Why I Eliminated Corn
I didn't start out planning to be corn-free.
But during my first summer at Third Thursday events on Main Street, a conversation changed my perspective.
A customer stopped by my table looking for something her son could enjoy. She's a health coach, and as we talked, she explained how hidden corn products can affect people — particularly gut inflammation that's often mistaken for gluten issues.
I'd never thought about it before. But once she mentioned it, I started researching.
And I realized: making the switch would be simple. So I did.
What I Learned About Corn
Corn shows up in more places than you'd expect.
Corn syrup. Corn starch. Corn meal. Baking powder (yes, most store-bought baking powder contains corn starch).
I already didn't use corn syrup anywhere in my baking, so that wasn't an issue. But I was using corn starch and corn meal regularly.
The more I researched, the more I understood why some people avoid it. Corn is known to cause inflammation in some people. And because it's so prevalent in processed foods, many people don't realize it's the source of their discomfort.
They think it's gluten. Or dairy. Or something else. But sometimes, it's corn.
The Switch Was Easier Than I Expected
I replaced corn meal with rice flour. I was already using rice flour for other things, so it was an easy 1:1 swap.
Corn starch became arrowroot powder. Also a 1:1 swap. Not much more expensive. Works the same way.
The only tricky part? Baking powder.
Most off-the-shelf baking powder includes corn starch. So I started making my own. It's simple — just baking soda, cream of tartar, and arrowroot powder. Takes five minutes to mix up a batch.
I made my own baking powder for a long time. But eventually, I found a clean alternative that uses tapioca powder instead of corn starch. Now I buy that and save myself the time.
Either way works. The point is: corn-free baking powder exists. You just have to know what to look for.
Did Anyone Notice?
I don't think so.
My regular customers didn't say anything. The products tasted the same. The texture was the same. Nothing changed except the ingredient list.
But the people who had been skipping my table because of corn allergies or sensitivities? They noticed.
Suddenly, they had options. They could buy baked goods; cookies, muffins and things they'd been avoiding because most bakers use corn starch or corn meal without thinking about it.
That mattered to me.
Why It Fits My Philosophy
For me, clean ingredients are about control.
I want to know what's going into my family's bodies. I want to avoid things that are irritating, harmful, or unnecessary.
Corn isn't inherently bad. But it's inflammatory for some people. And if I can eliminate it without compromising quality or flavor, why wouldn't I?
The switch was easy. The ingredients aren't hard to find. And it opened the door for people who'd been excluded from enjoying baked goods because of hidden corn.
That's worth it.
What This Means for Customers
The Sour Crumb has always been dye-free. It's been corn-free since the middle of year one. And now it's nut-free.
That's not just a list of what I don't use. It's a statement about what I value: real ingredients, transparency, and creating space for people who are often left out.
I'm not trying to be everything to everyone. But I can make choices that make my products accessible to more people without sacrificing quality.
And that's what clean ingredients are about.
Have you ever switched an ingredient and been surprised by how easy it was?
— Courtenay 💙
