Living Corn-Free and Finding Fantastic Flavors

ArynThe Health and Fitness Library0 Comments

Living Corn=Free

I have officially been living corn-free for nearly 3 years. I will freely admit that for the first 6 months, I did cheat some. But I started catching on to how my body didn’t like that one bit! I had several things that had just been ‘normal’ in my life, that really are not normal. When I had been away from corn, and then had some corn based treat (Rice Krispy Treats, or Tacos, or …) I found myself most uncomfortable. Sluggish digestion, itchy skin all over, etc.

Now, I avoid corn like the plague! Even small amounts leave me uncomfortable for days. And it’s EVERYWHERE!! So, I would like to share a few of my favorite recipes that honestly replicate a reasonable replacement for a few corn-based favorites. They are completely corn-free, and taste delicious. (and are not complicated!) They are also Dairy Free, Gluten Free and Beyond! *note that this post contains affiliate links to some products I find helpful. You can read my full disclosure here.

Corn-Free Corn on the Cob?

Well, not exactly, but it tastes pretty close. For my lunches lately, I’ve been taking either a sliced sweet potato, or whichever leftover protein is handy, and pairing it with a toaster oven ‘grilled’ zucchini. Take one of the medium-sized zucchini, slice it lengthwise into thirds and grill it with some coconut oil/grapeseed oil cooking spray (Love my Misto!) and salt/pepper. The middle slice, the one with all of the seeds, tastes a lot like corn on the cob! At least consistency-wise, and flavor, if you use the oil (or even the Kerrigold butter) and s/p. I grill it about 8 minutes on one side (around 400 degrees) and flip it over for another 8 minutes or so. Whether you are going for the corn-free corn flavor, or just like grilled zucchini, it’s easy, with little mess.

Sometimes, I will do this on my George Foreman grill. you get the visual with grill lines this way. Then, while I’m eating my zucchini, I’ll grill a Turkey Burger. or a grilled goat cheese sandwich pressed on garlic toast. Yum! We found Sami’s Bakery, and Deland Bakery, which both offer Millet and Flax breads, bagels, etc.

AuthorArynCategoryDifficultyBeginner

Grilled Zucchini that's an easy and healthy addition to your lunch. In the Toaster Oven or on the George Foreman Grill, it takes almost no effort, and tastes delicious! Gluten Free, Corn-Free, and very allergy friendly!

Easy Grilled Zucchini

Yields1 Serving
Prep Time1 minCook Time8 minsTotal Time9 mins

 1 Medium Zucchini
 1 pinch Salt/Pepper
 1 Spray of cooking oil (coconut, grapeseed, or sunflower oil, preferably

1

Slice Zucchini Lengthwise and lay on George Foreman or small baking pan

Medium Zucchini, Sliced Lengthwise

2

Spray with Cooking oil, and season to taste, I use salt/pepper, you can add garlic, or onion powder, etc.

Spray and Season to taste

3

In the Toaster oven, Bake at 400 for about 8 minutes, flip, spray and season again, and cook another 8 minutes or so.

On a George Foreman or similar, spray and season both sides, and it should be done in the first 8-10 minutes.

Easy Grilled Zucchini

4

Enjoy! That Middle slice may just remind you of corn on the cob, if you did it right. the texture with the seeds, the buttery oil, and a healthy dose of salt and pepper! YUM!!

Easy Grilled Zuchinni

Ingredients

 1 Medium Zucchini
 1 pinch Salt/Pepper
 1 Spray of cooking oil (coconut, grapeseed, or sunflower oil, preferably

Directions

1

Slice Zucchini Lengthwise and lay on George Foreman or small baking pan

Medium Zucchini, Sliced Lengthwise

2

Spray with Cooking oil, and season to taste, I use salt/pepper, you can add garlic, or onion powder, etc.

Spray and Season to taste

3

In the Toaster oven, Bake at 400 for about 8 minutes, flip, spray and season again, and cook another 8 minutes or so.

On a George Foreman or similar, spray and season both sides, and it should be done in the first 8-10 minutes.

Easy Grilled Zucchini

4

Enjoy! That Middle slice may just remind you of corn on the cob, if you did it right. the texture with the seeds, the buttery oil, and a healthy dose of salt and pepper! YUM!!

Easy Grilled Zuchinni

Easy ‘Grilled’ Zucchini

Bakery Notes

1: The Sami’s products are made without gluten, but there is cross contamination. That means that while there is no intentional gluten, it’s still not safe for Celiacs, or anyone who has to be Completely GF. But if you can handle trace amounts, it’s pretty good.

2: Sami’s has added corn starch as the last ingredient. Fortunately, it is below my tolerance threshold, but if your sensitivity to corn is stronger than mine, beware.

3: Deland Bakery has some certified GF products 🙂 though they do use corn flour in the breads, so I can’t eat them. Depending on your dietary restrictions, one or the other may be more helpful to you.

Missing Cornbread Pudding? Try my Corn-Free Version

I discovered this one on accident, and we can’t get enough! What I was trying to do was recreate a GF zucchini biscuit recipe I found one day online, and neglected to print, so of course I can’t find it anywhere now.

I started with a pile of shredded zucchini, and added some brown rice flour. Next I poured in some egg whites, and immediately realized it was far too wet, and would never make biscuits. So here goes some creativity! There was some leftover brown rice and quinoa in the fridge, so I added that, and played around with it for a bit. Put the whole thing in a greased 9×13 pan, and baked it for 45 minutes or so. Drizzling a little honey on top, was a last-minute inspiration, but it paid off! Butter each piece as it’s served, and you’re all set. We will have this with dinner, then my little guy and I will have it again for breakfast the next morning, with lunch…

AuthorArynCategory, DifficultyBeginner

Missing Cornbread or Cornbread Pudding? Try this GF, Dairy Free Corn-Free recipe, that will fill that void!

