corn free powdered sugar (refined-sugar-free )
My youngest daughter and my nephew were born three days apart. How cool is that? Both children suffer from their own unique food sensitivities. But, it’s corn in particular that gives them a pretty hard time. Alas, my sister-in-law and I were in cahoots – both eliminating corn at the same time. Going corn-free can prove to be a pretty significant adjustment — it’s in just about everything (powdered sugar, baking powder, some vanilla extract, salad dressing, and some over-the-counter medicines (like Motrin), not to mention anything in a box or package.
My sister-in-law’s birthday was upon us and I reckon she was feeling a bit sad that she wasn’t going to be able to have a proper birthday cake. Birthday with no cake? Nonsense! Just because we have a more limited diet doesn’t mean we should go without. I used this recipe to make frosting for her allergen free cake so that she could celebrate in style. The freedom that comes from a recipe like this is remarkable. Not only do you win because it’s corn-free, you win because it’s unrefined sugar. At the end of the day, sugar is still sugar so I’m not necessarily suggesting you walk around eating frosting by the spoonful. But, it does make you feel pretty special to have a go-to allergen free recipe that you can use with confidence.
1 cup unrefined granulated sugar (I used Maple Sugar but Sucanat works well too)
1 Tablespoon Arrowroot starch (see note below).
1.) Place the sugar and arrowroot in your blender with the lid firmly in place.
2.) Pulse on high for about 25-30 seconds.
1.) Do be choosy about where you obtain your arrowroot starch/flour from. It’s most often cross-contaminated. I buy mine from a company who certifies through the GF Certification Program.
2.) For most frosting recipes you’d need more than one cup of powdered sugar. Don’t be tempted to double/triple the recipe. The blender will struggle to grind it to a fine powder if there is there’s too much in the canister.
3.) If you don’t have a blender, a spice grinder works just as well.
4.) They’ll be quite a bit of dust (aka powdered floating particles). I’ve found it helpful to let the particles settle for a few minutes before removing the lid. Again, this is where it’s imperative that you choose a GF arrowroot. If it’s not, there’s a great chance the gluten-containing particles could make you sick once they become airborne.
6.) Coming soon: chocolate (non) buttercream frosting