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

Play Dough


027daisy

Recommended Posts

027daisy Rookie

Anyone have a good recipe or a good brand to buy? I need to bring some to my daughters preschool so she has something to play with when they play with the normal stuff. Thanks!!

~Julie


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



Celiac.com Sponsor (A8-M):



GFreeMO Proficient

Anyone have a good recipe or a good brand to buy? I need to bring some to my daughters preschool so she has something to play with when they play with the normal stuff. Thanks!!

~Julie

Copied from Cel-Kids

Gluten-Free Play Dough

Ingredients:

BuruNeko Newbie

Anyone have a good recipe or a good brand to buy? I need to bring some to my daughters preschool so she has something to play with when they play with the normal stuff. Thanks!!

~Julie

ToysRUs carries Moon Dough. They also have Moon Sand. I called the company last year to confirm.. They are 100% hypo-allergenic. We send both of these to preschool with our boys. Much easier than trying to make it. My boys also can't have corn, so cornstarch isn't something I want to mess with. I'm so glad this stuff is available.

Roda Rising Star

I bought a small amount of moon dough and was disapointed with it. I did purchase soy-yer dough and it works well with all the play dough toys. The only complaints I have about it is that when it gets really warm it gets sticky and will stick to everything and is hard to get off and when stored for any lenght of time it can crystalize a bit. Even so we still play with it. I think I will try the recipe GFReeMO posted and see how it goes.

Open Original Shared Link

027daisy Rookie

I will have to check into that. My daughter LOVES moon dough and plays with it all the time at home but I feel its too messy to bring to school!

I bought a small amount of moon dough and was disapointed with it. I did purchase soy-yer dough and it works well with all the play dough toys. The only complaints I have about it is that when it gets really warm it gets sticky and will stick to everything and is hard to get off and when stored for any lenght of time it can crystalize a bit. Even so we still play with it. I think I will try the recipe GFReeMO posted and see how it goes.

Open Original Shared Link

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,738
    • Most Online (within 30 mins)
      7,748

    Werthesmiths4
    Newest Member
    Werthesmiths4
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.