Is cornmeal gluten free?

What the sources tell us

The Gluten Intolerance Group and the National Celiac Association describe cornmeal differently. The group lists cornmeal with polenta, grits and hominy as gluten-free foods derived from corn, and its article on Southern food says cornmeal is considered gluten-free. The association says corn is naturally gluten free, but it recommends buying cornmeal that is labeled gluten free.[1][2][4]

The association's reason is processing, not the corn itself. It says corn-based flours such as cornmeal, masa and cornstarch could have had cross-contact with gluten-containing grains during processing, while plain fresh corn and frozen corn should be fine.[4]

Asked by a reader about grains such as quinoa, teff and ground cornmeal, the association said it is very important to choose grains labeled gluten free, since they can easily have cross contact with wheat, rye and barley. It also advises against buying grains from bulk bins and suggests sealed packages labeled gluten free instead.[3]

The Gluten Intolerance Group explains how cornmeal is used. Polenta is cooked yellow cornmeal that can be served creamy and smooth or left to set and cut into wedges, and grits are a cornmeal made from white corn.[1]

The group's Southern food article separates corn pone from cornbread. It says corn pone is made with cornmeal, water, salt and oil or bacon drippings, while cornbread recipes add eggs, sugar, butter, milk, flour and baking powder.[2]