Baking with Corn Allergy


  1. Keep staple baking ingredients such as yeast, cream and butter on hand. This way, you can whip something up without having to go to store to get the necessary ingredients. It doesn’t quite overcome the convenience of prepared foods, but it sure helps to satisfy cravings. Yeast can be stored in the fridge and butter in the freezer for months.
  2. Get rid of the baking powder! It has cornstarch in it. If you can’t find Featherweight Baking Powder (made with potato starch), use 1/2 teaspoon cream of tartar and 1/4 teaspoon baking soda for 1 teaspoon baking powder. I’ve been doing this for years, and no one has noticed a difference in my foods, even biscuits.
  3. Make your own vanilla. Buy a 750 ml bottle of potato vodka, stick 2 vanilla beans in it, and let it sit for a month or two. Yummy, and actually cheaper than pure extract. I have heard that Frontier’s vanilla has corn alcohol in it, but their other extracts seem to be safe (I use them).
  4. Use this substitution for corn syrup: 1 cup corn syrup = 1 cup sugar plus 1/4 liquid (water or whatever other liquid is called for in the recipe). I’ve also read that rice syrup can be substituted directly for corn syrup.
  5. Corn AllergensFor powdered sugar, add up to a tablespoon of potato starch to 1 cup sugar, and blend in a coffee grinder until it’s not grainy; I often run it through twice. I also keep a bowl of it handy for when I need it quickly; just stir or sift it first to break up any clumps.

http://www.cornallergens.com/food/corn-free-cooking-baking.php

Love this website for great tips when I need it desperately like today…

Happy Cooking

Namaste

Tammye Honey

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3 thoughts on “Baking with Corn Allergy

  1. Pingback: 10 Million People In The USA Have Corn Allergies? « theAfterBurnSG

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