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Anybody know anything about Hi-Maize?

16 years ago

Quick background - A King Arthur recipe called for this starch. I didn't realize KA sold it, so I looked on Amazon and they seemed to be getting it from a company called Honeyville Food Products. I looked up the company, saw I could get it cheaper direct, ordered it, used it.

DW saw the bag and flipped out. The label looks somewhat unprofessional. It didn't help much that the first sentence of the description is a nonsensical statement, "Hi-Maize 260 resistant starch is a natural food starch that resists digestion is a small intestine and behaves as a long intestine." We also noted that the label (and web site) lists two Utah locations and one California, but the order came from Ontario.

DW works for a consumer products company whose products have been counterfeited in the past, and one of the leading tell-tale signs is typos on the packaging.

I definitely ordered the product through the linked web site. Oh, and now that I see KA sells it, I noted that their ingredients list (which my product's label does not have) simply says cornstarch. Is this stuff anything more than cornstarch?! Could I just have bought some Argo?!

Here is a link that might be useful: honeyville

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Comments (5)

lindac
16 years ago
sounds to me like it's pretty much the "bran" of corn....the undigestable fiber parts.
Not corn starch at all.
Linda C
readinglady
16 years ago
Well, shoot. I started a post and then lost it.

I don't suppose you're interested in its use in biodegradable plastics?

High-Amylose corn is a special variety with a lower yield but a higher value. The starch from this corn is less digestible (passes through the system without absorption). There are two kinds of high-maize. One is 60% fiber, the other is about 25%. I don't know which kind KAF is selling.

The point is you get a high-fiber nearly undetectable product with an indefinite shelf life. It's wonderful for diabetics because it reduces the glycemic load. Honeyville is a known supplier. I wouldn't be surprised if KAF buys from them.

It's also kosher and halal and comes from non-GMO corn, so you don't need to worry about any sort of "frankenfood." Use with confidence.

Here's a discussion on America's Test Kitchen. Rhonda has an informative post.

Carol

Here is a link that might be useful: High-Maize on America's Test Kitchen
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jessicavanderhoff
16 years ago
The label does have a typo, but the taste and texture are fantastic, so if they're not lying about the nutrition facts, it's great. It doesn't act like corn starch, though. Closer to fine ground corn meal.
foodonastump
Original Author
16 years ago
Thanks for the reassurances and, Carol, the information and link. I feel better!

I will say that I liked my pizza crust last night, but then again it seems to be getting a bit better every week so I don't know that I can attribute it to HM.
grainlady_ks
16 years ago
I've been using it for several months. I get mine from Honeyville Grain, and have been very pleased with the product. I add it to all baked goods for a portion of the flour used, pasta/noodles, and add it to our morning smoothie. Still experimenting with it. I made a small batch of crackers with it plus freeze-dried corn and freeze-dried shredded cheddar cheese and spices (altering a recipe found in "Cookin' with Home Storage" by Peggy Layton). They were similar in taste to Cheez-Its.

I recently posted this recipe in response to altering a recipe:

(Hi-Maize) Cappuccino Muffins

1 c. whole wheat flour (pastry if available - spelt flour will also work)
3/4 c. Hi-Maize
1/4 c. flaxmeal
1/4 c. agave nectar
2-1/2 t. baking powder
1 t. cinnamon
1/2 t. salt
1 c. milk
2 T. instant coffee granules
2 T. coconut oil (melted)
1 egg (room temperature)
1 t. vanilla
1/4-1/2 c. mini chocolate chips

Mix dry ingredients together. Mix wet ingredients together. Add liquid ingredients to dry ingredients, mixing (by hand) only until ingredients are incorporated. Add chocolate chips. Fill a 24-muffin mini-muffin pan, sprinkle lightly with cinnamon-sugar. Bake in a preheated 350Â°F oven for 11-13-minutes. If you don't use cinnamon sugar on the top, they can be dusted with powdered sugar (or cinnamon- powdered sugar) after they are baked.
-----------------------------------------------------

I'm all about glycemic index and glycemic load in foods, so this ingredient works very well in that division. Great for satiety - no more "munchies".

There's all kinds of science on the subject you might be interested in. Just Google - Science - hi-maize resistant starch. I've also found other recipes using hi-maize on-line, besides King Arthur.

-Grainlady

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