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).
Sift together dry ingredients. Cut in shortening. Mix water and vinegar together, and stir in 1 Tbsp of this, squishing with back of a large spoon, until it all holds together. Dribble more mixture as needed for it to hold together. Should not be sticky. Don’t handle too much. Roll out on floured (with potato/millet blend) wax paper to 1/8 – 1/4 inch thickness. Lift into pie pan. Gently place in pan and do not stretch the dough. Bake as usual in regular pie crust recipes.
Tastes and looks like wheat crust. I use this recipe for apple dumplings too.
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.
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.