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 large bowl, cream the margarine and brown sugar until fluffy. Beat in corn syrup and eggs or substitute). In a separate bowl, combine flour, xanthan gum, baking soda, and spices. Blend into creamed mixture.
Wrap and refrigerate dough for 2-3 hours. If dough is sticky, pat with some additional flour mix.
Preheat oven to 350 °F. Grease cookie sheets or line them with parchment paper. Flour work surface. Work with 1/3 of dough at a time, roll to 1/8-inch thickness and begin making your cut-outs. Bake 5-7 minutes or until lightly browned. Allow to cool, then begin assembly.
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.
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.