A method to produce a food product comprises the steps of providing a plurality of flint corn kernels； drying the flint corn kernels； popping the flint corn kernels； cooling the porous, airy, elastic foam particles produced during popping； cutting with a moving blade said porous, airy foam particles into pieces having a width greater than 0.005 inches to produce an elastic, air entrained popcorn flour occupying a volume； and, vacuum packaging the elastic popcorn flour to reduce the volume occupied by the popcorn flour.
