Does cornflour have gluten in it? A Guide for Gluten-Free Diets

November 9, 2025 •

4 min read

Naturally sourced from corn, a gluten-free grain, pure cornflour does not contain gluten. However, significant confusion exists due to regional terminology differences and the risk of cross-contamination during processing, which can make packaged products unsafe for those with celiac disease or gluten sensitivity. This means that while corn itself is safe, vigilance is required when purchasing cornflour for a truly gluten-free diet.

Quick Summary

Cornflour is naturally gluten-free and safe for a gluten-free diet, but consumers must be aware of potential cross-contamination during manufacturing. It's important to understand the different regional names and distinguish between cornflour and other corn products like cornstarch to ensure proper usage. Checking product labels for certification is the safest practice.

Key Points

Cornflour is Naturally Gluten-Free: The flour, derived from corn (maize), does not contain the gluten proteins found in wheat, barley, and rye.
Regional Terminology Varies: UK 'cornflour' is US 'cornstarch' (a thickening agent), while UK 'maize flour' is US 'corn flour' (a whole grain flour).
Cross-Contamination is a Risk: Shared milling facilities with gluten-containing grains can contaminate cornflour, making it unsafe for those with celiac disease.
Check for 'Certified Gluten-Free' Labels: For safety, especially for those with celiac disease, always buy cornflour that is specifically labeled and certified gluten-free.
Cornflour Has Different Uses: Unlike wheat flour, cornflour doesn't form a gluten structure and is often used with binders in baking, as a thickener (cornstarch), or for breading.
Distinguish from other corn products: Cornflour, cornstarch, cornmeal, and masa harina all come from corn but are processed differently and are not always interchangeable.

Is cornflour gluten-free? Unpacking the facts

For those following a gluten-free diet, knowing which ingredients are safe is paramount. The short answer to "Does cornflour have gluten in it?" is no, because corn (or maize) is a naturally gluten-free grain. It is important to distinguish this from the proteins found in wheat, barley, and rye, which are known to trigger adverse reactions in individuals with celiac disease and gluten sensitivity. The protein in corn, called zein, is different from gluten and not harmful to most people with celiac disease. However, the full answer is more complex due to several factors that can compromise a product's gluten-free status, primarily cross-contamination and inconsistent terminology.

The crucial factor of cross-contamination

While corn is naturally gluten-free, the environment in which it is processed is a major concern. Many manufacturers use shared facilities and equipment to mill various grains, including those containing gluten. This creates a high risk of cross-contact, where traces of gluten from wheat, barley, or rye can be introduced into the cornflour.

For someone with celiac disease, even a tiny amount of gluten can be enough to trigger an immune response and cause intestinal damage. For this reason, official celiac organizations strongly advise that individuals with celiac disease and severe gluten sensitivities only purchase cornflour that is clearly labeled and certified as gluten-free. These products are typically produced in dedicated facilities or with strict protocols to prevent contamination, ensuring they meet the FDA's standard of less than 20 parts per million (ppm) of gluten.

Regional naming conventions: Cornflour vs. Cornstarch

Another significant source of confusion surrounding cornflour is regional differences in naming. What a recipe writer means by "cornflour" can vary depending on their location, and using the wrong product can have a dramatic effect on your baking or cooking.

In the United States and Canada: Corn flour (two words) refers to a fine, smooth powder made from whole corn kernels, including the bran, germ, and endosperm. Cornstarch is a white powder made exclusively from the starchy endosperm of the corn kernel and is used as a thickening agent.
In the United Kingdom, Australia, and other regions: Cornflour (one word) is the term used for the refined white starch, which is what Americans call cornstarch. What Americans call corn flour is often referred to as maize flour in these regions.

This is a critical distinction, as substituting corn flour for cornstarch (or vice versa) based on an unfamiliar recipe's terminology will not yield the intended results. Always confirm which product is being called for, especially when adapting international recipes.

Comparing different corn-based products

Beyond the name, understanding the different types of corn products helps in navigating a gluten-free kitchen. Here is a comparison of the most common ones.


