Gluten-Free Recipes for For Kids



5-Minute Tortilla Chips

August 31, 2012

5-Minute Tortilla Chips

Rudi's Gluten-Free Bakery Logo


Courtesy of Rudi’s Gluten-Free Bakery


5-Minute Gluten-Free Tortilla Chips

Ingredients:

  • Rudi’s Gluten-Free Fiesta Tortillas
  • Olive oil
  • Sea salt

Directions:

1. Preheat oven to 400 degrees

2. Cut each tortilla into 8 slices and place on a cookie sheet. Paint just a little bit of olive oil onto each of the “chips” and sprinkle with a little bit of sea salt.

3. Place in the oven for 5 minutes or until crisp. Remove them from the oven, let them cool and serve with salsa and guacamole.


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Mini Tomatillo Chicken Burgers

August 27, 2012

Mini Tomatillo Chicken Burgers


Courtesy of Diane Eblin of The Whole Gang

Mini Tomatillo Chicken Burgers

Ingredients:

  • 1 pound ground chicken breast
  • 1 pound ground chicken thigh
  • ½ orange pepper, finely diced
  • ¼ -½ red onion, finely diced
  • ¼ -½ white onion, finely diced
  • ½ Anaheim pepper, finely diced
  • Handful fresh cilantro chopped
  • 3 TB creamy tomatillo salsa
  • Sea salt & pepper to taste
  • Virgin coconut oil
  • Extra virgin olive oil
  • 1 TB tapioca flour

Directions:

  1. Mix all ingredients together.
  2. Spoon mixture into pan preheated medium high.
  3. Use medium scoop, approximately 2 TB to make them mini burgers.
  4. Cook until brown on the bottom and the sides start to cook. Turn over, cook until firm to the touch and cooked all the way through.

Optional:

Serve with mini black bean cakes and top with tomato salsa and tomatillo salsa. Add some tortilla chips for more crunch and texture.


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Peanut Butter Banana Rollups

August 6, 2012

Peanut Butter Banana Rollups

Rudi's Gluten-Free Bakery Logo


Courtesy of Rudi’s Gluten-Free Bakery

Peanut Butter Banana Rollups

Ingredients:

  • 1 Rudi’s Plain Gluten-Free Tortilla
  • 2 Tbsp. peanut butter or your favorite nut butter
  • 1 Banana

Directions:

  1. Spread peanut butter onto tortilla, leaving room around the sides and at the top of the tortilla.
  2. Slice banana and place slices on top of peanut butter, again leaving room around the top and sides.
  3. Starting from the bottom, roll the tortilla up, tucking in the sides as you go.
  4. Slice down the middle

Variations: Add fresh apple slices, a drizzle of honey or your favorite fruit spread.

For more family friendly gluten-free recipes, see Rudi’s Gluten-Free Recipe Box.


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Gluten-Free Chocolate and Potato Chip Cookies

July 9, 2012

Gluten-Free Chocolate and Potato Chip Cookies

Frito-Lay Logo


Courtesy of Frito-Lay

Gluten-Free Chocolate and Potato Chip Cookies

Makes about 3 dozen cookies.

Ingredients

  • 2 cups all-purpose gluten-free baking flour or your favorite blend
  • 1/2 teaspoon xanthan gum or guar gum
  • 1/4 teaspoon sea salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups light brown sugar
  • 2 tablespoons unsweetened coconut
  • 1/2 cup canola oil or butter (chewy or crisp)
  • 2 tablespoons agave nectar
  • 1 egg
  • Up to 5 tablespoons of brewed coffee
  • 1 1/2 tablespoons vanilla extract
  • 1/2 cup miniature milk chocolate chips
  • Half of a 10 ½ ounce bag Lays Classic Potato Chips, processed till finely minced but not mealy

Directions:

  1. Process potato chips and weigh until you have 5 ounces (about half the bag). Preheat oven to 350° F.
  2. In a large bowl, whisk together baking powder, flour, xanthan gum, salt, baking powder and baking soda. Stir in the brown sugar and coconut and mix until combined.
  3. In separate bowl, whisk together the oil (or butter), vanilla extract, agave, egg and 5 tablespoons coffee. Add the wet to the dry, stirring until smooth. If the dough is too stiff, add more coffee as needed to soften. It is a pretty thick cookie dough. Stir in potato chips and chocolate chips and stir to combine.
  4. Drop by the tablespoon onto a sheet pan lined with parchment and bake on the bottom rack for 15-17 minutes. Remove and cool for 5 minutes and move cookies to a cooling rack. Repeat until all dough is used.


