Cel-Kids Recipes

 

Roll-Ups

MINI DONUTS (BAKED)

Gluten-Free Peanut Butter Cookies

 

Gluten-Free Buttermilk Pancakes

White Goop

Gluten-Free Play Dough

Goldfish Crackers: Gluten-Free and Corn-Free
 

Gluten-Free Roll-Ups
courtesy of Sandra Leonard, "The Gluten-Free Baker"
(good for a snack or for lunch)
Makes 8 servings

Ingredients:
1 corn tortilla, warmed
Spreadable sandwich mixture (egg salad, peanut butter, cream cheese, jelly etc.)

Directions:
Spread enough sandwich spread to cover the tortilla in a thin layer. Begin rolling up the tortilla as you would a jelly roll. Wrap the roll tightly in plastic wrap and refrigerate. Cut 1/2-inch thick slices to form pinwheel shapes. Skewer the slices with toothpicks.

Variation: Lettuce Leaf Roll-Ups
Take a large, firm but pliable lettuce leaf (Bo ston or Bibb lettuce work well) and spread it out. Spoon any favorite salad (chicken etc.) into the bottom third of the lettuce leaf. Roll up the leaf with the mixture inside. Tightly wrap with plastic wrap.

Gluten- Free BAKED MINI DONUTS 
courtesy of Sandra Leonard, "The Gluten-Free Baker"

Basic general directions for all donut recipes that follow:
Mix all the dry ingredients well to incorporate. Make a slight indentation in the dry ingredients, add oil and egg, mix a bit, then add the milk in small additions, until a fairly thick batter is achieved. Using an oiled/greased tablespoon, fill each donut hole with one Tablespoon of the batter. Close the unit and lock into place. Bake for 2-3 minutes. (Time will depend on appliance and recipe.) Remove donuts from the baker and repeat with remaining batter. Put hot donuts on wire rack to cool.

Note: Tongs are great to use for removing donuts from the baker . . . no burnt fingers.

CAKE DONUTS - PLAIN #1
Yield: 18-20 mini donuts

3/4 cup rice flour
1/4 cup potato starch flour
3 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt

 

1/2 teaspoon xanthan gum
1/4 teaspoon vanilla powder or vanilla (opt.)
1/2 - 3/4 cup milk
1 egg, large or egg substitute
2 Tablespoons oil

 

RAISED YEAST DONUTS
Yield: 20-24 mini donuts

1/2 cup milk, warmed to 100 - 110°
2 teaspoons dry yeast - quick rise
1 teaspoon sugar
1 3/4 cup rice flour
2 Tablespoons potato starch

 

1 Tablespoon sugar
1/2 teaspoon salt
3/4 teaspoon xanthan gum
2 eggs, well beaten or egg substitute
2 Tablespoons oil

 

Yeast Donut Directions:
Combine warmed milk, yeast and 1 teaspoon sugar in a small bowl. Stir to mix well. Allow to set for 5-10 minutes for yeast to bubble. Combine all dry ingredients and mix well. Add the eggs and oil and stir, add yeast mixture. Stir until well blended. Add a bit more milk if needed. Cover bowl and allow batter to stand for 30 minutes in a warm place, until risen and spongy.

Note: Gently remove 1 Tablespoon of dough at a time, to fill donut holes. Take care to try not to collapse the dough. Bake for 3 minutes. These are delicious with a bit of a favorite preserve on top of the center hole of the doughnut and sprinkled with powdered sugar.

Gluten-Free Peanut Butter Cookies

Ingredients:

1 cup sugar
1 large egg, slightly beaten
1 teaspoon baking soda
1 cup natural peanut butter

 Peanut Butter Cookies

Directions:

Preheat oven to 350 degrees.
Combine all ingredients.
Shape dough into 1" balls. Place on an ungreased cookie sheet.
Use a fork to make a crisscross pattern on top of each cookie.
Bake at 350 degrees for about 10 minutes.

Gluten-Free Buttermilk Pancakes
courtesy of Sandra Leonard, "The Gluten-Free Baker"

Ingredients:

1 cup of gluten-free baking mix *
1 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda

1/2 teaspoon salt
2 eggs
1 to 1 1/2 cup buttermilk
2 Tablespoons oil

* Gluten-Free Baking Mix: 4 cups white rice flour, 1 1/3 cups potato starch flour, 2/3 cup tapioca starch flour. Mix flours together very well. Measure out amount needed for recipe. Store in a covered container for future use. To store for prolonged time, refrigerate or freeze.

