Corn Flour

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Mild corn flavor with a little sweetness.

Updated October 4, 2026 (UTC)

2.7%

Protein

80%

Absorption

118g

Per Cup

12mo

Shelf Life Estimate

Absorption estimate

80% · 45–400% across the gluten-free flours here

Lower estimate (45%)Higher estimate (400%)

The absorption estimate is near the middle of this range. Use a recipe for this flour to work out how much liquid to add. Compare flour estimates →

Using Corn Flour in Your Baking

Start with a recipe that names this flour. Rice, cassava and coconut use different swap estimates, so keep the flour and starch proportions together when your recipe calls for a blend.

Binder starting point: Keep your recipe's blend ingredients and amounts together. The starting estimate here is 0.5 tsp xanthan gum per cup. Use your recipe’s binder amount for the finished blend.

Use the Flour Converter for estimated flour amounts and any conversion limits, or the Blend Builder to compare recipe-type blend presets. See methodology for data sources.

Compared with All-Purpose Wheat Flour

Protein

2.7%-74%

Absorption

80%-6%

Density

118g/cup-6%

All-purpose wheat flour: 10.3% protein, 85% absorption, 125g/cup

Binder Starting Estimates

Xanthan Gum

0.5 tsp / cup

Psyllium Husk

1 tsp / cup

Use the binder specified by your corn-flour recipe. A flatbread or tortilla recipe may need a different amount from a cake or loaf.

Recipe Uses

FlatbreadTortillasPancakesQuick Breads

Storage

Store in a cool, dry place; refrigerate in warm conditions. Rough shelf-life estimate: 12 months. Use your bag's date and storage directions when deciding whether to use it.

Certification

Check the specific product: Certification varies by product. A flour category does not establish certification for any bag; check the packaging and maker’s information.

Conversion guidance for Corn

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