Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Playing With Playdough

divamomma

Recommended Posts

divamomma Enthusiast
divamomma
Posted

Is it OK for my daughter to play with playdough if she washes her hands after?

Would using gloves be a good idea?

Should I be supplying my daughter with gluten-free playdough? Or the whole class?

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

Celiac.com Sponsor (A8-M):


Roda Rising Star
Roda
Posted

I don't let my kids have it in the house at all. My youngest son and the school have been informed that he is not to play with it also. Before he went gluten free I threw away all of his playdoh and replaced it with soyer doh. It was good for a little while but if it gets to warm it gets sticky. It also crystalized in the containers. I am just going to make some from the argo website. Even if your daughter does not put her hands in her mouth and washes them after, IMHO there is too much room for CC to take place from playing with it and having in the house and I would think school would be worse because of the other kids. Luckily my son is in kindergarden and they very rarely play with it. In daycare though he did but that was before he went gluten free.

concernedmamma Explorer
concernedmamma
Posted

I was not comfortable with having regular playdough in my son's classroom. Just too many opportunities to have it spread EVERYWHERE! Kids aren't that great at washing their hands, And, my son often puts his hands in his mouth, chews his nails, etc. I volunteered to provide gluten free playdough for the classroom for the year. I am enjoying making the contribution and it isnt' that much work!

divamomma Enthusiast
divamomma
Posted
  • Author

Do you have a recipe you could share? I heard from a few other people that the gluten-free playdough they made fell apart and didn't last.

concernedmamma Explorer
concernedmamma
Posted

Hi! I had posted this on another thread, so I just copied it and will paste below........

Mix dry ingredients:

1/2 cup rice flour

1/2 cup cornstarch

1/2 cup salt

2 tsp cream of tarter

Add 1 cup of water, and 1 T oil, food colouring if desired. Mix well.

Heat a pot with 1 T oil over medium heat (don't get it too hot). Give the wet ingredients a stir and pour into the pot. Stir with a spatula, carefully scraping the bottom of the pot. Should gradually get thicker. After about 3 minutes you should have a lovely bowl of playdough!

_______________________________________________________________________________________

I have never made 'cooked' playdough before, so this was new to me. A few things that I find make it a better playdough- allow the wet ingredients to sit for a minute or two before cooking. Stir just before adding to the pan. If the pan is too hot, it gets really rubbery.

I do find this playdough dries out faster than others. I have added more oil if it is sticky- not sure why sometimes it needs more than others.

Good Luck and let me know if this turns out for you or not.

concernedmamma Explorer
concernedmamma
Posted

just another FYI- I am providing the kindergarten class with 3-4 batches every 6 weeks or so. Just recently tried to double the recipe and it worked well, so it is even faster now!

divamomma Enthusiast
divamomma
Posted
  • Author

Thanks very much. I must have missed it when you posted it before :)

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,721
    • Most Online (within 30 mins)
      7,748
    Orchids
    Newest Member
    Orchids
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Yaya
      Does anyone here also have Afib

      By Yaya · Posted

      This is difficult for me to deal with.  B complex is what stands between me and migraines.  Whenever I stop B for just a few days, I get a migraine.  All my adult life I would get a violent migraine for 3 days like clockwork until a doctor told me to try B complex and it worked.  The only time I get a migraine is when I've run out of B.  This has worked for me for over 15 years.  I am soon to be 79.   My cardiologist has me stop all vitamins for about 3 days and I always have a migraine when I go in for the bloodwork.   D level is nearly at optimal.  I don't take A, I get enough from food.   What a dilemma!
    • Scott Adams
      What apps or tech tools help you manage celiac disease?

      By Scott Adams · Posted

      I think the best approach is to lean how to read product labels, especially the allergen warnings, and these lists might be helpful:      
    • Scott Adams
      Any bad experience with King Arthur Gluten-free bread flour

      By Scott Adams · Posted

      It looks like you are referring to this product: https://shop.kingarthurbaking.com/items/gluten-free-bread-flour Their site says: "Made with gluten-free wheat starch to give baked goods incredible taste and texture, it’s ideal for classic yeasted recipes like artisan boules, bagels, cinnamon rolls, and burger buns", and it is true that Codex quality wheat starch is gluten-free, and does make better baked goods. However, it also contains very low levels of gluten (under 20ppm), and some celiacs do react to this level, so if you are super sensitive it's best to avoid it. They also make this very similar product, which doesn't include any wheat ingredient, and is certified gluten-free: https://shop.kingarthurbaking.com/items/gluten-free-bread-flour Although labeling products in the USA as "gluten-free" that contain such wheat starch is relatively new, it has been offered in Europe for decades. You can read more about studies on it here: https://www.celiac.com/celiac-disease/miscellaneous-information-on-celiac-disease/gluten-free-diet-celiac-disease-amp-codex-alimentarius-wheat-starch/
    • DebJ14
      Does anyone here also have Afib

      By DebJ14 · Posted

      Our Functional Medicine doctor has always ordered the Spectracell Test for Micronutrient Deficiencies.  It tests the intracellular levels of the nutrients, not blood levels.  When high dose, targeted supplementation did not resolve the deficiencies after retesting at 6 months and then a year, he ordered genetic tests.  I have a genetic inability to process Vitamin D, B12 and antioxidants, so I am on high doses of those for life.  The rest of the initial deficiencies resolved within 6 months to a year and a good multi vitamin is sufficient to address those.  My husband has historically had high homocysteine levels and his low folate, B 12 and B6  levels are because of his MTHFR gene mutation.  Always good to get to the root cause!
    • trents
      Ectopic heartbeats - any relation to digestive issues?

      By trents · Posted

      Welcome to the forum, @Idnam! Ranitidine and Famotidine are not proton pump inhibitors. They are H2 blockers. It is true that histamine intolerance is common in the celiac population. We often don't produce enough of a histamine regulator called DAO (diamine oxidase). Not sure, but this may be due to damage to the gut lining by celiac inflammation. You might also want to research MCAS (Mast Cell Activation Syndrome) as it is often goes hand in glove with histamine intolerance and is actually the root cause. Or, at least that is my understanding. By the way, you can purchase DAO capsules but there is not clear evidence they work.
×
×
  • Create New...