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).
Stir together the brown rice flour, white rice flour, tapioca flour, potato starch, baking powder, baking soda and salt.
Cream together brown sugar, granulated sugar, and shortening until light. Beat in honey and vanilla until fluffy.
Alternate adding flour mixture and rice milk to the creamed mix, mixing well after each addition. Mixture will be very soft.
Divide mixture in half, and press into a 1/4-1/8″ layer cookie sheet. (I use airbakes, if you’re using something else you might want to grease it lightly.) Cut into squares or rectangles using a pizza cutter and poke each square with a fork a few times.
Bake at 350 °F for 15-20 minutes until slightly firm. Let them cool completely on the cookie sheets.
May be able to substitute coconut oil or margarine for the 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.
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.