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).
Preheat oven to 350 °F and grease one standard loaf pan.
Mix together water, oil and baking powder for egg replacer. Combine all ingredients into a large mixing bowl and beat on medium speed with mixer for 1 minute, occasionally scraping the side.
Pour mixture into prepared loaf pan and bake 55-65 minutes or until toothpick inserted in the center comes out clean.
Cool for 10 minutes and turn out on rack.
Adapted from www.jowar.com
Devyani used this recipe to make Millet Sorghum Bread:
Replace the sorghum flour with millet flour.
Replace the orange juice with apricot nectar.
The baking time was a little longer – on the order of 1 hr 15 min.
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.