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).
2 Tbsp Ener-G Egg Replacer mixed with 1/4 cup water
1 tsp baking soda
1/4 tsp baking powder
1 tsp xanthan gum
1 2/3 cup gluten-free flour mix
2 tsp cinnamon (optional)
1/2 cup add-ins (see below) (optional)
Cream margarine and sugar. Stir in 1/3 cup water and banana. Mix 1/4 cup water with Egg Replacer to equal 2 eggs and add. Stir in dry ingredients. Stir in add ins if using.
Bake in greased small loaf pans (8 loaves to a muffin tin pan) at 350 °F for 35 minutes. Large loaf pan would be 1 1/4 hour or so. These could also be made as muffins and would bake about 18-20 minutes.
Possible add ins are chopped dates, raisins, or chocolate chips.
For flour mix, can use equal parts tapioca starch, rice flour, and potato starch. Replacing one cup of gluten-free blend with oat flour is delicious; sorghum would work too as replacement.
Another egg replacer could be used such as using 1/4 cup safe applesauce.
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.
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.