Flacked Corn Meal

HEN PREPARED THE artisanal way, this flour consists of dried, degerminated corn kernels, which are left to soak until ferment and are then ground and sieved on top of a hot plate in a thin layer. As it cooks, the mixture “curls up” and breaks into flakes. The resulting coarse flour can be used in countless preparations, both sweet − such as cakes, breads, and broas (cornmeal cream puffs) − and savory, for example: cuscuz and virado (Brazilian couscous-like preparations), farofas (seasoned manioc flour), and polenta. It is an alternative for people suffering from celiac disease, or for those on a gluten-free diet.