I can't do corn, but tried a Bob's Red Mill mix for chocolate cake that I could actually eat. Frosted it with a recipe I found called: 7-minute Icing Recipe
* 4 egg whites
* 1 1/2 cup sugar
* 1/4 cup plus 1 Tbsp cold water
* 1 tsp cream of tartar
* 1/8 tsp salt
* 1 1/2 tsp vanilla

Sadly, it was gross. The icing was... grainy, not creamy. Probably since there is no butter.

I used to make icing with powdered sugar, butter, vanilla, water/milk. It was great. But all the powdered sugar I can find has corn starch in it. Anyone have a solution to this? I was considering trying to throw granulated sugar in the blender, to see if I could make it into more of a powder, but that seems pretty unlikely. (I think it will just be well blended granulated sugar). Help!

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Hi 'CeliacInSanDiego',
Granulated sugar in the Blender is the way to go, the longer you 'whizz it' the finer it gets.
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Best Regards,
David

I agree. I have made my own powdered sugar like this when I was out of it. Only thing is, it doesn't keep very well because it can lump up. So you have to use it fairly soon after making it.

I have personally made that Bob's chocolate cake. It goes quite well with a marshmallow cream cheese frosting. 10oz marshmallow creme, one package cream cheese, mix with mixer, presto! You can flavor it too if you want, with fruit extracts. It has to be fridged though, and is very rich, and does not taste like normal frosting, so keep that in mind when planning to serve. I might mix nuts into the cake and sprinkle mini marshmallows on top and call it rocky road cake, maybe with chocolate drizzle on top too. And nuts. Whatever you feel like. I made the cake plain and just topped it with the plain frosting, I was in heaven.

Thanks, all!

David, No kidding! I should have emailed you directly on any questions I had, since you seem to have ideas for all of them!

Juliebove, I'm glad to hear more agreement on this technique. And I'll do it right before using, since it sounds like otherwise I'll have a sugar boulder!

JNBunnie1, I appreciate the feedback specific to the mix I'm making. The marshmallow suggestion is interesting, but all marshmallows I know of are made with corn syrup and corn starch. Do you know of others?

Rachel

What about the Energy Source chocolate chips?? I dont think they have anything corn. I melt a bunch of those in a pot, with a little lactose-free margarine, and pour in some gluten-free icing sugar. It makes the PERFECT chocolate icing. In my opinion anyways hehe

~ Lisa ~

Wow! That is creative! I don't think I could eat it, but it sounds great. Every choc chip I've met has soy lecithin in it, and that is just the tip of the iceberg for me (don't get me started on margarine!) Basically the only oils that I can do are olive oil, and when I really want to push my luck, butter.

Rachel

Enjoy Life Chocolate Chips are gluten, dairy and soy free

I'll post the ingredients from the package on here for you. Then you'll know if you can eat them or not hehe.

~ Lisa ~

Now I'm excited!!! Where do you find them?

Rachel

They are delicious--and habit forming

http://www.enjoylifefoods.com/where_to_buy/store_locator.php

Um, well, I actually didn't use marshmallows, I used marshmallow creme. Technically, I used Ricemellow creme, which is a brand, which sweetens with rice syrup and the only allergen is soy. I would love to try it with nuts and marshmallows on top next time, but I must confess I haven't paid any attention to actual marshamllows in quite some time. But it went great with just the plain cake with the plain frosting. I was thinking about flavoring the cake and frosting orange flavor next time. Maybe with candied orange zest on top.

I have used powdered sugar ( homemade with a good blender and arrowroot in place of the cornstarch 1 tablespoon to 2 tbsp of arrowroot for every cup of sugar since its a thickener and a binder it will help hold its shape and keep it from being runny) shortening (spectrum should be ok) and vanilla (there is one that is a commercial brand) a little tapioca flour (maybe a tsp) to make it a bit stiffer so it doesnt get soft easily if using it for a decorator type frosting. For chocolate, melt some enjoy life chips and mix it in it.

Im sorry I cant remember the name of the vanilla that is corn free but I know on delphi forums (avoiding corn) they have product names listed, Im thinking it was frontier maybe? We were testing my nephew with corn elimination but the name is slipping away from me. Coloring unless using fruits to color it is not possible. A little blended strawberries sweetened with sugar might be an option for an alternative for frosting.

If you want marshmellows corn free , Pass over is close so many of the stores that carry foods for passover will carry both corn and gluten-free marshmellows and sugar for icing.

I dont do corn or soy either these are both nice to stock up on just throw in freezer.
rosie

I hadn't thought to look for the marshmallows now, but that is an excellent point. When you say "sugar for icing" - now I'm worried. I normally buy C&H granulated sugar. Are you saying that has gluten? Or are you saying that there is kosher for passover powdered sugar that has neither corn nor gluten?

Thanks.
Rachel

Rachel,
Sorry what I meant was there is kosher powdered sugar that has neither corn or gluten,I have only found it once and it was in a can . But then I really dont use it alot so tend to buy and stock up on other foods . Small kitchen and freezer . The marshmellows are good , corn and gluten-free. just small compared to say Kraft . I find corn is almost as bad as gluten , tough to avoid , seems it is in everything.
Hope that helps .
I don;t know about reg sugars , I thought most were gluten-free .I just use the domino's organic, or honey , mostly honey .
rosie

Ok. I will definitely look for the kosher powdering sugar. A great tip! Thanks.

I tried the granulated-sugar-in-the-blender method tonight to make icing. It was WAY better than the 7-minute-icing that I made before, but still a little grainy. I did a total of 2 cups of granulated sugar in the blender, but only 1/2 cup at a time, for 1-2 minutes each batch. Perhaps I should have blended longer? Different sized batch? Any other suggestions, folks?

BTW - Tonight I iced the banana bread mix from Breads by Anne - I subbed 2 T ground flax and 7 T hot water for the 2 eggs (as Anne kindly suggested to me on the phone). I made it into muffins/cupcakes rather than bread, in case I had any rising issues due to no eggs. It seemed to rise just fine and tasted heavenly! Even my gluten-eating husband said it was great!

Rachel