It is made with hominy, or dried corn kernels that have been cooked and soaked in lime water, which is ground into masa. Masa harina is flour made from dried masa. The nixtamalization process (soaking in lime water) was developed in Mesoamerica thousands of years ago. It loosens the hulls from the kernel and softens the corn for grinding by breaking down the glue-like component called hemicellulose. This process also changes the structure of the corn, freeing the nutritionally rich niacin so that it can be easily absorbed into the digestive track.
Masa harina is most commonly used to make tortillas...
but it is also featured in other delicious dishes including tamales, pupusas, and arepas.
Classic tortillas made with the trandtional Masa Harina
Mix salt into the masa harina corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let rest for about an hour, covered with a damp towel.
Preheat a griddle or flat surface. Divide the dough into 2 inch balls. Press dough between two pieces of waxed paper, or flatten according to a tortilla press directions, into 6-inch circles. Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for another minute.
Founded in 1978 by Bob Moore (the man whose picture is on every package!), Bob’s Red Mill Natural Foods is a leader in nutritious, organic, gluten-free and stone ground foods. Their mission to promote whole grains for every meal of the day is backed by a diverse line featuring hundreds of products including whole grains, flours, cereals, baking mixes, beans, seeds and more. With a dedicated gluten-free manufacturing facility, strict quality control protocols and an in-house gluten testing laboratory, Bob’s Red Mill is a trusted source for safe gluten-free products. Bob’s Red Mill is based in Milwaukie, Oregon and is proud to be an employee-owned company.
Employee-Owned Company
On his 81st birthday, Bob’s Red Mill founder Bob Moore gave his company to the people who helped him build it—his employees. The company is now proudly employee-owned through an Employee Stock Ownership Program (ESOP), and each employee-owner is imbued with the same entrepreneurial spirit and passion for health and that guided Bob to success.
Kosher
As part of our continued commitment to quality, all Bob’s Red Mill products are certified kosher by Rabbi Avrohom Teichman of Kehilla Kosher, Igud HaKashrus of Los Angeles.
Bob's Red Mill Masa Harina is a golden corn flour made from stone-ground corn treated with lime in a process called nixtamalization to create the perfect flour for homemade tortillas. You can also use Masa Harina to make tamales, pupusas, and arepas.
It is made with hominy, or dried corn kernels that have been cooked and soaked in lime water, which is ground into masa. Masa harina is flour made from dried masa. The nixtamalization process (soaking in lime water) was developed in Mesoamerica thousands of years ago. It loosens the hulls from the kernel and softens the corn for grinding by breaking down the glue-like component called hemicellulose. This process also changes the structure of the corn, freeing the nutritionally rich niacin so that it can be easily absorbed into the digestive track.
Masa harina is most commonly used to make tortillas...
but it is also featured in other delicious dishes including tamales, pupusas, and arepas.
Classic tortillas made with the trandtional Masa Harina
Mix salt into the masa harina corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let rest for about an hour, covered with a damp towel.
Preheat a griddle or flat surface. Divide the dough into 2 inch balls. Press dough between two pieces of waxed paper, or flatten according to a tortilla press directions, into 6-inch circles. Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for another minute.
Founded in 1978 by Bob Moore (the man whose picture is on every package!), Bob’s Red Mill Natural Foods is a leader in nutritious, organic, gluten-free and stone ground foods. Their mission to promote whole grains for every meal of the day is backed by a diverse line featuring hundreds of products including whole grains, flours, cereals, baking mixes, beans, seeds and more. With a dedicated gluten-free manufacturing facility, strict quality control protocols and an in-house gluten testing laboratory, Bob’s Red Mill is a trusted source for safe gluten-free products. Bob’s Red Mill is based in Milwaukie, Oregon and is proud to be an employee-owned company.
Employee-Owned Company
On his 81st birthday, Bob’s Red Mill founder Bob Moore gave his company to the people who helped him build it—his employees. The company is now proudly employee-owned through an Employee Stock Ownership Program (ESOP), and each employee-owner is imbued with the same entrepreneurial spirit and passion for health and that guided Bob to success.
Kosher
As part of our continued commitment to quality, all Bob’s Red Mill products are certified kosher by Rabbi Avrohom Teichman of Kehilla Kosher, Igud HaKashrus of Los Angeles.
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