Is maize flour gluten free?

9 Answers

  • yes, it is! … 😉


  • 1


    Remember you only need to avoid flours that have wheat, rye or barley in them. There are flours that are naturally gluten free; corn (maize) flour, gram flour (ground chick peas) – gram flour is also really high in protein. The gluten free flours are usually based on a combination of flours to obtain the best characteristics. The most common are potato starch and rice flour, they also often have gums added to add structure to your baking. If you are going to buy special flours it is often cheaper to buy in bulk, though this does mean a hefty outlay at first. If you are on a tight budget try cooking recipes that do not require wheat substitutes. You can make many flat breads without needing wheat flour, many do not use wheat flour in the original recipes. I have a good recipe for socca on my blog, but it is really easy to make you just mix equal volumes of chickpea flour and water add a little oil and whisk to make a batter, leave the batter for about half an hour then either cook in a skillet or pour thinly into baking trays and cook in the oven. You can make very small quantities so that you do not waste your flour – the link to the recipe is below. If you search around my blog there are other recipes for gluten free baking. Of course any meals you make that use vegetables or natural gluten free grains such as rice will be fine and can be made very cheaply. It is possible to stick to gluten free on a tight budget. Hope you have every success

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    Is maize flour gluten free?

  • If you are on a tight budget, I’d do this: don’t buy any gluten free flour at all, unless you’re planning on avoiding making the ‘just like gluten bread’ recipes. Making your own flour would be cheaper in the long run, depending on what flours you used, but it will be an expensive purchase at first because you’ll need to buy a lot more of the various flours used to make your own flour. However, gluten free breads and bready things, the type that are mimicking regular bread, are more nostalgic than practical. It’s like living in an adobe house in the desert, moving to the arctic, and building another house to look just like the one you lived in when you were in the desert. Sure, you can do it, but it’s not exactly the optimal choice for your new environment. There are a ton of recipes from different cultures around the world that have never had gluten, and never will. Roast beef and mashed potatoes, for example. Many Indian vegetarian dishes. Many Asian dishes. Tons of dishes from Africa, and so on. Even French cuisine has gluten free dishes, like their chickpea based flatbread, socca. These tend to be tastier (because they are not trying to imitate another food using different ingredients), and they tend to be a heck of a lot cheaper because they don’t use tons of expensive ingredients. You do end up cooking more, without the expensive ingredients, but it’s doable. A lot of Asian dishes I view as traditionally gluten free even if you have buy GF soy sauce for a soy sauce in the recipe. This is still excellent soy sauce, as it’s simply more traditional soy sauce, like they used to make years ago before wheat was used.

  • While it is true that maize (corn for those in the US) does not contain gluten, true gluten only comes from wheat – it is also true that maize and several other grains contain *similar* proteins, that can react in people who are allergic or sensitive to gluten as well.

    It is a very individual situation. Some people allergic to gluten may be able to tolerate maize, some will not.

  • Does Maize Have Gluten

  • Corn has no gluten, as far as I know.

  • millet flour has no gluten

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