Corn flakes without gluten

Gluten-free corn flakes are thin, crispy sheets made from ground corn, carefully processed to be gluten-free, making them an ideal option for people with celiac disease or gluten intolerance. This ingredient is very popular in cooking to add texture and flavor to various preparations, from breading to breakfasts and snacks.

The origin of corn flakes dates back to Mesoamerican indigenous culture, where corn is a staple food. Currently, corn flakes are produced in different regions of Latin America and the world, ensuring gluten-free versions through strict controls in the process.

Properties: In addition to being gluten-free, corn flakes are a source of complex carbohydrates that provide sustained energy. They are low in fat and offer a crunchy texture that enhances a variety of dishes. Due to their processing, they usually retain a certain amount of fiber and some B vitamins present in the original corn.

Synonyms in Latin American Spanish: they are also often called gluten-free corn flakes, gluten-free corn copos, gluten-free corn flakes, or simply corn flakes, clarifying their gluten-free condition to avoid confusion with traditional versions.