--- product_id: 3730351 title: "Gold Mine Yellow Corn Masa Harina" brand: "gold mine" price: "35 zł" currency: PLN in_stock: null reviews_count: 8 url: https://www.desertcart.pl/products/3730351-gold-mine-yellow-corn-masa-harina store_origin: PL region: Poland --- # Gluten Free Vegan & Macrobiotic USDA Organic Gold Mine Yellow Corn Masa Harina **Brand:** gold mine **Price:** 35 zł **Availability:** ❌ Out of Stock ## Summary > 🌟 Elevate Your Culinary Game with Organic Goodness! ## Quick Answers - **What is this?** Gold Mine Yellow Corn Masa Harina by gold mine - **How much does it cost?** 35 zł with free shipping - **Is it available?** Currently out of stock - **Where can I buy it?** [www.desertcart.pl](https://www.desertcart.pl/products/3730351-gold-mine-yellow-corn-masa-harina) ## Best For - gold mine enthusiasts ## Why This Product - Trusted gold mine brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Sustainably Sourced:** Feel good about your food choices with USDA organic certification. - • **Health-Conscious Choice:** Enjoy a gluten-free, vegan, and macrobiotic lifestyle. - • **Convenient 2 LB Packaging:** Ideal size for home chefs and meal preppers alike. - • **Versatile Cooking Ingredient:** Perfect for a variety of recipes beyond just tortillas. - • **Craft Authentic Mexican Dishes:** Create tamales and tortillas with ease! ## Overview Gold Mine Yellow Corn Masa Harina is a premium, USDA organic flour that caters to health-conscious consumers. This gluten-free, vegan, and macrobiotic product is perfect for crafting authentic Mexican dishes like tamales and tortillas, making it a versatile addition to any kitchen. ## Description Make your own tamales and tortillas at home. It’s fun and easy with authentic corn masa, a flavorful stone ground cornmeal that’s been precooked with limewater to make the dough pliable. Masa is also wonderful in recipes that call for cornmeal. Review: Best masa I've found. (Bonus: all-masa cornbread recipe.) - I make cornbread for my gluten-free life and this is the most extraordinary masa I've found. The flavor is delicate yet rich, with a wonderful smell. I find the texture gives me a crumb that's a bit light for bread yet too sturdy for cake, making every batch feel like a treat. It cooks more quickly and completely than the others I've used. (Avoid Bob's Red Mill. Corn flour is the one thing they don't do well at all.) I usually substitute 1/2 cup amaranth powder for a buttery flavor (and to soften how filling the corn is), but with this masa, it makes the cornbread less flavorful, not more. I think I'd have to go to Mexico to find a better masa. ...That would be a great trip! :) My recipe is in the public domain. It seems to go with everything, but good hamburgers become food of the gods in a piece of this. IS-BREAD ======== PREP 1. Set everything out for an hour first, so blending and texture go best. Corn takes more cooking than other flours, and chilled ingredients slow that down. 2. Then turn oven to 400f. 3. Put into the oven a heavy, preferably glass, 8x11 pan (or 2 loaf pans) greased with unsalted butter, lard, or the oil you like to cook with. (Salted butter makes the crust horribly salty.) The heated pan makes a great crust and helps the bottom cook through. MIX DRY INGREDIENTS 2 C yellow masa in bowl 1 tsp sea or pink salt Use a fine sieve or tea strainer to sift in: scant 1 tsp baking powder level 1 tsp baking soda Stir it all together well with fork or whisk. This improves how the base and acid react later, for best texture. MIX WET INGREDIENTS Beat in a cup: 2 eggs Whisk n a bowl: 2 C milk (nut milk and soy milk work just as well) 2 Tablespoons balsamic vinegar (any vinegar will do, but this adds a subtle richness, and reacts with more authority) 2 Tablespoons melted butter or your favorite oil (I found inexpensive avocado oil and it's the best) Whisk eggs into the mixture. BLENDING AND BAKING When the oven is heated to 400-405f, the real action begins. (Until then, just leave everything where it is.) Pour the wet into the dry with a few firm strokes, breaking up big chunks. Be sure to mix *briefly* and *not too hard*: the texture depends on the bubbles made as the vinegar reacts with the baking soda, so it's important not to disrupt that process. (This is why everything is warmed first and why the baking soda/powder are stirred throughout the flour first.) Pull the hot pan out and put on a heat-proof surface. Dump the batter into the hot pan. Nudge the batter into the lowest corner to level thickness differences. Check it at 30 minutes, and expect it to be done at 40 or 45 depending on oven and climate. The knife/toothpick test is ok, but being able to see the bottom is best, or being able to smell that the moisture is really gone from the air in there. Let it cool in the pan. This is vital. If you cut it while hot, it flattens the bread out and kills the crumb, so resist temptation and leave it alone. If cut while still warm to the touch, it creates a dry, hard edge; might be worth it. It freezes *very* well. It keeps in the fridge for ~3 days. The middle may be pretty moist, like a rather heavy soufflé. The egg is fully cooked, so it's perfectly safe to eat. Check your oven temperature to make sure