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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).
KFA can connect you to all of the information and resources you need. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
You can play an active role in improving the safety and health of kids with food allergies. Become an advocate, raise awareness, support our work, and join our community!
1/2 cup dairy and soy-free margarine or shortening
2/3 cup brown rice flour
2/3 cup tapioca starch
2/3 cup potato starch or cornstarch
1 Tbsp baking powder
1 tsp xanthan gum
1 1/2 cups sugar
6 Tbsp Ener-G Egg Replacer powder
6 Tbsp water
1 cup rice milk
4 Tbsp dairy and soy-free margarine
15 oz can sliced peaches or chopped pineapple, drained
1/2 cup brown sugar
Directions
Stir together flours, baking powder, xanthan gum,and sugar. Cut shortening/margarine into dry ingredient mixture.
Stir in rice milk and Egg Replacer mixed with the 6 Tbsp water.
Preheat oven to 350 °F. Take 2 8×8″ pans. In each, put 2 Tbsp margarine, and set into oven to melt. When melted, put 1/4 cup brown sugar into each pan, and then divide fruit between pans.
Divide batter between pans. Bake 40 minutes.
Serve warm. This does not keep over well, so if you don’t want 2 cakes, divide recipe in half or invite the neighbor kids over.
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.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
Avg. rating 5 from 2 votes.
