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).
Put dry ingredients into a food processor. Pulse a few times to blend. Add shortening in small chunks and pulse until it looks like small crumbs. Alternatively, use a pastry blender or 2 knives to create the same texture.
Dump mixture into a medium bowl. Add 3/4 cup of milk. Stir gently until dough starts to leave sides of the bowl. Add more milk if necessary.
Sprinkle a counter or silpat with rice flour. Turn dough out and very gently knead 5-10 times. Pat it out to 3/4 – 1 inch thickness. Use biscuit cutters or a glass to cut out biscuits and place on an ungreased cookie sheet.
Bake 10-12 minutes or until golden brown. Take off of cookie sheet and serve immediately.
This recipe tastes very whole wheat like and the texture is awesome. They are best served fresh. You can store leftovers in a storage bag or Tupperware. Wrap biscuit with a damp paper towel and reheat in microwave.
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.