Gluten Free Recipes for Kids


Dairy and Gluten Free Buttermilk Pancakes

Makes 4 servings

  • 1 cup sweet rice flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1 1/4 cups soy yogurt
  • 1/4 cup rice milk
  • 2 tablespoons vegetable oil


  1. Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk,and oil, and pour into the flour mixture. Stir briefly just to combine.
  2. Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter per pancake onto the heated griddle, and cook for 1 to 2minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.

Banana Nut Pancakes

Makes 16 servings


  • 1 1/2 cup rice flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1 1/4 cup water
  • 3 tablespoons vegetable oil
  • 2 tablespoons honey
  • 2 large egg yolks, beaten
  • 2 large bananas, mashed
  • 1/2 cup chopped walnuts
  • 2 large egg whites
  • Vegetable oil for frying


  1. Combine flour, baking powder, salt and xanthan gum in medium bowl. Stir in water, oil, honey, egg yolks, banana and nuts.
  2. Beat egg whites in medium bowl until stiff peaks form. Fold into batter.
  3. Pour batter onto hot oiled griddle or skillet; cook on both sides until golden brown.
This recipe from CD Kitchen for Banana Nut Pancakes (Gluten Free)


Cheesy Chips in Oven

If you like potato chips but want to avoid lots of fat, these scrumptious chips are the answer.


  • large potatoes
  • extra sharp parmesan, grated
  • herb salt
  • freshly ground pepper
  • paprika

Turn on the oven. Slice the potatoes very thinly - all the same thickness, so they will cook evenly. Arrange them one layer deep on a greased baking tray. (Alight olive oil spray works well.) Sprinkle lightly with the other ingredients. Bake at 220 C (400 F) until nice and brown -- about 30 minutes, depending onhow thinly the potatoes are sliced.

Variation: Sweet potatoes (kumeras) make an interesting change. They work best if sliced extremely thinly, but watch them carefully because the sugar in themmakes them burn easily.



Almost Cheeseburger

Yield: 4 cups. Serving size: ½ cup.


  • ½ lb. lean ground beef
  • 1 teaspoon dried minced onion flakes
  • 1 lb. gluten-free processed cheese, cut into cubes
  • ¼ cup milk
  • 1 Tablespoon gluten-free ketchup
  • 2 Tablespoons gluten-free mustard

Have an adult help you brown the beef and onion flakes in a skillet that has been sprayed with a gluten-free nonstick spray, breaking up the meat with a forkas it cooks. Stir in the cheese, milk, ketchup and mustard; stir until the cheese has melted.

Note: Use as a dip with crackers, as a cheeseburger with gluten-free bread fingers as dippers, or as a main meal by serving it over boiled, gluten-free elbowmacaroni.

From Wheat-free Gluten-free Cookbook for Kids and Working Adults by Connie Sarros found at

Fresh Raspberries and Peanut Butter Sandwich

Makes 2 Servings


  • 1/4 Cup Smooth, Peanut Butter
  • 2 Tablespoons Raspberry jam,100% pure fruit
  • 1/2 Teaspoon Maple syrup, 100% pure
  • 1/2 Teaspoon Vanilla extract
  • 1 Cup Raspberries, fresh
  1. Mix together peanut butter, syrup, vanilla and raspberry jam until well blended.
  2. Spread nut butter mixture on both top and bottom pieces of gluten free bread.
  3. Press fresh raspberries into spread.
  4. Press sandwich gently together (this will keep berries from falling out).

Pasta Primavera

Makes 4 servings


  • 2 cups Gluten free pasta, small dried
  • 1 Tablespoon Extra virgin olive oil
  • 1/2 cup Onions, chopped finely
  • 2 Cloves garlic, chopped finely
  • 14 Cherry tomatoes, diced small
  • 1/4 cup Water
  • 1/4 cup Frozen peas
  • 1/4 Cup Frozen corn
  • 1 Tablespoon Fresh basil, finely chopped
  • 1/2 Cup Mozzarella cheese, cut into small cubes or use Casein-free soy mozzarella cheese
  • 1 teaspoon Basil, finely chopped
  • Salt and pepper to taste
  1. Boil dried pasta in water for about 10 minutes. Pasta should remain slightly firm.
  2. In a small saucepan, sauté olive oil, onions and garlic on medium-low heat for 3 minutes.
  3. Add cherry tomatoes, frozen peas, corn and water. Sauté 3 minutes or until tender. Mix in cooked, drained pasta. Let cool.
  4. Toss in fresh basil, mozzarella, salt and pepper to taste

