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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).
2 tbsp flax meal, mixed with 1/3 cup warm water (or 2 eggs)
1/4 cup maple syrup
1 Tbsp vanilla
2 cups rice flour
2/3 cup arrowroot starch
1/3 cup tapioca starch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Heat oven to 375 °F. Mix flax meal and water, if not using eggs.
Combine sugar and shortening in large bowl. Beat until well blended. Add flaxmeal mixture (or eggs), maple syrup, and vanilla. Beat well.
Gradually add flour, starches, baking powder, baking soda, and salt, at low speed until well blended.
If dough is too sticky and soft to be rolled, refrigerate one hour. Keep refrigerated until ready to roll.
Bake at 375 °F for 5-9 minutes. How long depends on the size and thickness of the cookies. Be sure to not over bake them. Cool 2 minutes on the cookie sheet, then remove to the counter to finish cooling.
This recipe should be able to make cut out cookies. So far, I’ve just made round, frosted sugar cookies, and round snickerdoodles with it. But I adapted this from a cut out cookie recipe, and the dough felt like it could easily handle being rolled and cut out. I know I will be trying it as the holidays approach.
I first made this as a frosted sugar cookie so Jeran would have something yummy at cake time, during his little brother’s 2nd birthday party. Imagine my surprise when all the cousins headed straight for these cookies at cake time. And I was so happy that they ate every one and asked for more.
I use EnerG Baking Powder which calls for doubling the amount for best result – use 1 1/2 tsp.
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.