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. Mix wet ingredients. Combine. Add enough water a tablespoon at a time to make the dough into a good workable consistency.
Spread rice flour on the counter to roll out and cut out shapes. Bake on a cookie sheet covered in parchment paper at 350 °F for about 8 minutes or until just starting to brown on the edges. Let cool about 5 minutes on the pan before moving to a cooling rack.
We use a flour mix of 4 cups rice flour, 1 1/3 cups potato starch, and 2/3 cup tapioca starch.
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.