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).
Preheat oven to 350 °F. Combine dry ingredients in a mixing bowl and mix thoroughly.
Mix wet ingredients in a separate bowl and stir to combine. Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.
Pour into greased and floured pan (8×8″, or 9″ round) or 12 cupcakes. Bake in oven for 35 minutes or until tests done (about 20 minutes for cupcakes).
The flour mix I’ve been using is 1 cup sorghum, 1/2 cup potato starch and 1/4 cup tapioca starch.
Can replace half of oil with applesauce to make cake fluffier and less greasy.
To make this with wheat flour, reduce amount to 1 1/2 cups.
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.