Corn flour is the starch obtained from maize and is more commonly known by its American name cornmeal. It is used in making cornbread, polenta, grits, etc., However, due to allergies, many people are unable to eat it. As a replacement for corn flour, there is a wonderful gluten-free alternative, potato flour. You can use this flour exactly as you would do with regular flour when cooking or baking your favorite recipes. If anything, it just gives the dish more body without imparting that sweet flavor you get when using cornmeal.
You can do replacement for corn flour with Rice Flour, Cornstarch, Wheat-Free Flours, Fruit and Veggie Powders, Gluten-free Cornstarch Mixtures, Almond Flour, Gluten-Free Flour Mixtures, Gluten-Free Corn Flour, Soy Flour, Sorghum Flour.
Substitutes For Corn Flour
- Rice Flour
- Wheat-Free Flours
- Fruit and Veggie Powders
- Gluten-free Cornstarch Mixtures
- Almond Flour
- Gluten-Free Flour Mixtures
- Gluten-Free Corn Flour
- Soy Flour
- Sorghum Flour
1. Rice Flour:
Another replacement for corn flour is rice flour. You can use it in exactly the same ways as corn flour. But it has a much lighter texture than cornflour. Rice flour is very similar in appearance to wheat flour. So, you can even buy white rice flour made to look just like regular whole grain rice. Just make sure to use a gluten-free replacement such as potato or rice before baking. Because some people suffer from allergies to these as well.
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But most of us will not have such problems with using these starches so feel free to experiment! The next time you prepare your favorite recipes for cornmeal, try substituting them with potatoes and rice flour.
Another replacement for corn flour that people love to use is cornstarch. It can be used just like regular flour in most recipes, but the texture may not work for everything. For example, if you are making something such as a gravy or sauce that requires thickening with wheat flour. Then cornstarch is great because it will produce a thinner texture than wheat flour gives you that extra body.
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You can also use cornstarch to thicken up sauces and gravies while cooking. Mix the cornstarch with the liquid and when the sauce boils, add it back into the pot/pan (kettle). Cornstarch becomes very clear when cooked so keep an eye on it while using it. So that you don’t accidentally burn the sauce.
3. Wheat-Free Flours:
Another replacement for corn flour is any wheat-free flour mixture such as rice/quinoa or almond flour. You use these products as you would normally do with regular flour to make bread, cakes, or anything else that calls for cornmeal.
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Another great thing about this replacement is that many people find it much more digestible than other replacement corn flours and flours made from grains.
4. Fruit and Veggie Powders:
Many people like to use fruit and veggie powders such as dried corn or bean powders, however, they tend to be very expensive. They are also usually made of things you cannot eat without boiling them first (such as corn). You can use these in replacement for some of the ingredients you would normally want to use flour with- just make sure you mix it well.
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Try using half cornflour and half potato powder for a replacement that is cheaper than buying 100% corn flour replacement, but doesn’t have any added sugar other than what is naturally occurring from the sweet corn kernels.
5. Gluten-free Cornstarch Mixtures:
Most people that have corn allergies find solace with cornstarch replacement since it does not contain any of the protein elements which cause allergic reactions. If you do not have an allergy to corn and want to avoid corn altogether for other reasons, there are many replacement mixtures out there tailored specifically to replace regular cornmeal or flour.
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There are some people who even make their own mixes from scratch using ingredients such as rice starch and tapioca starch! For those on special diets (such as GAPS), there are gluten
6. Almond Flour:
Almonds come from the same family as peanuts – remember when eating almonds raw they are a natural food high in fat so anything we take from this family has lots of natural protein and fats in them. Sometimes people who don’t like nuts don’t realize that almonds are nuts! Almond flour is a replacement for cornmeal. You can use it just like cornmeal in your favorite recipes. Almond flour is much higher in protein, so those who have problems digesting gluten-free flours will find this replacement very easy to digest and help their digestion as well.
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Almonds also have lots of fiber and vitamins which make them very healthy nuts to eat. Try substituting some of your regular meals with almond flour or even cupcakes made using the replacement for corn meal- you won’t be disappointed!
7. Gluten-Free Flour Mixtures:
Many people who have an intolerance to gluten also cannot ingest starches like potatoes and rice so instead, they choose to purchase commercially prepared gluten-free replacement mixtures such as Tapioca Starch/Flour, Sweet Rice Flour, or Potato Starch. These products are typically used as replacements for wheat flour but will also work well in the replacement of cornmeal since they all have a similar consistency and texture.
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Also, as a replacement for cornmeal, these mixtures are invaluable in making foods such as muffins and quick bread.
