Photo by Garbo Productions
Feeding four-year-olds is hard enough, throw celiac disease into the mix and this becomes a very daunting task. We explore gluten free options at home and in the San Francisco Bay Area and put them up against the toughest critics around... my kids.


Gluten free cupcake recipe and activity

My husband just had his birthday between two trips out of town so I had to improvise. I had the twins decorate a little snow scene on cupcakes made from this amazing spongecake recipe. Our favorite gluten free items included: Glutino pretzels sticks, M and Ms, skittles, chocolate chips, coconut on pillsbury frosting ( I love the new Pillsbury Easy Frost that I can take to birthday parties the kids attend), Mike and Ikes for the carrot nose, and a ghirardelli square for the hat, and Kraft marshmellos for his body.  One of my friends placed these cute little treats on a bag and gave them to her child's teacher, which was so sweet.

 The Allergen-Free Baker's Handbook

Basic Gluten Free Flour Mix
4 cups super fine brown rice flour (Authentic Foods superfine brown rice flour)
1 1/3 cups potato starch (not potato flour)
2/3 c tapioca flour (same as tapioca starch)

1 T of Ener-G replacer with 1/4 c rice milk or (1-2 eggs)
           1 1/2 tsp of Ener-G replacer with 2 Tablespoon of rice milk = 1 egg
1 1/2 c sugar
1 T pure vanilla extract
3 T canola oil
3 cups of Basic GF flour Mix
3/4 teaspoon xanthan gum
4 teaspoons double-acting baking powder
1/2 teaspoon salt
1 c warm rice milk

preheat oven to 350
1-wisk egg or egg replacer until foamy about 1 minute
2- Add sugar, vanilla, oil
3-mix flour, xanthan gum, baking powder, and salt
4-Add dry ingredients to the wet, alternating with rice milk
5-Bake 40 minutes
1/2 tsp salt

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