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 all dry ingredients in large bowl. Add oil, eggs, sweetener, and 1 cup water and mix. Add remaining cup of water, and mix vigorously for about one minute. The batter will be very thick.
Drop a large spoonful onto a hot, non-stick waffle iron. (To check if the waffles will come off easily, drop a small amount first.)
Set the timer for 10 minutes.
These can be used as bread, crackers, or anything else. You can also make pancakes by adding a little more water so the batter is thinner, and cooking at a slightly lower heat so they won’t burn as they take much longer to cook.
Maple syrup can be replaced with another sweetener.
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.