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).
Cut the onions in half and run through the food processor to slice. Saute in margarine or oil until almost caramelized. Season with salt and pepper. If using cornstarch, add it to the Darifree and mix, then add mixture to the pan. If using sweet rice flour, add it to the onions and stir to coat, then add Darifree.
Bring mixture to a low boil and season with salt and pepper. Adjust thickener if needed. Grease the 9×13″ pan with margarine or oil spray and lay down half of the potatoes. Season with salt and pepper, layer half of the bacon and half of the Darifree/onion mixture. Repeat layering. Cover and bake at 350 °F for 45 minutes, then uncover and bake for 20 minutes or until potatoes are fork tender.
You could also add some garlic to the onions.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
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.
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.