Gold Mine Yellow Corn Masa Harina - USDA Organic - Macrobiotic, Vegan, Kosher and Gluten Free Flour for Healthy Mexican Dishes - 2 LBSUSDA Organic

I make cornbread for my gluten-free life and this is the most extraordinary masa I've found. The flavor is delicate yet rich, with a wonderful smell. I find the texture gives me a crumb that's a bit light for bread yet too sturdy for cake, making every batch feel like a treat. It cooks more quickly and completely than the others I've used. (Avoid Bob's Red Mill. Corn flour is the one thing they don't do well at all.) I usually substitute 1/2 cup amaranth powder for a buttery flavor (and to soften how filling the corn is), but with this masa, it makes the cornbread less flavorful, not more. I think I'd have to go to Mexico to find a better masa. ...That would be a great trip! :)My recipe is in the public domain. It seems to go with everything, but good hamburgers become food of the gods in a piece of this.IS-BREAD========PREP1. Set everything out for an hour first, so blending and texture go best. Corn takes more cooking than other flours, and chilled ingredients slow that down.2. Then turn oven to 400f.3. Put into the oven a heavy, preferably glass, 8x11 pan (or 2 loaf pans) greased with unsalted butter, lard, or the oil you like to cook with. (Salted butter makes the crust horribly salty.) The heated pan makes a great crust and helps the bottom cook through.MIX DRY INGREDIENTS2 C yellow masa in bowl1 tsp sea or pink saltUse a fine sieve or tea strainer to sift in:scant 1 tsp baking powderlevel 1 tsp baking sodaStir it all together well with fork or whisk. This improves how the base and acid react later, for best texture.MIX WET INGREDIENTSBeat in a cup:2 eggsWhisk n a bowl:2 C milk (nut milk and soy milk work just as well)2 Tablespoons balsamic vinegar (any vinegar will do, but this adds a subtle richness, and reacts with more authority)2 Tablespoons melted butter or your favorite oil (I found inexpensive avocado oil and it's the best)Whisk eggs into the mixture.BLENDING AND BAKINGWhen the oven is heated to 400-405f, the real action begins. (Until then, just leave everything where it is.)Pour the wet into the dry with a few firm strokes, breaking up big chunks.Be sure to mix *briefly* and *not too hard*: the texture depends on the bubbles made as the vinegar reacts with the baking soda, so it's important not to disrupt that process. (This is why everything is warmed first and why the baking soda/powder are stirred throughout the flour first.)Pull the hot pan out and put on a heat-proof surface.Dump the batter into the hot pan.Nudge the batter into the lowest corner to level thickness differences.Check it at 30 minutes, and expect it to be done at 40 or 45 depending on oven and climate. The knife/toothpick test is ok, but being able to see the bottom is best, or being able to smell that the moisture is really gone from the air in there.Let it cool in the pan. This is vital.If you cut it while hot, it flattens the bread out and kills the crumb, so resist temptation and leave it alone. If cut while still warm to the touch, it creates a dry, hard edge; might be worth it.It freezes *very* well. It keeps in the fridge for ~3 days.The middle may be pretty moist, like a rather heavy soufflé. The egg is fully cooked, so it's perfectly safe to eat. Check your oven temperature to make sure it's hitting 400-405. If so, try cooking a little longer next time. (My oven stopped heating properly while i was developing this recipe, and suddenly it went from being done in 35-40 minutes to 50-55 minutes, with scorched crust and soggy middle. That was due to a ~20 degree drop in efficiency.)Enjoy.

Kinda like when you buy organic butter and you realize the flavor you've been missing out on!! This makes some yummy corn bread and I will be buying again!! Best tasting for sure!

YUM! Real Masa is the best. This is not colonial corn flour or European settler grits, not to offend anybody. This, is real masa, which is corn prepared in the traditional process of nixtimalization by cooking it with an alkaline substance such as mineral lime or sometimes wood ash. It completely enhances the nutritional profile, flavor and the entire energy of any dish you would make with it. My favorite is a plain atole with a little ghee and salt. It's just masa whisked into water for 15-20 minutes at the consistency of a porridge or gruel. The flavor is unlike anything else. I wish it were as cheap as rice ;-D Also, there is champurrado, which is basically just atole with cacao powder and sometimes chile powder or cayenne. This one I still have to try. Please do yourself and your family a huge favor and rediscover this sacred, traditional food that has been lost to mainstream 1st world culture. Oh and please try arepas too, they are masa dough (masa and little water), rolled into balls, flattened and then fried in a good oil like ghee, coconut oil, sunflower oil or butter.

I've been wanting to make my own homemade tortillas for a while now. I searched the web for a good organic cornmeal. Found out that Masa Harina-type meal is supposed to have healthier effects than regular corn meal. Made my first tortillas yesterday and they came out great. I can see that this two lb. bag by Gold Mine is going to go pretty fast as I plan on searching out various recipes for it's uses. I'll be ordering more.

Good product. I have looked in the stores - even the specialty stores, and been unable to find a non GMO Masa Harina Corn Floor. After doing research, I found that if it's organic, it's not supposed to contain GMOs. So, I went back to the stores with my new knowledge & found that I could not find Organic Masa Harina Corn Flour.My family is avoiding all additives & GMOs in our food. My husband has lost 50lbs over 2 years (with no dieting), gotten off all his meds - including blood pressure meds, & stumped his doctors with his 'incurable' liver condition that they can no longer find any evidence of. So, as silly as I felt buying a grocery item on line, it was needed for the health of my family.I have made Mexican Sweet Corn Cake with this a couple of times, and boy is it good. This Gold Mine product is of good quality & I look forward to trying other recipes with it. The expiration date on the product was a sticker that has a date on it that is one year away from my purchase date. I would have felt more comfortable with the date if it had been printed on the bag - it would be harder to tamper with. This corn flower, however tasted fresh & we're happy with it.The reason I dropped one star is simply the price. I realize organic is more expensive, but corn is a fairly cheap product. So, I felt it could have been made a bit more affordable. After all, I'd like to feel free to use it as I see fit, rather than feeling like I have to ration it.

The last couple shipments had no bubble spacers to keep items from moving. This leaves a large void allowing the items to move excessively and the package to rip open as seen in photos. The actual items are fine this time.

The fact that is is organic corn and a touch of lime makes this a very nice, essential food prep. ingredient.