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).
Mix dry ingredients and wet ingredients separately, then stir together until well-blended.
Bake at 350 °F as muffins (~22 minutes), mini-loaves (~35 minutes) or full-sized loaf (~45 minutes).
This is my son’s favorite banana bread. It is based on Kathy P’s wacky cake. It’s a forgiving recipe–most substitutions work well.
The sorghum/starch flour blend can be replaced with 1 3/4 cup of your favorite gluten-free flour blend.
3 tablespoons of egg whites are equivalent to about 1 egg or 3 tablespoons of an egg replacer (like applesauce).
The milk can be replaced by a milk substitute or water.
The lemon juice can be replaced by vinegar.
Guar gum may be substituted for the xanthan gum.
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.