Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Our Corn Flour is freshly milled from carefully selected NON-GMO heirloom corn varieties chosen for flavor, not yield. Unlike mass-produced corn flours, this flour retains the germ and natural oils of the corn, giving it a vibrant aroma, rich color, and full-bodied corn flavor.
Stone-milled for a fine, floury texture, this corn flour is smooth and versatile—perfect for baking, thickening, and adding depth to both sweet and savory recipes. You’ll notice a natural sweetness and complexity that elevates simple dishes without overpowering them.
Because this is a whole-grain corn flour, it behaves differently than degerminated or highly refined versions. It absorbs liquid readily and benefits from brief resting time to fully hydrate, especially in batters and doughs.
Best for:
• Cornbread and muffins
• Pancakes and waffles
• Tortillas and flatbreads
• Cakes, cookies, and crackers
• Thickening soups and stews
Baker’s tip:
For softer textures, let batters rest for 10–15 minutes before cooking. This allows the corn flour to fully hydrate and improves tenderness.
Freshly milled, never bleached or treated, and made from heirloom corn with exceptional flavor—this is corn flour the way it’s meant to taste.
Our Corn Flour is freshly milled from carefully selected NON-GMO heirloom corn varieties chosen for flavor, not yield. Unlike mass-produced corn flours, this flour retains the germ and natural oils of the corn, giving it a vibrant aroma, rich color, and full-bodied corn flavor.
Stone-milled for a fine, floury texture, this corn flour is smooth and versatile—perfect for baking, thickening, and adding depth to both sweet and savory recipes. You’ll notice a natural sweetness and complexity that elevates simple dishes without overpowering them.
Because this is a whole-grain corn flour, it behaves differently than degerminated or highly refined versions. It absorbs liquid readily and benefits from brief resting time to fully hydrate, especially in batters and doughs.
Best for:
• Cornbread and muffins
• Pancakes and waffles
• Tortillas and flatbreads
• Cakes, cookies, and crackers
• Thickening soups and stews
Baker’s tip:
For softer textures, let batters rest for 10–15 minutes before cooking. This allows the corn flour to fully hydrate and improves tenderness.
Freshly milled, never bleached or treated, and made from heirloom corn with exceptional flavor—this is corn flour the way it’s meant to taste.