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).
as desired spices (garlic powder, parsley, oregano, basil, etc)
4 Tbsp solid fat
8 Tbsp soda water
Mix dry ingredients, add wet, mix well. Place bowl in refrigerator and let sit for at least a half hour. Form into small balls (about the size of cheese puffs–bigger balls will not cook well) and drop into boiling water/broth. They will make the broth thick like most GF pastas/etc, so you may want to cook and drain them, then add to soup. Cook for about 40 minutes.
I used a sorghum based gf flour mix. The bean flour is for protein. You can use another 1/4 cup gluten-free flour mix. For the solid fat, I used chicken fat and/or Spectrum shortening)
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.