Every parent knows it is challenging to get your child to eat the food that you put on their plate. It is even more difficult to get them to eat the food you give them when they are limited to certain foods because of food allergies. We were recently told by our son's gastrointestinal doctor that he is allergic to wheat, dairy, and fish. The next day I threw out all of the foods he couldn't eat and started a gluten free and dairy free diet for our family. I was overwhelmed at first figuring out what I was going to feed my one year old that he wouldn't throw on the floor. I was surprised to find out that cooking g.f. is actually really easy and much healthier. We can have a lot of the same foods as before just made a little different. I have been learning and experimenting with new recipes and would like to share with other g.f. people. In return, I would like to hear from some of others' favorite(kid friendly) recipe's.
Here's a Playdough Recipe I found.....
ReplyDeleteAllergy-Free Craft Recipe:
Rice Play Dough
A wheat-free, gluten-free alternative for kids with wheat allergy or gluten allergy.
Recipe Information
Category: Crafts
# of Servings: Two Happy Kids
Recipe Created By: Jennifer D.
# Ingredients
1 1/4 cups rice flour
1/2 cup salt
2 tsp cream of tartar
1 cup water
1 Tbsp oil
1/4 tsp vanilla extract
food coloring or sparkles (optional)
# Instructions
Mix flour, salt, and cream of tartar in a large pot. Add water and oil.
Cook over medium heat until the mixture pulls away from the sides of the pan (about 5 minutes), stirring constantly.
Add vanilla extract (for smell, not taste). Mix thoroughly. Put play dough on a clean surface. When cool enough to handle, knead lightly.
Store in airtight container.
Add food coloring to the water to make colored play dough. Add sparkles during the handmixing time for sparkly play dough.
Crackers - Wheat / Gluten / Yeast Free
ReplyDeleteIngredients
1 cup flour - use any type wheat free - buckwheat, oat, brown rice, chickpea, white rice
1/2 tsp salt
2 Tb olive oil or coconut oil or grapeseed oil
1-2 tsp seasonings
3-4 Tb water
Directions
Preheat oven to 400
-
In food processor or by hand mix flour, salt, oil and seasonings.
-
Add 3-4 Tb water - start with 3 and whirl or work in and add more as needed to form a ball.
-
Remove dough and roll out on well floured surface using same flour as in mix.
-
Transfer to baking sheet or pizza stone and bake 10 minutes at 400
-
Once they are nicely browned, cool and break into pieces. One serving is 1/4 of the recipe.
-
Try chickpea flour and after rolling out cracker sprinkle with sesame seeds and use rolling pin to press into the cracker. (Good with hummus)
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Try buckwheat flour and after rolling out cracker sprinkle sea salt and use rolling pin to crush it into the cracker.
-
Try brown rice and white rice flour (1/2 cup each) and add some Italian spices to the mix before mixing. Try basil, oregano, granulated onion - about 1/2 tsp each.
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Have fun with it and as long as it balls up nicely you've got a winner!
Number of Servings: 4
Gluten-Free Vegetable Pasta
ReplyDeleteIngredients
96 grams Diced Zucchini
298 grams Diced Tomatoes
185 grams Tomato Sauce
110 grams Chopped Onion
207 grams Mushrooms
586 grams Gluten-Free Spiral Noodles (cooked)
1 can Bertolli grilled vegetable tomato sauce
Salt, Pepper, Garlic Powder, Herbs of Provence to taste.
Directions
Cook all vegetables in pan with seasoning until soft. Add tomato sauces, parmesan cheese and noodles. Stir together and serve hot. Enjoy!
1 serving = 460g
Number of Servings: 4
Crock Pot Gluten Free Beef Stew
ReplyDeleteIngredients
2 lbs round steak, cubed
1100 g potatoes, cubed
300 g baby carrots, chopped
2 medium onions, chopped
3 cloves garlic, minced
8 oz fresh mushrooms, quartered
1 lb frozen peas
2 tbs worchestershire sauce
1 tsp seasoned salt
1/2 tsp black pepper
1 tbs dried parsley
1/4 tsp dried thyme
4 cups beef broth
2 - 4 cups water, as needed
3 tbs corn starch
Directions
Layer the beef, potatoes, onions, carrots, and garlic into the crock pot.
Add the worchestershire sauce, seasoning salt, black pepper, parsley, and thyme.
Pour in the beef broth and enough water to almost cover.
Top with the quartered mushrooms.
Cook on high for 7 to 8 hours.
Make a corn starch slurry with a little water.
Add the frozen peas and corn starch slurry; mix in for the last hour of the cooking time.
I use a 5 quart crock pot and this makes 8 generous 2 1/2 cup servings.
Number of Servings: 8
Thank you for all these. We'll be trying them all.
ReplyDeleteCrackers - Wheat / Gluten / Yeast Free
ReplyDelete1 cup flour - use any type wheat free - buckwheat, oat, brown rice, chickpea, white rice
1/2 tsp salt
2 Tb olive oil or coconut oil or grapeseed oil
1-2 tsp seasonings
3-4 Tb water
Directions
Preheat oven to 400
-
In food processor or by hand mix flour, salt, oil and seasonings.
-
Add 3-4 Tb water - start with 3 and whirl or work in and add more as needed to form a ball.
-
Remove dough and roll out on well floured surface using same flour as in mix.
-
Transfer to baking sheet or pizza stone and bake 10 minutes at 400
-
Once they are nicely browned, cool and break into pieces. One serving is 1/4 of the recipe.
-
Try chickpea flour and after rolling out cracker sprinkle with sesame seeds and use rolling pin to press into the cracker. (Good with hummus)
-
Try buckwheat flour and after rolling out cracker sprinkle sea salt and use rolling pin to crush it into the cracker.
-
Try brown rice and white rice flour (1/2 cup each) and add some Italian spices to the mix before mixing. Try basil, oregano, granulated onion - about 1/2 tsp each.
-
Have fun with it and as long as it balls up nicely you've got a winner!
Number of Servings: 4
Gluten Free Breakfast Bars
ReplyDeleteIngredients
1 1/4 cup blanched almond flour
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
1/4 cup grapeseed oil
1/4 cup honey or agave nectar
1 teaspoon vanilla extract
1/8 cup shredded coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup almond slivers
1/4 cup raisins
In a small bowl, combine almond flour, salt and baking soda
In a large bowl, combine grapeseed oil, honey or agave and vanilla
Stir dry ingredients into wet
Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
Grease an 8x8 baking dish with grapeseed oil
Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
Bake at 350° for 20 minutes
Serve
Makes 12-16 bars
Number of Servings: 16