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).
Mix together hot water, salt, margarine, brown sugar or honey.
Dissolve 4 tablespoons yeast in 1 cup warm water. Mix in whole wheat flour (and some bran or whatever you feel like), then add yeast mix, then white flour. You will add flour until it feels “right” – flour quantity will depend on humidity, etc.
Raise once until doubled, then divide into 4 loaves. Raise again. Bake at 325 °F for 35-40 minutes.
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.
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.