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).
Combine flour, baking powder, and salt. Add milk or liquid and oil. Mix and knead for 2 minutes. Let rest covered with damp cloth in bowl about 15 minutes. Cut into 8 sections and roll into balls. Return to bowl and let rest 15 minutes. Then roll out on floured board and fry on each side in dry pan.
I refrigerate these in a zip-lock bag and warm in the toaster. They freeze well also.
These can be made with all rice flour but they taste better if you can use a combination of two or three flours/starches.
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.