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, combine flour, baking powder, baking soda, and salt and stir well.
In medium bowl, mix egg replacer, then beat in buttermilk substitute, molasses, and oil. Pour into the flour mixture and stir just until combined.
Pour the batter into the loaf pan and bake 35 minutes, or until a knife inserted in the center comes out clean. Cool on a rack 10 minutes, then remove bread from pan and cool at least 1 hour.
Makes 1 loaf.
This is a nice, easy, healthy bread that can be eaten for breakfast, tea, or with soup.
The original recipe calls for buttermilk or yogurt. I have always used 1 cup rice milk plus 2 tsp lemon juice as a buttermilk replacement.
Buttermilk substitute can be made using 1 cup milk substitute + 2 tsp lemon juice.
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.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg 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.