YELLOW OR WHITE CORN FLOUR - Yellow corn flour is naturally gluten free flour made from finely milled dried corn kernels. It is similar to cornmeal, but it is finer in texture, not gritty like cornmeal. Yellow corn flour can be used in any recipe calling for cornmeal to produce foods with a smoother texture. This flour blends well with other food ingredients and it can be substituted for gluten free all purpose flour, replacing up to one quarter of the gluten free all purpose flour in a recipe, to produce bread and baked goods with unique flavors and textures.
Yellow corn flour can be used with other flours to make cornbreads, gluten free quick breads, flat breads, corn fritters, added to other baked goods such as muffins, pancakes, crackers and cookies. It is also an excellent thickening agent for soups, sauces and gravy mixes.
Store in a cool, dry and dark place.
Note: Tortillas and tortilla chips are made from nixtamalized cornmeal, not from corn flour.
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Corn or maize is one of the most important ingredients of Central American food. Virtually every dish in Mexican cuisine uses some form of maize. Introduced into Africa by the Portuguese in the 16th century, corn is now most important staple food crop in Africa. Cornmeal is also used as a replacement for wheat flour, to make cornbread and other baked products all over the world. Cornmeal is made into a thick porridge in many cultures: from the polenta of Italy, the angu of Brazil, the mămăligă of Romania, mealie pap in South Africa, sadza, nshima and ugali in other parts of Africa, to hominy grits and cornmeal mush in the United
According to Sara Florine, “Starch, which is a complex carbohydrate composed of glucose molecules bound together, is a major component of [corn]” (Florine). Thus, the Lugol’s test came back “black” or positive. Furthermore, the results can be backed up by the nutrition label on a Chex cereal box, which has corn listed as one of the main ingredients in the cereal, which is a strach. (EWG’S Food Scores) Additionally, according to the Environmental Working Group, Chex cereal is also made with and processed with corn oil. (EWG’S Food Scores). It is a small amount of oil, but nonetheless its enough to make the Beta Carotene test come back positive for
In the first third of the book, The Omnivore’s Dilemma, by Michael Pollan, he draws the reader in by bringing to light many interesting facts about corn that most individuals may not realize. He states that the majority of food that people consume contains corn. Although people of Mexican descent are usually referred to as the “corn people”, Americans have now surpassed them in the amount of corn consumed in their daily diet. Corn is consumed in a variety of forms and many of the animals that are eaten by Americans, such as the chicken, pig, turkey, and lamb are fed corn. When a person eats these animals, he or she is essentially increasing their corn intake, and in most cases without even realizing it. The corn crop has spread vastly and is massively produced because it is efficient. Unlike other crop plants, corn can survive in harsh weather conditions and it is light and easy to transport. Maize is also self-fertilized and pollinated by wind, and it has evolved over time and continues to evolve, into new forms and new uses.
Lee. These modified crops and plants for humans and animals are created mainly to withstand herbicides or to produce insecticides. “No GMO traits are on the market for higher yields, drought resistance, enhanced nutrition or any other consumer benefit” (Burnham). Overall, GE Foods’ main purpose is to save money for large corporations. One of the most prominent crops in the GMO industry is Bt corn.
Corn had a very deep religious significance to the Mayan people. It was believed that the gods created man from corn flour and the blood of the gods, making them literally children of the
out of the needs to grow more items for consumptions. Utilizing flat land that was later layered, this process allowed for underutilized land to be used for more sustainable, alternative food resources. Corn was also another large aspect in the religion of many in the Americas. Wither it be the Mayans and their creation myth surrounding the god Popol Vuh , or the Aztecs and their reverence for the sun god Centeotl many of these indigenous groups saw corn as the very reason of their existence, and would go to great lengths in order to help proliferate these stories throughout their various empires. An example of this proliferation was done by the Pochteca, a class who Aztec merchants who acted on behalf of the state who would use it as a form
Given the amount of resources that the world as a whole has access to why use corn as a source of fuel? Some would say that countries, such as the United States have an overabundance of food produce. Logically, those countries that have an over surplus of food MUST have enough to put a dent into the rapidly increasing costs of oil and gasoline. Unfortunately, that is a misconception. In order to produce enough corn to fuel the global economy it is important to analyze what that actually means for farmers and the government, not to mention the actual food supply. In order to produce corn ethanol, we must first grow an abundance of corn. Simple right? Wrong, corn is very draining on the soil it is grown, which, in short, means that whomever is growing the corn would have to rotate the corn plantation with something that will restore the nutrients of the soil. Unfortunately, that takes both time and money to do. The task would cal...
