Whether you’re baking for the holidays or a birthday party, powdered sugar is frequently used to top waffles, pancakes, pastries, pies, cupcakes and when making homemade icing.

The problem is most powdered sugar is made from super refined white sugar and is mixed with cornstarch to prevent caking, making it not so FfL-friendly. If you’re on the hunt for a healthier, homemade version, look no further. This simple recipe is made with two ingredients and only requires a high-speed blender (or food processor).

Yep, both are granulated sugar that’s been finely ground into a fluffy powder. Both are often used in sugar icings or to leave a beautiful white coating on baked goods.

Both arrowroot flour and cornstarch can be used to prevent caking and/or as a thickener in gravy, soup, sauces and other recipes. We’re not a huge fan of cornstarch, but if you prefer to use it over arrowroot flour, look into purchasing an organic version.

A quick rundown on the science of it: Most cornstarch is made from corn that’s been genetically modified (GMO) and is engineered through a process including chemicals and high heat. Rather than boring you with the nitty-gritty science of it, arrowroot flour contains more dietary fiber, making it a more nutritious choice AND is generally made without chemicals or mystery ingredients. So, when using a thickener, we prefer arrowroot flour whenever possible.

Even though granulated sugar is still considered a refined sugar, some choices are better than others. We prefer to use granulated sugars that are minimally processed, making them more FfL- friendly than their highly processed counterparts (such as granulated white sugar). AND a homemade cookie or icing that’s been made from scratch is FAR better than the factory made versions.

When using granulated sugar, our go-to is 100% pure unrefined coconut palm sugar, with dehydrated maple sugar (made from 100% maple syrup) coming in as a close second.