Easy Gluten-Free Eating for Kids
- Posted on: Oct 6 2015
Having celiac disease can be difficult to live with, especially when gluten is in a good portion of the products out there on the market. For those of you who may not know, gluten is a protein found in wheat, barley and rye, works as a binding agent found in a lot of foods, and it is what holds the food product together. Gluten is also what gives baked goods that springiness and structure that most people love.
Depending on where you live you may not have many options in the grocery store, and sometimes you find that the gluten-free products sold in stores don’t taste the same as some of your other favorite treats. These processed foods use different binding agents in order to help keep the product together. However, they can often times change the texture and taste, and some may not enjoy the taste or the feeling. There is a lot of trial and error involved into creating gluten-free recipes that can mimic the texture and taste of gluten products, without being dense or gummy.
Trying to eat gluten-free can be hard enough, but it can be even more difficult for a child to eat gluten-free. Some children are picky eaters as it is, and when you add the restriction of gluten to it, it can be maddening to find something that your child actually enjoys to eat. Just like the creation of a gluten-free recipe, these things take time, as well as a bit of trial and error to get right. However, we are here to help! While we can’t promise that these recipes won’t take a little bit of trial and error, or some modification, they will assist you in trying to find recipes that your child can enjoy. Check out these delicious kid friendly gluten free recipes that will help inspire you on your gluten-free creation journey!
Gluten-Free Granola Bars
- 2 cups shredded unsweetened coconut
- 1 1/2 cup certified gluten-free oats
- 1 1/2 cup raisins
- 2 cups sunflower seeds
- 1/3 cup sesame seeds
- 3/4 cup peanuts or another nut of your choosing
- 1/2 cup dried fruit (i.e. apples, peaches, cranberries, cherries, apricots)
- 1/2 tsp. sea salt
- 1 cup honey or maple syrup
- 1 tsp. vanilla extract
- 1/2 cup peanut butter, or some other nut butter
- Mix all of your ingredients in a large bowl. Be sure to thoroughly blend the honey, vanilla and peanut butter. If you are having issues with mixing, you may use greased hands to help.
- Line a rimmed cookie sheet with greased parchment paper. Place the mixture onto the pan, and pat mixture firmly with a heated spoon, or with greased hands. If you want thinner bars, you can use two pans.
- Bake in the oven at 275 degrees until golden brown for 50 to 60 minutes. Once you remove the bars from the oven, pat firmly to ensure that the bars hold together.
- Cut into bars or squares, depending on what size you want.
- A blender
- A measuring cup
- 6x 8 ounce paper cups
- 6 popsicle sticks
- A freezer
- Aluminum foil
- A small knife
- 30 ounces of fruit-flavored (your choice) yogurt
- 1 cup of your choice of fruit
- Put your choice of fruit into the blender and mix until the fruit is cut into small pieces.
- Remove fruit and mix it together with the yogurt in a large bowl.
- Divide the mixture equally into 6 paper cups.
- Take the aluminum foil and cover the opening of each paper cup. Be sure to make a small slit in the middle of the foil.
- Take a popsicle stick and place it through slit into in the middle of the yogurt.
- Put the mixture into the freezer and freeze overnight.
- Make sure to remove the paper cup and aluminum foil when you pull it out to eat.
- 1/2 cup coconut oil (can substitute another oil)
- 6 eggs
- 1 cup milk (your choice of dairy or non-dairy)
- 2 tsp. vanilla extract
- 1 cup gluten-free flour mix
- 1 tsp. aluminum-free baking powder
- 1 tsp. sea salt
- Pour the coconut oil into a 13″ x 9″ casserole dish.
- Set the oven temperature to 425 degrees and place the casserole dish into the oven in order to let the dish warm up with the oven while it preheats.
- Mix the 6 eggs together in a medium bowl along with the vanilla extract and your choice of milk.
- In a separate bowl, mix all the dry ingredients together (flour, baking powder, salt) with a whisk.
- Combine the wet and dry mixtures together. Whisking it until the lumps are out.
- Once the oven is preheated, carefully remove the dish and pour in the batter. Place dish back into the oven, and bake for 15 minutes.
- When you remove the dish from the oven, cut the oven pancake into squares and serve!
Gluten-Free Finger Smacking Ribs
- Baby back ribs
- 2 Tbsp. brown sugar
- 2 Tbsp. gluten-free Worcestershire sauce
- 1/2 cup ketchup + a little water
- 1 Tbsp. gluten-free liquid smoke
- Minced garlic or onion (optional)
- Preheat the oven to 325 degrees.
- Bake ribs for 1 1/2-2 hours without the sauce.
- Place the ribs on the grill and continue cooking for 20-30 minutes, brush on the sauce while cooking.
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