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Gluten Free Recipes For Kids Need Your Help
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Gluten Free Recipes for Kids

I am the Mother of a 4 year old Celiac and have the disease myself including many family members. I am from Australia and am in the process of trying to publish a Gluten Free recipe book for Kids. If you would like to contribute one of your favourite recipes for me to use in my book could you please email me at

emily@nmcmarketing.com

THANKS

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Great idea. Hope all goes well for you. Unfortunately, most of my recipes are modified from other cookbooks or off this site, so I'd be afraid to share them for fear of plagiarizing. This is an exception:

My crew loves carrots and ranch dressing. Since we have so many allergies, it is hard to find an appropriate store-bought version. We just make our own.

Start with:

1 cup mayonnaise

1/2 cup buttermilk

Stir to mix well until there are no lumps.

Season to taste with the following spices. Start with 1/2 teaspoon each and adjust to your family's preferences.

Basic Ranch:

Salt

Pepper

Onion

Garlic

Parsley

You can also add parmesan cheese or other items to make a dressing similar to many available in grocery stores.

Be certain that you mix it well and refrigerate for at least an hour prior to serving to allow the flavors to mix. It keeps well and is really good for you.

For those who are dairy sensitive, a French style dressing can be made as follows:

Start by placing 1/4 cup white vinegar into a bowl. Add 1/4 tsp each paprika and salt. While whisking, add 1/4 cup extra virgin olive oil. Continue whisking while you add confectioner's sugar until it is the consistency you prefer.

This recipe can be adjusted to taste (some prefer less vinegar, an alternate vinegar such as red wine style, or more color). You can also use this as a basic recipe to create poppy seed dressings, etc.

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Is this a child's cookbook with recipes that kids can make themselves. or is it a cookbook for adults with kid-friendly recipes?

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Gluten Free Recipes for Kids

I am the Mother of a 4 year old Celiac and have the disease myself including many family members. I am from Australia and am in the process of trying to publish a Gluten Free recipe book for Kids. If you would like to contribute one of your favourite recipes for me to use in my book could you please email me at

emily@nmcmarketing.com

THANKS

Great idea- good luck

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Thanks for your comments to date. The cook book will be for Kids but depending on the kids age will need adult involvement.

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Okay, so I was having a rough night. I woke up in the middle of the night and realized that I had goofed on the dressing recipes.

Don't use as much salt and pepper. A half tsp is too much. Sprinkle in and adjust to taste.

In the French style, I forgot to put in the tomato sauce. I only use a couple of tablespoons since my family is not really into the tomato flavor but likes the color.

Sometimes it is tough to give out "recipes" when you eyeball everything you cook. I don't think I have measured anything other than for baking in a couple of decades or more.

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I don't know if this will help, but here is a recipe. This is one recipe where I eyeball and use my families tastes vs measurements.

gluten-free Chicken Parmesian:

About 2 c gluten-free dried bread crumbs- I make my own from scraps of leftover bread or you can buy them.

Add to the bread crumbs-1/3-1/2 c Kraft Parmesian cheese. (You could probably use fresh, but my kids love the green can, so why go to the extra work or expense)

Add 1/2 t (depending on taste) each garlic powder, onion powder, oregeno or any other spice that you like.

Melt 1/2 c margarine or butter

Flatten the chicken breasts (this should use about 4, but I cut mine in half and flatten to speed up cooking time)

Spray 9X13 pan with gluten-free cooking spray

Dip chicken in butter then breadcrumb mixture, place in pan. Repeat until all chicken is done. Cook at 350 degrees for about 20-30 minutes depending on sized.

Remove from oven. Cover cooked chicken with bottled gluten-free Spagetti sauce, mozzerella cheese and additional parmesian. Return to oven for about 10-12 min or until sauce is hot and cheese is melted.

Serve with salad or gluten-free pasta if you like.

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Here are 2 favorites!

CARROT CAKE (this is great for the whole family, it really tastes like regular cake!)

I can't remember exactly how long I had to bake it though. If you try it, you'll have to check every 10 minutes until a knife inserted in the middle is clean.

2 cups rice flour

2 cups sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

3 cups shredded carrot

3/4 cup cooking oil

3/4 cup vanilla yoghurt

5 eggs

Combine dry ingredeints and mix well. Add oil, yoghurt, and eggs and mix on high for at least 5 minutes (my theory is that if you mix it longer, the texture improves). Add carrot, mix again until well combined. Pour into a greased rectangular baking pan and bake on 350 for 35 minutes, then reduce heat to 300 and bake until a knife inserted in center comes out clean. You may need to put foil over the cake when you turn the oven down to avoid the edges getting too brown.

Frost cake with CREAM CHEESE FROSTING (frosting is also really good spread on apple slices for a sweet snack instead of cookies etc.)

6 ounces cream cheese

1/2 cup butter

2 tsp. vanilla

3 to 3 1/2 cups powdered sugar

beat together cream cheese and butter, add vanilla and sugar one cup at a time until desired sweetness is reached (you can get away with less that 3 cups if you don't mind it less sweet).

Another favorite for quick lunches:

CORN DOG WRAPS

gluten-free corn tortillas

cheddar cheese, sliced thin or grated

gluten-free hot dogs (we like oscar meyer cheese dogs)

place cheese slices on corn tortillas, and place hot dog on tortilla, about an inch from the edge. Nuke the whole thing in the microwave for 40 seconds, then roll the hot dog up in the cheesy tortilla. Serve with mustard and/or ketsup, or with gluten-free salsa if your kid is adventurous.

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Oh here is another:

Corn tortilla pizza's:

Either fry or bake corn tortilla until crisp. Put pizza sauce or doctored tomatoe sauce on it, mozzerella cheese, and pepperonni. Or whatever toppings your child likes. It is more like an Italian chalupa than pizza, but my 4 year old liked them the 1st couple times I made them.

You can also do a traditional like chalupa

Fry or bake tortilla until crisp. Frying tastes better, baking is better for you. Spread refried beans, cheddar cheese, left over meat of your choice(the meat should be under the cheese). We really like chicken. I put a little chili powder, cumin, garlic, and onion powder on top of the beans. Bake in the oven until cheese is melted. Top with salsa, black olives, shredded lettuce,tomatoes, sour cream, etc.

The possibiltities are endless. You can leave the beans off, some kids don't like them. For the adults or braver kids I use pepper jack cheese or a mix of the two cheeses. This is one of those recipes that can be customized for each member of the family.

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Hi I am new to this and am always looking for good tasting brands of gluten-free products. Tonight we tried to make chicken quesedillas (which we usually love with flour tortillas) with Mission white corn tortillas. Well to say they did not go over well in my house tonight would be an understatement. Do all corn tortillas taste the same and we are just not used to the new gluten-free taste or can anyone suggest a brand name and what kind of store or where on line to buy it.

Thanks,

Roo

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There is a big difference between flour and corn. Some corn tortillas are better than others, but if your kids are used to quesidias with flour it will be a shock to their taste buds to go to corn tortillas. Mission isn't a bad brand. I like Pepito better and if you are further south you can find even better. My parents live in Texas and the have some great local brands. I found some really good ones in the Goya section, but I don't remember their name. I haven't found a corn tortilla that wasn't gluten-free.

Hope this helps

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Personally I have found that it takes some time to adjust to the differences in taste of things. I did the same sort of thing as you in the beginning. I thought OH GREAT I'll just use CORN!! They tasted like crud!! However, over time I have adjusted and I love using them when I make mexican food. I LOVE them now. I use the Mission brand white corn.

This seems to be true for many products for me. Just takes time for the taste buds to adjust.

-Jessica :rolleyes:

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