Masa harina is a gluten-free flour made from finely ground corn or maize. In Mexico, masa harina is essential for making tortillas. ‘Masa harina’ directly translates as ‘dough flour’, and it's also used to make the dough for traditional tamales, antojitos and gorditas.
What is masa harina flour?
Naturelo masa harina is made from dried corn kernels, which are cooked and soaked in lime water, then ground into a fine flour. Use a tortilla press to make beautiful artisan tortillas, a classic base for so many authentic Mexican dishes.
How to use masa harina flour
As well authentic Mexican dishes, masa harina is increasingly popular for people with gluten-intolerances. Like tapioca flour, gram flour, rice flour and coconut flour, masa harina can be bound with xanthan gum or guar gum to make gluten-free bread, pie crusts and sponges.
See our masa harina recipe how-to guides:
Ingredients: corn and traces of lime (calcium hydroxide).
Allergy Advice: Certified GMO-free and gluten free.
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