but i do have a question about making Corn Flour( am not able to find it here)

but i did find organic kernels. so here is my question How can i make the flour
i have soaked my kernels in lime water like “Nourishing Traditions” by Sally Fallon Morell
book says to. I never really made any flour before so i need help here.

I am assuming that i would have to let the kernels dry but do i put them in the oven or do they air dry?
then can i grind them in a regular grinder or i would have to get special one for corn flour?
then while I am preparing the trotillas do i have to add another flour to them for the corn flour would be enough?

thanks so much for your help cant wait to try another one of your yummy recipes.

Thank you for clarifying that! I feel like a dunce for having mis-read the original recipe!

I wanted to clarify for you and for Staci that it is potato starch that is called for in the original recipe from Living Without–not potato flour, which I understand is a lot more heavy and would probably not yield the intended result. Because potato allergies are an issue, though, you could substitute with extra tapioca starch, which I did the first time I made the tortillas because I didn’t have potato starch on hand. The only difference that I could see was in the pliability–they were more pliable with the potato starch. Wardeh’s variations would probably be a better bet, anyway, and I am anxious to try them myself.

Love,

Sonya

Yes, I do use organic corn flour. Corn is one of those foods that I’ve determine we will do without if it isn’t organic.

I buy it from Azure. That’s the one grain I don’t grind myself because I can’t get it that fine in the Vita-Mix, plus the kernels are so hard that they make a terrible racket when grinding and we literally think we’re under gunfire attack!

That’s how we feel too. Today is so beautiful. I’m about to shoo the kids outside as we’ve finished school and lunch. God bless you and your family!

I keep meaning to ask you….do you use organic corn flour and if so, where do you find it? I have been looking high and low for an organic source to no avail. With the high levels of contamination and GMO factor in corn, I like to use organic.

I hope you and yours are enjoying these lovely lingering days of summer. For some strange reason, here in Oregon, every warm sunny (non-rainy) day after Labor Day feels like a bonus day of summer to be enjoyed to the fullest.

Love,
Cammie

Staci

Thank you for the tip about the natural wax paper versus the plastic wrap, which does indeed get all wrinkly and stick to itself. I need to pick up some wax paper and give it a try. Also, I did some research online last night and saw that a few people recommend using a very narrow rolling pin (called a palote, I think)–about the thickness of a broom handle–instead of a regular rolling pin. Seems it helps provide a little more control and consistency. So now I’ll be on the lookout for one of those, too. It should actually not be too difficult for me to find something like that here in Arizona, where I can look at some of the hispanic grocery stores. I’ll let you know how it goes as I keep working out the kinks!

Love,
Sonya

As you can see, I myself have not mastered the perfect tortilla shaping! My edges are jagged, though they are ending up being basically circular (some are better than others). I am able to maintain a consistent thickness. I wonder why you’re not. How are you rolling them out? Have you been able to replace plastic in rolling them out? I have had no trouble using natural wax paper, in fact, because it doesn’t get all wrinkly and stick to itself, I would think it would be easier to use than plastic wrap. Maybe that would make the difference for you.

Thanks again for sharing the recipe! I posted here yesterday to let you know that I ordered the back issue of Living Without which has the potato bread recipe. I can’t wait to try it!