Cornaby’s Ultra Gel is now E-Z Gel

E-Z Gel CaseIt’s official! We’re going back to our roots! Over 20 years ago Cornaby’s Ultra Gel started life as E-Z Gel. As we have listened to the needs and concerns of our customers we’ve decided to go back to our first name. Our customers want a starch that helps to make their cooking convenient, economical and fast – E-Z in a word!

Now, not to fret. E-Z Gel will still be the same gluten-free, non-GMO, instant corn starch that we all know and love. It’ll even still be in that beautiful, blue Cornaby’s bag. It’s just getting a name change and a facelift. After 20 years it’s earned it! You’ll see the new E-Z Gel bag rolling out in stores and online over the next little while, but we’ll still certainly be there to support your questions if you’re using the Ultra Gel bag.

The recipes you already have using Ultra Gel work exactly the same with E-Z Gel though future recipes and recipe books (yes, books! We have exciting plans for those in 2018!) will use the new name.

With the release of our new website and the beginning of the holiday season this seemed like the right time to make this move. As well, you’ll notice that Thick Gel is now available in a smaller size, though it too remains exactly the same trusted product for all your cook up starch needs.

Exciting things are coming down the line as we continue to bring you Nature’s Best!

So come along with us. It’ll be delicious!


Peach Delight with Ultra Gel

From the time I was young it was well established that canning peaches came with setting aside enough fruit to make Mom’s Peach Delight. This was always the dessert of fresh peach season, and if we were lucky it’d grace the table more than once. I also remember taking it to a number of parties and get togethers where it was always met with rave reviews.

What exactly is Peach Delight, you ask? It’s a layered dessert consisting of a graham cracker crust, a layer of sugary fresh peaches, and a cream layer made from combining whipping cream and melted marshmallows.  Yes, it’s just as good as that sounds, and when you add Ultra Gel in each of the layers it makes it even better as the starch helps to hold the moisture so you don’t get a case of soggy crust or the whipped layer falling apart. Trust me…you’ve got to try this.


Peach Delight with Ultra Gel

4 cups sliced fresh peaches, sprinkled with a mixture of 1/2 cup sugar and 1 Tablespoon Ultra Gel

1 1/2 cups graham cracker crumbs – short bread crumbs work too, chocolate not so much

2 Tablespoons sugar

1 Tablespoon Ultra Gel

1/2 cup melted butter

1 cup heavy whipping cream whipped with 1/4 cup powdered sugar, 1 teaspoon Ultra Gel and 1 teaspoon vanilla

32 large marshmallows

Sprinkle peaches with sugar/Ultra Gel mixture and let stand for 15 minutes. Combine cracker crumbs, sugar, Ultra Gel, stir in melted butter. Press all but 1/2 cup of crumb mixture on the bottom of a 9 inch square pan. Drain peaches, reserving 1/2 cup of the syrup. Combine reserved syrup and marshmallows in a microwave safe bowl. Microwave a minute at a time until a smooth mixture is achieved. Let cool. Fold whipped cream into marshmallow mixture. Layer peaches onto crust. Spoon marshmallow mixture over peaches and sprinkle with remaining crumbs. Chill 30-90 minutes before serving.

*If you like nuts, you can sprinkle the peach layer with chopped walnuts or pecans before applying the marshmallow layer.

Chicken Madeira with Ultra Gel

This week I had some leftover mushrooms hanging out in the fridge and found a package of chicken breasts in the freezer. I wanted to try something new to bring these ingredients together and after some searching I found a recipe for chicken madeira. Chicken Madeira is basically cheese covered chicken breasts with a rich mushroom wine sauce. I was pretty much sold the moment I looked at the ingredient list.

When I made my chicken madeira I used Ultra Gel as my thickening agent instead of cornstarch, which made it easy to keep from getting lumps. I also added some sour cream and used a red cooking wine since I didn’t have madeira on hand.

I served this over brown rice with a side of broccoli and cauliflower and the family declared it a winner. Enough so that we’re having it for lunch tomorrow too!

