Arrowhead Mills Organic Yellow Cornmeal Gluten Free Description
Arrowhead Mills® brand was born in the Texas Panhandle back in 1960. We've grown, but we haven't changed how we do things. We're still using our same trusted milling process and building long-term relationships with our organic growers, working with them face-to-cafe, day-to-day. hard work, honesty, kindness and business with a handshake - that's our process.
That's the Arrowhead way.
It's how we bring the awesome goodness of the land to your table, and we're real proud of it.
Gluten Free / Low Fat / Good Source of Fiber
Gluten and GMO ingredients.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1/4 Cup (35 g)
Servings per Container: About 18
|Amount Per Serving||% Daily Value|
|Calories from Fat||15|
|Total Fat||1.5 g||3%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||26 g||9%|
| Dietary Fiber||3 g||10%|
| Sugars||0 g|
Other Ingredients: Organic whole grain yellow corn meal.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer
Paleo Fried Green Tomatoes (Gluten-Free)
Red tomatoes might be bursting with sweetness, but their green counterparts have a delicious flavor of their own. Dipped in homemade paleo-friendly “buttermilk” and fried to perfection, these green tomatoes are the perfect appetizer or snack for those who enjoy Southern cooking.
3 firm green tomatoes
1 cup cornmeal
1/2 cup rice flour
1/2 cup cornstarch
1/2 cup paleo “buttermilk” (see below)
1-1/2 cup peanut oil
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. red pepper flakes
1/4 tsp. black pepper
1/2 cup almond milk
1/2 tsp. white vinegar
- In shallow dish, mix ingredients for buttermilk.
- Slice tomatoes 1/4” to 1/2" thick, salt both sides and place on paper towel. Let sit for 10 minutes. Then, place tomatoes in buttermilk.
- In large cast iron skillet, add peanut oil and heat over medium-high.
- In bowl, combine cornmeal, rice flour, corn starch, paprika, garlic powder, red pepper flakes and black pepper. Dip tomatoes in mix, covering both sides, then drop into oil. Fry tomatoes until golden brown, then flip to fry other side.