Gold Mine Natural Food Co. Gold Mine Masa Harina - USDA Organic - Macrobiotic, Vegan, Kosher and Gluten Free Flour for Healthy Mexican Dishes – 5 lbs, White Corn, 80 Oz

This whole grain corn masa is organic and delicious. We enjoy making our own tortillas, and this masa yields excellent results. Although Amazon suggests using a metal tortilla press with this product, I strongly suggest using a wooden tortilla press. I use a simple one that I bought for $15 at a local Mexican grocery store, but Amazon has some lovely wooden tortilla presses at a good price. Tortillas are a simple and quick dish to prepare. For each tortilla I make, I measure out 1/3 cup masa and 1/4 cup water. A .

Peyton Walsh

| May 06, 2021

Because I primarily prepare Mexican cuisine, it's nearly impossible for me to avoid including some form of corn in my dishes. The secret is that it is "organic" rather than GMO. I can now make my own corn tortillas and eat two or three tacos, tostadas, migas, etc. , because this masa is "organic" and easy to digest. "I've even made delectable homemade tamales, which I hadn't had in over 20 years. ".

Layne Donaldson

| Aug 07, 2021

The mature, hard grain is cooked in a diluted solution of slaked lime (calcium hydroxide) or wood ash, then soaked for several hours before being rinsed thoroughly to remove the unpalatable flavor of the alkali themselves. This is known as nixtamalization, and it results in hominy being ground into a relatively dry dough and used to make fresh masa. Fresh masa can be sold or used right away, or it can be dried and ground into a powder to make masa harina, or masa flour. br>br>Lime and ash are highly alkaline, which aids in the dissolution of hemicellulose, the main glue-like substance in these materials. It loosens the hulls from the kernels and softens the corn by acting as a component of maize cell walls. Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), and the corn proteins' bonding to one another is aided. Lime's divalent calcium serves as a cross-linking agent. Acidic side chains of proteins and polysaccharides are linked by this agent. br>br>The chemical changes in masa allow dough to form and the nutrient niacin to be absorbed by the digestive tract; untreated cornmeal, on the other hand, is unable to form a dough when water is added, and a diet high in it is a risk factor for pellagra.

Michaela Kaplan

| Jul 18, 2021

We always place two 5-pound orders. I started with pound bags and noticed a peculiar odor with the first one. I assumed it had been overly limed, but I went ahead and used it. br>br>However, by the time we were halfway through our second bag, we were both experiencing red, raw mouths, lips, and tongues, as well as lip sores. My mouth was extremely red after my most recent batch of tortillas, and I had no idea what was causing it. When my husband smelled the masa, he knew something wasn't right. We threw it away right away (though I now regret not keeping it to have it tested). br>br>After a few days, the redness subsided. The sores on my lips completely healed in about a week. It was one of those things that slowly crept up on you. We initially mistook our condition for chapped lips. Then we wondered if it was because of the spicy foods we had been eating. But I know it wasn't because I'm still eating the same way I was before, just without the masa. In addition, my son and I were the only ones who were suffering, and it was the only thing we ate on a daily basis that no one else did. br>br>I despise this because, as you can see from our original review, we were huge fans of this product and used it for over two years. I'm too scared to try it again now. And I'm at a loss for what else to buy because there aren't any gluten-free options. This product is both free and natural. Original review: br>br> This masa is one of our favorites. It took some practice to get them to puff, but now that we know what we're doing, they're perfect every time, and the white masa is less grainy and produces a soft tortilla. We also bought yellow masa, which has a stronger flavor and a coarser texture than white masa, which is better for soft tacos and enchiladas. If you're going to fry them for tortilla chips or crunchy taco shells, the yellow is the way to go. br>br>Thank you for this product!br>br>(Also, the 50-pound bag is a fantastic deal!).

Finn Russell

| Nov 04, 2021