In the present study it was examined how different nixtamalization conditions applied on dent and flint corn varieties affect the calcium absorption and pasting properties of corn flours. Results showed that with the increase of the Ca(OH)2 amount used in nixtamalization process to 1.2%, while ash content, peak, setback and final viscosity values increased, gelatinization temperatures decreased in all corn varieties (P < 0.01). Results also showed that the peak, setback and final viscosity values of dent corn varieties were higher than those of flint corns. However, the increase in the setback and final viscosity values of flint corns were higher than the increase observed in dent corns with the increase of the Ca(OH)2 amount, indicating that flint corns are subjected to more retrogradation than dent corn in consequence of nixtamalization. The ash content of the all samples reached the maximum value at the end of a steeping time of 6 h. The increase in cooking time had a negative effect on peak, setback and final viscosity values and a positive effect on gelatinization temperatures of both types of corn varieties (P < 0.01). Practical Applications: Nixtamalization process causes some physical and chemical changes in flour attributes. The improvement in corn flour after nixtamalization needs to be investigated. The study showed that pasting properties and calcium content have been changed in nixtamalized corn flour (nixtamal) at varying rates depending on the type of corn varieties. Free niacin content of corn flour has increased and phytic acid content has reduced after nixtamalization process. Corn flour is included in many gluten-free formulations with some deficiency. Nixtamal has expected a potential use to improve the textural, sensorial and nutritional values of gluten-free applications.