12 December 2016

Following some inaccurate information surrounding cornflour published recently in Woman’s Weekly, we just wanted to highlight that cornflour is suitable for a gluten-free diet.

The article stated that cornflour was not gluten-free and should not be used for thickening gravy, but cornflour which comes from corn (otherwise known as maize), does not contain gluten and so is absolutely fine to be eaten and used in all gluten-free cooking.

The magazine is extremely apologetic and will be printing an apology and correction in a future issue of the publication.

Thank you to all of you who contacted the Charity to make us aware of the error.