I get my blue cornmeal from The Cooking Post, a tribal enterprise of Santa Ana Pueblo. I prefer the roasted cornmeal from their Tamaya Blue blue corn. It's delicious. Not inexpensive - but delicious.

Here's a few blue cornmeal muffin w/freeze-dried blueberries mixes I made for gifts a couple years ago.

{{gwi:1544716}}

/tricia

This post was edited by triciae on Fri, Aug 23, 13 at 10:06

Shelley, thank you. But you know you really didn't have to go to all this trouble.
That said, I will look forward to making something special using your gift.

Is it the chickpea flat bread that you want to try? It is very much like a flour tortilla and easy to make.

Chickpea Flatbread

Source: Souvlaki for the Soul

1 cup of all-purpose flour
1 cup of wholewheat flour
1/2 of a 540mL/18oz can of chickpeas (garbanzos) along with some of the liquid from the can
1/2 to 3/4 cup of warm water
1/4 cup of olive oil
1 teaspoon of cumin
1 teaspoon of turmeric
1 teaspoon of cayenne pepper (Omitted)
1/2 a teaspoon of salt

Edited:
Note: This recipe can be cut in half, by leaving out the Wholewheat flour and using just one cup of all-purpose flour, and reducing other ingredients by half.
Place the flour and spices in the bowl of a food processor.
Add the chickpeas and some of their juice from the can, the olive oil along with some of the warm water.
Process until the dough comes together and a ball forms.
The dough should be soft. Add more water if necessary. Process for approximately 60 seconds.
Wrap dough in plastic wrap and set a side to rest for at least 30 minutes.
Divide dough into balls about the size of a golf ball.
Roll each ball into a circle approximately 6 to 8 inches.
Cook the on a cast iron griddle or skillet. When the bread starts to get little brown spots and puff up ( 15 to 20 seconds), turn over and cook on the other side. Wrap in a towel or a tortilla warmer to keep warm while remaining flatbreads are baked.

Drats. I always forget that when I edit a post any links will be lost.

Here's the link for the Tamaya Blue blue corn.

/t

Here is a link that might be useful: Tamaya Blue blue cornmeal

Thanks triciae for the link!

Yes Ann T it was the chickpea flatbread I wanted to try. Thanks so much for the recipe!

Looking forward to making it. It looks delicious!

ssomerville, I'll also look forward to seeing what Ann T makes with her blue cornmeal, what a nice gift. I've actually found some here in the local Amish store, Bob's Red Mill brand, but nothing done locally. Yet. I might have to do my own!

Thanks Ann, for posting the chickpea flatbread recipe again, I meant to make it the first time I saw it and then completely forgot, it's been a crazy few months here.

Annie

annie1992 I have looked EVERYWHERE for the blue cornmeal (since I wasn't able to get it at farmer's market anymore) and I came up empty every time. I have searched specialty food stores, health stores, other farmer's markets etc. No luck. There are a lot of Bob's Red Mill products in ours stores (which I love), and I thought for sure I would find the blue corn flour in his products, but no luck. Maybe more readily available in the U.S.?

Ann, do you think this recipe for chickpea flatbread would freeze o.k.? This looks like something I might want to try.

Teresa

Teresa, I don't see why you couldn't make the flatbread and then freeze it. I know you can freeze flour tortillas.

~Ann

ssomerville, I don't know about it being commonly available, as none of the grocery stores or places that carry Bob's Red Mill products had it, I finally found it with a lot of gluten free items at the Amish store, which is small and out of the way. Now I wish I'd have bought more, I'll have to go back.

Annie