Gluten Free and Corn Free Baking

Recently I have become obsessed with cake decorating. I started researching how to make fondant, buttercream, and pastillage. I started to feel a bit defeated because it seems that all the recipes use corn syrup and confectioner's sugar (which contains cornstarch). I have modified some of the following recipes using gluten free/corn free ingredients.

Corn Free Confectioners/ Powdered Sugar 

1 cup unbleached cane sugar
1 tablespoon cream of tartar or potato starch or tapioca starch or arrowroot

Blend ingredients in a blender until a fine powder forms

*Be sure to choose a sugar that doesn't contain corn syrup such as C&H pure cane sugar

*If you use cream of tartar, it will come out tasting tart. Use only if you are making lemon or lime icing or something similarly tart or sour.

 Recipe was found on recipezaar.com

I also found a recipe for gluten free, corn free fondant, dairy free fondant:


Allergen Free Fondant 

2 cups sugar
1 cup water
1/8th tsp cream of tartar

Using candy method bring ingredients to 238F. Finish as per fondant method.


For more reference on these methods go to:


http://www.candymaking.net/Fondants.html

or for a fondant that requires no cooking

No-Cook Fondant

1/3 cup unsalted butter, room temperature
1 pound confectioners sugar (see corn free recipe above)
1/4 cup golden syrup (i.e. Lyles Golden Recipe) or simple syrup (see November post for recipe)
1 tsp vanilla extract (make sure it is gluten free i.e. Simply Organics or the Costco brand Kirkland's)
1/2 tsp salt

1. Using a standing mixer with paddle attachment, beat butter until creamy and smooth.

2. Add sugar one cup at a time. Beat until it forms a smooth dough.

3. Add syrup, vanilla, salt, and beat to combine.

4. Use fondant immediately or store in an airtight container for future use

Yields: 4 cups

Recipe adapted to be gluten free/corn free from the book Field Guide to Candy


This recipe was found on a message board through yahoo.

Gluten Free/Corn Free Buttercream Frosting

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon vanilla extract (use a gluten free extract. It is best if you can find one that is clear)
4 cups sifted confectioners' sugar (remember, substitute with the corn free version)
2 tablespoons milk*

Yields: About 3 cups of icing.

1. In large bowl, cream shortening and butter with electric mixer, then add vanilla.

2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

3. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
*For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

*It may be possible to make this dairy free by substituting soy, rice, or almond milk or regular milk.

This recipe was modified from the original found on wilton.com