Based on the picture on the label of this mystery flour, what we’re dealing with here is plantain, soy and corn flour. I imagine a substance not dissimilar to cornmeal, though it appears to be ground much finer, and because of the presence of plantain, it must be quite a bit starchier.
This single, humble sack of mezclarina comes to us courtesy of Heather’s sister who was recently traveling in Guatemala and – a GFer herself – scouted out some of the more interesting gluten free ingredients. Yay for Rae!
Now what to do? What to cook? I’m envisioning thick, handmade tortas as an underpinning for slightly sweet stewed meats and lots of fresh oregano. Or perhaps the flour would come together nicely enough to make a tamale casement? I would wager this flour would even compliment a sweet dessert just fine; I’m thinking a coconut custard with ripe wedges of plantain, freshly whipped cream, and a drizzle of cajeta?
Now’s the time, fans of The Lab. Give us your input, let us know if you have delicious musings for this single, precious sack of mezclarina. I promise, you’ll be the first to know the results…although we can’t promise to give all of ya a taste.
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