Bob's Red Mill Gluten Free Corn Flour, 22 oz

Wish this was sold in the store!

Bob's Red Mill Corn Flour is a staple in my kitchen. I mix it with 1 to 1 Gluten Free Flour when I am coating roast or cube steak. It makes the meat a golden brown color. It also makes the most beautiful fried green tomatoes ever! I just slice the green tomatoes, salt and pepper them and dip them in Corn Flour. Fry in a little oil and you have golden brown fried green tomatoes. I love this product.

The 50/50 combo of BRM GF corn meal and GF corn flour, and add however much Tony Cachere's seasoning you like, makes THE BEST fried shrimp (deep fried in 375 degree peanut oil.) And you don't even have to tell folks it's GF because they won't be able to taste the difference. All you'll get is rave reviews and happy bellies! I'm sure it would be excellent for fried fish, oysters, and hush puppies, too! Just because you're gluten free doesn't mean you can't enjoy delicious food. If you want to cook well, use the best ingredients like Bob's Red Mill.

BRM GF corn flour makes the best cornbread on the market. Even Krustese can't compete. I also use it in whole grain pancakes along with other BRM flours...they're light fluffy & very nutritious. Also good as part of the flours in rustic Irish soda bread for more depth of flavor. Love it! RMH.

I've ordered from Bob's Red Mill for years. They are consistently quality products. Delivery is always timely. I can always count on receiving great service and the best quality.

I use this gluten free corn flour when I am frying okra and squash. It gives me a great flavorful coating and best of all it does not make me sick. I highly recommend this product if you have Celiac disease.

I am known for making great Corn Bread! No one has any idea it is Gluten Free. I use a combination of Bob's Red Mill Corn Flour, Corn Meal and Potato Starch. Love ALL of Bob's Red Mill products!

Flavorful high quality product. I use this in a variety of recipes including in combination with the cornmeal for hearty cast iron cornbread, and as part of my blend for fried chicken. I can use it confidently when cooking for friends and family with celiac.

May sound silly but this corn flour is very soft and makes cornbread a little dense so I lighten it with egg whites. Great for breading vegetables and frying.

I bought it to try vegan "eggs". Well, it's very hard to make it look like scrambled eggs, and it in no way resembles the taste or texture either. But I did learn of adding black Himalayan salt which has a strong sulfur flavor, to it, to help it taste more like eggs. I will try that next.