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Blue corn

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I have a supply of local, organic, stoneground blue corn from a friend who lives in a nearby pueblo. I make bread regularly in my Panasonic bread machine and it works like a charm here at 6,300 ft. elevation.

I normally use 2 1/2 c AP flour and 1/2 c whole wheat but am wondering if I can substitute the 1/2 cup of WW with the blue corn. Will it rise properly?

Perplexed

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  1. I bet it would be fine. There's a Portuguese bread with an even higher ratio of corn meal to wheat flour.

    1 Reply
    1. re: caganer

      I have made that bread too. I decided to try it in my regular bread machine recipe and was surprised at how well it turned out. It does have a decidedly sweeter flavor, of course, but it rose pretty well. Next time I might add another teaspoon of gluten. Thanks.