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Blue Corn Flour
Blue Corn Flour is ground from blue flint corn (aka Indian corn).
The flour has a greyish-blue colour, turning more blue when cooked.
It generally has a coarse texture, and therefore consequently gives a denser finished food product than white or yellow corn flour.
It is used for making atole, chaqueque, corn chips, nixtamal, piki bread, and tortillas.
Harina Azul (aka Harinilla)
Harina Azul is a Mexican blue corn flour made from blue corn that has first been soaked in water with lime (the mineral) in it.
It us used for making tortillas from.
Harina para Atole
Harina para Atole is made from blue corn that has been toasted. It is used for making Atole from.
Substitutes
For Harina Azul, you can substitute masa harina for a similar taste, though the colour and texture will be different.
History
Blue Corn Flour was the corn flour preferred by the Hopis, the Navajos and the Pueblo Indians.
Also called:  Harinilla Harina Azul, Harina para Atole, Harinilla (Spanish)
See Also
Blue Corn, Flint Corn
Other entries for Corn Flours
Arepa Flour, Blue Corn Flour, Corn Flours, Corn Flour, Masa Harina, Ufa Ngaiwa, Ufa Woyera
Other entries for Flour
Ash Content of Flour, Bean Flours, Black Millet Flour, Bromated Flour, Chapati Flour, Durum Flour, Flax Flour, Flour Grades, French Flours, German Flours, Italian Flours, Malanga Flour, Malted Barley Flour, Matzo Meal, Millet Flour, Nut Flours, Oat Flour, Okonomiyaki Flour, Potato Flour, Quinoa Flour, Rice Flour, Rye Flour, Seasoned Flour, Sorghum Flour, Spelt Flour, Stone Ground Flour, Water Chestnut Flour, Wheat Flour, Whole Durum Flour
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