How to Use White Corn Flour: From Arepas to Polenta and Gnocchi

Delicate and versatile, naturally gluten-free and very easy to use in sweet and savory recipes: have you ever heard of white corn flour? Obtained by grinding white corn kernels, this particular variety of corn flour is characterized by a pure, pearly color and a finer consistency than yellow corn flour, which is decidedly grainier and has a stronger flavor. A protagonist of traditional South American dishes, where can you find it? And how to use white corn flour in the kitchen? Here's everything you need to know about white corn flour.

What is White Corn Flour?

White corn flour is a product derived from the processing and grinding of corn kernels, in particular the variety of cobs with pearly white kernels. Grinding can be done using a stone mill, according to tradition, with domestic grinders or with industrial machines: the first method, more than the others, allows us to taste and enhance the organoleptic and nutritional qualities of this product, particularly appreciated for its good versatility and its delicate taste that makes it perfect for any type of preparation. Unlike yellow corn flour, the white variety has a less strong and more delicate flavor: for this reason it lends itself well to being combined with different types of preparations, in particular sauces and fish-based recipes.

Properties and Benefits

White corn flour is an incredibly versatile ingredient, very simple to use and with a decidedly interesting nutritional profile. Medium in calories (about 360 kcal per 100 grams of product), white corn flour is characterized by a high satiating power and a low glycemic index, characteristics that make it suitable for those who follow a healthy and balanced diet.

Completely gluten-free and therefore perfect for those who suffer from celiac disease or intolerance, white corn flour is also a good source of fiber, important for natural intestinal transit and good digestive health. Compared to yellow corn flour, the white grain variety contains much more iron, an essential element in cases of anemia; there is also a good presence of other mineral salts, especially phosphorus, potassium, sodium, zinc and selenium, while the percentages of fat and the presence of vitamins are not significant.

How to Use White Corn Flour in Cooking

A very common ingredient in the culinary tradition of South America, white corn flour also finds space in the kitchens of Northern Italy, particularly in Veneto, where it is used in the preparation of white polenta. Mixed with other flours, it allows us to bring sweet and savory recipes to the table, including delicious street food and great classics: here are some.

1. Arepas

Typical flatbreads of Venezuelan and Colombian cuisine, arepas are small round sandwiches made from white corn flour, water and salt: a traditional recipe that is very simple to make. Ideal to accompany fish, meat or vegetable dishes, arepas can also be stuffed with cold cuts and cheeses or served in a sweet version, with jams or spreads; in Colombia they are much loved simply with eggs and cheese, in Venezuela they serve them with tuna, onion, avocado and shredded beef, you are spoiled for choice.

2. Tortillas

We move from Venezuelan and Colombian kitchens to Mexican streets to taste delicious tortillas, small thin sheets made from corn flour, cooked on a hot griddle called comal. Used as a side dish, tortillas can be stuffed in practically any way, they can be fried and become golden and crunchy nachos or enriched with meat and beans, transforming them into delicious burritos. Making tortillas at home is really simple, all you need is corn flour (strictly white), water, salt and olive oil: in a few minutes you will obtain a dough traditionally called masa, rolling pin and imagination will do the rest.

3. White Polenta

White polenta is a typical dish of the Venetian tradition, particularly used in the provinces of Padua, Treviso and Venice, areas where the white corn variety biancoperla is grown. Unlike the more common yellow polenta, white polenta has a more delicate flavor and for this reason it goes well with sauces and fish-based dishes, perhaps enjoyed with a good glass of white wine. A recipe of poor cuisine that is perhaps little known but certainly worth trying.

4. White Corn Gnocchi

White corn flour gnocchi are a tasty and original alternative to traditional potato gnocchi. White corn flour gives a delicate flavor and a slightly rustic texture, which goes perfectly with different condiments. The preparation of white corn gnocchi is quite simple and similar to that of potato gnocchi. Pour 500 grams of white corn flour into a fountain on a pastry board. Gradually pour in 250 ml of warm water, kneading with your hands until the dough is smooth and homogeneous, also adding salt. Form the dough into cylinders and cut them into pieces, then pass each gnocchi over the appropriate gnocchi board to make grooves. Cook the gnocchi in boiling salted water and drain them when they come to the surface. Once ready, you can dress them with a classic fresh tomato sauce, a meat ragù, a vegetable pesto or a cheese-based sauce.