Blue corn flour is derived from blue cornmeal and is also known as harina de maiz morado. The cornmeal is ground into a fine powder to give it the same consistency of regular flour. Blue corn is popular in Native American farming areas where varieties have dark blue to black coloring. The taste is similar to yellow corn flour varieties with a full sweet flavor. Blue corn flour is used for gluten free cooking or in traditional Native American dishes such as flat breads, tortillas and dumplings.
Step 1
Substitute blue corn flour when making yeast-free breads. Corn flours doesn't contain gluten, thus is a substitute for those with allergies to gluten or Celiacs disease. Use the flour in muffins, tortillas, polenta, pancakes and cornbread recipes in the same proportion you would use any other flour but expect a sweeter, nuttier taste.
Step 2
Blend blue corn flour with wheat flour in recipes requiring yeast and rising. Since the blue corn flour has no gluten, the yeast has nothing to feed on to rise, thus it needs a substitute. Because it is blended, the bread will not rise as high, thus whisk and cook immediately to maintain as much air in the batter or add 1 tsp. of baking soda so the bubbling increases volume and lightness.
Step 3
Use salt sparingly when cooking with blue corn flour. While some recipes may call for salt with other flour ingredients, salt can mask the full flavor of blue corn, reducing the sweetness.
Step 4
Thicken sauces and gravies with blue corn flour for a natural color infusion with a sweet and nutty flavor addition without adding sugar.
Tips and Warnings
- Blue corn contains more protein than white or yellow corn with 8.75 g per 100 g. Blue corn flour contains 8.4 g of fiber per 100 g with 364 calories. The flour also has calcium, iron, potassium, phosphorus and zinc along with other essential minerals.
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