Gluten Free Baby Food Recipes
Gluten free recipes for babies, toddlers and kids of all ages
Making gluten free food that your kids will love can be challenging, and it is easy for gluten free kids to feel left out or different from their friends when they are not eating some childhood favorites. Here are some wonderful recipes which are fun for kids and no one will know they are gluten freeGluten Free Crunchy Chicken Nuggets
Gluten free recipes on this page:
• Crunchy Chicken Nuggets
• Root Vegetable Quinoa Macaroni and Cheese
• Sweet Graham Crackers
• Teff and Honey Graham Crackers
• 2-3 organic chicken breasts
• 2 cups GF Rice Chex Cereal
• 2 Tbsp seasoning salt blend (usually contains onion, garlic, salt and pepper - Old Bay is a nice option)
• ½ cup milk or milk alternative
• 2 Tbsp olive oil or butter
• Cooking spray
• Preheat the oven to 400 degrees
• Using kitchen shears or a sharp knife, trim the fat off the chicken breasts and cut in to desired sized chunks
• Place the chicken chunks into a bowl with the milk and let stand until all pieces are covered and wet - about 5 min.
• In a large zip lock bag combined the cereal and seasoning salt. Smash chex into crumbs. This is a great kids activity!
• Place crumbs in a shallow bowl
• On a edged baking sheet or pyrex dish, coat the bottom with the olive oil or melted butter
• Take each piece of wet chicken and dredge in the crumb mixture and place on the baking sheet
• Lightly spray the tops of the nuggets with a cooking spray – this will ensure the tops of the nuggets also get crispy.
• Cook for 20min or until the thickest chicken piece is done all the way through
• For easy browning of the top of the nuggets, switch the oven from bake to broil and cook for an additional 5 min. Watching carefully to ensure the nuggets do not burn.
Quinoa Noodle and Root Vegetable Macaroni and Cheese
• ½ pound carrots, cut 1-inch thick
• ½ pound parsnips, peeled and sliced
• 1 pound Quinoa elbow macaroni
• 4 tablespoons butter
• 1 small onion, finely chopped
• 2 large cloves garlic, grated
• 3 tablespoons GF all purpose flour (Garbanzo bean flour works well for thickening)
• 2 cups full fat or 2% milk
• 1 tablespoon seasoning salt or Old Bay Seasoning
• 2 ½ cups grated sharp cheddar cheese
• 1 cup of crushed rice chex or 2 crushed large rice cakes
• Bring a pot of water to a boil. Salt it, add the carrots and parsnips and cook until tender, about 10 minutes. Drain, then transfer to a food processor and purée.
• Meanwhile, bring a second large pot of water to a boil. Salt it, add the pasta and cook just shy of al dente. Drain and return to the pot.
• While cooking the pasta, in a large saucepan, melt the butter over medium heat. Add the onion and garlic and cook for a few minutes, then whisk in the flour. Whisk in the milk and simmer until thickened, about 3 minutes.
• Season with seasoning salt.
• Add in 2 cups cheddar and melt, stirring in a figure-eight motion with a wooden spoon.
• Pre-heat the broiler.
• Stir the pureed vegetables into the cheese sauce and add to the pasta. Transfer to a casserole dish and top with the remaining ½ cup cheddar and the crushed rice cereal/crumbs.
• Broil until bubbly and brown, about 5 minutes, but watch carefully as not to burn the crumbs. Source: Modified from a recipe found on RachaelRay.com
Sweet Gluten Free Graham Crackers
• 2 1/2 cups plus 2 tablespoons Gluten-Free all-purpose flour
(We use Auntie Pam's GF Flour
• 1 cup dark brown sugar, lightly packed
• 1 teaspoon baking soda
• 3/4 teaspoon kosher or coarse sea salt
• 1/3 cup unsalted butter, cut into 1-inch cubes and frozen
• 1/3 cup mild-flavored honey
• 5 tablespoons milk, full-fat is best, Coconut milks is a good dairy free option
• 2 tablespoons pure vanilla extract
• Make the dough: Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
• In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
• Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.
• Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide.
• Place the crackers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. (this is important for rice flour, as it will spread if not chilled before cooking) Repeat with the second batch of dough.
• Preheat the oven to 350°F
• Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.
Source: Smitten Kitchen Food Blog – GF modified by Dr. Kim Bruno
Teff and Honey Graham Crackers
• 4 Tbsp unsalted butter, softened
• 7 Tbsp dark brown sugar, each tightly packed
• 4 Tbsp honey
• 1 large egg
• 1 cup teff flour
• ½ cup white rice flour
• ½ cup potato starch (plus extra for rolling dough)
• 4 Tbsp flax meal, golden or dark
• ½ tsp xanthan gum
• ½ tsp baking powder
• ½ tsp cinnamon
• ¾ tsp kosher salt
• Using an electric mixer or food processor cream together butter and sugar
• Add honey and egg and beat until creamy
• In a large bowl combined all the dry ingredients (teff flour to salt) and mix together
• Combined the flour ingredients to the butter and sugar mixture, one quarter at a time making sure all ingredients are well blended.
• Turn dough out onto a piece of plastic wrap lightly dusted with potato starch.
• Form into a rectangle, wrap dough and chill for a minimum of 30 min.
• Preheat the oven to 350 degrees
• Working with half the dough at a time, dust lightly with potato starch.
• Roll into a rectangle approximately 1/8 of an inch thick
• Cut into equal sized rectangles or squares (can also use cookie cutters for fun shapes)
• Place on a cool baking sheet
• Bake the cookies until golden, about 15 min, switching the position of the baking sheet in the oven half way through.
• Transfer to cooling rack with a metal spatulaSource: Gluten Free Living Magazine
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