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.
Some notes:
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
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I’ve made granulated sugar into powdered sugar without any starch and my guess is that sucanat would work (not sure about maple sugar…).
The directions I follow are these, from the Vitamix website:
Even powdered sugar tastes better when you make your own. Try it! Put up to 4 cups of granulated sugar into your Professional Series and turn to high for 45 seconds.
Hi M!
Yes, you’re absolutely correct, you can make powdered sugar without a starch. I don’t own a Vitamix (although I would LOVE to) so I appreciate you leaving the recipe.
Personally, I feel the frosting held together a bit better (was a bit thicker) with a mere tablespoon of starch. I’ve had great success with grinding Sucanat (and before I went refined sugar free I made it with white sugar). So, it’s my opinion that any granulated sugar would be fine. I didn’t go as far as to go/grind down the entire unrefined sugar list: coconut sugar, Rapadura, Date sugar etc. I guess it all depends what kind of flavor you’re looking for (molasses-flavor, mild flavor, etc). Let me know if your try any others. I’d love to know your thoughts.
Thanks so much for stopping by
Stephanie
I always learn something fascinating and helpful every time I read your site. Cooking for friends and family with food sensitivities is somewhat new for me, and I didn’t know it was in baking powder. I love your site, and I love that you helped find a way to help make the birthday cake.
Great post and tips on checking out arrowroot carefully, Stephanie! I rarely use powdered sugar any more, but think I’ll make my own next time per your encouragement. :-) Look forward to the frosting recipe!
xo,
Shirley
Great recipe! Thank you! I have used agave powder which is low on the glycemic index just for show, because it is not very sweet at all. This will give me a great alternative! Thanks again.
Chris,
That is awfully sweet. Thank you for your kind words.
At first, cooking for friends and family with food sensitivities can seem overwhelming. But, it doesn’t have to be. We’ve found the more we stick to real food (fruits, veg, meats, fish, certain grains, etc) the more freedom we have. It’s that darn packaged stuff that’s problematic.
All I know is this: As long as I can eat dates wrapped in bacon -I will happy forever. Thanks to you!
xo
Stephanie
Thanks, Shirley!
I rarely use powdered sugar anymore either – just for special occasions. If you could have seen my SIL’s face when I dropped off the cake – it was priceless :) Totally worth the recipe :)
thanks Carla!
Wow, I didn’t even know they made agave powder ! Very cool. Sounds like it would work wonderfully. If you give it a try, I’d love to hear what you thought.
Happy New Year :)
Stephanie
Yay, a new post! Thanks for this powdered sugar recipe, this is so useful! i did not even realise that corn was in so much, i mean i dont eat much grains but its crazy how they add corn to everything. Well wish your family good luck and great recipe btw!
Teenie
thanks Teenie :) so kind of you.
Yes, corn is everywhere ! Have you read Omnivore’s Dilemma ?? (fascinating chapter/section on corn). I had no idea it was in so much until I started doing a little investigating. We had to stop eating anything in a package such a long time ago – there were just too many offenders (sunflower is a big no no for us). Now, I don’t think we’ll ever go back. We feel so much healthier!
Stephanie
Ah yes my dear sister-in-law, it was the cake that will stand out in my mind for the rest of time!!!!!!!! You are the best, and it was SO delicious :o) Thank you again!