Rice Bread Pudding, a Corn-Free alternative

Yields12 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 4 l Eggs (whole, for yoke color, or use whites, for lower fat)
 1 cup Coconut milk
 1.50 cups Cooked Rice (Brown or White, or Quinoa)
 1 cup Grated Yellow Squash or Zucchinie
 1 pinch Salt
  cup Millet Flour
 ¼ cup Rice Flour
 Honey
 Butter, Optional

1

Preheat your oven to 400 degrees F.

RiceBread Pudding Suggestions

2

Put your 1.5 cups of cooked rice (thawed leftovers from last week, or freshly cooked and cooled).
Grate your Yellow Squash or Zucchini if you want more color, directly into the bowl. You want at least a cup, possibly 2.

Cooked Rice and Grated Squash

3

Add your Millet Flour and Rice Flour and a pinch of salt. (I use a clean coffee grinder to make my own flours)
Add your 4 Eggs (8 Egg Whites if you're going for lower fat, but note that you'll lose some of the yellow color if you do!)
Pour about a cup of Coconut Milk (I use the sweetened carton, after all, corn is sweet)
Stir until well combined.

Adding Ingredients

4

Pour batter into a lightly greased 9x13 baking pan, Bake approximately 40-50 minutes until top is lightly browned. Be careful not to overcook, it is supposed to be Ricebread pudding, so it should be a little moist.

RiceBread Pudding Batter in Pan

5

Drizzle honey over the top right away, and add butter to each slice as you serve it... at least I do.

I've also been known to serve it with Chipotle Salt or Green Chile Sugar from The Spice and Tea Exchange!

RiceBread Pudding with Honey drizzled on it

Ingredients

 4 l Eggs (whole, for yoke color, or use whites, for lower fat)
 1 cup Coconut milk
 1.50 cups Cooked Rice (Brown or White, or Quinoa)
 1 cup Grated Yellow Squash or Zucchinie
 1 pinch Salt
  cup Millet Flour
 ¼ cup Rice Flour
 Honey
 Butter, Optional

Directions

1

Preheat your oven to 400 degrees F.

RiceBread Pudding Suggestions

2

Put your 1.5 cups of cooked rice (thawed leftovers from last week, or freshly cooked and cooled).
Grate your Yellow Squash or Zucchini if you want more color, directly into the bowl. You want at least a cup, possibly 2.

Cooked Rice and Grated Squash

3

Add your Millet Flour and Rice Flour and a pinch of salt. (I use a clean coffee grinder to make my own flours)
Add your 4 Eggs (8 Egg Whites if you're going for lower fat, but note that you'll lose some of the yellow color if you do!)
Pour about a cup of Coconut Milk (I use the sweetened carton, after all, corn is sweet)
Stir until well combined.

Adding Ingredients

4

Pour batter into a lightly greased 9x13 baking pan, Bake approximately 40-50 minutes until top is lightly browned. Be careful not to overcook, it is supposed to be Ricebread pudding, so it should be a little moist.

RiceBread Pudding Batter in Pan

5

Drizzle honey over the top right away, and add butter to each slice as you serve it... at least I do.

I've also been known to serve it with Chipotle Salt or Green Chile Sugar from The Spice and Tea Exchange!

RiceBread Pudding with Honey drizzled on it

RiceBread Pudding

RiceBread Pudding and Bean Soup: A Great Pair

This is actually the reason I was so excited when I figured out the RiceBread Pudding. I love a good bean soup, but it is always better with cornbread. Being Corn-Free, THAT wasn’t happening. But now, YAY!!

I like to soak the beans the night before (takes about 2 minutes, just before bed) for about 10-12 hours. Then, in the morning, I pop them in the crockpot (another 2 minute job), and dinner is ready when my man gets home from work. No blank look when I hear “when’s dinner going to be ready?” 😊

Don’t Forget the Corn-Free GF Dessert!

Looking for an easy, allergy-friendly dessert? Sunbutter Sticky Cookies all the way! My little guy asks for them regularly. We can typically make a batch last about a week. Small portions, and rationing!  I only do that because we ate one batch in 48 hours, and it’s mainly the two of us eating it. My husband enjoys them, but he controls himself because he hasn’t made the leap to our food style, other than dinnertime.

Another delicious option is Pamela’s Brownie Mix. We ALL eat that, and I don’t like Chocolate!!! We usually buy the 25-pound bag using Amazon’s Subscribe and Save program, and share it between us, my parents, and in-laws.

Satisfied: Living Corn-Free, Gluten Free and Beyond

I’ll admit it was HARD in the beginning-Going Gluten-Free, Corn-Free, Dairy-Free, etc, but it’s easier now. I genuinely don’t miss most things. There are a few areas I struggle in, salty snacks, mostly! But really? I wouldn’t go back. My health and focus are SO much better, that there is no comparison. I am satisfied. God is Good. He provides for my needs, and many of my wants. It’s a good life. We take food with us, and choose restaurants carefully. If I get sick from eating out, chances are high it was because I chose to eat something I shouldn’t. I am fortunate that trace amounts of the things on my NO list, don’t usually affect my severely.

About the Author

Aryn

Hi, I’m Aryn.
Daughter of the King! What an incredible privilege!

Wife and helpmeet to Mr. Tall, Dark, and Handsome!

Mom to an active preschooler who happens to be ALL BOY!

Encourager, avid reader, and seeker of better health. I’m so excited to share this journey with you!

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