Corn flour is free of wheat gluten–provided that it has not been cross-contaminated with gluten through shared equipment at the processing facility.
Individuals who are very sensitive to wheat gluten contamination may need to research specific brands of corn flour to determine which are safe for them. Corn does contain corn gluten, but this is not the same as wheat gluten.
Corn gluten can be safely consumed by people with celiac disease or gluten sensitivity. The name “corn flour” may refer to corn starch or to masa, a corn flour made from hominy. Masa is often used in Latin American foods. Like other flours made only from corn, masa does not
Gluten Free Cooking with Corn Flour.
Corn starch and masa can be extremely useful in gluten-free cooking and baking. Corn starch can be used as a thickener for soups in place of wheat flour, and it is often called for in gluten-free baking recipes. Masa can be used as a regular flour, unlike its grittier cousin cornmeal, which does not bind well enough. Masa can be used to make many great Latin American dishes, such as empanadas, fried corn cakes, tamale pies, tortillas and more.