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).
In a saucepan, heat water and sugar, stirring until sugar dissolves. Set aside to cool slightly.
Set up a steamer. I use a large soup pan with a cooling rack set inside.
Fill bottom with water and heat until it reaches a low boil. Water should not go above the rack.
Line the bottom of and 8″ round cake pan with parchment paper or waxed paper. Put in steamer.
In a bowl, stir rice flour and sugar water until blended. Stir in baking powder. Pour into cake pan.
Cover pan, and steam for 30 minutes. (You can open lid mid-way to add more water, if necessary.)
This is a steamed cake and will very moist and not the same as a oven baked cake.
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.