How to Make Corn-Free Confectioners’ Sugar
This is a great recipe how-to for those of us who are:
- 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…
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