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Member Since 04 Aug 2013
Offline Last Active Oct 29 2014 03:16 PM

Topics I've Started

Easy Play Dough

29 October 2014 - 03:18 PM

Hi, I just finished experimenting and have a recipe for easy gluten free play dough that isn't too sticky or crumbly. I thought I would share it here. It is an adaptation of a recipe I found here a couple of years ago when my daughter was first diagnosed.


This is a simplified version. 

Hope it helps!


Gluten free play dough



In a large mixing bowl place:


½ cup gluten free cornflour (corn starch)

½ cup rice flour

½ cup salt

2 teaspoons cream of tartar (gluten-free)

1 teaspoon of oil


Add food colouring to 1 cup of boiling water then add water to bowl and mix until it makes a smooth paste.


Leave until mix cools to room temperature or just above. (20-30 mins)



½ cup rice flour

½ cup gluten free corn flour and mix/knead until combined.


At this stage the dough is usually still a little sticky so add a little more cornflour as needed.


Voila! Beautiful gluten free play dough.


I find that using fine salt gives the nicest texture.


This play dough tends to get stickier over time rather than dry out, so sometimes I add a little bit of cornflour at the beginning of a play dough session if needed.


Gluten Free Playdough In The Thermomix

13 November 2013 - 03:34 AM

Hi, I would like to share a playdough recipe which I have been making with really consistent success. I adapted it from a recipe I found here and the thermomix recipe book version.

I am pretty sure this could be adapted for most of the cooking/stirring machines out there.


Here goes:



1 cup salt (280g)

1 cup gluten-free cornflour/cornstarch (150g)

1 cup rice four (150g) - you can mill this yourself but I hate the noise so I usually just use premilled

2 cups (500g) water

1 tbsp cream of tartar

2 tsp oil eg olive, grapeseed

Another cup each of cornstarch and rice flour to add later




Mill salt on 9 for 30 seconds

Add water and cream of tartar and heat at 60 degrees C for 5 minutes speed 3

Add 1cup each of rice and cornflour(starch) and mix on speed 5 at 60 degrees C for about 2 minutes - the mix should be just starting to get a bit thick and gloopy, but definitely not as thick as usual playdough

Add the 2 tsp oil (I always forget to do this!!!) and mix again, no heat.

At this point I usually transfer it to a covered bowl to cool, but if you don't need to use your thermomix for a few hours, just cover it and let it cool to room temperature, then add 2/3 cup of rice flour and 2/3 cup corn starch and mix again on about speed 5

If you have taken it out and put it in a bowl you can do this by hand and knead the flour in. This is fun for a little helper to do.

It is really important to let the mix cool down as if you add the extra flour too soon it turns out crumbly.


You will now have approx 1L of amazing, smooth, soft gluten-free playdough that last for ages if you keep it in an airtight container. No need to refrigerate it


To colour: either add the colour in the first step, or once the dough is complete, divide into smaller balls and knead the colour through, or just return each ball to thermie to evenly mix the colour through.


I have made this several times now and it is really the best recipe I have found. There is no locally available gluten-free playdough where I live so it is great to be able to make it for my daughter's preschool class in bulk.


I no longer get the feeling of dread I used to when making playdough, wondering if it would sticky or crumbly. 



Hope this will be helpful for some other parent/grandparents/teachers of kids with celiac/coeliac.