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 large bowl, stir together dry ingredients: flour, sugar, baking powder, baking soda, salt, DariFree and raisins.
In separate bowl, mix together vinegar, water, fat and applesauce; pour into bowl with dry ingredients and stir together. Stir dough lightly, just until dough holds together.
Place on parchment-lined baking sheet, and pat into an oval loaf, or in a cast iron frying pan for a round loaf. With a sharp knife cut an X in the top. Bake for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
Let cool before serving.
Instead of 1/2 cup DariFree and 1 cup water, use soy, rice or other milk substitute. Simply omit DariFree and add 1 cup milk sub with the wet ingredients.
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.
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.