Corn flour is the primary source of flour for those with digestive problems and gluten intolerance. This kind of flour can be used to make pastas, breads, cookies and other preparations.
Yellow corn is not the only one. There is also purple corn, which has been found among 2.500 year old peruvian archaeological remains and is believed to have been used by the Incan Empire as food and as raw material to obtain dyes.
Nowadays, the most recognized Peruvian cuisine continues to use it to make wonderful sorbets, desserts and soft drinks such as the world-famous chicha morada.