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).
In medium bowl, combine sugar, potato starch and salt. Whisk in milk and vanilla. Microwave on high 2 minutes and whisk again. Continue to microwave in 1 minute increments, whisking after each minute, until mixture begins to thicken. Stir in margarine if using and chill. Whisk again before serving.
If mixture is too thick after chilling, whisk in small amounts of cold milk alternative until desired consistency is reached.
When I’ve made this using rice milk, it tended to be thin, so you may want to increase potato starch.
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.