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).
1/2 cup pureed winter squash (baby food works well)
2 cups cane sugar
2 cups quinoa flour
1 cup potato starch
1 tsp salt
1 tsp baking soda
1 Tbsp baking powder
1 Tbsp cinnamon (optional)
Mix all wet ingredients together with the sugar.
Separately, mix the dry ingredients together.
Add the dry ingredients to the wet ingredients slowly while stirring. Grease muffin tins with oil, and put batter in greased muffin tins.
Cook at 350 °F for about 15 minutes.
Recipe doubles nicely.
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.