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Posts tagged ‘corn sensitivity’

My Best Investment

In order to survive my corn-free and wheat-free journey I feel it is necessary to have a chest freezer. This is the one purchase I am thrilled I made a short while back.

By buying in bulk and freezing things I can save a ton of money. The unit is not the smallest one, but close. It was fairly inexpensive and the cost to run the freezer only increased my bill by about $2.50 to $3.00 a month. The cost of buying things individually can cost way more than that.

My aStore through Amazon also offers free shipping on most of the items in bulk. The best thing about this type of shopping is that you can shop in your pajamas. The next best thing is that you can find all the items that you need in one place.

One of the problems with finding food when you are corn and wheat free is that many processed items, including frozen veggies and fruits, can be processed with the items we are trying to avoid (citric acid is a common item used to preserve the color of things and it is most often made from corn here in the US). However, if you have a freezer you can buy fresh produce, or pick your own and freeze it.

Many foods are easy to freeze. Berries are especially easy to freeze by simply putting them on a cookie sheet, making sure they are a, and putting the whole thing in the freezer. Then just put them in an airtight bag.

I just made chili from tomatoes which were frozen as described above. My mother taught me the trick. You just leave the skins on them and put them on the cookie sheet. Very easy to do and very little time. Tomatoes are another item we corn-free folks have a hard time finding processed because of the citric acid used in the canning process.

Plus one other thing that makes the freezer helpful is that I make big batches of foods and then freeze it in smaller portions. It makes it easy to come up with a meal in a snap.

You do need to make sure to label everything and date them too. Another thing my mother used to do when she had a great big chest freezer was to make a list of items in the freezer, put the tick marks next to it, and mark a line across the tick mark when she took an item out. These days the computer can even sort the list by date and then in alpha order. If you are really organized you can even have things in specific quadrants of the freezer in individual larger containers. No matter how you do it, it is really important to label what is in each package because once it is frozen it looks a lot like many other things.

Then there are the meats which can be bought in bulk and individually packaged. Or the really good deals, like the buy one get one free deals that Kroger’s has occasionally. I have saved hundreds of dollars just on meats alone. That more than pays for the freezer.

Anyone who has a food intollerance knows how expensive the foods we must buy can cost. This simple investment has saved me oodles of money so far. It is without a doubt the best investment I have made.

Eat well, save money, and stay healthy!


Buckwheat Pancake Mix

Awesome  Corn-Free & Gluten Free Buckwheat Pancakes

The company is 123 Gluten Free and it is Allie’s Awesome Buckwheat Pancake Mix. I have it in the aStore on page 6 of the corn-free baking items list.

For those of you who are new to the gluten-free scene, buckwheat is not really wheat. In fact it is a distant cousin of beets. The buckwheat is really a seed. The seeds are packed with nutrients and this is one of the few vegetable items which have all the essential proteins for a complete protein.

I made them as suggested, but the batter is thin. When I got to the end of the box I didn’t have enough mix to follow the directions, so I improvised and the following recipe is quite thick and filling:

1 1/4 cup of the mix

1/2 cup powdered buttermilk

2 eggs

3/4 cup almond milk

plenty of plump blueberries

Cook as directed on a hot griddle.

Making up a batch of pancakes without adding the fruit is something which can be frozen and heated in the toaster. Just let them cool, separate them with plastic wrap, and freeze in an airtight container.

You can even use them like a sandwich wrap if you make them the original way on the box and make them big enough. Wrap them up in the plastic wrap by putting it on the plastic wrap and folding the edge of the wrap up over one edge of the pancake, then gently roll the pancake up and seal it into the plastic wrap.  These should store in the fridge for several days.

There are a bunch of recipes inside the box which I can’t wait to try out!

Stay Healthy,




Packaging With Corn

I have read several times that certain packaging materials may be made with corn. I searched: “corn used in packaging materials” and came up with a website:  which is the National Corn Growers Association. The page I went to right off was:  This page gives a long list of items which are being produced as “green” materials for the environment.

My most recent bit of information I stumbled upon was that cornstarch may be used in waxed paper. Cornstarch is used to keep things seperated, but why in the world would you need to keep a waxed item seperated? Isn’t that what the wax is for? This is what made me decide to research packaging materials.

Many of the biodegradable packaging foams are made of cornstarch now. Beware of the cups, plates, plasticware, individual wrap which is on a sandwich or other food item, the foam under any individually wrapped item, the hinged type container for individual servings (especially if you can microwave it), the wrapper on that individual piece of candy may be suspect too. It is my bet that many school cafeteria items will be using these items because they are very cost effective and save the environment.

Many bags are biodegradable because they are made with corn, so if you have a corn allergy the cloth grocery bags may be a good thing to buy.

Paper bags may be a good option, but I am concerned about the “dextrin adhesives for the paper converting industry” and will have to investigate this a bit more. You can reuse paper bags numerous times and they are biodegradable. After they are spent you can use them in your garden under mulch to stop weeds and they will attract beneficial worms to the area.

An Elimination Diet To Find Food Intolerances

I have spent a great deal of time reading up on food intolerance and food allergies. They are different because reactions within the body are different. Allergic reactions can be life threatening, quite severe, and most often occur immediately. Food intolerance or sensitivity reactions can also be severe, but often cause major problems over time.

Here is a link to one article I found:


A third:

All of these articles are written by doctors who see definite connections to health problems caused by eating certain foods. Many of the articles I have read today suggest an “elimination diet” to find out what you are allergic or intolerant to. That is basically what I did with the guidance of my registered dietician’s detox program.

If you suspect you have issues with any foods you may consider this approach since it is relatively inexpensive and fairly easy to do with a little prep work. To succeed you should read the literature, buy things which you can eat on your program, and try preparing things ahead so you will not be starving as you are trying to figure out what you can eat.

How To Save A Baking Flop

I followed a recipe off of a box today and added just a couple of things, which made it a flop. Not a total disaster, but not an excellent end product. The following recipe is how I save my flops:

 Banana Bread Pudding

Preheat the oven to 350 degrees. Spray or grease the bottom and sides of a large 3″ deep baking dish. Use a large mixing bowl to combine the following ingredients:

4 large eggs whisked

2 cups 2% milk

1 cup almond milk

1/4 cup honey

1 teaspoon non-alcohol vanilla flavoring

2 teaspoons cinnamon

Pinch of nutmeg

2 ripe bananas, sliced

Any baking flop chopped up into 1″ or smaller pieces

1/2 cup walnuts or pecans if desired

Whisk the eggs first, add the other wet ingredients, and mix well. Put the chopped baking flop into the bowl and toss to coat thoroughly. Add the cinnamon, nutmeg, banana slices, and the nuts if desired. Toss to coat everything well again. Pour into the baking dish and bake at 350 degrees for about an hour, or until it is browned on top (It can still be bubbling and that is okay). Serve warm with maple syrup drizzled over it.

Blueberries make an excellent addition to this mixture, but the more you add the less firm the pudding will be. Add about 1/2 – 1 cup with the banana slices.

© Lyn Watson


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