Elizabeth’s Top 8 Corn Ingredient Substitutions

This past Saturday night, instead of going out with friends or having a date night out with my husband, he and I decided to stay in and make a GREAT meal. And I do mean great. Lately, most of our time has been completely filled with extra meetings, assignments, friends, and travel, so we needed this time to reconnect to our kitchen.

As I was prepping the dressing for a steak salad, I paused and realized that it didn’t take me much time to make, because all of the ingredients I had were safe for my diet and food allergies. This wasn’t always the case. Over the years, the kitchen and I had a roller coaster kind of relationship. It is now my best friend, but it took years to get to this point. Those of you who have food allergies probably understand what I mean!

When I was first diagnosed with food allergies, I felt completely helpless and frustrated when it came to what I could and couldn’t eat. I’d understood one way to cook, but then had to learn a whole new way PLUS figuring out substitutions for ingredients. At first this was difficult, but once I made the transition, cooking became fun again.

To get to this place, I went through lots of frustration. The recipes that I used to make didn’t always turn out right because the ingredients I was substituting were wrong. The hours I spent researching  food substitutions felt wasted, and it felt like the cooking skill I once possessed had completely left me. It didn’t come easy to me anymore — I was back to the trial and error stage of cooking, and sometimes it was much more error than not.

I wanted to love cooking again. So, one day I made a promise to myself that I would not try and learn all the substitutions all at once.  I would become good at making one recipe, then move on once I was satisfied with how it was turning out.

By finding the harmony within myself and these new ingredients, I rediscovered my love of cooking and for educating others. I also started finding it much easier to understand which substitutions I could do.

So you don’t have to go through all of the headache that I did, I am going to give you my TOP EIGHT corn substitutions. Try them out alongside the date paste sweetener recipe.

Corn Ingredient = Substitution

Baking Powder 1 tablespoon baking soda + 1 tablespoon cream of tartar
White Vinegar Rice wine vinegar
1 tsp Xanthan Gum 1 tsp Ground chia seed
Citric Acid Fresh lemon juice
Corn starch Potato starch
1 Tbsp Corn Syrup 1.5 Tbsp Brown Rice syrup
Corn Meal Brown rice flour
Vanilla Extract 2 vanilla beans distilled in 1 C potato vodka (let sit for 5 weeks before using)
Powdered Sugar 1 cup sugar blended with 1 tablespoon cream of tartar

If you have any other corn substitutions, I’d love to hear them, so leave a comment in the section below to let us know your corn substitutes.

By | 2017-05-03T13:18:56+00:00 September 26th, 2016|Categories: Blog, Food Education|Tags: , , , , , , , , |0 Comments

About the Author:

At Mary Lee Kitchen, we believe that what we eat matters. Each of us has the right to know what is in our food. Over the years the food industry has negatively impacted our health and well being. This has caused the rise of food allergies, food sensitivities, rise in child obesity- which are just a few of the harmful side effects of the food manufactures created. It is time for us to implement change.

I am a food artisan that creates allergy free products that are made in a sustainable way. Through my own experience with rare food allergies, I have learned how to cook in a way that is inclusive for all diets. Through food education, recipes, and products I support the gathering of all people around the kitchen table.

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