I am here in Europe and its difficult to get masa. I got the Bobs Red Mill masa recently and made tortillas with it and that stuff is completely different than that mexican stuff, Maseca. If you dont put the dough in the refrigerator for some time the shaped tortilla falls apart, but even after you do that its weird, very hard on the outside and too soft inside, feels like its raw.
But I heard that Maseca is GMO, so should I give up on masa harina. Which brands does Ray Peat approve.
But I heard that Maseca is GMO, so should I give up on masa harina. Which brands does Ray Peat approve.