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).
4 Tbsp white rice flour (superfine if you can find it)
1 Tbsp tapioca starch
4 Tbsp organic brown sugar
1 small very ripe banana
1 Tbsp canola oil or any safe oil
1 Tbsp vanilla rice milk, or other safe milk, or juice
1 pinch cinnamon (optional)
1/2 tsp baking powder
1/4 tsp rice vinegar
Choose a microwave safe bowl. Mash banana and add all ingredients saving vinegar for last and mix gently.
Microwave cooking does vary so I start with 90 seconds and let it set for a minute. If the center isn’t firm cook another 30 seconds and enjoy!
This recipe is really quite easy and I bet you could use any mashed fruit and spice combo to change it up.
Substitute any safe gluten-free flours that work for you.
I make my own baking powder: 1/4 tsp cream of tartar, 1/4 tsp baking soda and pinch of salt. If you don’t have a safe baking powder, you can use 1/4 tsp baking soda and a pinch of salt
You can can use any vinegar or safe acid.
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.