Hi-Maize Resistant Starch

Low FODMAP

Typical portion

Any typical portion Low

Hi-Maize resistant starch is Low FODMAP, a purified cornstarch with virtually no fermentable FODMAP carbohydrate to trigger symptoms.

Because it is a purified resistant cornstarch, it carries none of the FODMAP subgroups, so it stays low at any typical portion you would stir into baking or a smoothie.
One thing to keep in mind: resistant starch itself ferments in the gut, so a very heavy scoop can bring gas or bloating even though it is not a FODMAP.

Start with a modest amount to see how you feel, and build up gradually rather than adding a big dose all at once.

Why hi-maize resistant starch is rated low

Hi-Maize resistant starch is low FODMAP at Any typical portion. It is a purified starch made from corn, and the rating is estimated from what it is made of rather than from a measured serving: starch, including resistant starch, is not one of the carbohydrates counted as a FODMAP, so it comes in low at Any typical portion. That rating belongs to the starch on its own. Amounts far beyond typical are not covered here, and in practice the flour, fruit or dairy it gets mixed into usually decides the final load.

What changes your risk

Serving size Low applies at Any typical portion, the amount usually stirred into a recipe or a drink. Much larger amounts are not rated here.
What it is mixed into It is often blended into wheat flour for baking, or into smoothies and yoghurt. A muffin made with wheat flour, or a smoothie built on mango or ordinary yoghurt, is high FODMAP whatever the starch is doing.
Fibre blends Some fibre and prebiotic powders combine resistant starch with inulin or chicory root fibre, which are high FODMAP. A blend cannot be judged by its resistant starch alone.
The whole meal Its own contribution is low, so the total load of the meal comes from everything else on the plate or in the glass. Several moderate foods together still add up.
Baking and heating Baking or heating it does not add or remove FODMAPs, so its low rating holds in cooked recipes.

What else works

For a low FODMAP starch in baking or breakfast, oats, oat flour, buckwheat flour, potato, rice and firm just-yellow banana all sit comfortably alongside Hi-Maize resistant starch. Be careful with the products people assume are equivalent: inulin, chicory root fibre and many prebiotic fibre powders are high FODMAP, and wheat bran or wheat-based high-fibre flours are not low either. A gluten free flour blend is the safer base to pair it with when baking.

How to keep it low

Choose a product whose ingredient list is the resistant corn starch alone, without added inulin, chicory root, sweeteners ending in "-itol" or flavourings. When it replaces part of the flour in a bake, pair it with a gluten free flour blend, oat flour or buckwheat flour rather than wheat flour so the finished result stays low FODMAP. In smoothies, build the rest from low FODMAP ingredients such as strawberries, blueberries, kiwi, lactose-free yoghurt or lactose-free milk. Store it sealed in a cool, dry cupboard like any other starch, and keep it to Any typical portion rather than treating low as unlimited.

Common questions

is hi-maize resistant starch low fodmap

Yes. Hi-Maize resistant starch is rated low FODMAP at Any typical portion, estimated from what it is made of: a purified corn starch.

is resistant starch a fodmap

No. Resistant starch is not one of the carbohydrates counted as FODMAPs, which is why this corn starch rates low. Tolerance is individual, and a dietitian can help fit it into your own plan.

can i use hi-maize in low fodmap baking

Yes, as long as the rest of the recipe is low FODMAP. Combine it with a gluten free flour blend, oat flour or buckwheat flour rather than wheat flour.

is hi-maize the same as inulin

No. Inulin and chicory root fibre are high FODMAP, while Hi-Maize resistant starch is a corn starch rated low. Check fibre blends carefully, because some combine them.

Learn more

Informational only, not medical advice. Individual tolerance varies. Talk to a healthcare professional or a dietitian for personal guidance.

Hi-Maize Resistant Starch is an estimated rating: it is inferred from the food's ingredients and composition and cross-checked, not measured directly in the papers below. The low, moderate and high cutoffs are still those of Varney et al. (2017).

References

Fructan and free fructose content of common Australian vegetables and fruit. Muir et al. (2007), J. Agricultural and Food Chemistry 55(16):6619-6627.
Measurement of short-chain carbohydrates in common Australian vegetables and fruits by HPLC. Muir et al. (2009), J. Agricultural and Food Chemistry 57(2):554-565.
Quantification of fructans, galacto-oligosaccharides and other short-chain carbohydrates in processed grains and cereals. Biesiekierski et al. (2011), J. Human Nutrition and Dietetics 24(2):154-176.
Dietary sorbitol and mannitol: food content and distinct absorption patterns. Yao et al. (2014), J. Human Nutrition and Dietetics 27(Suppl 2):263-275.
FODMAPs: food composition, defining cutoff values and international application. Varney et al. (2017), J. Gastroenterology and Hepatology 32(Suppl 1):53-61. Supplies the low, moderate and high cutoffs used on this page.