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Gluten-Free Play Dough
Every child deserves to enjoy the silliness and creativity of the classic play dough, and children with allergies have every right to enjoy the dough-y goodness.
- 2 cups baking soda
- 1 cup cornstarch
- 1/2 cup water
- Food coloring (optional)
- Using a medium or large pot over medium heat, combine the baking soda and the water.
- Bring the baking soda and water to a boil, stirring occasionally. This will take about 5-10 minutes.
- Just as it begins to boil, take the pot off the burner. Set aside.
- Measure out the cornstarch and add to the pot. Place back on the burner at medium heat and stir like heck.
- When the mixture resembles mashed potatoes, take mixture off the burner.
- If you wish to leave your play dough white, then transfer it to a bowl to cool. This will take about 30 minutes. If you wish to add food coloring, read on steps 7-11.
- While the dough is warm, divide the dough into separate bowls for each color. (I made the primary colors: red, blue, and yellow.)
- When the dough is divided, add food coloring while the dough is still warm.
- Mix food coloring into dough with a fork until it is a uniform color. (You could also transfer it to a ziplock bag and kneed with your hands–I wouldn’t suggest kneeding the dough with bare hands, as it may stain.)
- Repeat this process for as many different colors as you wish to make.
- Let the dough cool for about 30 minutes, then play!
Keep the dough in a ziplock bag to keep it fresh and fun.
Roast Turkey with Rice Dressing
Plan about 4-5 hours to stuff and roast an 18 lb. turkey. Follow roasting times on turkey packaging. Caution: Never stuff a turkey until it is oven time. Bacteria in poultry grow rapidly at room temperature!
- 1 cup Onions finely chopped
- 2 cups Celery finely chopped
- 3 Tbs. GFCF Butter or Oil
- 6 cups Rice cooked moist and cooled or left over
- 3 Large Eggs beaten (optional to hold ingredients together)
- 2 tsp. GFCF Poultry Seasoning
- 2 tsp. salt
- 1 tsp. pepper
- In a large skillet over medium heat oil, sauté onions, celery, salt and pepper until onions are clear.
- Add rice, beaten eggs and poultry seasoning. Toss and mix thoroughly. Fill cavity of turkey just before ready to put into oven. Close cavity with poultry pins.
- Place turkey breast side up in roasting pan. Salt and pepper the skin. Cover with a tilted or vented lid. Roast at 350 F. for 3-4 hours or until thermometer inserted into thickest part of breast reads 180 F.
- One half hour before turkey is done, remove lid to allow browning. When meat thermometer reads 180 F., remove from oven and place turkey on a carving board. Keep hot and serve as quickly as possible.
Our grandmothers used to recommend letting the bird cool for ease of slicing. But, in these days of electric knives we can carve hot meat into attractive slices and avoid the bacteria- growing room temperature.
(Gluten-free, Casein-free, compliant with Specific Carbohydrate Diet)
This recipe is measured by weight, to maintain accurate nutrition values. This way of measuring is different than what we’re used to seeing in our country, but it is an important foundation to help us better manage our kids’ overall nutrition. You can purchase a simple gram scale for your kitchen from any home goods or discount department store, and you’ll get lots of use from it as you continue to try our recipes! Ideally, you can get a scale that measures to the tenth of a gram (i.e., 5.1 grams). Ultimately, the best thing is a scale that you can read and are comfortable using.
- 20 grams Peanut Butter (smooth)
- 101 grams Honey
- 8 grams Vanilla flavoring without alcohol
- 133 grams Shortening (we like Spectrum Organic Palm Shortening)
- 3 grams Stevia (liquid extract)
- Mix all ingredients together in food processor.
- Makes 40 servings of 41 calories. (2.4 grams)
- Store extra in freezer