Corn, also referred to as maize, is used widely in cooking applications as whole kernels in soups, popcorn and salads and in a ground form as polenta, cornmeal and corn flour.
COMMON INGREDIENT LIST TERMS USED TO DESCRIBE CORN PRODUCTS:
- corn flour
- high-fructose corn syrup
- hydrolysed vegetable protein
- corn starch
- modified starch
Note: Corn starch is often used as an anti-clumping agent in products such as soft icing mixture.
With Loni’s Allergy Free cookbook, you can cook delicious, everyday foods with confidence knowing that every recipe is free from wheat, gluten, corn, yeast, dairy, egg, peanuts, tree nuts, sesame seeds, tomato and seafood.
Every recipe in Loni’s Allergy Free cookbook is corn free.