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Masa Flour


  • A versatile gluten-free corn product that is finely ground to the texture of all-purpose flour
  • Unlike cornmeal, masa flour is made from corn that has gone through nixtamalization before milling
  • Masa flour is a good source of niacin, calcium, fiber, and carbohydrates
  • It is a natural, easy flour to make traditional and authentic tortillas and tamales

Why You'll Love It

What is the difference between cornmeal and masa harina? It is corn flour, right? Technically, they’re both made from corn, but the way they’re processed is quite different. Cornmeal is ground dried corn and is often fairly coarse in consistency. The corn in masa harina is soaked in food-grade calcium hydroxide via a process called nixtamalization to make hominy, which is easier to grind and cook with.

Masa harina is available in types of yellow or white, each with its own flavor profile. Yellow has a more pronounced corn flavor. White is a more subtle corn flavor. It is made into masa dough for tortillas and tamales by adding liquid. One can also fold a small amount of masa harina into yeast-risen loaves of bread or rolls for a dose of nutty, buttery richness.

Product Applications

Tortillas, Tamales, Taco Shells, as a Dredge for Fried Chicken or Fish, for Thickening Sauces, and as a Flavor Enhancer for Batter Breads and Yeast Breads


None (Gluten Free)