View more gluten-free recipes and enter to win a gluten-free giveaway from Frito-Lay


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Fruit Salsa with Cinnamon Chips

July 2, 2012

Fruit Salsa with Cinnamon Chips


From Laura of Laura Friendy

Start to Finish: 30 minutes

Serves: 4

Ingredients:

Fruit Salsa

  • 1 cup blueberries
  • 1 cup strawberries, stems removed and diced
  • 1 cup plums, pits removed and diced
  • 1 cup nectarines, pits removed and diced
  • 1 cup cherries, pits removed, sliced in half
  • 2 tbsp honey (or agave nectar to make vegan)
  • 1 tbsp fresh lime juice
  • 1 tbsp finely chopped jalapeno, optional
  • 1 tbsp minced cilantro, optional

Directions:

  1. In a medium size bowl, combine blueberries, strawberries, plums, nectarines, cherries, honey, lime, jalapeno and cilantro. Mix together well.
  2. Cover and refrigerate while making the Cinnamon Chips.

Cinnamon Chips

Ingredients:

  • 10 to 12 corn tortillas
  • cup coconut palm sugar (or regular sugar)
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • olive oil

Directions:

  1. Preheat oven to 350º F. Lightly coat a large baking sheet with olive oil and set aside.
  2. Brush tortillas with olive oil and cut into 8 wedges. Arrange tortilla wedges, in a single layer, on the baking sheet. Combine sugar, cinnamon and salt, sprinkle mixture over tortillas.
  3. Bake in the center of the oven until chips are lightly brown and crisp, about 10 minutes. Allow to cool for 5 minutes.
  4. Serve immediately with Fruit Salsa.


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Sweet Cinnamon Raisin Croutons

March 12, 2012

Sweet Cinnamon Raisin Croutons



Rudi's Gluten-Free Bakery logo


Courtesy of Rudi’s Gluten-Free Bakery and Amie Valpone of The Healthy Apple


Rudi's Gluten-Free Cinnamon Raisin BreadIngredients:

  • 4 cups Rudi’s Gluten-Free Cinnamon Raisin Bread (make sure it’s stale bread), cut into 3/4 inch cubes
  • 1/3 cup extra virgin olive oil
  • 1 tsp. ground cinnamon
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. orange zest
  • 1/6 tsp. chili powder
  • 1/6 tsp. sea salt

Directions:

1. Preheat oven to 350 degrees.

2. Place bread cubes in a single layer on a baking sheet and bake for 20-25 minutes or until golden brown, turning once.

3. Transfer warm bread cubes to a large bowl.. Toss with olive oil, cinnamon, vanilla extract, orange zest, chili powder and sea salt.

Add these sweet croutons to yogurts, rice and quinoa dishes, roasted vegetable dishes and pureed soups, such as sweet potato. Croutons can be kept at room temperature in a zip bag for a few weeks.


Are you in college or heading there soon?


See NFCA’s brand new resource: Gluten-Free in College


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Gluten-Free S’mores

February 13, 2012

Gluten-Free S’mores



Rudi's Gluten-Free Bakery logo


Courtesy of Rudi’s Gluten-Free Bakery


Ingredients:

  • Chocolate
  • Marshmallows
  • Rudi’s Gluten-Free Multigrain Bread

Directions:

1. Start a fire in your fireplace or heat up the grill. Ask the kids trek outside to find some long sticks.

2. After reviewing fire safety requirements with your kids, carefully roast your marshmallows.

3. While the marshmallows are roasting, put a few pieces of toast into your toaster.

4. Cut the bread into four pieces, then smash the marshmallow in between the bread slices – but not before placing a piece of chocolate on top!

5. Enjoy with a glass of milk or non-dairy alternative.

For more family-friendly gluten-free recipes, visit Rudi’s Gluten-Free Recipe Box.

Learn more about non-dairy alternatives.
Plus, enter to win a gluten-free prize pack worth $100!
Celebrate the “Thrill of the Choice”


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Baked Parmesan Chicken Nuggets

January 23, 2012

Baked Parmesan Chicken Nuggets


From Jessica of Easily and Happily Gluten-Free

Ingredients:

  • 1 egg beatenGluten-Free Chicken Nuggets
  • 4-5 thawed chicken tenders
  • 1 ¾ gluten-free Rice Chex cereal
  • 1 tablespoon of parmesan cheese
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1/8 tsp of Italian seasoning

Directions:

1. Use a food processor to make the cereal into a fine crumb. If you would like to make this with your children, place the cereal in a Ziploc bag and allow them to crush the cereal up with a rolling pin.

2. Mix all seasoning into the rice crumbs.

3. Cut chicken tender into 1 inch pieces .

4. Coat the chicken pieces in the beaten egg.

5. Press the chicken pieces into the rice crumb mixture. Be sure all sides of the chicken are coated.

6. Spray a baking tray with oil (or gluten-free non-stick cooking spray) and spread chicken pieces in a single layer.

7. Spray the tops of the nuggets.

8. Bake on 500 degrees for 12-15 mins. Flip nuggets half way through cooking time.

9. Allow nuggets to get a golden crust on the outside (spraying them with cooking spray or oil will allow them to turn golden.

Notes:If you want to make this recipe egg-free, replace the egg with a tablespoon of olive oil. Simply pour the oil into the crumb mixture and mix until the crumbs look like wet sand. Then press the chicken pieces into the crumb mixture.

