Cornmeal
Cornmeal (also: Coarse corn flour | Grits | Polenta (see note)). Coarser texture, robust corn flavour.
Naturally gluten-free. Cross-contact risk; buy it with a gluten-free claim on the pack (a certification mark is a bonus, not a requirement). Cornmeal and polenta often used interchangeably by grind grade.
A note on coeliac safety
Naturally gluten-free. Cross-contact risk; buy it with a gluten-free claim on the pack (a certification mark is a bonus, not a requirement). Cornmeal and polenta often used interchangeably by grind grade.
| Region | Gluten-free status |
|---|---|
| EU | GF if labelled gluten-free |
| US (FDA) | GF if labelled gluten-free |
| Australia / NZ | GF if labelled gluten-free |
In the kitchen
Coarser texture, robust corn flavour. Best for: Cornbread, porridge, breading.
If you don’t have it
No direct substitute
Source: HTGF flour database · evidence tier B · last reviewed June 2026.
The UK/US naming trap around corn is untangled in Corn flour vs cornmeal vs cornstarch.
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