Chicken Madeira

Chicken Madeira with Ultra Gel

4 chicken breasts, sliced in half

2 Tablespoons butter

1 teaspoon oil

salt and pepper

8 ounces sliced mushrooms

1/2 white onion, sliced

1 1/2 cups red cooking wine or madeira

15 ounces beef broth

2 Tablespoons sour cream

2-3 Tablespoons Ultra Gel

1-2 cups shredded mozzarella

In a large skillet heat butter and oil. Sprinkle chicken breasts with salt and pepper and place in the skillet. Brown on both sides until done through. Move to a plate and cover to keep warm.

Add mushrooms and onions to hot skillet along with an additional Tablespoon of butter and a sprinkle of salt. Cook for 4-5 minutes until mushrooms and onions are soft. Add wine and broth and simmer for 7-10 minutes until liquid reduces to half. Add sour cream and mix well. Thicken with Ultra Gel. Add additional salt and pepper if needed. Depending on the salt level of your beef broth you may not need any salt at all.

Place chicken breasts on a sheet pan and top with cheese. Place in a 350 degree oven for 3-5 minutes until cheese is well melted.

Serve chicken and sauce over brown rice or mashed potatoes.

Sweet and Sour Meatballs with Ultra Gel

In the last few days I’ve been going back through some of my Ultra Gel recipes looking for things I haven’t done in a while and I happened upon this sweet and sour meatballs recipe. I love this recipe. It’s a combination of Asian flavors with a bright burst of pineapple all wrapped around a meatball, with crunchy vegetables for contrast.

My mother and I first developed this recipe when I was competing in the 4-H Beef Ambassador contest (about a million years ago). We wanted a meatball which would hold together well, but have a simple flavor and texture. Ultra Gel provides this as well as keeping the meatball moist even after baking (and it freezes really well too). Then we wanted a simple sauce which wouldn’t have to be cooked twice. Again Ultra Gel solved our problem as we can create a stir together sauce at the desired thickness before baking it with the meatballs for full flavor.

You can get creative with this recipe and add other tropical fruit such as mangoes, or vegetables like baby corn or bamboo shoots. Get creative, and be sure to let us know what you try!


Sweet and Sour Meatballs with Ultra Gel


1 pound ground beef – a combination of ground beef and ground turkey is really good too

2 Tablespoons Ultra Gel

2 Tablespoons dried chopped onion

1/2 teaspoon salt

1/8 teaspoon pepper


1 (20 oz.) can pineapple chunks, drained (reserve juice)

1/4 cup brown sugar

2 Tablespoons soy sauce

2 Tablespoons vinegar

1/2 cup water

1 small can water chestnuts

4-6 Tablespoons Ultra Gel

1-2 green peppers, cut into chunks

Combine ingredients for meatballs gently.  DO NOT OVERMIX.  Shape into 1″ meatballs and bake in preheated oven at 400 degrees for 10-15 minutes until centers are no longer pink.  Remove meatballs to baking pan.

Meanwhile drain pineapple and set aside, reserving juice.  Combine reserved pineapple juice, sugar, soy sauce, vinegar and water in mixing bowl.  Add Ultra Gel gradually, stirring with a wire whisk.  Add green peppers, pineapple and water chestnuts.  Pour sauce over meatballs and bake for 20-30 minutes at 375 degrees until peppers are crisp-tender.

Serve over hot cooked rice.

Beef Gravy with Ultra Gel

I know what you’re thinking.

Okay…I can make a guess at what you’re thinking. Beef gravy. In July?

Yep. In July.

Because July in Utah is hot, and this year it’s particularly hot, so we’ve been doing a lot of experimenting with our slow cooker to keep the temperature in the house at least somewhat reasonable. Ultra Gel is an amazing helper when it comes to the slow cooker. Because Ultra Gel doesn’t have to boil in order to thicken it makes it easy to add to slow cooker dishes, and makes the world’s easiest gravy. Don’t believe me? Here it is.

Beef Gravy with Ultra Gel

Slow cook a large hunk of meat along with onions, garlic, a splash of red wine, salt, pepper and anything else you like. Remove the meat from the slow cooker and carve. Remove any large hunks of vegetables or herbage that you don’t want in your gravy (Often I just grab my stick blender and blend everything in for more flavor.) Add water or additional broth if necessary, sometimes the drippings will be a bit strong for a gravy. Whisk in Ultra Gel until the mixture is just slightly thinner than you want it to end up. Yes, right in the slow cooker! No need to dirty up another pot. Use a silicone whisk if your slow cooker is non-stick. Let the gravy sit for 2 minutes to achieve full thickness. Thicken further if desired. Serve. Yum. That’s it. Easy, yummy, gluten-free beef gravy. And hey, the house is still cool!

