Customer Reviews

Maseca Corn Flour, 4.4 lbs.

5 star:		(5)
4 star:		(3)
3 star:		(1)
2 star:		(0)
1 star:		(1)

 

 

Unless you are in dire, immediate need for this, I would not recommend buying this particular item here. I literally just HAPPENED to buy this in my local Stop & Shop grocery store for $2.99. Yes, I triple-checked and it's the EXACT same item and size - 4.4 lbs. The product is good but the price is terrible!

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.

Maseca Corn Flour, 4.4 lbs. is the real thing for making delicious tortillas. The only other ingredient necessary is water. Of course, a huge amount of technique is required! My son-in-law uses it to thicken his wonderful chili. He gave me the recipe, which I placed in Flavored with Love: Mary Lou's Family and Friends Can Cook. He's such a nice son-in-law. He would not want me to tell you this, but he is a great cook.

Maseca Corn Flour is made from ground, dried corn. It can be used to make masa harina (dough) for "tortillas, sopes and empanadas, enchiladas, pupusas, guaraches, arepas and atole," the manufacturer says. It is gluten free.

The manufacturer (the Gruma) company has been making this fine corn flour for over 50 years.

P.a.n Pre Cooked White Corn Meal. is better for arepas, and generally for making the masa you need for tortillas, temales, etc. Why is it better? I have no idea. But my friends and I, many of whom come from all over the Americas, have been getting together to make arepas for brunch on the weekends for years. We've all arrived at the same conclusion, so we used to buy Maseca but now we really only use PAN. The masa it makes isn't as gritty as with Maseca, so you get a soft smooth wonderful warm inner layer but can still get a nice crisp outer shell.... soooo so good.

Followed the instructions for homemade corn tortillas and they were better than the store versions, but extremely fragile. Be sure to add enough salt, and let the dough rest for about 10-15 minutes before forming tortillas. I used plastic wrap and a rolling pin and had no problem making very thin tortillas. Used a heavy Calphalon non-stick egg pan as a substitute for a comal. No oil required and it gave me a chance to practice my flipping skills.

This masa flour is for corn tortillas, but it's such a big bag of flour that we also made tamales. Note that there is a special flour for tamales that is a bit more coarse. The tamales turn out well, but perhaps a touch more gummy than if we had used the tamale flour. We didn't have corn husks, so we used tin foil to wrap each tamale and steamed in a vegetable steamer for one hour.

After you try homemade tortillas you'll never buy the store brands again.

I keep this in my gluten free pantry! One time a friend made the nestle choc. chip cookies bars in a 9 x 13 pan with this instead of flour (not knowing it was not flour) and they actually turned out excellent! I make them almost every weekend now for the kiddos or to take along to gatherings! Gluten free!

I use this in all my Guatemalan recipes that require corn masa, since it's quick and easy to prepare. From tamales to dobladas and tortillas, it's very simple to use and I highlight Maseca corn flour on my site, FlavorsOfGuatemala.com, for anyone interested in Guatemalan foods.

For those who feel that wheat tortillas just don't taste right, the reason is because they are not made with Maseca. There are few things more delicious than fresh, warm corn tortillas. Over the years it has been difficult to find in Canada, and I am now delighted to be able to buy it through Amazon dot com.

My husband has been wanting to recreate the tamales he enjoyed growing up when he'd visit his gramma in Colorado. There isn't much variety in the stores here (North Dakota), so while it is more expensive online, the convenience is great. These worked perfectly for tamales, just the right corn flour needed to create the paste that is spread on the corn husks. The flavor is great, and the tamales we made tasted very authentic.

Yes, the tortillas were tasty, but the product is cross-contaminated with gluten. The labeling is very deceiving! It says: "corn, a gluten free food" on the label, but they blew it by using dirty equipment.