Which brands of cornflour are gluten-free?

November 9, 2025 •

5 min read

Corn is naturally a gluten-free grain, which means pure cornflour should also be gluten-free. However, the risk of cross-contamination during processing means that not all cornflour sold in stores is safe for those with celiac disease or gluten sensitivity. Choosing specific brands that are certified gluten-free is essential for ensuring safety.

Quick Summary

This guide examines how to identify safe cornflour brands, focusing on the importance of dedicated gluten-free facilities and third-party certifications to prevent cross-contamination. It lists specific brands and explains what consumers should look for on packaging to guarantee a product is safe for a gluten-free diet.

Key Points

Natural Origin vs. Processing Safety: Pure corn is naturally gluten-free, but cross-contamination can occur if processed on shared equipment with wheat or other gluten-containing grains.
Check for Certification: Look for third-party certifications like the GFCO or CSA on the packaging to guarantee the product is safe from cross-contamination.
Trusted Brands: Reputable brands include Bob's Red Mill, Hodgson Mill, Argo, Kingsford's, and P.A.N., which either use dedicated facilities or are rigorously tested.
Label Reading is Critical: Always read the ingredient list for hidden gluten and check for clear 'Gluten-Free' claims and cross-contamination warnings.
Regional Brands: International options like Freee by Doves Farm and Maizena also provide reliable gluten-free cornflour.
Understand the Difference: Cornflour (or cornstarch) is primarily a thickener, while corn flour (or masa harina) is a ground meal; both need to be verified as gluten-free.
Alternative Thickeners: For those sensitive to corn or looking for variety, consider gluten-free alternatives like arrowroot powder or tapioca starch.

Understanding the Gluten-Free Status of Cornflour

At its core, cornflour, which is also known as cornstarch in some regions, is a product derived from the starchy part of the corn kernel. Since corn is inherently a gluten-free grain, cornflour itself does not contain gluten. This makes it a fantastic and versatile ingredient for thickening sauces, creating light batters, and using in baking for those following a gluten-free diet. The key problem for individuals with celiac disease or severe gluten sensitivities, however, is not the corn itself, but the potential for cross-contamination during manufacturing.

Cross-contamination can happen in facilities that also process gluten-containing grains like wheat, barley, or rye. Shared milling equipment, storage containers, or even airborne particles can introduce trace amounts of gluten into the cornflour, making it unsafe for consumption. For this reason, simply seeing "cornflour" on the label is not enough to guarantee safety. Consumers must look for explicit gluten-free labeling, preferably with a third-party certification seal.

Identifying Safe, Certified Gluten-Free Brands

For maximum safety, purchasing cornflour from brands that explicitly state their gluten-free status and use dedicated, gluten-free processing facilities is the best course of action. Several brands have a strong reputation for producing safe, gluten-free cornflour. These are often certified by organizations like the Gluten-Free Certification Organization (GFCO) or the Celiac Support Association (CSA).

Some reliable brands available in the United States and other regions include:

Bob's Red Mill: This brand is known for its wide range of gluten-free products and manufactures its gluten-free cornflour on dedicated equipment. Their products are also tested to ensure they meet gluten-free standards.
Hodgson Mill: Many of their products, including cornstarch (used interchangeably with cornflour), are certified gluten-free by the Celiac Support Association, with very low gluten thresholds.
Argo & Kingsford's: These brands are considered naturally gluten-free and have confirmed their cornstarch products are gluten-free, with a long history of safe production.
Clabber Girl: Like Argo, Clabber Girl's cornstarch and baking products that contain it are considered naturally gluten-free.
P.A.N.: A popular brand for pre-cooked cornmeal (masa harina), P.A.N. holds a GFCO certification for their gluten-free corn flour, ensuring no cross-contact with gluten during processing.

In the UK and other international markets, options include:

Freee by Doves Farm: Their products are specifically labeled gluten-free, including their cornflour.
Brown & Polson: This is a trusted brand for cornflour in the UK, often explicitly labeled as gluten-free on packaging.
Maizena: A widely available international brand, Maizena corn flour is confirmed as a gluten-free product derived from 100% corn starch.

Making an Informed Choice: How to Read Labels

When shopping for cornflour, the packaging provides the most crucial information for determining its safety. Here's a step-by-step guide:

Look for Explicit Labeling: The most reliable indicator is a clear "Gluten-Free" claim on the packaging. This is more trustworthy than an implied claim.
Check for Certification Seals: Seals from organizations like GFCO, CSA, or the Crossed Grain symbol (used in Europe) are the gold standard. These guarantee the product has been tested to meet strict gluten-free standards.
Read the Ingredient List: Always read the ingredients to ensure there are no hidden gluten sources, such as modified food starch derived from wheat. Pure cornflour should list only one ingredient: cornflour or cornstarch.
Investigate Cross-Contamination Warnings: Check for advisories like "may contain traces of wheat" or "processed on shared equipment." These are a red flag and indicate a high risk of cross-contamination.

