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Air-Popped Flour (Red Corn) – Coming Soon

Air-Popped Flour (Red Corn) - Coming Soon

Air-Popped Flour (Red Corn) – Coming Soon

Naturally gluten-free and fiber-rich — a delicious way to bake and feel better.

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Air-popped popcorn flour offers a novel, health-forward alternative to traditional grain-based flours by combining innovation, nutrition, and flavor. Unlike other flours that rely on additives, oil-based preparation, or refined grains, this flour is created through a clean, oil-free air-popping process that preserves the integrity of the whole grain. Its light, fluffy texture and distinctive popcorn aroma make it a standout ingredient.

Air-Popped Popcorn Flour is unique due to its:

  • 🌽 Source Ingredient: Made entirely from air-popped white popcorn, a whole grain that naturally contains fiber and antioxidants.
  • 🔥 Oil-Free Production: Eliminates oils, butter, and chemical additives through air-popping, making it lighter and cleaner.
  • 💨 Refined Purity: Processed for consistent texture, enhanced digestibility, and improved performance.
  • 🍞 Culinary Appeal: Imparts a subtle toasted popcorn flavor, offering a gourmet twist on our variety of popcorn pancake mixes.
  • ♻️ Better-for-You Profile: Supports clean eating, ideal for those seeking alternatives to processed wheat or cornmeal-based flours.
  • 📦 Ready for Innovation: Serves as the base for a variety of patented pancake and baking mix formulas under the Popcorn Pancakery brand.

Compared to traditional wheat, rice, or cornmeal flours, this carves out a new space in the market—one that answers the growing demand for inventive, health-conscious, and flavor-rich ingredients in our popcorn pancakes.

Simple Chocolate Chip Pecan Air-Popped Popcorn Cookies

Ingredients:

  • 1 cup butter (softened)
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup air-popped popcorn flour
  • 1 cup chocolate chips
  • ½ cup chopped pecans

Directions:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, beat the butter and sugar until fluffy (about 5–7 minutes). Add the egg and vanilla and mix well.
  3. In another bowl, mix the flour, baking soda, salt, and air-popped popcorn flour. Slowly add this to the butter mixture and mix until combined.
  4. Stir in the chocolate chips and pecans.
  5. Drop a spoonful of dough onto a greased baking sheet, leaving space between each.
  6. Bake for 13–14 minutes or until golden brown.
  7. Let cool on a wire rack.

Strawberry Oatmeal Air-Popped Popcorn Muffins

Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Servings: 12 muffins

Ingredients:

  • 1¼ cups old-fashioned oats
  • 1 cup plain yogurt
  • ½ pound strawberries (about 1½ cups chopped)
  • 2 tsp white sugar
  • 1 tsp balsamic vinegar
  • 2 large eggs
  • ½ cup (1 stick) unsalted butter, melted
  • ½ cup packed brown sugar
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup air-popped popcorn flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp finely ground black pepper
  • ½ tsp cinnamon

Directions:

  1. Soak the oats: Mix the oats and yogurt in a large bowl. Let sit while you prepare the other ingredients.
  2. Prep strawberries: Rinse, core, and chop the strawberries. Place them in a small bowl and sprinkle with white sugar and balsamic vinegar. Stir gently and set aside to macerate.
  3. Preheat oven: Set oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
  4. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, popcorn flour, baking powder, baking soda, salt, black pepper, and cinnamon.
  5. Combine wet ingredients: Add eggs, melted butter, brown sugar, and vanilla to the oat-yogurt mixture. Stir until just combined.
  6. Add dry to wet: Gently stir the flour mixture into the wet mixture using a wooden spoon. Mix until just moistened—don’t overmix.
  7. Fold in strawberries: Add the chopped strawberries along with their juices. Fold gently into the batter.
  8. Fill muffin tin: Spoon the batter evenly into the muffin cups.
  9. Bake: Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  10. Cool: Let muffins cool in the tin for a few minutes before transferring to a wire rack.