Directions:
Mix dry ingredients together. Beat the eggs with buttermilk and oil. Add dry ingredients and stir until batter is smooth. Drop from mixing spoon onto a hot greased griddle or skillet and cook until top is full of tiny bubbles and the underside is brown. Turn and brown on other side.

Quick and easy to make. Try adding small fruit pieces to batter for a fun pancake . . . try raisins arranged to make a '"smiley" face. Pieces of banana slices, apple slices, and blueberries all make for delicious pancakes. For kids that like finger foods, try making large pancakes and using them as roll-ups. The roll-up can be used with many fillings.

Gluten- Free White Goop
Something fun to play with that's messy but easy to clean up!

Ingredients:

1 part corn starch
2 parts water

 Bowl of White Goop

Directions:
Mix ingredients together until smooth.
Enjoy!

Suggestion:
Try to make a ball with the mixture. Note how it kind of keeps its shape as long as you are working with it, but as soon as you stop, it "melts" through your fingers.

Gluten-Free Play Dough

Ingredients:

½ cup rice flour
½ cup cornstarch
½ cup salt
2 teaspoons cream of tartar
1 cup water
1 teaspoon cooking oil
Food coloring, if desired

Directions:
Mix ingredients. Cook and stir on low heat for 3 minutes or until it forms a ball. Cool completely before storing in a sealable plastic bag.


Your kind comments and suggestions are welcome.
Contact us at celiacs@csaceliacs.org
Goldfish Crackers: Gluten-Free and Corn-Free
 
Recipe shared generously from Heidi Kelly at Adventures of a Gluten-Free Mom
 

Rating: 5

Prep Time: 60 minutes

Cook Time: 10 minutes

Serves: 5 - 12 dozen crackers, depending on size of cookie cutter used

Goldfish Crackers: Gluten-Free and Corn-Free

Recipe slightly adapted from You Won't Believe It's Gluten Free and reprinted with permission from Robyn Ryberg.

 

 

 

 

                      Ingredients

    • 4-ounces Sharp Cheddar Cheese, shredded (preferably organic)
    • 4 Tbs. (1/4 cup) Butter, softened (preferably organic pasture butter)
    • 2/3 cup (100 grams) Rice Flour (preferably superfine rice flour to avoid a gritty texture)
    • 1/4 tsp. Sea Salt
    • 1/2 tsp. Xanthan Gum (for corn-free, use Guar Gum)
    • 1/2 tsp. Baking Powder (for corn-free, make sure the baking powder is corn-free)
    • 1/4 tsp. Baking Soda
    • 3 Tbs. Milk (I prefer to use buttermilk because it bumps up the cheesy tang factor)
Optional Toppings:
  • Sea Salt, Dried Herbs or Spices. Here's a good recipe for homemade Taco Seasoning(substitute arrowroot for the cornstarch to make this recipe corn-free)

Directions

  1. Preheat oven to 400 deg. F. (see note). Line baking sheet with parchment paper.
  2. Combine all ingredients, except the milk (or buttermilk), in the bowl of a food processor fitted with the dough blade. Pulse the mixture into pea-sized crumbles.
  3. Slowly add the buttermilk while running the processor full tilt, until the mixtures comes together in a ball.
  4. Divide dough into 4 equal parts.
  5. On a floured sheet of parchment paper (use more rice flour), flatten 1/4 of the dough into a disk. Sprinkle the top of the dough disk with more rice flour then place a second sheet of parchment paper over the top. Use a rolling pin to roll the dough between 1/8 to 1/4-inch thickness (any thicker and the cracker won't be as crunchy).
  6. Carefully lift off the top sheet of parchment paper. Using a floured goldfish cookie cutter (or other shape), cutout the cracker shapes. Add smiles and eyes if desired.
  7. Bake on prepared baking sheet for 6 - 10 minutes (see note). The crackers should be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.

Notes

All ovens are different so temperature and baking time can differ. My recommendation is to bake 3 or 4 crackers at Roben's recommended time (9 - 10 minutes) and see how well your crackers turn out. Mine were black because I use a convection oven which tends to run hotter than a conventional oven.

I lowered the temperature in my oven to 375 deg. and baked a second test batch for the same time (9 - 10 minutes) and they were still overdone so I reduced the baking time until I found my magic number, 6 - 7 minutes per batch.

It's better to do small test batches until you find the right time and temp for your oven so you don't throw a fit when you've burned 3 dozen Goldfish!