Tolerating Corn? in Coping with Celiac Disease Posted October 28, 2007 · Report to Admin How do you avoid corn? and what do you substitute for corn? Corn is very hard to avoid. Nearly all packaged gluten-free products use corn, especially xanthan gum which is usually from corn. The rule of thumb is to make all baked goods and cook everything mostly from scratch. I seem to be ok with some corn derivatives, but less now that I've been corn free for a while - which sucks. Tortilla chips and mexican food in general are my absolute favorites, so giving up tortilla chips was/is really hard. I'm from Texas and tortilla chips are part of daily life... just not mine anymore. I did find some brown rice crackers that make a decent tortilla chip substitute when eating queso, salsa, and guacamole, though. Just not as good as the real thing! Kinnikinnick bread is (mostly) corn-free - I don't have problems with it. And Daisy sour cream, Daisy cottage cheese, Horizon organic cottage cheese, Horizon organic cream cheese, Dannon plain yogurt and plain Fage greek yogurt are products I use near-daily. Corn-free is MUCH harder, IMO, than being gluten-free... but at least CC isn't a worry.