Feature	Corn Flour (US)	Cornstarch (US) / Cornflour (UK)	Cornmeal	Masa Harina
Processing	Finely ground whole corn kernels	Refined starch from the endosperm	Coarsely ground whole corn kernels	Dried corn dough (nixtamalized)
Texture	Fine, powdery, similar to wheat flour	Ultra-fine, silky white powder	Gritty, with varying coarseness	Fine powder with a distinctive flavor
Best for	Baking breads, tortillas, breading fried foods	Thickening sauces, soups, and desserts	Making cornbread, polenta, and muffins	Traditional Mexican dishes like tortillas and tamales
Gluten-Free?	Yes, if pure and certified	Yes, if pure and certified	Yes, if pure and certified	Yes, if pure and certified

Using cornflour in a gluten-free diet

Cornflour is a highly versatile ingredient in gluten-free cooking and baking. It can be used as a standalone flour for things like cornbread or tortillas, or blended with other gluten-free flours to add texture and flavor to a wider range of baked goods. Because cornflour lacks the binding structure that gluten provides, recipes often rely on other binders like xanthan gum or eggs to hold the ingredients together.

Here are some popular uses for certified gluten-free cornflour:

As a baking ingredient: It is used in gluten-free pancake mixes, muffins, and cakes to provide a delicate crumb and a slightly sweet flavor.
As a coating or breading: Coating proteins like fish or chicken with cornflour before frying creates a delicious, crispy crust without the need for wheat flour.
As a thickener: For recipes in the UK, where cornflour refers to the starch, it is an excellent thickener for gravies, sauces, and custards.
For tortillas and tamales: Masa harina, a specific type of cornflour, is the essential ingredient for these traditional dishes.

The importance of label reading

To ensure your cornflour is safe for a gluten-free diet, always read the label thoroughly. Look for a "Gluten-Free" or "Certified Gluten-Free" label, as this indicates the product has been tested and verified to contain a safe level of gluten for individuals with celiac disease. A product labeled "wheat-free" is not the same and may still contain other gluten-containing grains like barley or rye. Additionally, check for advisories like "Processed in a facility with wheat". A certified gluten-free label supersedes these warnings, but without one, it is best to avoid such products to eliminate risk.

Conclusion

In its natural state, cornflour is a gluten-free food, making it a valuable staple for those with gluten sensitivities or celiac disease. The primary challenges for safe consumption are navigating regional naming conventions (particularly the UK vs. US definition) and mitigating the risk of gluten cross-contamination during manufacturing. By understanding these nuances and diligently checking for gluten-free certification on product labels, you can confidently and safely incorporate cornflour and other corn-based products into your gluten-free diet. The versatility and rich flavor of cornflour make it an excellent addition to a wide array of gluten-free recipes.

For more information on safe gluten-free living and a comprehensive guide to reading food labels, you can visit the Celiac Disease Foundation's website. https://celiac.org/gluten-free-living/gluten-free-foods/label-reading-the-fda/

Frequently Asked Questions

Yes, pure cornflour is naturally gluten-free and safe. However, individuals with celiac disease should purchase only products that are certified gluten-free to avoid the risk of cross-contamination from processing in facilities that also handle gluten-containing grains.

In North America, 'corn flour' is finely ground whole corn kernels, while 'cornstarch' is the refined starch from the corn endosperm. In the UK, the term 'cornflour' is used for the refined starch (US cornstarch).

Always look for a 'Certified Gluten-Free' logo on the packaging. The FDA standard for this claim requires less than 20 parts per million (ppm) of gluten, which is a safe level for most with celiac disease.

Cornflour can't be a direct, 1:1 substitute for wheat flour in most recipes because it lacks gluten for structure and elasticity. It is best used in specific recipes like cornbread or combined with other gluten-free flours and binders.

The main risk is if the cornflour is milled or packaged in the same facility as wheat, barley, or rye. Airborne dust and shared equipment can lead to traces of gluten ending up in the cornflour.

No. The protein in corn, called zein, is sometimes referred to as 'corn gluten' but is chemically different and not harmful to those with celiac disease. Some individuals may have a separate corn intolerance, but this is distinct from a gluten intolerance.

Yes, all pure corn products are naturally gluten-free. However, like cornflour, they carry the same risk of cross-contamination if not processed in a dedicated gluten-free facility. Checking for 'Certified Gluten-Free' labels is the safest approach for all corn-based flours.