3

votes

what are your thoughts on masa harina

Answered on August 19, 2014
Created August 31, 2012 at 4:35 PM

I'm wondering what peoples thoughts are on masa harina. I rarely bake, but I've been using it as my main flour for tamales, tortillas, and even pancakes and crepes (made the recipe up myself).

In my opinion, it stacks up pretty good to almond and other flour alternatives. Since it's mostly carbohydrate, you don't have to worry as much about rancid PUFAs as you do with something like almond flour. It's also properly processed with the lime soaking, so should be pretty easy to digest. It seems to have very low toxicity and moderate nutrient amounts.

Now, I'm not talking about making it a staple of my diet, but as something I have in small amounts. If you're eating white rice, why not masa harina too?

Fc6a9e07f6056d465573c8969d3a2ddd

(370)

on September 24, 2012
at 02:06 PM

Ditto! I get really tired of the assumption (in certain circles) that rice is the safest of starches. Gluten and corn don't seem to bother me but rice makes me feel like crap.

742ff8ba4ff55e84593ede14ac1c3cab

(3536)

on August 31, 2012
at 10:12 PM

Yeah as a Mexican-American it is very hard to avoid tortillas. They are our natural spoon.

  • 787a8ae6ce5825309bbe0ca2559d4533

    asked by

    (165)
  • Views
    10.2K
  • Last Activity
    1280D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

6 Answers

best answer

4
26e2364f7966432bbf8acfe930583674

(460)

on August 31, 2012
at 05:35 PM

I make tortillas a couple times a month and don't worry about it. Nixtamalization does a world of good for increasing corn's digestibility and nutrient availability beyond separating the endosperm from the rest of the junk.

As far as I'm aware Bob's Red Mill is the only GMO-free brand of masa if you're concerned about it.

1
Ebb10603524dd22621c1155dd7ddf106

(19150)

on August 31, 2012
at 05:52 PM

If you're going to bake paleo-ified goods like this, I'd stick with starches like yucca and potato. I've used flours/starches of each to make biscuits, crepes, and tortillas type things.

I highly recommend yucca/cassava/tapioca flour. Potato starch is okay, but the other is better, IMHO.

1
A5a835105e726e61d61077e84522a045

(130)

on August 31, 2012
at 05:33 PM

I don't know about others, but I feel great when I eat corn but not-so-awesome when I eat rice. I definitely don't mind a corn tortilla now and then. Being Mexican-American, the occasional tortilla also helps keep me sane. :)

I think it all comes down to individual tolerances.

742ff8ba4ff55e84593ede14ac1c3cab

(3536)

on August 31, 2012
at 10:12 PM

Yeah as a Mexican-American it is very hard to avoid tortillas. They are our natural spoon.

Fc6a9e07f6056d465573c8969d3a2ddd

(370)

on September 24, 2012
at 02:06 PM

Ditto! I get really tired of the assumption (in certain circles) that rice is the safest of starches. Gluten and corn don't seem to bother me but rice makes me feel like crap.

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on August 31, 2012
at 05:30 PM

I've added back occasional corn. I've been eating some corn in the form of Harina PAN, once in a while. Corn is one of the things paleo probably went a bit too far on. Normal folks handle it just fine.

0
694d4dd62fc6ad7ab5029d7d12ab22b8

on April 10, 2013
at 04:55 PM

Gold Mine also makes an organic masa. Much more delicious in my opinion than Bob's Red Mill, which is very coarse for tortillas and better for tamales. The tortillas are a bit addicting though and are giving me carb and sugar cravings.

0
61844af1187e745e09bb394cbd28cf23

(11058)

on August 31, 2012
at 04:50 PM

My biggest concern with corn is whether or not it's genetically modified. I buy organic sprouted corn tortillas and organic corn on the cob for my family, but would hesitate to purchase anything that isn't organic.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!