CORN: the evil grain (or so they say)

poster-1280-cornfield

Ripped from the October/November issue of Living Without magazine’s article titled, “Corn Fed”.

Here is a list of substitutions for corn products:

Baking corn-free can be a challenge because corn is hidden in some key ingredients. Try these corn-free alternatives.

  • 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
  • Baking Powder: Blend together 1/3 C baking soda, 2/3 C cream of tartar and 1/3 C arrowroot starch. For corn-free commercial baking powder, try Hain’s Featherweight Baking Powder (hainpurefood.com), made with potato starch.
  • Confectioners’ Sugar: Combine 1 1/2 T tapioca starch/flour or potato starch with enough granulated sugar to make 1 C. Process mixture in a blender on high speed for 45 seconds or until powdered. Store in an airtight container until used.

* Agave: With an obscenely high amount of fructose (more than regular sugar), and the extensive refining process it goes through to become what it is, this is not a good option to replace sugar.

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