John Myers
A found food for people with gluten intolerance: cornmeal! Many recipes in American and Oriental cuisine use corn flour. But what if you don’t have one on hand and are looking for an alternative? We’ll show you what makes a good figure as a corn flour alternative!
What is cornmeal?
Finding a replacement for something you don’t know exactly is difficult. As the name suggests, it is flour made from corn kernels, which not only makes it slightly sweet but is also well tolerated by people who are sensitive to gluten. The cornmeal originally comes from South America and forms the basis for nachos, tacos, tortillas, and other baked goods in Tex-Mex cuisine. The flour from the ground corn kernels is often somewhat coarse-grained and has a slightly yellowish hue. Fine cornmeal is used less frequently.
Manufacturing and processing
The grains of field corn are separated from the cob, dried, and then ground into flour. Packed airtight, and stored in a cool and dark place, the corn flour can be kept for several months. If you want to use corn flour as a substitute for normal flour when baking bread due to celiac disease or gluten intolerance, make sure to add cornstarch, as corn flour lacks the gluten protein and thus the binding ability.
What’s in it?
Corn flour is a particularly vitamin-rich alternative to conventional flour. Vitamins A and C are particularly highly concentrated. Although vitamin E is contained in corn’s own fat, only a small amount remains when it is processed into corn flour. The minerals sodium, potassium, phosphorus, iron, and calcium are also high in corn flour.
Overview of the nutritional values of corn flour, based on 100g:
- 318 calories
- 8.2 g proteins
- 66.7 grams of carbohydrates
- 2.3 grams of fat
White Cornmeal:
If lime is added to the corn flour during processing, a very fine, white corn flour is produced. This is suitable for light tortilla flatbreads. The addition of lime is not unnatural – the indigenous peoples obtained cornmeal by crushing the kernels between calcareous rocks and thereby enriched them with lime.
Cook and enjoy
If gluten intolerance is not the most important reason for you to use it, you can also mix different types of flour when baking with corn flour and create wonderful types of bread yourself. In addition to the well-known snacks of Mexican cuisine, you can also make dumplings, dumplings or other pasta with corn flour as an alternative.
Tip from the beauty kitchen: Together with baking soda and almond oil, cocoa butter or scented oils you can make perfect bath bombs or scrubs from cornmeal!
Polenta, cornmeal
Polenta, corn semolina, and corn starch are also made from corn, but they are only suitable as alternatives to a limited extent. Before substituting any corn product for cornmeal, you need to consider the properties of the alternative:
Polenta is already a product made from corn semolina and corn flour, which is processed into a porridge using water and heat. Reducing the amount of water ensures a cut-resistant mass. It is unsuitable as a substitute for cornmeal in cakes, tortillas, or breadcrumbs.
Corn semolina is very coarsely ground corn that is supposed to swell when cooked.
Cornstarch is a starch obtained from corn kernels. It’s intense and more of a supplement to use than a cornmeal substitute.
15 cornmeal alternatives
The cornmeal substitute is based on your intentions in the kitchen. When making your selection, keep in mind that the amounts of liquid in each recipe may vary, since cornmeal does not bind water well. Therefore, pay attention to the desired consistency when processing.
These variants are recommended:
You should buy organic rice flour, as it can contain harmful substances. It is suitable as an alternative for Asian dishes.
Durum wheat semolina is not gluten-free but can replace the lack of starch.
Nut flour made from almonds, cashews, or nut mixtures is particularly suitable for baking.
Chestnut flour contains complex carbohydrates and keeps blood sugar levels constant for a long time. Due to its inherent sweetness, it is well suited for desserts.
Flaxseed flour as an alternative is particularly digestive and can be used in bread, for example.
Coconut flour contains fat and is suitable for sweet dishes in terms of taste.
Locust bean gum has few calories and a high binding capacity, which is why it is the right choice as a cornmeal substitute for diets.
Tapioca flour is the starch extract of the cassava plant. It is to be used like cornstarch or cornstarch.
Chickpea flour is an ideal substitute for tortillas and other flatbreads.
Millet flour is particularly rich in vitamins and minerals and is particularly suitable as a substitute for corn flour in vegan diets.
Quinoa flour is not suitable for baking as it has no binding ability at all, but it is a good alternative for soups or other dishes.
Amaranth flour has a nutty taste and does not go well with very spicy dishes, but can be used in pancakes, for example.
You can replace wheat flour with a corn flour substitute 1:1, pay attention to the desired consistency and, if in doubt, initially use less liquid than specified in the recipe.
Masa Harina is a corn dough that you can use as flour like a ready-made baking mix.
Acorn flour tastes slightly bitter and should not be used for desserts but rather for bread.
