Here’s another thing I hate about corn (aka the ninja additive): it’s in confectioner’s sugar. I know that I should probably look to more natural sweeteners like maple syrup or agave nectar; however there is just no substitute for confectioner’s sugar in some recipes. For instance, I have a Mexican Feast Day cookie recipe which I eventually make for everyone in my life. However they aren’t safe because, apart from the massive amounts of butter involved, it also requires you to roll the finished cookies in confectioner’s sugar. Needless to say, they are pure heaven, but not when cornstarch is added to the sugar to make it not stick together (not unlike condoms. I need to get my mind out of the gutter…) Even if I could get around the butter and gluten issue by being creative with coconut oil and rice flour, only confectioner’s sugar could melt around the cookies to give them a sort of pseudo-frosting.
The reason I’m peeved is that I probably couldn’t recreate the sugar by just putting regular sugar in a food processor for a few minutes. Sure, it would get fine but I’m not sure it would have the same effect. Curse you, cornstarch!
---one Google search later---
I just found out that there are corn-free varieties of confectioner’s sugar!
https://www.navanfoods.com/baking/miss-robens-corn-free-confectioners-sugar
This particular company does process the sugar in a plant that also uses corn and soy products, however they state on the website that they clean the equipment each time they are used for a different product to reduce the potential for cross contamination! Yay! Now that I know that this is out there, I feel better. Now if only I could find a casein-free butter substitute. Could ghee be the answer? To be continued...
(image from
here)
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