Profile: Fresh whole grain corn is used to make our gluten-free corn flour. Since gluten-free corn flour is crushed more finely than cornmeal, it produces baked items with a more cake-like consistency. Natural sources of dietary fiber and low in salt can be found in corn flour.
Corn flour can be combined with other flours in gluten-free baking. It gives breads, waffles, and other baked foods a dense texture and aids in the stability of pastry shells. In recipes like corn bread, corn flour can be used in place of cornmeal to create a more cake-like bread.
Per pound, there are roughly 4 cups.
**These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any diseases.
|Shelf Life:||2 Years.|
|Country of Origin:||United States|
|Handling / Storage:||Store in a airtight Food Storage Containers, cool, dry place.|
|Allergen Information:||None Specified.|