheat starch plant in Jersey City, N.J., became the first dedicated corn starch plant in the world.”

What does that have to do with us today?

Well this: Everything pretty much has corn in it. It hides out by other names such as maltodextrin, sorbitol, mannitol,  fructose, and many other names that are popping up into your head.

That is good news for those who are gluten intolerant because that allows us to use corn in all its forms, however, for those who have a corn allergy, I feel for you!!! 

What can I make with Corn Flour?

This is a great question because there are endless ways to use corn in all its derivatives to fill out your gluten free diet plan.

Again, this is very much a personal choice. I know many who choose to stay away from corn just because of the GMO project and really for their personal health choices and I have to give them Kudos! That is a brave and disciplined move that will yield rich rewards for them, but for the majority of us who enjoy corn, here are some great things you can make with it.

Gluten free corn tortillas.

Gluten free cornbread. YUMMM!!!

Gluten free corn muffins.

Then there is polenta, tacos (of course), corn chowder,  and POPCORN. Do we need to keep going?

Just the other day, I used blue cornmeal to bread my tilapia and my husband, who doesn't need to eat gluten free, gave it rave reviews!

For that recipe, click here.  I actually made it up!

So there you have it!

Corn flour and all its different varieties is such a treat in the kitchen. It can enhance your gluten free life and enrich your gluten free cooking.

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