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).
1 1/2 Tbsp Ener-G Egg Replacer mixed with 2 Tbsp water
2 Tbsp rice milk
2 Tbsp canola oil
Mix all ingredients together. This makes a very thick batter.
Pan spray cookie sheet. Set aside. Preheat oven to 400 °F.
Heat large skillet or griddle to medium high. Grease or pan spray griddle.
Using large serving spoon (approximately 2 tablespoons)for each, spoon 4 or 5 spoons of dough onto griddle, flattening slightly. Cook about 1 1/2 to 2 minutes; flip and cook other side. Remove to prepared cookie sheet, and spoon on remaining batter. This will make 8 to 10 fritters.
Bake fritters 8-10 minutes until firm.
These are puffy, and can be served in place of biscuits.
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.