Corn Flour

Corn flour is a highly refined form of cornmeal. The whole kernel, including the bran, germ, and endosperm, is used to make cornmeal. It is often used as a liquid thickening and may be used to produce tortillas and bread. Corn flour is available in both white and yellow forms, and it may be blended with other gluten-free flour to produce a pizza crust. It is high in fiber and contains the carotenoids lutein and zeaxanthin. These two plant substances function as antioxidants and can improve eye health by lowering the risk of age-related macular degeneration and cataracts.

It's also abundant in vitamin B6, thiamine, manganese, magnesium, and selenium, an antioxidant. Corn belongs to a distinct grass family from gluten-rich wheat, barley, and rye. Cross-contamination is more frequent in processed goods using maize flour. Even cornbread may be made using normal flour.