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Something To Bring Into School...

Katester

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Katester Enthusiast
Katester
Posted

My health class is having a snack food day on Tuesday and every student is supposed to bring in a food. I want to show the class how gluten-free eating doesn't have to be a huge loss. I'm looking for a gluten-free recipe for a snack food or a dessert that is low fat because that's the unit we're in right now. And possibly a fairly easy recipe that's difficult to mess up. Any suggestions? :D

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missy'smom Collaborator
missy'smom
Posted

This https://www.celiac.com/gluten-free/index.ph...728&hl=lush is a very good recipe that everyone of the non-gluten-free eaters that I served it to loved. You could sub. lowfat versions of the products.

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

I googled low fat Chex mix and found recipes with butter ranging from 3 TBS to 6 TBS. 3 TBS with all the other ingredients isn't all that much. And if you use pretzles, o cereal, Chex, Gorilla Munch, and omit the nuts I think it would be pretty low fat.

We also like Yoplait french vanilla yogurt with fresh berries and granola for dessert/snacks, but that might get pretty pricey for a class sized portion.

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I made muffins for class once (my Professor has Celiacs, too!). I am vegan and a calorie counter and my boyfriend is all over the amount of fat we eat. So, I do a lot of substitutions to things like muffins and cookies like apple sauce instead of butter, lower fat soy milk, less chocolate chips, and so on. Good luck and have fun!

RiceGuy Collaborator
RiceGuy
Posted

One easy snack food is pudding. Both tapioca and rice pudding are easy to make, low in fat, and yummy. Instead of cooking it in water or milk, I like using pineapple juice. Once that's done, add strawberries or cherries, or whatever fruits you like, or use canned fruit cocktail. You may need some sweetener, though I'm not sure how much sugar it would take, since I always use Stevia. I guess I'd just add a little at a time until it tasted right.

Lisa16 Collaborator
Lisa16
Posted

I have really good luck making angel food cake using domata flour (or a substitute). You could make it in glass bread pans and give people a slice. Then you could put some berries or fruit on top.

I don't know how many people you have in there, but 1 cake takes 12 egg whites.

Good luck!

Katester Enthusiast
Katester
Posted
  • Author

I was thinking more along the lines of cookies or something like that. Thanks for the great ideas though!!! They sound delicious!!! Does anyone have a low-fat, gluten-free DELICIOUS cookie recipe?

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RiceGuy Collaborator
RiceGuy
Posted
I was thinking more along the lines of cookies or something like that. Thanks for the great ideas though!!! They sound delicious!!! Does anyone have a low-fat, gluten-free DELICIOUS cookie recipe?

Sure. Well, they're delicious to me anyway :lol: I don't usually put much if any fat in my cookies, though I don't use sugar either. But I'm guessing you'll want to use sugar, not Stevia. In that case, I'd hope you can wing it, based on what the typical recipes uses. I always just toss stuff together, and usually end up having new ideas and changing my mind along the way. It's more fun when you're not sure how they'll come out :P

What about cinnamon raisin cookies? There's nothing wrong with leaving out most of the fat of the usual butter cookie. If you don't also lower the sugar, they'll be extra crispy, or lower it for a softer cookie. Are nuts ok, or are they too high in fat to meet the requirements? Some finely chopped walnuts are great in cookies.

CarolX Newbie
CarolX
Posted

Chocoalate chip cookies - just follow the recipe on the back of the Nestle Chips bag, and subtitute your flour.

Brownies - follow the recipe on the back of the Bakers Square chocolate box, with your flour.

Both taste just like the wheat flour versions.

Wonka Apprentice
Wonka
Posted

I recently converted my favourite muffin recipe to gluten free. It is excellent and although there is a bit of chopping and grating, it comes together pretty easy. I have subbed in dried prunes when I didn't have apricots, I've used pecan or chopped toasted almonds and I've used either 1 cup of rice bran or even better (taste wise, not low fat but it is a good fat) 1 cup of almond meal. So as you can see the recipe is flexible, just keep the amounts the same. You could use gluten free oats rather than the quinoa flakes (I can't tolerate the oats so I use the quinoa flakes).

gluten-free Morning Muffin

1 cup gluten-free flour mix

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