Leslie Massey
Cornflour is a common kitchen ingredient used to thicken sauces and soups. In Australia, products sold as cornflour were once made from wheat, but today, many cornflours are made from corn or maize. Corn is a gluten-free grain, but gluten can be found in less obvious ingredients, so it is important to read ingredient lists carefully when preparing food for those on gluten-free diets. Some cornflour products in Australia, such as White Wings Cornflour and McKenzie's Corn Flour, are labelled as gluten-free, making them suitable for gluten-intolerant individuals.
| Characteristics | Values |
|---|---|
| Is cornflour gluten-free in Australia? | Yes, cornflour is gluten-free in Australia. |
| Cornflour as a common kitchen ingredient | Cornflour is a very fine white powder and a common kitchen ingredient used to thicken sauces, soups, casseroles, custard, and gravies. |
| Cornflour as a baking ingredient | Cornflour can be used in baking to make sponge cakes, pavlovas, and other meringue-based treats. |
| Cornflour as an anti-caking agent | Cornflour can be used as an anti-caking agent in powdered mixtures, such as confectioner's sugar. |
| Cornflour as a substitute | Cornflour can be used as a substitute for arrowroot in a 1:1 ratio. |
| Cornflour and cornstarch | In Australia, cornflour and cornstarch are the same ingredient, although the spelling differs. Cornstarch is the term used in the US for cornflour. |
| Gluten-free alternatives | Gluten-free grains include corn (maize), rice, buckwheat, sorghum, amaranth, millet, and soy. |
| Gluten-free labelling in Australia | Australian food laws require all ingredients to be listed on product packaging. Some products may also include warning statements such as "Contains gluten" or "May contain traces of gluten." |
| Coeliac disease in Australia | Coeliac disease affects 1 in 100 Australians. People with coeliac disease must follow a strict gluten-free diet for life to prevent inflammation and damage to the small intestine. |
| Gluten-free cornflour brands in Australia | Gluten-free cornflour brands in Australia include White Wings, Macro Organics, Coles, Woolworths Essentials, and McKenzie's. |
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What You'll Learn
Cornflour is made from wheat or corn/maize
In Australia, cornflour was traditionally made from wheat, as wheat was the dominant grain grown in the country. However, nowadays, cornflour is often made from corn or maize. In the US, cornflour is referred to as corn starch, which is a more accurate description as it is the starch obtained from the inner endosperm of the wheat or maize kernel. Cornflour is a very fine white powder commonly used in cooking to thicken sauces and soups. It is also used in baking to make sponge cakes, meringues, and other desserts.
Cornflour made from corn or maize is naturally gluten-free. Corn is a gluten-free grain, and the protein in corn flour does not form gluten. This makes cornflour a suitable ingredient for people on a gluten-free diet. However, it is important to read ingredient lists and labels carefully, as gluten can be found in some unexpected ingredients. In Australia, food laws require all ingredients to be listed on product packaging, and if an ingredient is derived from a grain containing gluten, the grain source must be specified.
The process of making cornflour from corn or maize involves milling corn kernels into a fine flour. The corn kernels are cleaned, degermed, and ground to produce corn flour with the desired texture and particle size. Corn flour made from corn or maize is also known as maize flour, and it is used in various recipes, including bread, muffins, doughnuts, pancakes, biscuits, and more.
It is worth noting that the term "corn" has historically been used to describe all grains, which is how "cornflour" got its name. In the US, corn flour refers to flour made from corn or maize, while in the UK, corn flour typically refers to maize flour, and cornstarch is used for the flour made from corn. This distinction is important to understand when following recipes or purchasing products, especially for those with dietary restrictions or allergies.
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Gluten-free cornflour brands in Australia
Cornflour is a common kitchen ingredient used to thicken sauces and soups. In Australia, cornflour was traditionally made from wheat, but nowadays, many cornflour products are produced from corn or maize. Corn is a gluten-free grain, and cornflour products made from corn or maize will be gluten-free. However, wheat-based cornflour products, also known as wheaten cornflour, will contain gluten.
When shopping for gluten-free cornflour in Australia, it is essential to read the ingredient lists on food labels carefully. Australian food laws mandate that all ingredients be listed on product packaging. While some ingredients that contain gluten are easily identified, it can also be found in less obvious ingredients. Even small amounts of gluten can damage the intestine, so it is crucial to be vigilant when preparing food for individuals on gluten-free diets.
- White Wings Cornflour: This product is made from 100% pure corn and is gluten-free and wheat-free. It is ideal for thickening mixtures and blends easily with liquids, making it perfect for cooking casseroles, sauces, soups, and desserts. White Wings Cornflour can be purchased from various stores in Australia, including Coles.
- McKenzie's Corn Flour: This corn flour is made from pure corn, making it wheat-free and gluten-free. It has a subtle flavour and is perfect for thickening sauces, custard, and sponge cakes. McKenzie's is an Australian-owned company that has been trusted since 1852.
- Steric: Steric is an Australian company that manufactures both wheaten cornflour, which contains gluten, and Sunshine gluten-free maize cornflour. Their gluten-free cornflour is made from 100% Australian-grown grains and is widely used by foodservice operators in the country.
It is always important to check the ingredient lists and allergen advice on product packaging, as manufacturing processes and formulations can change over time. Additionally, some products may have a risk of cross-contamination with gluten, so it is advisable to look for "gluten-free" labels or certifications to ensure the product's safety for gluten-intolerant individuals.
