Corn is ubiquitous. It is hidden in many ingredients, such as most baking powders, powdered sugar, and sorbitol, just to name a few. Even xanthan gum, which is used in many gluten-free recipes, is produced from the fermentation of corn sugar. Guar gum is a safe alternative. Although, corn is safe for people with gluten intolerance or sensitivity, those with a concurrent corn allergy must be vigilant.
Replace the following corn-containing baking essentials with the following safe alternatives:
Corn syrup: equal amount of honey, agave nectar, rice or tapioca syrup
Baking powder: Blend together ⅓ cup of baking soda, ⅔ cup of cream of tartar, and ⅔ cup arrowroot starch
Powdered sugar: In a blender, mix together 1 ½ tablespoon tapioca or potato starch with a cup of granulated sugar. Blend for a bout a minute, until powdered.
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