Organic or chemical-free flour is not standardized, so its definition varies from state to state. It may be grown and stored without the use of synthetic herbicides or insecticides. It may also mean no toxic fumigants were used to kill pests in the grain, and no preservatives were added to the flour, packaging or food product. Gluten is a protein formed when water and wheat flours are mixed. Gluten gives bread dough elasticity, strength and gas-retaining properties.
Wheat is the only grain with sufficient gluten content to make a raised or leavened loaf of bread.
When buying, avoid packages with a rancid, stale odor. Blue cornmeal , from New Mexico, has a bluish-gray tint and a stronger, toastier flavor. It is often used for tortillas and tamales. Corn grits are also available in white or yellow. Grits are more coarsley ground than cornmeal.