Mango Chicken with Ultra Gel

This is a great time of year for getting really nice mangoes. I like working with mangoes as they add a nice sweet and tart combination to dishes and have a beautiful chew to them. When cooked they tend to stay in nice chunks versus going too mushy. I like them in asian recipes from sushi rolls to this mango chicken recipe.

A note about mangoes. Mangoes have a big old seed right in the center of them. It’s not impossible to cut them in half, but it’s really hard. The flesh is also kinda slimy and slick. Soo…there are two really good ways to get mango chunks. In method one you cut the cheeks of the mangos, the biggest curved sections, away from the seed. Then cut a cross hatch pattern down to the skin, but not through it. Push on the skin and push the chunks out. In method two you cut off the top and the bottom of the mango and then tilt it up on the flat end and skin it. Then remove the big chunks of mango and slice into chunks or spears. It takes a little practice, but you’ll get good at it.


Mango Chicken with Ultra Gel

2 medium mangoes, cut into chunks

1 cup chicken stock

2 Tablespoons brown sugar

2 Tablespoons soy sauce

2 Tablespoons rice wine vinegar

salt and pepper to taste

1 teaspoon powdered ginger

1 teaspoon powdered garlic

2 Tablespoons Ultra Gel

1 pound chicken breasts, chunked

2 Tablespoons olive oil

onion, diced

celery, sliced

mushrooms, sliced


carrots, sliced

Combine mango chunks, broth, brown sugar, soy sauce, rice wine vinegar and spices in a medium pan. Cook until warmed through. In a large skillet heat olive oil and brown chicken through. Add vegetables and stir fry until just soft. Add mango sauce and toss gently with chicken and vegetables. Add Ultra Gel to thicken. Serve over warm rice.

Creme Brulee with Ultra Gel

When it comes to decadent even slightly naughty favorite desserts most people’s lists are topped by chocolate. I can’t blame them really, chocolate is a wonderful thing, but for me there is nothing quite as sinfully satisfying as the combination of caramelized sugar crunch and creamy filling that is a good creme brulee.

Creme brulee has a reputation for being very hard to make. This isn’t actually the case. The issue is that you are adding hot cream to egg yolks and if you aren’t patient you can make a very nice bowl of sweet scrambled eggs instead of beautiful custard. Adding Ultra Gel to the mix helps to keep the egg from scrambling, but you’ve still got to go slowly and be patient.

As Alton Brown would say, “Your patience will be rewarded.”

Creme Brulee with Ultra Gel

3 cups heavy cream

3/4 cups sugar

1 teaspoon high quality vanilla

1/4 tsp salt

2 Tablespoons Ultra Gel

5 egg yolks

Preheat oven to 325 degrees F.

Place the egg yolks into a large bowl and whip well. In a heavy saucepan combine cream, sugar, vanilla, salt and Ultra Gel whisking very well to combine. Cook over medium heat until cream just begins to bubble around the edges. You don’t actually want it to boil.

Set hot cream aside for 2 minutes. Slowly add cream mixture to the egg yolks a little at t time, whisking after each addition, until mixtures are fully combined. Pour the mixture through a tight sieve to remove any lumps.

Divide custard into small ramekins filling them almost to the top. Set the ramekins into a large roasting pan and fill the pan with boiling water until the ramekins are about half submerged. You do not want water IN the custard, just around the outside to create a water bath.

Bake for 40-50 minutes until custard begins to set. The very center will still be wobbly. If you wait until it’s completely set it will be dried out. You don’t want any cracks in the surface. Allow to cool completely, 2 hours is good, over night in the fridge is better.

When ready to serve sprinkle white sugar over the top of the creme brulee and use a kitchen torch to caramelize the sugar. (You can also place the ramekins under the oven broiler, but watch them VERY carefully or you’ll get smoke). Don’t over cook that sugar, the line between caramel perfection and burnt to a crisp is narrow and you want your sugar on the caramel size. Serve with whipped cream and/or berries as desired.