Corn Flour ??

"Knit Chic" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have been gifted with 6 pounds of corn flour. The corn flour was milled
from the whole kernel corn yesterday. I also have 6 pounds of freshy
milled corn meal.
Any suggestions on how I can best use it in my cooking and baking?
It smells WONDERFUL!
Thanks.

Corn flour is delicious as a seafood breader. Add garlic and fresh
ground pepper, maybe some cayenne, and you have a great catfish
breader.

Otherwise, corn bread and corn muffins, with and without jalapenos,
mmmm!

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Knit Chic" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have been gifted with 6 pounds of corn flour. The corn flour was
milled from the whole kernel corn yesterday. I also have 6 pounds of
freshy milled corn meal.
Any suggestions on how I can best use it in my cooking and baking?
It smells WONDERFUL!
Thanks.

Corn flour is delicious as a seafood breader. Add garlic and fresh
ground pepper, maybe some cayenne, and you have a great catfish
breader.

Otherwise, corn bread and corn muffins, with and without jalapenos,
mmmm!

Thanks, sounds great 🙂
I just put a peach-corn cobbler in the oven (made w/ corn flour and corn
meal) ... it looks great!
I think I'm going to have to send my DH out for some ice cream.

On Tue, 14 Aug 2007 21:36:18 GMT, "Knit Chic" <[email hidden]>

Quoted message said:

I have been gifted with 6 pounds of corn flour. The corn flour was milled
from the whole kernel corn yesterday. I also have 6 pounds of freshy
milled corn meal.
Any suggestions on how I can best use it in my cooking and baking?
It smells WONDERFUL!

The cornmeal is good for:

cornbread
corn muffins
hush puppies
cornbread waffles
breading vegetables
breading seafood
veggie fritters (My mother-in-law makes delicious okra fritters. Corn
fritters are addictive.)
polenta?
dumplings
top leftover chili or stew with cornbread batter and bake for a pot
pie

Tara

Knit Chic said:

I have been gifted with 6 pounds of corn flour. The corn flour was milled
from the whole kernel corn yesterday. I also have 6 pounds of freshy
milled corn meal.
Any suggestions on how I can best use it in my cooking and baking?
It smells WONDERFUL!
Thanks.

Tortillas, corn flatbread, corn fritters. You can use it for dredging
fish and for cooking fried okra.

Becca

In article <[email hidden]>,

Becca said:

Knit Chic said:

I have been gifted with 6 pounds of corn flour. The corn flour was milled
from the whole kernel corn yesterday. I also have 6 pounds of freshy
milled corn meal.
Any suggestions on how I can best use it in my cooking and baking?
It smells WONDERFUL!
Thanks.

Tortillas, corn flatbread, corn fritters. You can use it for dredging
fish and for cooking fried okra.

Becca

My brother in law and I were discussing the possibility of making a
pizza crust out of Corn flour. I'm wondering if it'd be feasible for
those of us with wheat allergies.

I know that DeBohls corn pasta is amazing stuff. ;-d
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Becca said:

Knit Chic said:

I have been gifted with 6 pounds of corn flour. The corn flour was milled
from the whole kernel corn yesterday. I also have 6 pounds of freshy
milled corn meal.
Any suggestions on how I can best use it in my cooking and baking?
It smells WONDERFUL!
Thanks.

Tortillas, corn flatbread, corn fritters. You can use it for dredging
fish and for cooking fried okra.

Becca

Don't forget Tamales

Becca said:

Knit Chic said:

I have been gifted with 6 pounds of corn flour. The corn flour was milled
from the whole kernel corn yesterday. I also have 6 pounds of freshy
milled corn meal.
Any suggestions on how I can best use it in my cooking and baking?
It smells WONDERFUL!
Thanks.

Tortillas, corn flatbread, corn fritters. You can use it for dredging
fish and for cooking fried okra.

Becca

Don't forget Tamales

On Tue, 14 Aug 2007 20:58:49 -0500, Omelet <[email hidden]>

Quoted message said:

My brother in law and I were discussing the possibility of making a
pizza crust out of Corn flour. I'm wondering if it'd be feasible for
those of us with wheat allergies.

Have you ever made a Meatzza? You line a pie pan with Italian sausage
and bake it, then drain the grease. Add your sauce, toppings, and
cheese, bake, and you have a wheat-free, very low-carb pizza. Good
stuff, Maynard!

