Substituting corn meal for flour

Discussion in 'Professional Pastry Chefs' started by someday, Aug 6, 2014.

  1. someday

    someday

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    Is there any type of conversion rule/ratio for cornmeal or masa in a recipe? For example, if I wanted to make a sweet corn cake, is there any rules for replacing some of the flour in the recipe with cornmeal/flour? Anyone tried this?
     
  2. panini

    panini

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    I've done some of this in the past. I can remember the cornmeal is quite absorbent. So I would cut the meal 15-20% of the flour.

    I think corn flour was 1 to 1. It's kind of trial and effort with small batches till you get it right. hth's
     
  3. someday

    someday

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    Thanks! I'll just have to wait until I can do a little R&D do develop a recipe.