White Corn Flour
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White Corn Flour From Barry Farm Foods

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White Corn flour is Milled from dried corn kernels and is not corn meal.  It is finer in texture, not gritty like cornmeal.   It can be used in any recipe calling for cornmeal to produce of smoother feel to the food. 

White Corn flour can also substitute up to one fourth the flour in bread and baked goods for some unique taste sensations.

White Corn flour is very useful for gluten-free quick breads. Because corn flour contains no gluten, it must be blended with wheat flour when preparing yeasted breads. 

An interesting substitute in baking, tortillas, muffins, pancakes and cornbread.




1 c white corn flour
1 1/4 c water
cooking oil


In a bowl mix water and a bit of salt, then add white corn flour until it forms a soft dough.  Let it rest 2 min.

Heat up frying pan and wet it with a drop or so of cooking oil.  

Taking a piece of dough, form a rounded ball and flatten slightly. 
Put the arepa on frying pan until a crust is created on one side and then turn it over and brown on second side.

When ready, split open like biscuit and lightly butter the inside.  Enjoy.




*These ingredients are available at www.barryfarm.com.

1/4 cup 
Amount per serving
Calories from fat10
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.2g1%
Cholesterol 0mg0%
Sodium 1mg0%
Carbohydrate 22.5g
Dietary Fiber 3.9g16%
Protein 2g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
9.3% of calories from Fat
83.3% from Carbohydrates
7.4% from Protein