HEN PREPARED THE artisanal way, this flour consists of dried, degerminated corn kernels, which are left to soak until ferment and are then ground and sieved on top of a hot plate in a thin layer. As it cooks, the mixture “curls up” and breaks into flakes. The resulting coarse flour can be used in countless preparations, both sweet − such as cakes, breads, and broas (cornmeal cream puffs) − and savory, for example: cuscuz and virado (Brazilian couscous-like preparations), farofas (seasoned manioc flour), and polenta. It is an alternative for people suffering from celiac disease, or for those on a gluten-free diet.