SEITAN HEIGHTS

Seitan directions by what seems like a hipster brooklyn couple





But below is the BINGO original non-brooklyn way!

Then some research on Corn Flour with Lime (not the fruit! but rather like calc) used for making tortillas- called "Masa Harina"
No luck what so ever to find a subsitute.

in Mesoamerican cultures they use lime (calcium oxide or calcium hydroxide in its hydrated form), not lye (sodium hydroxide). In the American south they do use lye (or potassium hydroxide) when making hominy. They are both very strong alkalis (bases) and serve the same purpose in these (very similar) processes.

Lye itself is not a soap. "Lye soap" is produced by heating a fat (typically lard) in a solution of lye in water. The sodium hydroxide reacts with the triglycerides in the fat to create free fatty acid salts and glycerol (or glycerine).

Here is the Process explained https://en.wikipedia.org/wiki/Nixtamalization

Masa harina is corn flour, used to make corn tortillas, tamales and gorditas

Corn meal is a coarser than masa or polenta.

Polenta is coarser than masa harina.

To confuse the issue even further...want about grits?

Grits and polenta are the same thing-- ground corn. They are NOT what we think of as corn meal.

Grits are made from the milling of corn kernels, as is corn meal and polenta. The first step in the process grits is to clean the kernels; then, the grains are steamed for a short time to loosen the tough outer hull. The grain kernel is split, which removes the hull and germ, leaving the broken endosperm. Heavy steel rollers break up the endosperm into granules, which are separated by a screening process. The large-size granules are the grits; the smaller ones become cornmeal and corn flour.
Also there are quick cooking, old-fashioned grits, instant and hominy grits.

Polenta is a finer grind than grits, but you can use them interchangeably. Hominy grits are specifically those made from nixtamalized corn, that is, corn that has been treated with lye. These are less common than regular grits.

Hominy grits are completely different from either polenta or corn meal. Hominy is corn that has been soaked in lye or lime. The polenta-version of grits is masa, the finer hominy flour that is used to make corn tortillas and tamales. Hominy has a very distinctive flavor that is nothing like ground untreated corn. If you've never had grits or hominy, think of corn tortillas, and you'll have a sense of the flavor. Corn meal and polenta are both ground corn. The only real difference is in the coarseness of the meal. In the USA, corn meal is typically much coarser, thus called meal than traditional polenta, which is often referred to as a flour because it is usually finer. If you are going to substitute corn meal or grits for polenta, stick with regular with corn meal. It will have a different consistency/texture than a traditional cooked polenta, but the flavor will be essentially the same. Note that corn meal will usually require longer cooking, and probably more liquid than polenta. If you try to use grits use in place of polenta, the texture may be similar, but the flavor will be ENTIRELY different, and you may be unhappy with the final result. If you have a recipe that calls for grits, you can often substitute corn meal mush, as long as the unique hominy flavor is not critical to the final dish. Incidentally, all the corn we are discussing here is grain corn, which is not the same as the summer corn or sweet corn we eat fresh.

Sort of track, but in the venue of Mexican flour, we have Horina de Trigo, which is used for making flour tortillas. As far as I can determine, horina de trigo is and equivalent to all propose flour and not bread flour.

I use masa horina for frying fish in some recipes, instead of corn meal.

Actually, the only thing I use corn meal for is corn bread and to sprinkle on my pizza peel, to help slide the pizza onto the pizza stone.

When I make polenta, I always make a lot more, and por the leftovers in a apn(the size depends on how much I left over...but I want it to be at least 2" thick). I will fry slices in olive oil for breakfast with eggs and Italian Sausage or grill it for dinner.