Superfine Sugar: A lot of recipes I have been looking at lately call for superfine sugar. I had a heck of a time of a time trying to find it, and finally just Googled it to figure out if I could make it, and what it exactly was. It is finer than regular granulated sugar, but coarser than powdered sugar and helps make smoother batters. It also can support a higher fat content. I ended up making my own by putting a ½ cup of regular sugar in the food processor and pulsing it for a few minutes. I made several ½ cup batches so that I don’t have to make it again for awhile. A bonus: it is much cheaper to make your own!
Corn-Free Powdered Sugar: The ratio is 1 cup regular sugar to 1 tablespoons arrowroot starch or tapioca starch
Mix in food processor or uncontaminated coffee grinder until it is fine and powdery. Store in an airtight container.
Note: sugar often contains corn or corn derivatives. Please be sure to contact the manufacturer to verify if your sugars contain corn or not.
Corn-Free Baking Powder: I use featherweight, but you can also make a corn free substitute.
1 tsp baking soda
2 tsp cream of tarter
1 tsp tapioca starch/arrowroot powder