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

Having A Kids Halloween Party


Roda

Recommended Posts

Roda Rising Star

My husband, mother in law, and myself just started a tradition last October to host a kid's halloween party. Last year I had not got my biopsy results back yet so I fixed and ate what I wanted. This year I want to at least make the food gluten free so I can enjoy myself without the possibility of cross contamination, let alone bring in a buch of gluten things into my kitchen. What my kids and husband have in there is plenty and they are very good about things. The age group will mostly be third graders and some younger. Finger food ideas is what I am looking for. I was contemplating mini hamburgers on brazillian cheese bread for starters. Any other thoughts to keep this age group interested? While I don't want to skimp, I don't want to go in the poor house either. I had about 25+ kids last year and several parents that stayed also. You might think I'm crazy for thinking about it now, but I want to have a game plan. Thanks! :)


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



Celiac.com Sponsor (A8-M):



missy'smom Collaborator

If you google kids halloween food or recipes you'll find alot of regular stuff that is creative. Many utilize ingredients that are gluten-free or can be substituted with gluten-free versions, like gelatin, peeled grapes, pasta, eggs, cupcakes with spiderweb frosting, meringue ghosts with chocolate chip eyes and don't forget recipes with pumpkin in them-pumpkin pie, pumpkin custard, pudding cheesecake etc.. all those recipes with cream cheese, cool whip, gelatin etc. I look around every year and find lots of things with great intentions of making something and never get around to it :lol: Places like the Kraft website, Family Fun magazine website to name a few. You can so a search here too and I'm sure threads of ideas will pop up.

hannahp57 Contributor

Pigs in a Blanket are good little finger foods for kids. I read on one of the gluten free blogs (i cant remember which one) that you can just wrap biscuit dough around the hot dogs or little hot dogs and bake them like that. Then there are caramel apples which may not be any different for gluten free...ive never tried.

I liked Missy'smom's idea for pumpkin...there are allkinds of things... cookies, pies, breads.

here is a brazilian cheese roll lonewolf gave me after my failed attempt at homemade dinner rolls

Brazilian Cheese Rolls

1-1/3 C Tapioca Flour

1-1/3 C grated cheese (or 1 C Sheep Milk Romano)

3 Eggs

2-4 tsp. Milk (or rice milk)

2 tsp. Olive oil

2 tsp.baking powder (maybe? I don't know how much "half a sachet" is.)

1/2 tsp. salt

pepper - a few shakes

Mix ingredients together well. It's okay to use your hands! You might have to add more milk or flour, depending on humidity, size of eggs and who knows what other factors. The dough should be like slightly moist cookie dough. You can refrigerate the dough at this point if you need to. (Sometimes it makes it easier to work with.) Divide into 9 equal sized balls, place on cookie sheet. Bake at about 375 for about 15 minutes.

i haven't had a chance to try them though... good luck with your planning!

Roda Rising Star

Pigs in a Blanket are good little finger foods for kids. I read on one of the gluten free blogs (i cant remember which one) that you can just wrap biscuit dough around the hot dogs or little hot dogs and bake them like that. Then there are caramel apples which may not be any different for gluten free...ive never tried.

I liked Missy'smom's idea for pumpkin...there are allkinds of things... cookies, pies, breads.

here is a brazilian cheese roll lonewolf gave me after my failed attempt at homemade dinner rolls

I like the idea of the pigs in a blanket, but don't have a gluten free biscuit recipe. Anyone have a good one that is easy? I already have a great Brazilian cheese bread recipe and it is easy and turns out GREAT! Thanks for sharing! I hope the ideas keep coming. Do you think the Brazilian cheese bread would work on the little hotdogs if you mold it around it? Hmm, I'm going to have to experiment soon. My kids won't mind. :lol:

Juliebove Rising Star

Deviled eggs, cheese cubes, raw veggies with dip, nachos, Jojos (potatoes cut in big wedges then tossed with olive oil, sprinkled with paprika and baked until tender/crisp), mini hot dogs done in a crockpot with BBQ or similar sauce, chicken nuggets.