For an easy dipping sauce, mix 1 part mustard to 2 parts honey.

Find more gluten-free, kid-friendly recipes on Kids Central.


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Rudi’s Pocket Pies

October 3, 2011

Rudi’s Pocket Pies



Rudi's Gluten-Free Bakery logo


Courtesy of Rudi’s Gluten-Free Bakery and Terra Fox

Serves 4

Ingredients:

Pockets

  • 1 cup Rudi’s Gluten-Free bread crumbs (approx. 3 slices of bread)
  • 1 cup tapioca starch
  • 1/2 cup potato starch
  • 1 tsp. dried rosemary (optional)Rudi's Gluten-Free Pocket Pies
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1/4 cup olive oil
  • 1 3/4 cups filtered water

Filling

  • 2 – 5oz. canned chicken
  • 1 medium carrot
  • 1 stalk of celery
  • 1/3 cup chopped sweet onion
  • 1/3 cup frozen peas
  • pinch of dried thyme
  • pinch of dried parsley
  • pinch of ground turmeric (for color)
  • salt & pepper to taste

Directions:

Pocket process

1. Preheat a flat-top, non-stick griddle to 350 degrees.

2. In a medium bowl, combine Rudi’s crumbs, tapioca starch, potato starch, and all dried spices. Mix with a spoon. Add olive oil and water and stir thoroughly until well mixed and all clumps have been broken. The batter will be very watery. Pour a heaping 3/4 cup of batter onto griddle like you are making a pancake. You may have to take your spoon to spread to form circle. Cook for 30-45 seconds and flip. Then, cook for 10 minutes until very crispy and browned.

*Note: you are only cooking one side thoroughly because the cooked side will be on the inside of the pouch and the par-cooked side will be the outside of the pocket. By leaving the outside of the pouch uncooked, this allows you to clamp the edges together to form the pouch. Once baked, the outside cooks through.

3. Remove pocket shell from griddle to cooling rack and repeat until you’ve made 4 round pockets, about 7″ wide each.

*Note: Place fully cooked, crispy side down on cooling rack. If you place the uncooked side down, it will stick to the rack.

Filling process

1. Heat saucepan over medium heat, then add carrots, celery, onion, salt and pepper to taste and saute vegetables together until softened or al dente.

*Note: You will want to use a lid to speed up the cooking process and add small amounts of water while cooking to keep the vegetables from sticking.

2. Once vegetables are softened, add both cans of chicken with its juices and the thyme, parsley and ground turmeric. Continue cooking on medium heat for 3 minutes. Turn off heat, add peas and mix well.

Pocket Assembly

1. Cover 2 cookie sheets with parchment paper.

2. Preheat oven to 375 degrees.

3. Place pockets, uncooked side down on parchment paper, then divide the chicken filling among the four pockets. Fold one side of pocket over to resemble a half moon, then take a fork and press firmly around edges to bind the pocket. Don’t be afraid to be firm when pressing. Repeat on all pockets.

4. Bake for 25 minutes, then transfer to cooling racks for 5 minutes before cutting open and eating. Enjoy!

For more family friendly gluten-free recipes, see
Rudi’s Gluten-Free Recipe Box.


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Drumstick Dessert

July 25, 2011

Drumstick Dessert

Receipe courtesy Beyond Celiac fan Sue Martin

Ingredients:

  • 1 egg
  • 1 cup sugar
  • 1 cup powdered sugarGluten-Free Whipped Cream Dessert
  • 1 cup gluten-free peanut butter, plus another 1/3 cup
  • 8 oz. cream cheese
  • largest container of Cool Whip (or Cool Whip Lite)
  • 6 oz. box of gluten-free instant chocolate pudding
  • 3 cups milk
  • 1 chocolate bar
  • ground peanuts

Directions:

Crust:

1. Mix egg and sugar together. Add the 1 cup of gluten-free peanut butter and mix well.

2. Lightly grease a 9″ x 13″ pan and spread the peanut butter mixture in the pan. Bake at 350 degrees for 9-10 minutes. Do not let it get too brown.

3. Cool completely.

Layers:

1. When the crust is cool, mix 8 oz. cream cheese (room temperature), 1/3 cup gluten-free peanut butter and 1 cup of powdered sugar together with mixer until well-blended. Fold in 2 cups of Cool Whip and spread on top of the cooled crust.

2. Combine gluten-free pudding mix with milk and stir with wire whisk until pudding thickens. Spread the pudding over the cream cheese/peanut butter layer. Refrigerate for at least an hour.

3. Spread another 2+ cups of Cool Whip over the chocolate pudding. (If you don’t wait for the pudding to cool, it is difficult to spread the Cool Whip over it.)

4. Sprinkle chocolate shavings (grate the chocolate bar over a cheese shredder to create shavings) and ground peanuts on the top. Refrigerate again for at least an hour.

Enjoy!


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