Cooking from scratch

If you are sensitive to corn, be prepared to make many dishes from scratch. One of the best ways to find corn-free recipes is to use old cookbooks (1940s and earlier). These cookbooks usually give clear instructions on how to make many North American and Western European recipes using basic ingredients and kitchen tools. The recipes themselves are less fussy and pretentious than more recently issued gourmet cookbooks because they were written for people who had to cook every day to feed their families.

Cookbooks from the 1940s also often feature a section on preparing dishes with pressure cookers. (I highly recommend¬†modern¬†pressure cookers!) You don’t need a pressure cooker to make tasty meals, but pressure cookers make it much faster to cook everything from beans to meat to cheesecake, and anything that saves time in the kitchen without compromising food quality or taste is something I support.

It’s also helpful to seek out recipes from regions that traditionally do not use corn, especially northern Europe, eastern Europe and Asia. It is relatively easy to find both old cookbooks for purchase and free corn-free recipes from all over the world online.

Substitute ingredients

I’m not going to provide recipes here because there are so many online, but one tip I have is that coarsely-ground kamut flour makes a great substitute for corn grits in cornmeal muffins and cornbread.

You can also substitute potato starch, tapioca starch or wheat flour for corn starch in recipes: replace the corn starch with twice its volume of wheat flour, or 1.5 times its volume of tapioca, potato starch or rice starch. My favourite cooking starch is tapioca starch because it cooks clear and is also fine for people with celiac disease. In contrast, cooked wheat starch is somewhat opaque, and potato starch has a less delicate texture.