Connie Sarros authour of six gluten free cookbooks, was the first to introduce me to the concept of popcorn flour. She sent me the following information about this gluten free flour.
Popcorn flour has the same approximate nutritional value as corn flour. It is used in conjunction with the basic alternative flour mixture. It’s especially good to add when making dough for breads. It has a light corn flavor but the taste is not as strong as when using actual corn flour. If a recipe calls for 1 cup of gluten-free flour mixture, use ¾ cup plus ¼ cup popcorn flour. It’s simple to make – just pop popcorn. Do not add oil or butter or salt. When the kernels cool, put them in a blender or food processor and puree until you have a fine, soft powder. Store it in a sealed bag in the freezer. When you’re ready to bake, measure the amount you need and let it come to room temperature. About 3.5 ounces of popcorn makes 4 cups unpacked flour.
I don’t really have a recipe that uses popcorn flour specifically; I just add it sometimes to batter, especially breads. You can make “popcorn grits” by stirring together popcorn flour with water and a little salt and boiling the mixture for a few minutes; butter can be added for taste before serving or you can stir in chopped fruit.