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).
1/2 cup melted Smart Balance Lite spread or other margarine
1 tsp salt
1 cup buckwheat flour
1 cup white rice flour
1 cup brown rice flour
1/3 cup tapioca starch
2/3 cup potato starch
4 tsp xanthan gum
Proof yeast in warm goat’s milk. Mix in honey, eggs and melted spread. Mix salt, flours, starches and xanthan gum in separate bowl, then stir into wet mix. Blend well and cover to rise for 1-4 hours.
Punch down and drop big globs onto cookie sheet. Rise again 1-4 hours.
Bake for 10 minutes or so in a 250-300F oven. Enjoy!
Our original recipe is for butterhorns, an heirloom family tradition around the holidays. This recipe was adapted for our baby’s first Thanksgiving. And it works!
If not avoiding wheat, trade out all the flours, starches and xanthan gum for a total of 4 cups wheat flour.
NOTE: Goat milk is not considered safe for those with cow’s milk allergy. This recipe is only dairy-free if made with water or dairy-free milk alternative and dairy-free margarine.
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.
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.