8. Gluten-Free Corn Flour:
Many people have been trying to develop new gluten-free replacement products because there is always a market out there that desires the replacement of gluten products with substitutes like cornflour. To meet this need, you can now purchase cornstarch from brands such as Bob’s Red Mill.
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This stuff is absolutely delicious and perfect to use when eating cornbread or anything else made with cornmeal. Also, Betty Crocker has come up with their own all-purpose baking mix which replaces wheat flour entirely with sweet rice flour so you can enjoy your favorite pastries again without worry! So the next time you find yourself in the supermarket wondering how to make cornbread, cakes, or other foods that call for cornmeal with replacement products, feel free to try these out! You won’t be disappointed and it will be a great way to keep you on track in your gluten-free diet.
9. Soy Flour:
Did you know that soybeans are actually legumes and not actually grains? They grow inside the pod of a plant just like peas or many other bean replacement products. Soybeans make for a great replacement for cornmeal because they have similar properties to corn in their flour form.
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When cooking with soy flour, remember that it has already had two items of washing so it is unlikely to carry much residue from pesticides or herbicides which makes it safe for consumption even by those who suffer from allergies. It also contains a large amount of protein so people who aren’t allergic to gluten but find cornbread to be too heavy will enjoy this replacement whether they have corn allergies or not!
10. Sorghum Flour:
Another alternative replacement product that works well for cornmeal is sorghum flour. If you are not familiar with this replacement product, it is from a grain just like wheat and rice however, it comes from a plant that doesn’t produce gluten so people who suffer from an intolerance to gluten can consume this replacement without the worry of getting sick! Sorghum flour will work best when used in any recipe calling for wheat including bread or muffins. It is also very dense and makes the perfect replacement for cornbread as well!
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This replacement product works great alongside flour mixtures such as potato starch or tapioca flour in many recipes to create an even better texture and consistency than ever before! Try using some sorghum flour along with other replacement products on the next recipe that calls for cornmeal and be sure to remember which replacement products you used so next time, you can use your own replacement product recipes!
Corn flour is the byproduct of grinding and polishing dried corn kernels. It is used as a replacement for wheat flour in cooking and baking.
Some corn flours have been known to be contaminated with wheat, due to cross-contamination during the grinding process. For that reason, corn flour is not considered gluten-free unless it’s guaranteed to be cross-contamination-free.
A replacement for corn flour would be any other type of grain ground into powder form and suitable for use as an alternative in recipes calling for corn flour. For instance, rice flour can be used in cornbread recipes and other applications calling for cornmeal.
There are two easy ways to substitute cornflour or cornmeal in a recipe that calls for it: 1. If a recipe calls for one cup of cornmeal, use one cup of rice flour. Use the same measurement in tablespoons. 2. If a recipe calls for one cup of cornflour, use one cup of rice flour and add two tablespoons more to compensate for the lack of binding power in the replacement (rice flour has less gluten).
There are two easy ways to substitute cornmeal in a recipe that calls for it: 1. If a recipe calls for one cup of cornmeal, use one cup of rice flour and add two tablespoons more to compensate for the lack of binding power in the replacement (rice flour has less gluten). 2. If a recipe calls for one cup of cornflour, use one cup of rice flour and add two tablespoons more to compensate for the lack of binding power in the replacement (rice flour has less gluten).
There are two easy ways to substitute cornmeal in a recipe that calls for it: 1. If a recipe calls for one cup of cornmeal, use one cup of white rice and add two tablespoons more to compensate for the lack of binding power in the replacement (white rice has less gluten). 2. If a recipe calls for one cup of cornflour, use one cup of white rice and add two tablespoons more to compensate for the lack of binding power in the replacement (white rice has less gluten).
There are two easy ways to substitute cornmeal in a recipe that calls for it: 1. If a recipe calls for one cup of cornmeal, use one cup of brown rice and add two tablespoons more to compensate for the lack of binding power in the replacement (brown rice has less gluten). 2. If a recipe calls for one cup of cornflour, use one cup of brown rice and add two tablespoons more to compensate for the lack of binding power in the replacement (brown rice has less gluten).
These replacement ingredients can be easily found online or at your local natural health food store so don’t neglect this option if you suffer from an intolerance to gluten! The replacement for corn flour you use is entirely up to you. Try them all out and see which one works best for the dishes that you commonly cook. Remember that there are many more replacements for cornflour than just a few mentioned here, so if you have another replacement, why not share it with us in the comment section below? We’re always looking to add new recipes and cooking tips to help our readers following a gluten-free lifestyle!