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1 More Thing About Gf Flours

Bette

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Bette Explorer
Bette
Posted

I started second guessing myself about some of the flours I bought and figured I better clarify. Is the brand "Maseca" corn flour okay?

I bought this at Walmarts and the ingredients read : specailly ground and dehydrated whole corn and lime. No perservatives added.

I wanted to use it to make tamales and tortillas.

Bette

  • 2 weeks later...
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misskris Apprentice
misskris
Posted

I actually had this same question.

The Mexican Tortilleria here uses the Maseca corn flour to make fresh tortillas with and we eat those quite often. I've never gotten sick from it, so I'm assuming it's safe - And really yummy!

I'd like a recipe for tamales if you can share??? My hubby has been bugging me for MONTHS to make him some, but I'm a little nervous b/c I don't know all the "secrets."

HTH

cdford Contributor
cdford
Posted

I use that brand regularly with no problem. Sorry I cannot help with the recipe. I suggest going to a recipe site and adjusting as necessary.

Oh yes, double check and be sure that restaurant is not dusting their table with regular flour when making their tortillas.

ILOVEOMC Enthusiast
ILOVEOMC
Posted

:D Hi,

I thought that damage can still happen even if we don't show any symptoms. So just because we eat a certain food and don't get sick isn't enough to declare it gluten-free. Damage might be occurring but no symptoms are present. I have read something to this effect here at this sight before and wanted to bring it up. If I am wrong please advise me.

otnemem Rookie
otnemem
Posted

I believe that one person either shows symptoms from gluten intolerance or doesn't. To the best of my knowledge, you can't switch back and forth. So if someone who usually gets sick from eating gluten eats something and does not get sick, I would say that's a pretty good indicator that the item does not contain gluten. I could always be wrong.

nettiebeads Apprentice
nettiebeads
Posted
I believe that one person either shows symptoms from gluten intolerance or doesn't. To the best of my knowledge, you can't switch back and forth. So if someone who usually gets sick from eating gluten eats something and does not get sick, I would say that's a pretty good indicator that the item does not contain gluten. I could always be wrong.

<{POST_SNAPBACK}>

I believe you are right. Masa flour is really corn meal processed more to make tortillas and such. It's safe, as my tex-mex friend makes traditional tamales every Christmas and uses them to pay me back for taking her to St. Louis to get her special masa flour.

Bette Explorer
Bette
Posted
  • Author

:) Thanks everybody, I have used it and had no problems. I mix it with cornmeal to dip my fish in, makes a good batter .

I'd like a recipe for tamales if you can share??? My hubby has been bugging me for MONTHS to make him some, but I'm a little nervous b/c I don't know all the "secrets."

I don't have a recipe for tamales either. There is a recipe on the package for making the tortilla's though. Please share if you ever find that good tamale recipe ;)

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misskris Apprentice
misskris
Posted
Please share if you ever find that good tamale recipe ;)

<{POST_SNAPBACK}>

I will get to the bottom of this. :P

------------------------------

And yes - I do have symptoms - severe ones - when I eat gluten. I realize that some people don't, but I do and that's a pretty good indication to me - if I don't get sick after eating something then I assume it's safe.

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