A variety of cornmeal made from dried or roasted blue corn. It is gluten free and it is often cooked and served as a breakfast dish similar to oatmeal. In this form it is also known as “harina para atole”. Atole flour is also a common ingredient in puddings, desserts, a variety of flat breads served throughout Mexico, as well as atole, which is a popular Mexican drink. Atole flour is also known as blue atole flour.
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