Living with celiac children can add a lot to your culinary repertoire! After all, gluten-free recipes for kids may not be that easy to find. On the other hand, with the right advice, it is even easier to introduce this diet into everyday life!
So, the Cooking Guide brought 8 delicious gluten-free sweet and savory recipes for kids! Look that:
Gluten-free and lactose-free orange cake
Time: 1 hour
Performance: 10 servings
Difficulty: easy
Ingredients:
- 1 Bahia Orange
- 1 cup (tea) of oil
- 4 eggs
- 2 cups (tea) of sugar
- 1 cup of rice flour
- 1 cup (tea) of potato starch
- 1 tablespoon of baking powder
- Margarine and rice flour for greasing
- Orange zest for garnish
Syrup:
- 1 cup of natural orange juice
- 1/2 cup (tea) of sugar
Method of preparation:
Cut the orange in half and remove the seeds and the white part. Chop with the peel and put it in the blender. Add the oil, eggs and sugar. Whisk for 3 minutes or until smooth. Transfer to a bowl and mix in the flour and starch. Add the yeast and mix with a spoon.
Place in a decorated mold with a diameter of 24 cm with a hole in the center, greased and floured. Bake in a preheated oven for 35 minutes or until golden brown. Unmold after cooling. In a saucepan, heat the syrup ingredients over low heat until the sugar has dissolved. Sprinkle the cake, decorate with the zest and serve.
Gluten-free pasta with beetroot sauce
Preparation time:
40 min
Performance:
2 servings
Difficulty level:
easy
Ingredients:
- ½ pack of gluten-free spaghetti n. 8
- 2.5 liters of water 1 teaspoon of salt
- 3 steamed beets
- 1 cup (tea) of water
- 1 teaspoon of salt
- Strands of extra virgin olive oil
- 2 minced garlic cloves
- fresh basil
Method of preparation:
Put the beetroot, water and salt in a blender and blend well. Then heat a pan and brown the oil and garlic. Once golden, add the sauce and cook for at least 8 minutes.
In another pan, add the water and salt. To boil. Add the macaroni and cook until al dente. Drain, add the sauce, mix well, complete with basil and enjoy your meal!
Gluten-free and lactose-free chocolate cake
Time: 1h20
Performance: 6 servings
Difficulty: easy
Ingredients:
- 3 eggs
- 1 1/2 cups (tea) of sugar
- 3 tablespoons of margarine
- 1 teaspoon of vanilla essence
- 1 cup of chocolate powder
- 1 cup (tea) of soy flour
- 1 cup of rice flour
- 1 tablespoon of baking powder
- Margarine and rice flour for greasing
Syrup:
- 1/2 cup of chocolate powder
- 4 tablespoons of sugar
- 1 tablespoon of margarine
- 2 tablespoons of soy milk
Method of preparation:
In a blender, beat the eggs, sugar, margarine, soy milk and essence until smooth. Transfer to a bowl and, with a wire whisk, mix the chocolate, flour and baking powder. Pour into a buttered and floured 22cm x 30cm mold and bake in a preheated medium oven for 30 minutes or until an inserted toothpick comes out clean. For the syrup, mix the ingredients in a pan and heat over medium heat until completely dissolved and boiling. Spread on the cake, let it cool and serve in pieces.
Gluten-free chicken leg
Time: 2 in the morning
Performance: 25 units
Difficulty: easy
Ingredients:
- 3 cups of water (tea)
- 3 tablespoons of margarine
- Salt and black pepper to taste
- 3 cups of cornmeal
- 1 tablespoon of cornstarch
- 2 eggs for breading
- Corn flakes for breading
- Fry oil
Filling:
- 1 tablespoon of oil
- 1 chopped onion
- 4 crushed cloves of garlic
- 2 1/2 cups cooked and shredded chicken
- 1 chopped seedless tomato
- 4 tablespoons of chopped green olives
- 1/2 cup (tea) of light cream cheese
- 2 tablespoons of chopped parsley
- Salt and black pepper to taste
Method of preparation:
In a saucepan over medium heat, heat the water, margarine, salt and pepper. In a food processor or blender, using the pulse button, beat the cornmeal until very fine. As soon as the water reaches a boil, pour in the beaten flour and cornstarch, all at once, stirring until it sticks to the bottom of the pan. Transfer to a smooth surface and let cool.
For the filling, heat a pan with oil over medium heat and sauté the onion and garlic for 3 minutes. Add the chicken, tomato and sauté another 2 minutes. Turn off the heat, add the olives, the curd, season with parsley, salt, pepper and let it cool.
Roll out a small portion of dough in the palm of your hand and place the filling in the center. Close, shape the coxinha and pass it in the lightly beaten eggs and then in the flaked corn flour. Fry, a little at a time, in boiling oil, by immersion, until golden brown. Drain on absorbent paper and serve.
