Corn Flour

FDA Compliant

Mild corn flavor, slightly sweet, produces tender crumb

2.7%

Protein

80%

Absorption

118g

Per Cup

12mo

Shelf Life

Water absorption

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

Less absorbent (45%)More absorbent (400%)

About average water absorption for a gluten-free flour. See the full spectrum →

Using Corn Flour in Your Baking

Common gluten-free flours are the workhorses of gluten-free baking and form the base of most homemade and commercially available gluten-free flour blends. They work best blended with a starch (tapioca, potato, or arrowroot), which lightens the texture and improves browning.

Blend tip: A standard versatile blend ratio is 60% of this flour + 30% tapioca or potato starch + 10% additional flour (chickpea or sorghum improves browning). Add 0.5 tsp xanthan gum per cup of total blend.

Use the Flour Converter for precise substitution amounts, or the Blend Builder to find the right blend ratio for your baked good. See methodology for data sources.

How it compares to All-Purpose Flour

Protein

2.7%-74%

Absorption

80%-6%

Density

118g/cup-6%

Wheat AP flour: 10.3% protein, 85% absorption, 125g/cup

Binding Agents

Xanthan Gum

0.5 tsp / cup

Psyllium Husk

1 tsp / cup

Requires binder for structural baked goods. Works well in flatbreads and tortillas where xanthan gum is less critical.

Best For

FlatbreadTortillasPancakesQuick Breads

Storage

Store in cool, dry place. Refrigerate in warm climates. Distinct from cornstarch (pure starch) and cornmeal (coarser grind).. Approximately 12 months shelf life.

Certification

FDA Compliant: Meets FDA gluten-free labeling requirements (<20 ppm gluten).

Convert a recipe with Corn

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Where to Buy

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