Carol

Damsel in dis Dress said:

On Tue, 14 Aug 2007 20:58:49 -0500, Omelet <[email hidden]>
wrote:

Quoted message said:

Have you ever made a Meatzza? You line a pie pan with Italian sausage
and bake it, then drain the grease. Add your sauce, toppings, and
cheese, bake, and you have a wheat-free, very low-carb pizza. Good
stuff, Maynard!

Hmmmmm. No dough? No zza?

In article <[email hidden]>, hc says...

Quoted message said:

Becca said:

Knit Chic said:

I have been gifted with 6 pounds of corn flour. The corn flour was milled
from the whole kernel corn yesterday. I also have 6 pounds of freshy
milled corn meal.
Any suggestions on how I can best use it in my cooking and baking?
It smells WONDERFUL!
Thanks.

Tortillas, corn flatbread, corn fritters. You can use it for dredging
fish and for cooking fried okra.

Becca

Tortillas and tamales use a coarser grind known as "masa".

Banty

Quoted message said:

Don't forget Tamales

On Wed, 15 Aug 2007 04:31:36 -0700, stark <[email hidden]>

Quoted message said:

Damsel in dis Dress said:

On Tue, 14 Aug 2007 20:58:49 -0500, Omelet <[email hidden]>
wrote:

Quoted message said:

Have you ever made a Meatzza? You line a pie pan with Italian sausage
and bake it, then drain the grease. Add your sauce, toppings, and
cheese, bake, and you have a wheat-free, very low-carb pizza. Good
stuff, Maynard!

Hmmmmm. No dough? No zza?

Nope, no dough.

Carol

"Knit Chic" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have been gifted with 6 pounds of corn flour. The corn flour was milled
from the whole kernel corn yesterday. I also have 6 pounds of freshy
milled corn meal.
Any suggestions on how I can best use it in my cooking and baking?
It smells WONDERFUL!
Thanks.

Do you have to refrigerate it?

In article <[email hidden]>,

Damsel in dis Dress said:

On Tue, 14 Aug 2007 20:58:49 -0500, Omelet <[email hidden]>

Quoted message said:

My brother in law and I were discussing the possibility of making a
pizza crust out of Corn flour. I'm wondering if it'd be feasible for
those of us with wheat allergies.

Have you ever made a Meatzza? You line a pie pan with Italian sausage
and bake it, then drain the grease. Add your sauce, toppings, and
cheese, bake, and you have a wheat-free, very low-carb pizza. Good
stuff, Maynard!

Carol

I had something like that the other night. I posted it in my (failed)
thread on the value of packaged condiments. ;-)

I had taken a pre-cooked ground beef patty, smothered in with two
packages of Jack in the Box Marinara sauce, topped that with Jack Cheese
and nuked it.

It was quite good but could have been improved with a light sprinkling
of mixed Italian herbs, and some garlic powder and pepper.

It is actually a pretty good way to satisfy a pizza craving!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said:

Quoted message said:

Becca <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Tortillas, corn flatbread, corn fritters. You can use it for dredging
fish and for cooking fried okra.

Becca

My brother in law and I were discussing the possibility of making a
pizza crust out of Corn flour. I'm wondering if it'd be feasible for
those of us with wheat allergies.

I know that DeBohls corn pasta is amazing stuff. ;-d

Have you tried a Mexican sandwich called a Gordita? I assume you could
use the same recipe to make pizza dough, as long as the pizzas were not
overly large. Corn flour is gluten free.

Here is a recipe, maybe you could adapt this to make a wheat-free pizza
crust.

Becca

Gorditas

1 cup masa harina
1/2 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons flour
1 cup plus 2 tablespoons warm water
Oil for deep frying

Directions:
Place the masa, salt, baking soda and flour in prosessor bowl with metal
blade. With the machine running, pour the warm water through the feed
tube until a ball of dough forms. The ball should be neither wet nor dry
and crumbly. Add a bit more masa or water to obtain the right
consistency. Place the dough in a plastic bag and let rest 20 minutes.