Delicious gluten-free recipes for children
Gluten free cookie
Time: 40min (+ 30min in the fridge)
Performance: 30 units
Difficulty: easy
Ingredients:
- 2 eggs
- 4 tablespoons of coconut oil
- 1/2 cup of vegetable milk (coconut, almonds, rice …)
- 1 tablespoon of cocoa powder
- 1/2 cup (tea) of coconut sugar
- 1 pinch of sea salt
- 1 cup coconut flour (approx.)
- 1/2 cup almond flour (approx.)
- 1 teaspoon (coffee) of baking powder
- Almond flour for flour
- 300 g of chocolate 70% cocoa, chopped
Method of preparation:
In a blender, beat the egg, coconut oil, milk, cocoa, sugar and salt. Pour into a bowl and add the flour and yeast. If necessary, add more flour until smooth. Roll out the dough on the back of a floured baking sheet and roll it out with a rolling pin until it is very thin.
Cut into the desired shape and bake in a preheated medium oven for about 15 minutes. Remove from the oven and wait for it to cool. Melt the chocolate in the microwave or in a double boiler. Dip part of the cookies in the chocolate and refrigerate for 30 minutes. Remove from the oven and serve.
gluten-free gnocchi
Time: 2:30
Performance: 5 to 6 servings
Difficulty: easy
Ingredients:
- 1 kg of potato or sweet potato
- 100 g of rice flour (to work to shape and incorporate into the dough)
- 10 g of salt
- 50 g of chopped parsley
Method of preparation:
Cook the whole potato until soft. After draining the potato, remove the skin. While it is still hot, mash the potato in the potato masher. Allow to cool slightly and lay the dough on a floured surface.
Add the parsley and salt, and little by little add the rice flour (half volume) and mix slowly, until the dough starts to come off your hands (it will be ready). If necessary, you can add a little more flour.
Roll out the dough on the work surface with your hands, shaping it and forming cylinders 30 centimeters long and 2 centimeters thick. Then with a knife cut at 3 cm intervals, forming small pillows.
Put the water in a large pot (5 to 6 liters) and wait for it to boil, adding a spoonful of salt. Carefully drain the gnocchi and put them in water, draining them with a skimmer when they reach the surface. Place them in a bowl and sprinkle them with a drizzle of oil so that they do not stick. Serve with your favorite sauce.
Straight: if you want to make the option with gluten, just replace the rice flour with wheat flour (200 g of the original quantity).
Gluten-free mug cake
Time: 5 minutes
Performance: 1 unit
Difficulty: easy
Ingredients:
- 4 tablespoons of rice flour
- 1 teaspoon of baking powder
- 1 egg
- 2 tablespoons of hazelnut cream
- 3 tablespoons of milk
- 2 tablespoons of chopped Brazilian nuts
- Chopped Brazilian nuts for sprinkling
Syrup:
- 2 tablespoons of hazelnut cream
- 1 tablespoon of milk
Method of preparation:
In a bowl, with a wire whisk, mix the flour, baking powder, egg, hazelnut cream and milk until a homogeneous mass is formed. Add the chestnuts and mix with a spoon. Transfer to a ceramic cup with a capacity of 300ml and cook in the microwave for 1 minute on high power. For the syrup, mix the ingredients and pour over the cake. Sprinkle with chestnuts and serve immediately.
Exfirra gluten-free
Time: 1h10 (10min rest)
Performance: 25 units
Difficulty: easy
Ingredients:
- 2 and 1/2 cups (tea) of sweet flour
- 1 and 1/2 cup (tea) of powdered milk
- 1 cup of rice flour (approx.)
- 1 tablespoon of sugar
- 1 bag of dry yeast (15 g)
- 1 tablespoon of salt
- 2 eggs
- 3 tablespoons of oil
- 1 tablespoon of margarine
- 1 1/3 cup (tea) of water
- oil for greasing
- Rice flour for sprinkling
Filling:
- 3 tablespoons of oil
- 1 chopped onion
- 2 minced garlic cloves
- 1 bunch of broccoli, cooked and chopped
- Salt and Syrian pepper to taste
- 1 cup of ricotta cream
Method of preparation:
For the filling, heat a skillet with oil over medium heat and sauté the onion and garlic until golden brown. Add the broccoli, salt, pepper and sauté for 3 minutes. Turn off and book. In a bowl, mix 1 1/2 cups (tea) of flour, milk powder, flour, sugar, baking powder, and salt. Add the eggs, oil, margarine and mix. Reserve.
Place the water and remaining flour in a skillet over medium heat until it boils. Pour into the reserved mixture and mix until a homogeneous mass is formed. If necessary, add more flour until it sticks to your hands. Divide the dough into balls, cover and let it rest for 10 minutes. Roll out the balls on a surface dusted with flour, forming small discs with higher edges.
Divide the filling between them, place a portion of ricotta cream on top and place it in a greased pan. Bake in a preheated oven for 20 minutes or until they are golden brown. Remove from the oven and serve.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
