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Cornmeal

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Cornmeal (also: Coarse corn flour | Grits | Polenta (see note)) — Coarser texture, robust corn flavour.

Absorbency2/5
Binding2/5
Lightness2/5
Medium cross-contact risk

Category: Grain Flours · Allergens: None

Primary use: Cornbread, porridge, breading

Is it safe for coeliacs?

Naturally gluten-free. Cross-contact risk; certify supply. Cornmeal and polenta often used interchangeably by grind grade.

Region Gluten-free status
EU GF if certified
US (FDA) GF if certified
Australia / NZ GF if certified

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.