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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Corn Flour / Cornmeal - Precooked or Raw
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Corn Flour / Cornmeal - Precooked or Raw
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jdnn81
Saturday, October 3, 2009, 4:18pm Report to Moderator Report to Moderator
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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.
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Andrea AWsec
Saturday, October 3, 2009, 4:46pm Report to Moderator Report to Moderator

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Kyosha Nim
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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.


MIFHI

"Do not try to satisfy your vanity by teaching a great many things. Awaken people's curiosity. It is enough to open minds; do not overload them." Anatole France

"Healthy people have the least overt symptoms from eating avoid foods." Dr. D'Adamo
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jdnn81
Saturday, October 3, 2009, 4:51pm Report to Moderator Report to Moderator
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Shoot... I'm looking to make arepas which are a common food staple in Venezuela. They're made with precooked corn flour.
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Lola
Saturday, October 3, 2009, 5:40pm Report to Moderator Report to Moderator

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


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Brighid45
Saturday, October 3, 2009, 7:45pm Report to Moderator Report to Moderator

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Kyosha Nim
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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.


Everyone is entitled to his or her informed opinion. --H. Ellison
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jdnn81
Sunday, October 4, 2009, 12:13pm Report to Moderator Report to Moderator
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Thanks so much! I'll definitely try that out!
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Brighid45
Sunday, October 4, 2009, 2:37pm Report to Moderator Report to Moderator

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Kyosha Nim
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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


Everyone is entitled to his or her informed opinion. --H. Ellison
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jdnn81
Sunday, October 4, 2009, 10:46pm Report to Moderator Report to Moderator
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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.
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Brighid45
Sunday, October 4, 2009, 10:51pm Report to Moderator Report to Moderator

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Kyosha Nim
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Location: southeastern Pennsylvania
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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!


Everyone is entitled to his or her informed opinion. --H. Ellison
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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Corn Flour / Cornmeal - Precooked or Raw

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