Going Gluten-FreeJanuary 29, 2014

Baking Without Corn

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Posted by Living Without contributor Wendy Mondello

Do you have an allergy or intolerance to corn? Corn hides in some surprising places. It can show up in products like meat, condiments, sauces, yogurt, beverages, medications, body powder, paper plates, crayons and toothpaste. It’s hidden in some key baking ingredients, too. That’s why baking corn-free can be as challenging as baking gluten-free—unless you know how to substitute safely.

Here’s help. Try these corn-free alternatives to common baking ingredients:

Replace cornstarch with an equal amount of tapioca starch/flour or potato starch (not potato flour).

Replace corn flour with an equal amount of sorghum flour.

Replace corn syrup with an equal amount of honey, agave nectar, tapioca syrup or rice syrup.

Replace xanthan gum with an equal amount of guar gum.

Make your own baking powder by blending together ⅓ cup baking soda, ⅔ cup cream of tartar and ⅓ cup arrowroot starch. For corn-free commercial baking powder, try Hain’s Featherweight Baking Powder (hainpurefoods.com), made with potato starch.

Make your own confectioners’ sugar by combining 1½ tablespoons tapioca starch/flour or potato starch with enough granulated sugar to make 1 cup. Process this mixture in a blender on high speed for 45 seconds or until powdered. Store in an airtight container until used.