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.