Whole grain corn flour is made by milling whole corn kernels without removing the bran or germ. This allows the corn flour to retain vital nutrients, fiber, vitamins, and minerals that typically get removed during the refinement process. Whole grain corn flour contains no gluten, making it a safe choice for those with Celiac disease or gluten intolerances.
Whole grain corn flour is a great thickener for soups and stews, and can be used as the base for homemade tortillas, cornbread, waffles, and muffins. It can also be a useful substitute for finely ground cornmeal.