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Since corn is a gluten-free grain, pure cornstarch is also gluten-free
Cornstarch is made from the nutrient-rich starchy part (endosperm) of corn. Since corn is a gluten-free grain, pure cornstarch is also gluten-free.
However, sometimes cornstarch is processed in a facility that makes other foods that contain gluten, meaning there is a chance that it may be cross-contaminated. That is why it is important to read the label and check for a disclaimer.
How to make sure your cornstarch is gluten-free
The only way to make sure that the cornstarch you purchase is gluten-free is by checking the label for certification.
The U.S. Food and Drug Administration (FDA) certification for gluten-free products is given only when the product has been tested to have fewer than 20 parts per million (ppm) of gluten. Since gluten is found in wheat, barley, rye, and triticale, it is important to check the label for these ingredients.
Gluten-free labels are given to cornstarch that meets the following requirements:
- Naturally gluten-free
- Free of any gluten-containing ingredient
- Not cross-contaminated with gluten-containing foods during production or processing
Is cornstarch good for you?
Cornstarch lacks nutrients such as fiber, vitamins, and minerals that are lost during processing. As a refined carb, it can also cause blood sugar spikes and is therefore not suitable for people with diabetes.
Cornstarch is also high in calories, with about 488 calories per cup. Since high calorie consumption can lead to an increased risk of obesity, high cholesterol, and heart disease, it is best to consume cornstarch in moderation.
What are other gluten-free flours?
Cornstarch is used as a thickening and binding agent in soups, gravies, stir-fries, jellies, jams, and puddings.
About 6% of the U.S. population is gluten intolerant and about 1% have celiac disease. If you do not have cornstarch or wish to use another gluten-free substitute, there are various options available:
- Potato starch
- Rice flour
- Tapioca flour
- Xanthan starch
- Arrowroot powder
- Guar gum
- Powdered flax seeds
- Psyllium husk
- Oat flour
- Sorghum flour
- Chickpea flour
- Ragi flour
- Almond flour
- Amaranth flour
