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).
Heat the water for 60 seconds in the microwave. Add ground flax seed to hot water.
In a large bowl, combine dry ingredients (sorghum flour through sugar). Add wet ingredients (zucchini through vanilla extract) to dry ingredients. Stir until blended.
If batter is too dry, add rice milk.
Pour the batter into a 8 1/2 by 4 1/2 nonstick loaf pan (or into a greased or oiled glass loaf pan.)
Bake for 50-60 minutes.
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.