is cornmeal and grits the same thing but different grinds? Not sure I asked that proper
1851628
They pretty much are the same. Grits are usually finer in texture. Just depends how the company grinds it. I grind my own corn into cornmeal to make polenta and get it works great.
1851629
I am not so sure. I use corse cornmeal to transfer the pizza into the stone in the oven. I have never used corn grits. I believe they are the same, just like you say, "different grinds".
1781734
I see the answers which state that this product is non-GMO, but after looking at the box that the 4 bags of grits come in, and the bags that contain the grits, I could see nothing that confirmed this. I would love to be proven wrong as what I want is non-GMO.
472615
No, but they are similar. Check this out for every detail. http://skipthepie.org/cereal-grains-and-pasta/millet-flour/compared-to/sorghum/
235402
Julia's Pantry grits are whole grain and store brands are de=germinated. Even the organic grits sold by WholeFoods are de-germinated. The grits are steel cut courser grain than Dixie Lilly or House Autry. We steel cut to preserve the quality of the whole grain which in fact also provides more fiber. If you want a less gritty grit you should purchase any of these less course quality grits.
1097997
Quite coarse. Actually at its coarsest setting, it is more like cracked pepper. So for most recipe applications where it calls for coarse ground pepper, I use the next-coarsest setting. It does a very good job of giving a wide range of grinds.
1995690
i think technically, no, it is not. this is a bit larger than dent corn i believe. if i were you i would contact the company directly. i make masa with mine and i grind it in my food processor after it soaks in its lime/water bath.
863578
Am not sure I know it cant grind corn wheat to flour try the nuts it should because it soft than corn an wheat
2181098
How "fine" is fine? Good question. My first grind with the coarser plate is less "fine" than I normally purchase at an local supermarket chain store and the second grind with finer plate is more "fine" than what I normally purchased. That being said realize I have now ground the meat (usually chicken) twice. I hope that helps. I am not trying to be cryptic.
61524
Unfortunately, the Grit number was not identified anywhere on the container that I received. I ordered 100 Grit so I'm assuming that's what I received. 100 Grit is finer than White Granulated Sugar. It's not very coarse. I hope that helps.
1995695
I have a Wonder Mill and it grinds this corn just fine. Here's what Wikipedia says: "Most of the corn grown in the United States today is Yellow Dent or a closely related variety derived from it.[2] Dent corn is the variety used in food manufacturing as the base ingredient for cornmeal flour (used in the baking of cornbread), corn chips, tortillas and taco shells."
335437
I recommend speciality corn corn meal from Great River Organic Milling, why? because it is coarse just like what you are looking for. Try it and you will not regret. Good luck.
1596454
Hi - I'm not a grit expert, but these look pretty coarse to me. Hope this helps.
471651
All the same grit. But, for this product, grit size doesn't matter: it's a very fine, finishing grit that also files as fast as a coarse grit.
2031719
I wasn't sure, but I checked on the internet, and they say it is the same thing. Some people call it starch, and others flour.
1486774
when i grind pepper corns, i strive for "cracked pepper", but i always get a bit of "fine ground" even though i check the results after each pulse. that's to be expected with a blade type processor. i'm happy with the resulting "mix".
668817
Good Morning, No they are different. If a recipe calls for potato flour thats what you'll need. The potato startch as the look and feel of cornstartch. Here is a description of the difference that i found online:Differences From Potato Starch FlourMany people confuse potato flour with the similar-sounding potato starch flour. Starch flour is different in that it is made only from the tuber's starchy proteins. This makes it behave more like typical wheat products, but many cooks describe its taste as much denser. Flour made from whole cooked potatoes can make baked goods seem lighter and moister, while starch flours often add bulk. Good Morning, No they are different. If a recipe calls for potato flour thats what you'll need. The potato startch as the look and feel of cornstartch. Here is a description of the difference that i found online:Differences From Potato Starch FlourMany people confuse potato flour with the similar-sounding potato starch flour. Starch flour is different in that it is made only from the tuber's starchy proteins. This makes it behave more like typical wheat products, but many cooks describe its taste as much denser. Flour made from whole cooked potatoes can make baked goods seem... » Read More Good Morning, No they are different. If a recipe calls for potato flour thats what you'll need. The potato startch as the look and feel of cornstartch. Here is a description of the difference that i found online:Differences From Potato Starch FlourMany people confuse potato flour with the similar-sounding potato starch flour. Starch flour is different in that it is made only from the tuber's starchy proteins. This makes it behave more like typical wheat products, but many cooks describe its taste as much denser. Flour made from whole cooked potatoes can make baked goods seem lighter and moister, while starch flours often add bulk. « Show Less
1841029
Since corn is the only grain involved in grits (and, hence, polenta), any brand of grits should be gluten-free. Even my gluten-sensitive daughter consumes these grits. In addition, Bob's Red Mill site specifies their grits are gluten-free. So, while I can't run scientific tests and guarantee it myself, I'd say, yes, Bob's corn grits is a gluten-free product. By the way, in order to make polenta from grits -- this is assuming you don't already know -- cook the grits per directions, and then pour them in to some shaped container. Let them cool to room temperature, then refrigerate, covered (of course). Cut into chunks, pan-fry, and serve with eggs and bacon, eggs and sausage, or however you want it. Hope all this blather helps.