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  1. #1
    Gastric Sleeve Member Dutchie's Avatar
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    Simonne
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    Default Instant Mesaca Corn Flour: need some help

    Since my surgery I am very much into cooking and baking.
    I want to make homemade corn tortillas, but I can only find recipes on You Tube with Mesaca Instant Corn Flour.
    That is not for sale in Europe, let alone in Morocco, where we currently are for the next two months.
    I can however buy regular corn flour here, with no additives.
    Can someone please tell me, what the "instant" in the "instant" Mesala mix is?

    Any ideas on how I can substitute that?
    English is not my first language anymore, so I may and do make mistakes in my spelling, or say things oddly. Please ask me, if you want any clarifications.



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  3. #2
    Gastric Sleeve Member AnnieG's Avatar
    I have had a gastric sleeve.
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    Default Re: Instant Mesaca Corn Flour: need some help

    Corn Flour/Masa Harina
    1 cup weight = 112 grams
    Milled from corn kernels, this is finely ground whole grain cornmeal that comes in yellow and white varieties. One form of corn flour is masa harina (milled from hominy) used in making corn tortillas. Inexpensive compared to other GF flours, easily available at most supermarkets. Check label to confirm gluten free.
    If corn flour isn’t available, you can make your own by grinding cornmeal into a fine powder in a food processor. High in fiber with a slightly nutty taste, corn flour is a good source of fiber, riboflavin, niacin, folate, iron and thiamin.
    Store in: refrigerator in an airtight container.
    How to use: Blend with other gluten-free flours, preferably rice and sorghum, buckwheat or amaranth for hearty baked items. Use it for tortillas, waffles, pancakes, breads and desserts. Great for cornbread and as part of a breading for deep-fried foods or use to thicken sauces.
    Watch out for: Corn flour absorbs a lot of water. Don’t confuse U.S. made corn flour with the so-called “corn flour” (really cornstarch) used in Great Britain.
    Substitution: Try sorghum flour

    Cornmeal
    1 cup weight (medium grind) = 128 grams
    High in fiber, iron, thiamin, niacin, B-6, magnesium, phosphorus and potassium. Cornmeal is great for breading. It lends excellent texture to foods such as cornbread, muffins and coarser baked goods. It has a nutty, slightly sweet taste, with a grainy texture when used in pancakes and cookies.
    Cornmeal is made by grinding dried corn kernels. Larger particle sized than corn flour, cornmeal is available as fine, medium or coarse grind. Select finer grinds for baking and for polenta. Use coarse meal for breading. Water-ground or stone-ground types are more nutritious than steel-ground, since more of the corn kernel is retained. Easily available at most supermarkets.
    Store in: refrigerate to extend shelf life.
    How to use: blend with corn flour or a gluten-free flour blend. In most recipes, it should be no more than 25 percent of the flours used. However, some cornbread recipes call for just cornmeal.
    Watch out for: select the grind that is right for your recipes. Using too much cornmeal or a grind that’s too coarse produces a gritty texture.
    Substitution: try almond meal although a bit lighter by weight, it has a similar nutty flavor and grainy texture or you can use rice bran. If you’re okay with bean flours (some people have trouble digesting the bean flours) try Romano bean flour. The bean flour adds protein, structure and texture to baking. If the cornmeal is for dusting pans or meat, use rice flour instead
    [I]HW: 240 lbs SW: 199 lbs GW: 140 lbs

    1 MO = 167.0 2 MO = 156.4 3 MO = 148.4 4 MO = 140.6
    5 M) = 136.0 6 MO = 130.0
    1 YR = 122.0 2 YR = 140.00 2.5 YR = 139
    Happy with my weight; happy with my size; over-the-moon with my health!

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  5. #3
    Gastric Sleeve Member Christie13's Avatar
    I have had a gastric sleeve.
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    Default Re: Instant Mesaca Corn Flour: need some help

    I should have known Annie would be able to help! You are such a smart cookie Annie!



  6. #4
    Gastric Sleeve Member
    I have had a gastric sleeve.
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    Default Re: Instant Mesaca Corn Flour: need some help

    Might look for Masa. Mesaca is the big brand in Masa(think kleenex for tissues same thing). It's corn that's cooked in water with lime slake to soften the shell, hulled(which makes it gluten free) then dried then ground very fine. The Lime Slake gives it a distinctive taste. The grinding gives it a much finer texture than regular corn meal. The fine texture also makes it more of a paste when mixed which let's you get a thin yet dense tortilla. The instant is that masa as sold in the form you are talking about has already been made into a dough once then dried out and reground.

    As the description makes clear making it from scratch is a giant pain in the ass so instant is kinda the marketing tag for "hey this let's you skip five steps". Since masa gets used a lot in either everyday Mexican cooking for tortillas or in large scale exercises like making huge holiday batches of tamales this is important.

    Here's a substitution idea I found. Fair warning though I've never tried it since I live in South Texas where convenience stores carry masa next to all purpose flour, we have dedicated tamale stores, and where restaurants have multiple types of corn tortillas. Amazon ships it(although I imagine postage might be an issue).

    "Cornmeal
    Yellow and white cornmeal are in the baking aisle of any grocery store. While traditional Mexican food recipes call for masa harina to make authentic foods, such as corn tortillas, you can use also plain cornmeal instead. While cornmeal varies in texture, even fine cornmeal is coarser than fine-ground masa harina, so it must be mixed with all-purpose flour to create a final texture similar to the smooth masa harina texture in corn tortillas. For every 2 cups of masa harina called for in a recipe, substitute 2/3 cup cornmeal and 1 1/3 cup all-purpose flour. Unlike fresh masa, ground cornmeal isn't boiled with lime, so you can add a squeeze to your dough if you'd like."



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  8. #5
    Gastric Sleeve Member Dutchie's Avatar
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    Simonne
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    Dr. Pablo Enriquez Valens
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    Default Re: Instant Mesaca Corn Flour: need some help

    Thank you Annie, that is very helpful!

    Thank you Jackalope81, that is also very helpful!
    What I see in both answers, is that I can take 1/3 regular flour and 2/3 cornmeal or cornflour (whatever is finest).
    No baking soda or baking powder needed, just the flours and water.
    Correct?
    I'll give it a try one of these days, I am very curious to see how my tortilla press works out, it will be fun!

    No, shipping won't do, we are never in one place for a very long time, we travel around in our motorhome full time.
    I have to work with what is in the shops (if there are any shops) where we are at that time.
    English is not my first language anymore, so I may and do make mistakes in my spelling, or say things oddly. Please ask me, if you want any clarifications.



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