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).
Core and chop the pears and put in an ovenproof dish (I use a 9×5 glass loaf pan). Add just enough water to cover the bottom of the pan. Mix the rice flour, sugar and salt in a bowl. Add the oil and rub it in until all the flour is moistened. Add the water and rub it in until it looks like breadcrumbs. Pour on top of pears and spread lightly. Bake at 375 °F for about an hour.
This works surprisingly well for such limited ingredients. I bake it quite a bit longer than an hour but I tend to like things very well done. It’s good for dessert, and then for breakfast the next morning.
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.