Bob’s Red Mill Corn Starch

Is Bob’s Red Mill Corn Starch Gluten Free?

Yes, Bob’s Red Mill Corn Starch is completely gluten free.

While corn is naturally a gluten free grain, cross contamination during harvesting, transportation, or milling can pose a significant risk for anyone managing celiac disease or severe gluten sensitivities. Bob’s Red Mill eliminates this risk by processing and packaging in a dedicated 100% gluten free facility. Each batch undergoes rigorous testing to guarantee it meets strict gluten free standards.

When you purchase Bob’s Red Mill Corn Starch, you are getting a clean, single-ingredient product free from wheat, barley, rye, and cross contact concerns.

Why Bob’s Red Mill Corn Starch Belongs in Your Gluten Free Pantry

Navigating gluten free baking and cooking requires reliable ingredients that perform consistently. Here is why Bob’s Red Mill Corn Starch is a standout choice for your kitchen:

1. Superior Thickening Efficiency
Corn starch possesses double the thickening capability of standard all-purpose wheat flour. Because it consists of pure starch, it gelatinizes smoothly when heated, creating a glossy, translucent finish rather than the opaque, matte appearance typical of flour slurries. It is ideal for:

• Rich Gravies and Sauces: Create lump-free turkey gravy, creamy panic sauces, or pan drippings with a velvety sheen.
• Soups and Stews: Add body to hearty winter stews or classic chowders without changing the underlying flavour profile.
• Fruit Pie Fillings and Custards: Ensure berry pies set cleanly without weeping excess liquid.

2. Essential for Gluten Free Baking
Gluten free flour blends can sometimes yield baked goods that feel dense, dry, or gummy. Integrating Bob’s Red Mill Corn Starch into your homemade flour mixtures introduces lightness and structure.

• Tender Crumb: Starch weakens the structural density of heavy whole grain gluten free flours (like sorghum or teff), yielding light, airy cakes and muffins.
• Melt-in-Your-Mouth Textures: Adding to shortbread or sugar cookies produces a crumbly, tender texture that mimics traditional pastry flour.
• Crispy Coatings: When combined with gluten free flour for pan-frying or air-frying, corn starch yields a light, shatteringly crisp coating on chicken, tofu, or veggies.

How to Best Use in Everyday Cooking

To achieve optimal results without clumping, always introduce into recipes using a slurry:

• Make a Cold Slurry: Measure your desired amount and mix it with an equal volume of cold liquid (water, broth, or milk) until completely smooth.
• Whisk into Hot Liquids: Slowly pour the slurry into your simmering liquid while whisking continuously.
• Bring to a Gentle Boil: Heat the mixture until it reaches a simmer. Allow it to cook for 1 to 2 minutes so the starch fully hydrates and thickens to its maximum potential.

Product Specifications

Ingredients: Pure Corn Starch
Dietary Certifications: Gluten Free, Non-GMO Project Verified, Kosher, Vegan, Dairy Free
Origin: Milled in a dedicated gluten free facility in Milwaukie, Oregon
Storage: Store in a cool, dry place in an airtight container to preserve freshness and prevent moisture absorption.

Frequently Asked Questions About This Product

Is Bob’s Red Mill Corn Starch safe for someone with celiac disease?
Yes. Bob’s Red Mill Corn Starch is handled in a dedicated gluten free facility and batch tested to ensure it is completely safe for individuals with celiac disease or non-celiac gluten sensitivity.

How do I substitute corn starch for wheat flour as a thickener?
Because corn starch has twice the thickening power of flour, use 1 tablespoon for every 2 tablespoons of wheat flour called for in the recipe. Always mix it with a cool liquid first to create a slurry.

Can corn starch go bad or expire?
Yes it does have an extremely long shelf life if stored properly. As long as it is kept in a dry, cool environment inside an airtight container to block moisture and odours, it will remain safe and effective for years.

Is Bob’s Red Mill Corn Starch non-GMO?
Yes, it is Non-GMO Project Verified, ensuring that the corn used is grown without genetically modified seeds.

What is the difference between corn starch and corn flour?
In North America, corn starch is a fine white powder extracted solely from the endosperm of the corn kernel, primarily used for thickening and delicate baking. Corn flour is ground from the whole corn kernel and retains a yellow colour, coarser grain, and distinct corn flavour.