The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
I use 1 cup wheat-free / gluten-free mix (2 parts rice flour, 1/3 part tapioca starch, and 2/3 part potato starch) and 1/2 cup oat flour.
For sweetener, you can use evaporated cane juice, sucanat, brown rice syrup, safe sugar, concentrated fruit sweetener, etc. Reduce amount of milk to 3/4 cup if using a liquid sweetener.
Can use canned coconut milk for about half of the milk amount for added fat.
If you can use EnerG Egg replacer, it helps the muffins rise and not sink. Can use 1/4 cup applesauce to replace eggs. Or omit completely.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.