I don't know but is there a difference between precooked corn flour and regular cornmeal? I can't find anything on precooked corn which I think has a different internal structure than cornmeal. Precooked corn is more common in Latin American countries than regular cornmeal.

I'm type B.

All corn will have the same rating cooked or uncooked, B's and corn  .

What are you looking to make with the cornmeal?


Maybe we could make help you make something just as good.

Shoot... I'm looking to make arepas which are a common food staple in Venezuela. They're made with precooked corn flour.

use millet instead.......great substitute for corn....
or quinoa or other compliant grain.

Try a 1:1 blend of ground quinoa and millet flour with a little white rice flour added (thanks to Melissa for that great idea). I find this to be a good substitute for cornmeal.

Thanks so much! I'll definitely try that out!

You're welcome. Of course it isn't quite the same taste as cornmeal, but the quinoa has that slightly acid edge to it that cornmeal does, and the millet is yellow. And both flours are coarse in the same way cornmeal is, so they work pretty well. The white rice flour adds just enough starch to make the blend a little less coarse and rough.

I made my mother's cornmeal muffin recipe with the quinoa/millet/rice flour blend and the result was fairly tasty, if I say so myself

OOH... arepas are usually precooked white corn flour... so if the millet is only for the yellow look, i should forgo that and go all quinoa (and add a little bit of rice?) Maybe I can add a bit of baking powder.

Maybe try the quinoa with a little bit of white rice flour in place of the millet. You can certainly add baking powder--have you found the corn-free recipe for baking powder at Recipe Central? It's easy to make.

Arepas sound wonderful!