Corn Flour

Use as flour: corn bran: to make bread, biscuits, muffins cakes, pies.

Min. order quantity: 100pcs

 2.60

per kg

For larger quantities or for any bulk order,please contact us by email and specify your request.

Description

Corn is a grain native to America that is also used as a vegetable. Very versatile, corn comes in a thousand and one forms: it can be tasted on the cob, frozen, canned or blown. We also know its derivatives such as flour, semolina, oil, bran, cornstarch and corn syrup, which can be found in a multitude of foods, from breakfast to dessert. Corn is rich in antioxidants. Antioxidants are compounds that protect the body’s cells from damage caused by free radicals. These are very reactive molecules that would be involved in the development of cardiovascular diseases, certain cancers and other diseases related to aging. Rich in Zinc, Manganese, Copper, Vitamins B1, B2, B3, Iron, Magnesium, Phosphorus, corn occupies a privileged place in our food.

… Other gluten-free flours such as Millet, coral lens …. are at your disposal

ORIGINAL AND UNIQUE RECIPES FOR COOKING THIS FLOUR GLUTEN FREE

Pizza with peppers and olives with corn flour

Beforehand, your oven must be heated in Therm. 6 (180 ? C) for 35 minutes of cooking Recipe for 8 people

Ingredients:

For the pizza dough:

  • 300 g corn flour or chickpea flour
  • 1 sachet of baker’s dry yeast
  • 20 cl of warm water at 40 ?
  • 10 cl of olive oil
  • 1/2 teaspoon of Xanthan gum or psyllium
  • a teaspoon of fine salt

For the pizza topping:

  • 400 g tomato coulis or canned tomatoes
  • Fresh tomato slices
  • 300 g grated Gruy?re or Parmesan cheese
  • Basil leaves
  • Onions cut into strips
  • Olives, salt, thyme
  • 4 tablespoons olive oil

Material:

  • 1 baking sheet and baking paper
  • Traditional oven
  • a rolling pin
  • a spatula
  • Clingfilm
  • A large salad bowl or the bowl of the robot
  • Another bowl

Preparation:

  • Beforehand, prepare your baker’s yeast. Take a small bowl and put the baker’s yeast and a little warm water at 40 ? and let stand for 5 minutes.
  • In the salad bowl or the bowl of the robot, put the flour, the yeast, the only one, the guar gum or psyllium.
  • Add to this mixture the rest of the water and 5 cl of olive oil. Mix well for 10 minutes, if necessary add water.
  • The dough must be elastic. Then form a ball and cover with a clean towel and let rise for 2 hours in a dry, warm place and protected from the draft. The dough must double in volume.
  • roll out the dough with the roll on your baking sheet and let rise again for 1 hour.
  • In the meantime, prepare your pizza filling: simmer in a saucepan with olive oil, onions, thyme, and add tomato parcel and salt for 3 minutes.
  • Take the pizza dough, spread out harmoniously on this dough: the tomato package mix, the olives, the slices of fresh tomatoes, the grated cheese.
  • To get well-browned edges, brush the edges of the pizza dough with a little olive oil.
  • Bake for 35 minutes at therm. 6 (180 ?), take the pizza out of the oven and add some basil leaves, serve hot.

Very good tasting!

Madeleine with almonds and zest of lemon and corn flour

Beforehand, your oven must be heated in Therm. 7-8 (230 ? C) for 10 minutes of cooking Recipe for 8 people

Ingredients:

  • 150 g of corn flour
  • 90g of butter
  • 80 g of almond flour
  • 100 g brown sugar
  • 2 tablespoons of milk
  • 4 eggs
  • a little rum or cognac
  • Zest of lime or yellow
  • 1/2 teaspoon of cinnamon and nutmeg
  • 1 teaspoon yeast for pastry

Material:

  • 1 mold in madeleine
  • Traditional oven
  • a spatula
  • Clingfilm
  • A large salad bowl or the bowl of the robot
  • Another bowl or bowl

Preparation:

  • In a large bowl or in the food processor’s bowl, combine the corn flour and the almond flour.
  • In another bowl, combine yeast, cinnamon, nutmeg and sugar.
  • Gradually add to this mixture, the two previously mixed flours and then add butter and lemon in zest and rum.
  • Beat the mixture vigorously, if the dough seems too thick, you can add 2 tablespoons of milk to make it more smooth.
  • Cover all this preparation with a film of food and let rest 2 hours in the fridge.
  • After this break of 2 hours, stir again and fill the mold with buttered madeleine.
  • Bake in therm. 7-8 (230 ?) for 10 minutes.

Very good tasting!

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