Corn is a high commodity in the U.S; our ham, eggs and pancakes for breakfast, California BLT at lunch, or double cheese hamburger for dinner were all produced with U.S. Cor...
Jeffrey Pilcher declares that Mexicans are a people of corn, that “despite centuries of efforts to change them, Mexicans remain a people of corn” (Pilcher, 6). The native and indigenous people of corn formed identity as a society. They made tortillas with corn, and gradually began to add different kinds of meats, vegetables, and spices. Every society creates for themselves a unique set of cuisine to feed and please others. But people’s needs constantly change and the diet that is established for each society is divided through class. Besides this being a harsh reality, this is problematic because of the disparity between the rich and the poor. But even though this was the case, Mexico’s food culture was able to preserve and refine a lot of its cuisine despite evolution and struggles to maintain original forms. Thus, it can be said that the history of food in Mexico is one that is profoundly and intimately tied to the country’s developing national
As the class discussed in lecture, the myth created a personalized connection between the Native Americans and the Earth and allowed the Native Americans to identify with their landscape. Because they believed that corn came from recycled human flesh, they could see it as an animate, personalized being, rather than just an object. Merchant explains how the Native Americans also believed, because of the Corn Mother, that “the Earth would continue to regenerate the human body through the corn plant.” This shows that rather than just seeing corn as an object to cultivate, it was a sacred gift given to them by the land. Because the land gave the gift of corn to them, they believed the land should be treated with
After viewing this documentary to the best of my ability I have learned numerous facts about corn and its pros/cons. Corn is stored in a silo and when an overflow occurs mountains of corn are made outside of the silos. This corn grown in the Midwest is in almost all of the food in every supermarket ranging from steak sauce to syrup to lasagna. Majority of its use is as a sweetener in the form of corn syrup or high
Is corn the future of the world? Will our human race develop an immunity and need for corn? Nations across the world are turning to cheaper, unhealthy ideas using subsidies such as corn. Since corn is cheap and useful to the agricultural businesses, our world has lost respect for one’s health. Monocropping corn is a growing problem creating health issues and destroying our fragile ecosystems; therefore, the only solution is change.
Maize also has uses beyond being used as a food source or being turned into oil. Maize’s main use is for food, but it can be used in creative ways. For example the popped kernels of maize, commonly referred to as ‘popcorn’ is seasoned and coated in different ways in order to make the ethnic foods of Vietnam and Peru. Corn is also used to create basic alternative medicines and herbal supplements using the corn silk, but this use is not often capitalized on. The starches from maize are a major source of material for products like plastics, fabrics, and adhesives. Also a by-product from the maize ‘wet milling’ process called ‘corn step liquor’ is of a major use to the biochemical industry because it is a perfect culture to grow many kinds of m...
Food advertisements, supermarket displays, and restaurant menus increasingly highlight foods, particularly bread, as being gluten-free. Gluten consists of two proteins, gliadin and glutamine, which combine and help produce light and fluffy bread (Lord, 2012). Wheat is bred for its high gluten content which serves efficiently well for all bakers and chefs. Today, gluten is becoming a problem in society since allergic reactions to the protein have increased. Bread is a worldwide staple food and gluten is a predominant aspect within the dough mixture. Gluten free bread is basically fixed as it was thousands of years ago without the fermentation of yeast and the mixture of sourdough.
Not everyone should go gluten free. Gluten is not as major as some make it out to be; it also will not benefit someone if they are trying to go just a gluten free diet. Gluten products are often just as high in saturated fat, sugar and sodium as other junk food, and these products often contain high-glycemic ingredients like white rice flour or fillers like potato starch that can affect your blood sugar and trigger cravings. It is clear that grains offer some considerable benefits as a food. Their caloric value is inexpensive, they provide the ability to feed a large number of people, and they can be stored for long periods of time. However, a majority of people do not realize that their bodies cannot digest this product and is not meant to be digesting it. Therefore, Going Gluten free is a key way to keep our bodies healthy and provide overall a well being by knowing what our bodies are truly intaking, the symptoms of eating gluten heavily affect us in a negative way, and it helps us to not run to the wheats and grains for comfort instead of Jesus.
African foods are bountiful and diverse. They are rich in nutritional fiber and often unrefined and they offer a healthy choice when consumed in the right blend. Most African recipes are based around ingredients and spices that are natural and can be easily farmed or produced at a subsistence level. Most African foods do not contain refined sugars and processed additives and are mainly starch based, with generous amounts of fresh vegetables and proteins found in fish or beef (AIG, 2011).