Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Incredible Edible gluten-free Food For Kids


Luvs to Scrap

Recommended Posts

Luvs to Scrap Apprentice

I just got the cookbook yesterday and wondered if any of you could share which recipes were favorites at your house (or ones to avoid). I am getting quite the cookbook collection for gluten-free but thought I better get one aimed for just kids. Thanks for your input. :) Kendra


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Guhlia Rising Star
I just got the cookbook yesterday and wondered if any of you could share which recipes were favorites at your house (or ones to avoid). I am getting quite the cookbook collection for gluten-free but thought I better get one aimed for just kids. Thanks for your input. :) Kendra

My favorites are the banana bread (I advise making it in mini loaves to avoid burning the crust), crustless quiche (I use way more bacon than they call for though), the garlic biscuits (I double the garlic and add two cups of cheese), mini muffins (I use chocolate chips), chicken biscuit surprise, buttermilk pancakes (even better with blueberries), cowboy coffee cake (doesn't cook the whole way through unless you put it in several smaller pans), and the buttermilk biscuits.

Can you tell I LOVE this cookbook?!?!?! Everything that I've made from it has turned out excellent with very little tweaking.

Owen'sMom Rookie

I just got the book in the mail last week and made the snickerdoodles the other day, they were yummy and the whole family enjoyed them.

2Boys4Me Enthusiast

Banana Bread. Ty eats some everyday at school. Gramma says the Sugar Cookies taste just the same as the ones made with all-purpose flour.

Cheri A Contributor

Sugar Cookies, Fig Bars (adapted), Banana Bread!

I still need to try that chicken bisquit surprise!!

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,327
    • Most Online (within 30 mins)
      7,748

    dnamutant
    Newest Member
    dnamutant
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.