Corn Flour (Makka Cholam Maavu), Whole Ground Maize Flour

Yes, corn flour is naturally gluten free since maize contains no gluten. Ours is ground in small batches, so it suits gluten sensitive and wheat free diets. If you are coeliac, check the pack label for cross contamination guidance before use. For other wheat free options, see our whole grains.

In most Indian shops, corn flour means the fine white powder that is really corn starch, used to thicken gravies. This product is the other kind: whole maize kernel ground into a yellow flour that still carries fibre and protein, for roti, porridge and dosa batter. Both are made from maize, but they behave differently in cooking. You can find more whole grain flours like this in our flour and batter mix range.

Makka cholam maavu is an easy source of everyday energy, dietary fibre and B vitamins, and it is naturally gluten free. Because ours is unpolished, the fibre stays in the flour, which supports digestion and keeps meals more filling than refined white flour. If you are building meals around weight management, this guide on millet for weight loss explains how fibre-rich grains can help.

Mix corn flour with hot water and a pinch of salt, then knead into a soft dough while it is still warm. Rest it for ten minutes, pat or roll each ball between sheets of butter paper since the dough has no gluten to hold it, and cook on a hot tawa with a little ghee. Adding a spoon of ragi or wheat flour makes rolling easier.

Corn flour is commonly cooked into a thin, well boiled porridge for babies once they are on solids, usually after six months. Introduce it as a single ingredient first, keep the consistency thin, and check with your paediatrician before adding a new grain to your baby's diet.

Whole maize flour typically gives around 350 to 365 kcal per 100g, with roughly 7 to 9g protein, 74 to 77g carbohydrates, 3 to 5g fat and around 7g dietary fibre, plus iron, magnesium and B vitamins. Exact values vary by batch and maize variety, so treat these as indicative figures.