How to Make Corn-Free Confectioners’ Sugar

How to Make Corn-Free Confectioners' Sugar

How to Make Corn-Free Confectioners’ Sugar

This is a great recipe how-to for those of us who are:

  • Grain-free
  • Avoiding GMO corn products
  • Have corn allergy
  • Have tapioca allergy (that’s the alternative starch used in most corn-free confectioners’ sugar on the market)
  • Simply running a bit short on confectioners’ sugar (or powdered sugar, which ever term you prefer) or and have a batch of gluten-free baked goods in need of a good frosting!

Here’s what you need…

1. A food processor or blender
2. Granulated sugar
3. A starch (If you can tolerate corn products, you may use cornstarch. If you avoid corn, try tapioca flour, arrowroot, or potato starch.)

Here’s what you do…

For each cup of powdered sugar needed, place one cup of granulated sugar in your food processor or blender. Add 2 Tablespoons of starch.

(Note: You can make the powdered sugar using only granulated sugar and no starch. This is fine if you are dusting the top of brownies, a cake, or rolling cookies in the sugar; however, if you are making frosting, the addition of a starch helps it thicken and achieve icing consistency.)

Blend until the sugar becomes powdery.

If you use a high-powered machine like a Blendtec or Vitamix, this takes about 30 seconds. In a standard food processor or blender, it takes a few minutes.

You will see a “sugar cloud” form as the sugar granules break down during blending.

When you’re all done processing, wait until that cloud settles a bit before removing the lid; otherwise, you’ll sweeten the atmosphere in your kitchen a little too much!

That’s all there is to it! Now you know how to make your very own confectioners’ sugar.

I hope this provides you, with a useful solution.

If you’re in need of something to frost, check out these gluten-free cupcakes…

Beeti-ful Cupcakes

Decadent Chocolate Cupcakes

Vegan Chocolate Cupcakes

Pumpkin Cupcakes

(PS – for more gluten-free recipes, “Smart Nutrition Backed by Science” and more, please consider subscribing to my ad-free digital monthly magazine, Food Solutions. Supporting my work keeps informative free resources available to you. Thank you.)

xo,
Gigi ;)

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14 thoughts on “How to Make Corn-Free Confectioners’ Sugar

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  5. Barb Sonnemann

    Thanks Gigi! There’s almost nothing worse than being in need of frosting but the confectioner sugar is either all gone or full of ants. Yes, it happened to me. Same day I called the bug people and got Tupperware containers.

    Reply
    • glutenfreegigi

      Lolita, I have not tried it, but considering the properties of coconut sugar, I think you could use it as a “dusting” sugar, say on top of an unfrosted cake or cookies, but it will likely not break down enough to render smooth results in a frosting. BUT… I say experiment and have fun! Come back and let us know how it goes if you do. xo

      Reply
  6. Trisha

    Is there any extra tricks to this? I tried this in my blendtec blender and it still came out a little grainy so my frosting was also grainy :-( My kids have corn allergies so I need an alternative to the store bought stuff.

    Reply
    • glutenfreegigi

      Hi, Trisha. There is no trick to it at all. I recommend you blend longer, even in the Blendtec. Sometimes, a high powered blender like that (I have one, so I’m speaking from experience here) can “overlook” granules. You should see the “sugar cloud” I describe – dusty and white when it’s powdery.
      Hope this helps!
      xo

      Reply
  7. Laineyvette

    This worked perfectly in my Vitamix! I forgot sbout the sugar cloud, but it was all good. I used tapioca pearls and it took about a minute or so. Thank you for this.

    Reply
    • glutenfreegigi

      Super! I have used both Vitamix & Blendtec, as well as traditional food processor, and all work well. xo

      Reply

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