it's hitting 400-405. If so, try cooking a little longer next time. (My oven stopped heating properly while i was developing this recipe, and suddenly it went from being done in 35-40 minutes to 50-55 minutes, with scorched crust and soggy middle. That was due to a ~20 degree drop in efficiency.) Enjoy. Review: Unlike anything else. - YUM! Real Masa is the best. This is not colonial corn flour or European settler grits, not to offend anybody. This, is real masa, which is corn prepared in the traditional process of nixtimalization by cooking it with an alkaline substance such as mineral lime or sometimes wood ash. It completely enhances the nutritional profile, flavor and the entire energy of any dish you would make with it. My favorite is a plain atole with a little ghee and salt. It's just masa whisked into water for 15-20 minutes at the consistency of a porridge or gruel. The flavor is unlike anything else. I wish it were as cheap as rice ;-D Also, there is champurrado, which is basically just atole with cacao powder and sometimes chile powder or cayenne. This one I still have to try. Please do yourself and your family a huge favor and rediscover this sacred, traditional food that has been lost to mainstream 1st world culture. Oh and please try arepas too, they are masa dough (masa and little water), rolled into balls, flattened and then fried in a good oil like ghee, coconut oil, sunflower oil or butter. ## Features - Organic, Gluten Free, Vegan and Macrobiotic - Make tamales tortillas and more - Number of items: 1 - Each unit count: 1.0 ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B00DP1ZVWS | | Allergen Information | Gluten Free | | Best Sellers Rank | #192,035 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #226 in Corn Meals | | Brand | Gold Mine | | Brand Name | Gold Mine | | Color | Yellow | | Cuisine | Mexican | | Customer Reviews | 4.6 out of 5 stars 1,237 Reviews | | Diet Type | Vegan | | Flavor | Masa | | Item Form | Raw | | Item Package Weight | 0.92 Kilograms | | Item Weight | 2 Pounds | | Manufacturer | Gold Mine | | Number of Items | 1 | | Package Weight | 0.92 Kilograms | | Region of Origin | USA | | Size | 32 Ounce (Pack of 1) | | Specialty | Gluten Free,Kosher,Organic,Vegan | | UPC | 707881116942 | | Unit Count | 32.0 Ounce | ## Images ![Gold Mine Yellow Corn Masa Harina - Image 1](https://m.media-amazon.com/images/I/81HxQYSWG8L.jpg) ![Gold Mine Yellow Corn Masa Harina - Image 2](https://m.media-amazon.com/images/I/81X78yxRMaL.jpg) ![Gold Mine Yellow Corn Masa Harina - Image 3](https://m.media-amazon.com/images/I/91G2J+o0O5L.jpg) ![Gold Mine Yellow Corn Masa Harina - Image 4](https://m.media-amazon.com/images/I/816fRYWci6L.jpg) ![Gold Mine Yellow Corn Masa Harina - Image 5](https://m.media-amazon.com/images/I/41+k6sWTmoL.jpg) ## Questions & Answers **Q: it says that it precooked with lime water, it is really precooked or just have trace of lime??** A: This is not just corn with a "pinch of lime" added. All Masa harina is made from corn that has been nixtamalized--soaked and cooked according to ancient, traditional Mesoamerican practice using slaked lime (calcium hydroxide), in order to make the corn more nutritious and digestible. This process also allows the corn flour/masa harina to form a dough when mixed with water, which is not possible with cornmeal (plain ground corn). Coincidentally it also imparts a delectably distinct flavor. For more info please refer to the wikipedia article: https://en.wikipedia.org/wiki/Nixtamalization **Q: Can I make arepas with this flour? I usually use P.A.N pre-cooked corn meal, but it's not organic. I'm looking for a Non GMO alternative.** A: I make Colombian areas with this flour and my Colombian husband says they are better than in Cartagena. This is yellow corn, like for arepa con huevo. I make plain arepas. I use only this flour with salt and cold water and fry them on an iron skillet with coconut oil or grape seed oil for about 5 minutes. Butter the arepa and put an over easy egg on top of the arepa. It's to die for! **Q: What is a good way to store this so I can make sure it doesn't go bad or get infested with food moths?** A: I just use the entire bag right when I get it. It makes a little over 2,000 tortillas. I then throw a giant tortilla party and invite as many people over as possible to my apartment. We then binge together on tortillas while listening to Ray Charles and talk about simpler times. Hope that helps! **Q: is this product non-GMO?