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).
Cream margarine and sugar together. Gradually stir in flour. Turn onto a lightly floured surface, and knead until smooth, about three minutes. Pat into a thick rectangle about 1/3-inch thick, measuring approximately 11×8-inches. Cut into 2×1-inch strips. Place 1 inch apart on ungreased cookie sheets. Prick with a fork. Bake at 300 °F for 25 minutes, then remove to a wire rack to cool completely.
This short bread recipe works as a replacement for graham crackers.
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.
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.