Posted by on Apr 11, 2017 in | 0 comments

Rich in antioxidants and considered a superfood, Purple Corn Flour is great for baking. Made by grinding the dried kernels of purple corn, it was a staple of the Incan diet, and native South American tribes had used it for centuries to colour food and beverages. The dark purple colour comes from anthocyanin, an antioxidant compound also found in blueberries. It can substitute for flour, or in place of yellow cornmeal or cornflour when baking bread, tortillas, crackers, and cakes.

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