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).
Shape into shortcakes – round, about as big as 2-3 biscuits, maybe 1/2″ thick. Make 4-6.
Place on cookie sheet, and bake in 450 oven for 12 minutes or so.
These won’t be as brown as wheat-based ones. For browner shortcakes, substitute 1/3 cup sorghum flour for a portion of the flour mix.
Annika prefers these with sliced sweetened fresh strawberries and sweetened rice-based sour cream.
The 2 cups Gluten-Free Flour Mix can be replaced with 2/3 cup brown rice flour, 2/3 cup potato starch, 2/3 cup tapioca flour.
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.