On 1/17/2012 9:53 PM, sf wrote:
> On Tue, 17 Jan 2012 10:08:40 -0800 (PST), >
> wrote:
>
>> On 17 Gen, 18:26, > wrote:
>>> On Tue, 17 Jan 2012 08:30:14 -0800 (PST), >
>>
>>> Thanks Pandora, copied and saved. I think I've seen that type of corn
>>> flour under the brand name Bob's Red Mill over here. I can also get
>>> it from the bulk bin at my green grocer, but it's not as common as all
>>> purpose and cake flour are - yet.
>>> --
>>>
>>
>> Thank you sf! I thought Usa was the native land of corn....and simple
>> to find all kinds of corn flour
>
> Cornmeal/polenta is the most common form. The grind that's a dead
> ringer for regular flour (only it's yellow) hasn't found a large
> audience here. I only discovered it a couple of years ago, but this
> article make it sound like Southerners have been using it longer
> (although I don't recall seeing it mentioned here).
> <http://www.theatlantic.com/health/archive/2010/04/a-bakers-well-kept-secret-corn-flour/39689/>
> I don't know how well it substitutes for regular flour when baking.
> That's something I need to find out.

It lacks gluten, so not too good for yeast breads.