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).
Follow instructions for your bread machine. Makes one 1 1/2 pound loaf.
The malt powder helps the dough rise. The soy lecithin helps keep the bread moist. I like to add a handful of toasted soy grits which gives it a nut-like crunchiness.
This is the only recipe I use that I am comfortable putting in my machine on the timer cycle to be ready in the morning (all my others seem to delight in messing themselves up overnight in an annoying variety of ways…)
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.