Corn supplies protein, lysine, vitamin A, folic acid, potassium, calcium, phosphorous, and potassium. Yellow corn flour is made by grinding dried corn kernels. It is similar to cornmeal, but has a finer texture than cornmeal, which tends to be more gritty. You can use corn flour in any recipe calling for cornmeal to produce foods with a smoother texture.
Yellow corn flour also blends well with other food ingredients. It can be substituted for regular wheat flour, replacing up to one quarter of the flour in a recipe, to produce bread and baked goods with unique flavours and textures. Since corn flour contains no gluten, however, it must be blended with wheat flour to make yeast breads.
Anita's corn flour is ground from the whole corn kernel. Corn flour is a good source of several important nutrients. It also contains protein, but not to the same degree as many other types of flour. Since it is gluten free, it is an excellent wheat substitute for people who are allergic to gluten. Key nutrients in corn flour are Vitamin A, Manganese and Potassium.
" Anita's locally mill wonderful flours will allow you to create the best nutritious breads ever. We have tried flours from other mills in our restaurants but always go back to Anita’s. Thank you to John and your family for championing local mills in B.C. and Canada that are committed to creating high quality, nutritious flours and grains for us to enjoy baking and cooking with."