Pinch off 6 rounds of dough about the size of a golf ball and use your
hands to flatten each to a 2 1/2-inch circle about 1/4 inch thick. Keep
unused portions of dough covered so it will not dry out. If there is
extra masa mixture, refrigerate for other uses.
Heat about 2 inches of oil in a deep saucepan to 365 degrees. Fry the
gorditas, spooning hot oil over the top to encourage puffing, until
golden brown. This should take less than a minute if oil is at proper
temperature. Drain on paper towels, then use a sharp knife to split each
in half horizontally. to assemble, place the thicker portion of each
gordita on a large cookie sheet. Fill each with 1/3 cup of filling, then
put the tops on and sprinkle with grated cheese. Bake 15 - 20 minutes.
If desired, top with a sauce

Recipe from Epicurean.com

In article <[email hidden]>,

Becca said:

Quoted message said:

I know that DeBohls corn pasta is amazing stuff. ;-d

Have you tried a Mexican sandwich called a Gordita? I assume you could
use the same recipe to make pizza dough, as long as the pizzas were not
overly large. Corn flour is gluten free.

Here is a recipe, maybe you could adapt this to make a wheat-free pizza
crust.

Becca

Gorditas

1 cup masa harina
1/2 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons flour
1 cup plus 2 tablespoons warm water
Oil for deep frying

Directions:
Place the masa, salt, baking soda and flour in prosessor bowl with metal
blade. With the machine running, pour the warm water through the feed
tube until a ball of dough forms. The ball should be neither wet nor dry
and crumbly. Add a bit more masa or water to obtain the right
consistency. Place the dough in a plastic bag and let rest 20 minutes.

Pinch off 6 rounds of dough about the size of a golf ball and use your
hands to flatten each to a 2 1/2-inch circle about 1/4 inch thick. Keep
unused portions of dough covered so it will not dry out. If there is
extra masa mixture, refrigerate for other uses.
Heat about 2 inches of oil in a deep saucepan to 365 degrees. Fry the
gorditas, spooning hot oil over the top to encourage puffing, until
golden brown. This should take less than a minute if oil is at proper
temperature. Drain on paper towels, then use a sharp knife to split each
in half horizontally. to assemble, place the thicker portion of each
gordita on a large cookie sheet. Fill each with 1/3 cup of filling, then
put the tops on and sprinkle with grated cheese. Bake 15 - 20 minutes.
If desired, top with a sauce

Recipe from Epicurean.com

But the two tablespoons of flour eliminate the benefit.

It would have to be totally flour free.

The older I get, the worse the wheat allergy gets. A couple of weekends
ago, I indulged in some shrimp Quesadillas that I made myself out of
some flour tortillas that dad had bought. Deeeelicious, but...

24 hours or so after I ate the 4th one, I ended up in the bathroom with
the worst IBS attack I'd had in years.

Twice.

About 1 hour apart.

On a scale of 1 to 10, the pain was about a 12. Made me nearly pass out
and throw up at the same time. :-( Each attack only lasted about 15
minutes but that was 15 minutes of sheer agonizing hell. Never
underestimate the power of colon cramps.

Never again........

And it made me late to work.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said:

But the two tablespoons of flour eliminate the benefit.

It would have to be totally flour free.

Try the recipe without the flour, and see how that works. Considering
the symptoms you have, I would not eat any flour. It would not be worth it.

Becca

"Becca" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Omelet said:

Quoted message said:

Becca <[email hidden]> wrote:

Re gordita recipe:

We buy thick tortillas that are called gorditas. A certain sandwich recipe
you sent is called gordita, also?
What are the thick tortillas themselves called?
Thanks.
Dee Dee

In article <[email hidden]>,

Becca said:

Omelet said:

But the two tablespoons of flour eliminate the benefit.

It would have to be totally flour free.

Try the recipe without the flour, and see how that works. Considering
the symptoms you have, I would not eat any flour. It would not be worth it.

Becca

Exactly.

Many treat food allergies or IBS as a joke.
I hope the never have to endure that type of pain.

Granted, it does not last long, but it is anything but pleasant.

They don't understand.

I've had IBS since age 12 and wheat seems to be the worst culprit.
Combine it with cheese...

and OH MY GODS.

I'm not sure what it is about that combo. I'm ok with cheese by itself
so I know there are no dairy allergies, or not exactly anyway.

This is why Dr. Kennady told me to keep a food log. Sometimes food
combos were worse than a single food.

It can get confusing.

I kept one for 18 months and it was very educational.

So why do I make mistakes from time to time now?
Nobody's perfect. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

On Wed, 15 Aug 2007 11:18:28 -0500, Omelet <[email hidden]>

Quoted message said:

But the two tablespoons of flour eliminate the benefit.

It would have to be totally flour free.

Leave the flour out. She suggested that you could *adapt* it to suit
your needs.

--

Politics is the art of looking for trouble, finding it everywhere, diagnosing it incorrectly, and applying the wrong remedies. Groucho Marks