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).
Dissolve yeast in warm water with a pinch of sugar. Let rest 2 minutes until foamy. Mix together 1 1/2 Tbsp oil, 1 1/2 Tbsp water and the 1 tsp baking powder. This is the egg replacer.
Put all the ingredients except jam in a mixer, and mix until the dough comes together. Take the dough and work it a few seconds with your hands, making a ball. Cover it with plastic wrap, and let it rest for 45 minutes.
Make 2 Halla’, place them on a baking sheet, and cover again for 15 minutes.
Coat the top with apricot puree or apricot jam which gives a great sweet flavor and put in pre-heated oven at 450 °F until golden brown.
Olive oil can be used in place of the apricot puree/jam.
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.