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You are here: Home / Flour / Corn Flours / Blue Corn Flour

Blue Corn Flour

This page first published: May 26, 2005 · Updated: Jun 20, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Blue corn flour is ground from blue flint corn (aka Indian corn.)

The flour has a greyish-blue colour, turning more blue when cooked.

It generally has a coarse texture, and therefore consequently gives a denser finished food product than white or yellow corn flour.

It is used for making atole, chaqueque, corn chips, nixtamal, piki bread, and tortillas.

Harina Azul

Harina Azul (aka Harinilla) is a Mexican blue corn flour made from blue corn that has first been soaked in water with lime (the mineral) in it.

It us used for making tortillas from.

Harina para atole

Harina para atole is made from blue corn that has been toasted. It is used for making Atole from.

Substitutes

For Harina Azul, you can substitute masa harina for a similar taste, though the colour and texture will be different.

History Notes

Blue corn flour was the corn flour preferred by the Hopis, the Navajos and the Pueblo Indians.

Tagged With: Blue Corn, Mexican Food

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