BRS-07 Rookie

Just came across this recipe. They might have other ones as well that would work for halloween.

Open Original Shared Link

hannahp57 Contributor

I have a biscuit recipe that my whole family LOVES!

Its from Roben Ryberg's "The Gluten Free Kitchen"

1/3 cup shortening

1/2 potato starch

3/4 cup cornstarch

1 3/4 tsp xanthan gum

1 Tbsp baking powder

1/4 baking soda

1 Tbsp sugar

3/4 cup milk

1/2 tsp salt

preheat oven to 375*

mix all ingredients until no lumps remain. (dough will be soft and sticky)

Roll out dough on floured surface (cornstarch works well) to 1/2'' thickness

cut out biscuits.

I would cut them out to be close to the right size for the hot dog. wrap it around and bake it at the same temp. then bake maybe 12 minutes. more or less to until they're light brown.


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



Celiac.com Sponsor (A8-M):



amybeth Enthusiast

Make "fang" snacks. .. apple wedges coated in pb with pieces of minimarshmallow as "teeth"

Anything on toothpicks is fun to eat -- veggies? meats? cheeses?

try www.familyfun.com --- they always have cute, easy, and fun recipes for holidays and parties. . .

Sounds like fun! Enjoy your planning!

Roda Rising Star
Just came across this recipe. They might have other ones as well that would work for halloween.

Open Original Shared Link

These are really cool! Thanks. I think I'm going to try these. Thanks to everyone for the ideas!!

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. - trents replied to EndlessSummer's topic in Food Intolerance & Leaky Gut
      1

      Dizziness after eating green beans?

    2. - trents commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      4

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

    3. - EndlessSummer posted a topic in Food Intolerance & Leaky Gut
      1

      Dizziness after eating green beans?

    4. - Sheila G. commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      4

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

    5. - ShariW replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

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

    • Total Members
      132,689
    • Most Online (within 30 mins)
      7,748

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

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • trents
      Welcome to celiac.com, @EndlessSummer! Do you react to all vegetables or just specific kinds or families of them? What you describe with green beans sounds like it has an anaphylaxis component. Like you, walnuts are a problem for me. They will often give me a scratchy throat so I try to avoid them. Does it matter if the vegies are raw or will-cooked in how you react to them?
    • EndlessSummer
      I only notice recently every time I eat green beans the roof of my mouth gets slightly itchy and I get extreme dizziness.     I get shaky and sweaty and it last for an hour or two before it goes away. I’ve been allergy tested in the past for food allergens only two came back positive (both in the tree-nut family) nothing in the legumes.   (I do have a celiac disease diagnosis, the reason I was food allergy tested was because I ate a walnut and my lips swelled up)  I decided to test this out to be sure so I ate a couple of cooked green beans last night within 15 minutes I was spinning, my shirt drenched in sweat. My heart racing.   I’m not sure what this is, I do have issues with others vegetables  as my stomach doesn’t seem to tolerate them. Even when they’re cooked I just can’t digest them but they never made me as dizzy and sweaty as the green beans.    anyone else experience this?
    • ShariW
      I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc.  For the holidays, I will only be baking gluten-free treats. I got rid of all gluten-containing flours, mixes and pastas in my kitchen. Much easier to avoid cross-contamination that way!
    • Scott Adams
      It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent with a specific intolerance or contamination, as a high-fiber reaction typically involves more digestive discomfort like bloating or gas that lasts longer. Since the protein bar was the only new variable, it’s a strong suspect; it's worth checking if it contains ingredients like sugar alcohols (e.g., maltitol, sorbitol) or certain fibers (inulin/chicory root) that are notorious for causing acute digestive upset, even in gluten-free products. For your holiday baking, your plan is solid: bake the gluten-free items first, use entirely separate utensils and pans (not just washed), and consider color-coding tools to avoid mix-ups. Additionally, store your gluten-free flours and ingredients well away from any airborne wheat flour, which can stay in the air for hours and settle on surfaces. Keep listening to your body and introducing new packaged foods one at a time—it’s the best way to navigate and pinpoint triggers on your journey.
    • Scott Adams
×
×
  • 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.