Here is a post with all of my “notes” under recipes. This will get added to as I add more recipes.
Corn Allergy Girl Where’s the Corn in Foods has a way more indepth break down of everything corn related if you want to check that out.
Corn & Grape Allergy – Baking powder is not corn free. Find corn-free if need be. Cream of tartar is made from grapes, if you have a grape allergy; you just need 1/4 of powder for baking soda and remainder in apple cider vinegar
Corn Allergy – depending on sensitivity, you may need to make your own with safe molasses and sugar. Alternatives include coconut palm sugar.
Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELT, Earth Balance, Miyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted). Many of vegan butter have corn derivatives.
Corn Allergy – Ensure that the cans are free of citric acid if you are corn free. We decided to can tomatoes this summer instead of buying store bought.
Corn Allergy – During the dutching process to create cocoa, it is treated with ph balancing agents, derived from corn. It is difficult to find safe cocoa or chocolate chips. A couple of corn lite options: Cuisine Camino, Equal Exchange.
Corn allergy – ensure coconut milk is gum free
Corn allergy – I have found that many of the egg replacers out there use corn starch, so beware which one you buy. Bob’s Red Mill works as a great replacer, however it has a lot of cross contamination and isn’t recommended at all with corn allergies. You could also use a flax egg as an alternative.
Corn allergy – gelatin needs to be unflavoured and not made from vegetables to truly be corn free. I use a beef gelatin.
Corn & Soy Allergy – PAM is full of contaminated corn oils and soy oil. I use safe oil & grease with my hands. You can buy oil mister bottles and fill with your own safe oil as well.
I don’t line my muffin pans as it isn’t needed. They hold well on their own, and often they are too greasy to stick anyways.
Corn Allergy – Powdered sugar/icing sugar contains cornstarch to prevent clumping. Wholesome Organic Icing Sugar uses tapioca starch instead. This is an ok option for corn lite, but trial carefully as there is a lot of cross contamination. It is possible to make your own. This is what we do, it is just time consuming.
Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive.
Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own
Corn Allergy – it is important to avoid white vinegar; any safe vinegar will work including rice vinegar, apple cider vinegar, or coconut vinegar
Corn Allergy – Don’t use “vegetable oil” as it can be corn or soy oil. Canola oil is one of the worst oils for cross contamination with corn. I usually use grapeseed oil. Olive oil isn’t always 100% olive oil either, so if you are sensitive, be careful.
Corn Allergy – When looking at canned coconut milk or cream be sure to check for gums. The one I buy is gum free as corn is used to make almost all the “gum” ingredients
Corn Allergy – xanthan gum is iffy with corn allergies due to how they make it. We made the switch to psyllium husk fibre in our house.
Corn allergy – avoid all yeast that contains any additives, most contain ascorbic acid, which is derived from corn. Red Star Active Dry Yeast is the only one I believe that is free of any additives, it has to be the individual single dose packages.