Gluten Free Corn Flour
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What it is
Gluten-free corn flour is made from dried corn kernels that have been ground into a fine powder. It is a staple grain product, especially in regions where corn is a primary crop. The milling process can vary, affecting the texture and particle size of the final flour.
Why it's used
Manufacturers use gluten-free corn flour as a base for gluten-free baked goods, pasta, and bread mixes. It can also serve as a thickener for sauces and gravies. Its mild flavor makes it versatile in a wide range of food products.
Health notes
Gluten-free corn flour is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of carbohydrates and some fiber. International bodies like JECFA and EFSA have evaluated corn and its derivatives, generally considering them safe for consumption. For individuals with celiac disease or gluten sensitivity, avoiding gluten-containing grains and choosing certified gluten-free products like corn flour is important for managing their condition.
Allergen info
Corn is not one of the 9 major allergens recognized by the FDA. Gluten-free corn flour does not contain gluten, which is primarily found in wheat, barley, and rye.