This authentic Mexican masa harina is a gluten-free flour made from finely ground corn or corn meal. In Mexico, masa harina is widely used for making tortillas. Directly translated as ‘dough flour’, it’s also used to make the dough for traditional tamales, antojitos and gorditas.
Masa harina is made from dried corn kernels, which are cooked and soaked in lime water, then ground into a fine flour.
Masa harina is increasingly popular for people with gluten-intolerances, as well as being used for traditional Mexican breads and tortillas. Like tapioca flour, gram flour, rice flour and coconut flour, masa harina can be bound with xanthan gum or guar gumto make gluten-free bread, pie crusts and sponges. Use a tortilla press to make beautiful artisan tortillas, a classic base for so many authentic Mexican dishes.
See our masa harina recipe how-to guides:
- How to make corn tortillas using a tortilla press
- How to make Mexican tamales
Please note that masa harina usually has a very short shelf life. It is produced in Mexico with just 3-4 months, and then has to travel to the UK when it will have around a month. Current best before 3 May 2018.
Ingredients: White maize nixtamilized with calcium oxide (E529), iron, zinc, vitamin B3, vitamin B1, vitamin B2, folic acid. May contain traces of soya.