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Cornflour is a thickening agent
Cornflour, also known as corn starch, is a popular kitchen ingredient in Australia. It is a very fine white powder made from corn or maize. It is commonly used as a thickening agent for liquid-based dishes like soups, sauces, casseroles, and gravies. Cornflour is also gluten-free, making it a versatile ingredient for gluten-free cooking and baking.
When used as a thickening agent, cornflour is typically mixed with a lower-temperature liquid, such as water or milk, to create a smooth paste or slurry before being added to the dish. This helps prevent lumping and ensures a smooth consistency in the final product. Cornflour is also sieved extra fine, allowing it to blend easily with liquids and other ingredients.
The thickening property of cornflour is due to its high starch content. When cornflour is mixed with a liquid and heated, the starch granules absorb water and swell, creating a gel-like structure that adds thickness and body to the mixture. This process is known as starch gelatinization.
In addition to its thickening properties, cornflour also serves as an anti-caking agent. It can be added to powdered mixtures, such as confectioner's sugar, to prevent clumping and maintain a free-flowing consistency. Cornflour can also be used in batters, where it enhances oil absorption and creates a light and crispy texture when fried.
Cornflour is readily available in Australian supermarkets, often found in the baking or pantry staples aisle. Popular brands include White Wings, which offers a gluten-free cornflour option, and McKenzie's, which produces corn flour made from pure corn, making it wheat-free. These products are suitable for individuals with gluten intolerance or coeliac disease, a condition that affects 1 in 100 Australians and requires a strict gluten-free diet.
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Gluten intolerance and coeliac disease
In Australia, cornflour is gluten-free and is often used as a thickening agent in cooking. It is made from corn or maize and is distinct from wheat flour, which contains gluten.
Gluten intolerance is a common condition comparable to an intolerance to dairy, onions, or garlic. It is characterised by a sensitivity to gluten, where an individual may experience an immediate reaction, such as diarrhoea, bloating, or heartburn, after consuming gluten. The treatment for gluten intolerance involves reducing gluten intake, and in some cases, cutting back on gluten-containing foods may be sufficient to manage the condition.
Coeliac disease, on the other hand, is an autoimmune disorder triggered by the consumption of gluten. It affects about 1% of the population and causes an immune response that damages the small intestine. This damage leads to inflammation and nutrient malabsorption, resulting in symptoms such as diarrhoea, fatigue, weight loss, bloating, and anaemia. Coeliac disease is a more serious condition than gluten intolerance and requires strict lifelong avoidance of gluten. Even a crumb of gluten can activate the immune response, and the long-term risks of not following a gluten-free diet can include nutrient deficiencies, delayed development, and osteoporosis.
It is important to note that gluten-free diets can alter an individual's gut microbiome, as many gluten-free products contain more ultra-processed grains and higher levels of refined carbohydrates and sugars. Therefore, gluten-free diets should be medically prescribed, and those diagnosed with coeliac disease or gluten intolerance should work with their healthcare team to ensure a well-balanced and nutritionally adequate diet.
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Australian food laws and labelling
In Australia, food laws require all ingredients to be listed on product packaging. While some ingredients that contain gluten are easily identified, it can also be found in less obvious ingredients. Even small amounts of gluten can damage the intestine, so it is important to carefully read ingredient lists on food labels when preparing food for people on gluten-free diets. A food must be avoided if any of the following ingredients are listed on the package:
- Maltodextrin
- Vinegar
- Bran
- Starch/modified starch thickeners
- Textured vegetable protein
- Cornflour
- Yeast extract
- Vegetable extract
- Hydrolysed vegetable protein
- Baking powder
- Soy sauce
- Some soy products
If these ingredients are derived from a grain containing gluten, the grain source must be written on the food label. If the ingredient is derived from a grain that does not contain gluten (such as maize), the grain source does not need to be written on the food label.
In Australia, products labelled as "gluten-free" must not contain any detectable gluten, and no oats or their products, or cereals containing gluten that have used malt or their products. Ingredients derived from gluten-containing grains, even in small amounts, must be declared on the food label. Foods labelled as "low gluten" must contain less than 200 parts per million of gluten. It is important to note that low-gluten foods are not recommended for a gluten-free diet.
Gluten-free claims on product labels in Australia are considered nutrition content claims. A gluten-free claim can only be included on a product label if the product contains no detectable gluten. Food businesses are required to indicate on the nutrition information panel that gluten is not detected.
In Australia, cornflour was traditionally made from wheat, but nowadays, many cornflours in supermarkets are produced from corn or maize. Cornflour is gluten-free and is a common kitchen ingredient used to thicken sauces and soups.
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Frequently asked questions
Cornflour is gluten-free if it is made from corn or maize. In Australia, products sold as "cornflour" were once always made from wheat, but nowadays, many cornflours at the supermarkets are produced from corn or maize.
Cornflour is a very fine white powder and a common kitchen ingredient used to thicken sauces, soups, and custard. It is also used to create light sponge cakes.
Cornflour is made from corn or maize. In Australia, it was historically made from wheat, but today, many cornflours are made from corn or maize.
You can buy cornflour at many Australian supermarkets, including Coles, Woolworths, and IGA.
