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Cornstarch is a product that many people with gluten intolerance prefer, because it is a gluten-free product. However, improper manufacturing can give gluten from other foods a chance to get into the cornstarch.
1. Does cornstarch contain gluten?
Cornstarch is a product made from the endosperm of corn, having a smooth white color. The endosperm is the nutrient-rich tissue inside the corn kernel.
Corn is a gluten-free food. In the process of making corn into cornstarch, there are no steps where gluten-containing ingredients are needed. Therefore, cornstarch made from whole cornmeal is completely gluten-free.
However, cornstarch may also contain gluten because it is produced with gluten-containing foods on the same line as wheat flour. That could be the reason cornstarch contains gluten.
2. How to be sure cornstarch is gluten-free?
The best way to know if cornstarch contains gluten is to check the gluten-free product label. To be certified, the product tested must have less than 20ppm of gluten. This is a very small amount that is unlikely to cause symptoms in people with gluten intolerance.
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To be marked gluten-free, the product needs to go through another step, independent testing by a third party like NSF International. The gluten-free label for the gluten-intolerant group is the ultimate certification, where the gluten content of the product must be less than 10ppm.
Alternatively, you can do a quick check by looking at the ingredient list. If cornstarch is gluten-free, it contains only corn or cornstarch.
3. Cornstarch substitutes
In addition to cornstarch, you can also look for gluten-free products or diets in foods such as:
Rice flour : Made from finely ground rice, rice flour replaces cornstarch in a ratio of 3:1 Flour galangal : Derived from arrowroot, this powder replaces cornstarch in a ratio of 2:1. The dough becomes clumps easily, so it is important to beat the dough thoroughly. Potato flour: Can replace cornstarch in a 1:1 ratio but should be added at the end of the cooking process to ensure thickness. Tapioca Starch: Extracted from the tapioca root, tapioca starch replaces cornstarch in a ratio of 2:1. Flaxseed Gel: Mix 1 tablespoon flaxseed with 4 tablespoons (60ml) of water to form a gel. This mix replaces 2 tablespoons of cornstarch. Xanthan gum: Xanthan gum is made by fermenting sugar with certain bacteria. For long-term use, you should start with a small amount of 1/4 teaspoon and more as needed. Guar gum: Like xanthan, guar gum is made from guar seeds so it should be used in very small amounts.
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Like cornstarch, to be sure there is gluten in the food or not, you should check the certification stamp.
If you have a need for consultation and examination at the Hospitals of the National Health System, please book an appointment on the website for service.
References: verywellfit.com, healthline.com
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