White Corn Masa Flour

Long before the Spanish introduced wheat flour to Mexico, the indigenous people discovered how to derive whole protein from corn. By boiling dried corn kernels with lime, a process now known as nixtamalisation, they chanced upon a chemistry that turns corn into a more nutritious complete protein, creating a source of dietary calcium and allowing niacin to be absorbed into the digestive tract. The lime-treated corn, called Masa de Maiz, became the staple of a burgeoning population and remains today the major food source in México.

This White Corn Masa Flour is a core ingredient for making many Mexican dishes, such as corn tortillas, tamales and chalupas. This masa is a product of Mexico, gluten/dairy free, sourced from non GM seeds and grown away from GM crops.