From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Also atole flour. Spanish for "dough flour", an industrially produced corn flour that can be made into masa by simply adding water, used to make tortillas; also a brand name - Masa Harina de Maiz - used by the Quaker Oats Co. for its corn flour. Since masa harina is gluten-free, it is a popular baking ingredient for people with celiac disease. See also masa.