Comparison of Common Cornflour Brands


Feature	Bob's Red Mill	Argo & Kingsford's	Freee by Doves Farm	P.A.N. (Masa Harina)
Certification	Yes (Dedicated equipment, tested below 20ppm)	None (Considered Naturally GF, trusted)	Yes (GF Certified, UK)	Yes (GFCO Certified)
Best Use	Baking, thickening, frying	Thickening sauces, gravies	Baking, all-purpose GF use	Latin American cooking (tortillas, tamales)
Risk of Cross-Contamination	Very Low (Dedicated facility)	Very Low (Long history of single-product focus)	Very Low (Certified)	Very Low (Certified)
Availability	Wide (US, Canada)	Wide (US)	Good (UK, Europe)	Good (US, LatAm)

Conclusion: Your Safest Bet for Gluten-Free Cornflour

While corn is naturally gluten-free, the manufacturing process introduces the primary risk for celiac patients and those with gluten sensitivities. The safest approach is to choose brands that carry an official gluten-free certification seal from a reputable third-party organization. Brands like Bob's Red Mill, Hodgson Mill, and Freee by Doves Farm have established reputations for prioritizing gluten-free safety through dedicated facilities and rigorous testing. Always double-check the label for certification and cross-contamination warnings to make the safest and most informed decision for your health.

Essential Baking Tips with Gluten-Free Cornflour

When substituting cornflour in recipes, especially baking, keep in mind its properties. Cornflour can make baked goods light and tender, but it lacks the protein structure that gluten provides. This is why many gluten-free baking recipes use a blend of different flours. If you’re thickening a sauce, remember to create a smooth slurry with a cold liquid before adding it to your hot mixture to prevent lumps. For frying, a coating of cornflour can create a remarkably crispy finish. For advanced tips on working with gluten-free alternatives, refer to the guides on websites like Beyond Celiac.

Summary of Gluten-Free Cornflour Selection

In summary, while cornflour is derived from a naturally gluten-free source, the risk of cross-contamination is a significant factor for those with dietary restrictions. Always prioritize brands that carry a certified gluten-free label and process their products in dedicated facilities. By carefully reading labels and choosing trusted brands, you can confidently use cornflour in your cooking and baking without worrying about gluten contamination.

Beyond Cornflour: Other Thickening and Baking Options

For those who may be concerned about corn or seeking variety, there are other safe, gluten-free thickeners and flours available. Arrowroot powder provides a clear and glossy finish to sauces and is gluten-free. Tapioca starch is also an excellent thickener and adds a chewy texture to baked goods. A blend of rice flour, sorghum flour, and cornstarch can also create a versatile all-purpose gluten-free flour mix for baking.

Frequently Asked Questions

No, not all cornflour is automatically gluten-free, despite corn being a gluten-free grain. Cross-contamination can occur in facilities that process both gluten-containing and gluten-free products. Always look for a certified gluten-free label to be sure.

To ensure a cornflour brand is safe for someone with celiac disease, check for an official third-party certification seal, such as the GFCO or the Celiac Support Association. These seals guarantee that the product has been tested and meets strict gluten-free standards.

The terms are often used interchangeably, but there can be regional differences. In the UK, 'cornflour' refers to the fine powder used for thickening (cornstarch in the US). In the US, 'corn flour' can refer to a more coarsely ground product (masa harina or cornmeal), while 'cornstarch' is the pure starch.

Yes, you can use a certified gluten-free cornflour to thicken gravy, just as you would with wheat flour. To avoid lumps, mix the cornflour with a small amount of cold liquid first to create a slurry before whisking it into your hot gravy.

Reliable, certified gluten-free brands include Bob's Red Mill, Hodgson Mill, and Freee by Doves Farm. Other trusted brands often considered safe, such as Argo & Kingsford's, have a long history of dedicated production.

The main risk comes from shared processing equipment in facilities that also handle wheat and other gluten grains. This can introduce trace amounts of gluten into the final product, which is a danger for people with celiac disease.

If a product is not clearly labeled, it is not recommended for someone with celiac disease. You should either contact the manufacturer directly to inquire about their processing procedures or choose a product that has a recognized gluten-free certification.