** A: Hi William! Yes, all our Masa varieties are Certified Organic. For an item to pass the Organic Certification it must be non-gmo. So any Certified Organic product on our site is non-gmo as well. ## Customer Reviews ### ⭐⭐⭐⭐⭐ Best masa I've found. (Bonus: all-masa cornbread recipe.) *by I***N on October 29, 2017* I make cornbread for my gluten-free life and this is the most extraordinary masa I've found. The flavor is delicate yet rich, with a wonderful smell. I find the texture gives me a crumb that's a bit light for bread yet too sturdy for cake, making every batch feel like a treat. It cooks more quickly and completely than the others I've used. (Avoid Bob's Red Mill. Corn flour is the one thing they don't do well at all.) I usually substitute 1/2 cup amaranth powder for a buttery flavor (and to soften how filling the corn is), but with this masa, it makes the cornbread less flavorful, not more. I think I'd have to go to Mexico to find a better masa. ...That would be a great trip! :) My recipe is in the public domain. It seems to go with everything, but good hamburgers become food of the gods in a piece of this. IS-BREAD ======== PREP 1. Set everything out for an hour first, so blending and texture go best. Corn takes more cooking than other flours, and chilled ingredients slow that down. 2. Then turn oven to 400f. 3. Put into the oven a heavy, preferably glass, 8x11 pan (or 2 loaf pans) greased with unsalted butter, lard, or the oil you like to cook with. (Salted butter makes the crust horribly salty.) The heated pan makes a great crust and helps the bottom cook through. MIX DRY INGREDIENTS 2 C yellow masa in bowl 1 tsp sea or pink salt Use a fine sieve or tea strainer to sift in: scant 1 tsp baking powder level 1 tsp baking soda Stir it all together well with fork or whisk. This improves how the base and acid react later, for best texture. MIX WET INGREDIENTS Beat in a cup: 2 eggs Whisk n a bowl: 2 C milk (nut milk and soy milk work just as well) 2 Tablespoons balsamic vinegar (any vinegar will do, but this adds a subtle richness, and reacts with more authority) 2 Tablespoons melted butter or your favorite oil (I found inexpensive avocado oil and it's the best) Whisk eggs into the mixture. BLENDING AND BAKING When the oven is heated to 400-405f, the real action begins. (Until then, just leave everything where it is.) Pour the wet into the dry with a few firm strokes, breaking up big chunks. Be sure to mix *briefly* and *not too hard*: the texture depends on the bubbles made as the vinegar reacts with the baking soda, so it's important not to disrupt that process. (This is why everything is warmed first and why the baking soda/powder are stirred throughout the flour first.) Pull the hot pan out and put on a heat-proof surface. Dump the batter into the hot pan. Nudge the batter into the lowest corner to level thickness differences. Check it at 30 minutes, and expect it to be done at 40 or 45 depending on oven and climate. The knife/toothpick test is ok, but being able to see the bottom is best, or being able to smell that the moisture is really gone from the air in there. Let it cool in the pan. This is vital. If you cut it while hot, it flattens the bread out and kills the crumb, so resist temptation and leave it alone. If cut while still warm to the touch, it creates a dry, hard edge; might be worth it. It freezes *very* well. It keeps in the fridge for ~3 days. The middle may be pretty moist, like a rather heavy soufflé. The egg is fully cooked, so it's perfectly safe to eat. Check your oven temperature to make sure it's hitting 400-405. If so, try cooking a little longer next time. (My oven stopped heating properly while i was developing this recipe, and suddenly it went from being done in 35-40 minutes to 50-55 minutes, with scorched crust and soggy middle. That was due to a ~20 degree drop in efficiency.) Enjoy. ### ⭐⭐⭐⭐⭐ Unlike anything else. *by S***N on August 27, 2016* YUM! Real Masa is the best. This is not colonial corn flour or European settler grits, not to offend anybody. This, is real masa, which is corn prepared in the traditional process of nixtimalization by cooking it with an alkaline substance such as mineral lime or sometimes wood ash. It completely enhances the nutritional profile, flavor and the entire energy of any dish you would make with it. My favorite is a plain atole with a little ghee and salt. It's just masa whisked into water for 15-20 minutes at the consistency of a porridge or gruel. The flavor is unlike anything else. I wish it were as cheap as rice ;-D Also, there is champurrado, which is basically just atole with cacao powder and sometimes chile powder or cayenne. This one I still have to try. Please do yourself and your family a huge favor and rediscover this sacred, traditional food that has been lost to mainstream 1st world culture. Oh and please try arepas too, they are masa dough (masa and little water), rolled into balls, flattened and then fried in a good oil like ghee, coconut oil, sunflower oil or butter. ### ⭐⭐⭐⭐⭐ Very yummy!! *by B***Y on December 18, 2024* Kinda like when you buy organic butter and you realize the flavor you've been missing out on!! This makes some yummy corn bread and I will be buying again!! Best tasting for sure! ## Frequently Bought Together - Gold Mine Yellow Corn Masa Harina - USDA Organic - Macrobiotic, Vegan, Kosher and Gluten Free Flour for Healthy Mexican Dishes - 2 LBS - King Arthur Organic Masa Harina: Premium Corn Flour for Authentic Tortillas & Tamales - Non-GMO, Gluten-Free, Finely Ground White Corn Meal - American-Grown, Traditional Process - 2 lbs - Victoria Cast Iron Tortilla Press, Tortilla and Roti Maker, Made in Colombia, 8 Inches --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.pl/products/3730351-gold-mine-yellow-corn-masa-harina](https://www.desertcart.pl/products/3730351-gold-mine-yellow-corn-masa-harina) --- *Product available on Desertcart Poland* *Store origin: PL* *Last updated: 2026-05-08*