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Corn Substitutes From "My Kid's Allergic to Everything" Dessert Cookbook by Mary Harris and Wilma Nachsin

Baking Powder - most baking powders have added cornstarch to keep the powder dry and free-pouring.
Substiute any of the following for each 1 teaspoon baking powder used in a recipe:
1/2 tsp cream of tarter and 1/2 tsp baking soda
or
1 tsp Featherweight baking powder or any brand that is cereal-free (has no cornstarch)
or
1 tsp cream of tarter, 1 tsp bicarbonate of soda and 1/2 tsp salt (combine for each 1 cup flour used in the recipe)

Chocolate - most milk chocolates and some carob products may use corn syrup sweetener. Check the ingredients list carefully.
Pure baking chocolate and pure cocoa may not be allergic.

Confectioners' Sugar- Finely ground cane sugar. It comes from the Grass family. Commercial confectioners' sugars have added cornstarch to ensure a dry and free-flowing product. This is sometimes called powdered sugar.
Homemade Confectioners' sugar:
Slowly pour granulated sugar 1/4 cup at a time into the top opening of blender or food processor already going on high speed. Empty blender or food processor after each 1/4 cup is ground. One 1/2 cup granulated sugar will yield a heaping 1/2 cup confectioners' sugar. Use the amount called for in the recipe.

Cornstarch - A corn derivative normally used as a thickener.
Substitute one of the following:

Arrowroot powder, flour or starch - (dried ground tuber). Use 2/3 tbsp arrowroot fr each 1 tbsp cornstarch used in the recipe

Kudzu or Kudu powder - From the root of the kudzu vine (Bean family). Sift out lumps, then dissolve the sifted powder in a small amount of cold water before using. Use 1/3 to 1/2 tbsp kudzu for each 1 tbsp cornstarch used in the recipe.

Potato flour - (Potato family)Use 1 tbsp potato flour for each 1 tbsp cornstarch used in recipe.

Potato starch - Dissolve in a small amount of cold water before using. Use 1 tbsp potato starch for each 1 tbsp cornstarch used in recipe.

Rice flour - (Grass family)Dissolve in a small amount of cold water before using. If possible prchase "Mochika" or "sweet" rice flour which is made from a waxier type of rice and thickens better with fewer lumps. Use 1 tbsp rice flour for each 1 tbsp cornstarch used in recipe.

Tapioca flour - (Spurge family)From the cooked, ground cassava root. Dissolve in a small amount of cold water before using. Use 4 tsp tapioca for each 1 tbsp cornstarch used in recipe.

Corn syrup - Substitute 1 cup granulated sugar melted over low heat with 1/4 cup water for each 1 cup of corn syrup called for in your recipe.

Margarine and oil - Use pure oils as corn is often used in vegetable oils.

Salt - Most commercial iodized table salts contain dextrose (a corn product) as a stabilizing ingredient. Sea sakts and "pickling" or "preserving" salts are dextrose free and work just as well as table salt for cooking and baking. Some manufacturers offer iodine-free table and cooking salts that do not contain dextrose. Kosher or "sour" salt is not an acceptable substitute for baking desserts or to replace table salt.

Sweeteners-Granulated cane sugar is of the grass family and may cause allergic reactions.
Fruit sweeteners come in many forms. Granulated powdered, dried, pureed, juiced, juice concentrates, liquid, sauce and mashed.

Aquamill Beet sugar is the naturally sweet sap of the century or maguey plant of the Amaryllis family.

Barley malt is a thick syrup or powder simillar to maolasses. It is of the grass family.

Beet sugar is made from refined sugar beets and is of the Goosefoot family.

Brown sugars are made from granulated cane or beet sugar with molasses (from the sugar cane plant). Use equal amounts as granulated sugar in recipe.

Date sugar Fructose is from the Palm family. Use 2/3 cup blended dates or date sugar for each 1 cup of granulated sugar in recipe.

Fructose is fruit sugar and is twice as sweet as granulated cane sugar. See package directions for substitution information.

Fruit juices and concentrates must be thawed bfore using if frozen. Use full strength to replace the liquid in the recipe.

Honey is 2-2 1/2 time sweeter than granulated cane sugar. Raw, unfiltered, locally produced honey is usually best for people with allergies. Decrease liquid by 1/4 cup for each 1 cup of honey. For example if the recipe calls for 1 cup milk and 2 cups sugar; use 3/4 cup milk and 3/4 - 1 cup honey, to taste.

Maple syrup is with honey decreaes the liquid in the recipe by 1/4 cup fr each cup used. Use maple syrup in equal portions to granulated cane sugar.

Rice sugar, syrup or powder are of the Grass family. Use equivalent portions to the amount of granulated cane sugar in your recipe.

Stevia is available in powder of liquid. It is a very concentrated sweetener and you may want to disolve it in the recipes liquid for better distribution. Use approx 1/3 cup Stevia for each 1 cup granulated cane sugar.

Vanilla - most commercial vanillas extracts and flavourings have corn syrup added as a sweetener.

You can make your own vanilla extract by chopping 1 pound vanilla beans placing them in a large container and allowing them to steep in 1/2 gallon of any acceptable clear alcohol for at least 4 weeks. Then strain ut the beans and store in a tightly sealed jar.

White Vinegar- is distilled from a variety of grains, fruits and vegetables. Those with allergies to corn or potatoes can use cider vinegar with no worries. Since cider vinegar has a higher acidity level that is something to take into concideration when baking, cooking or baking.

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