Italian Chicken Nuggets

Makes 4-6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes


  • 3 skinless, boneless chicken breasts
  • 1/2 cup gluten-free all purpose flour mix (use your favorite mix)
  • 1/2 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 1 teaspoon gluten-free Italian herb seasoning blend OR gluten-free garlic powder
  • 1 large egg and 1 tablespoon olive oil, whisked together
  • 1 cup crushed gluten-free rice chex cereal (see tips)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup olive oil for pan-frying
  • 1/4 cup canola oil for pan-frying
  1. Place chicken breast between 2 sheets of waxed paper and pound with a smooth meat mallet until about breasts are 1/4-inch thick. Repeat with each breast.
  2. Use a sharp knife to cut pounded breasts in 2-inch strips. Then cut each strip into 2x2-inch nuggets.
  3. Have ready 3 8-inch shallow baking dishes. In the first dish, combine gluten-free all purpose flour, salt, pepper and seasonings.
  4. In second dish, combine egg and olive oil. Whisk to thoroughly combine.
  5. In third dish, combine crushed gluten-free rice chex cereal and grated Parmesan cheese.
  6. Coat each chicken strip in flour mixture, then dip in egg olive oil mixture and last, evenly coat with rice chex crumb Parmesan cheese mixture.
  7. Place the nuggets on a large baking sheet lined with parchment paper.
  8. Refrigerate for about 30 minutes before frying.
  9. In a large heavy skillet, heat olive oil and canola oil mixture over medium high heat.
  10. Add coated chicken nuggets and cook until golden, about 4 minutes, then turn each piece and cook second side.

Macaroni and Cheese


  • Two, 15-ounce cans of diced tomatoes
  • 2 tablespoons butter or margarine
  • 2 tablespoons of gluten free flour mixture
  • 2 cups of milk
  • 1-1/2 cup shredded cheddar cheese (6 ounces)
  • 1 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 8 ounces of gluten free macaroni
  • 2 cups of cooked ham cut into cubes (optional)
  1. In medium saucepan, melt butter or margarine on low heat. Stir in flour until it forms a paste. Bring to medium-high heat. Add cheese. Stir constantlyuntil melted.
  2. Cook 8 ounces of gluten free macaroni until just done. Do not overcook as the noodles will receive further cooking in the oven.
  3. Place cooked macaroni into greased 2-quart casserole dish. Add ham. Pour over cheese sauce. Stir all together gently.
  4. Bake in 350-degree oven for 30 minutes.

Simple Macaroni and Cheese

Makes 4 servings


  • 2 cups cooked gluten-free macaroni
  • 4 cups milk
  • 2 cups grated cheddar cheese
  • Salt & pepper to taste (optional)
  • 4 tablespoons cream cheese (small cubes)
  1. Layer the ingredients above in the order listed in a casserole dish with lid and don't stir. Bake at 350 F for 10-12 minutes
  2. This recipe from CD Kitchen for Simple Gluten Free Macaroni & Cheese


Serving size: 2 wedges



  • 1 tomato, diced
  • 1/2 onion, finely chopped
  • 1 tbsp. lime juice
  • 1 tbsp. fresh cilantro, chopped
  • nonstick cooking spray
  • 3 oz. chicken breast, cut into bite-sized pieces
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 corn tortillas (gluten-free)
  • 2 oz. jalapeno Jack cheese
  1. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).
  2. In a small bowl, combine the tomato, half of the onion, lime juice, and cilantro.
  3. Coat a skillet with nonstick cooking spray. Add chicken and sauté until cooked through and juices run clear. Remove chicken from skillet and set aside.
  4. Sauté remaining half of the onion and garlic in nonstick skillet for 2 minutes.
  5. In another bowl, mix chicken with half of the salsa and set aside.
  6. Spray baking sheet with nonstick cooking spray and place tortilla on baking sheet.
  7. Spread chicken and salsa mixture on the tortilla.
  8. Spread cooked garlic and onions over chicken.
  9. Sprinkle cheese evenly over onion and garlic.
  10. Cover with another tortilla.
  11. Bake until quesadillas are warmed through and cheese is melted, approximately 10 minutes.
  12. Cut into four wedges and serve with remaining salsa.

Variations and suggestions:

You can top with gluten-free sour cream and/or gluten-free guacamole. If you're pressed for time, try substituting with store-bought salsa (check the labelto be sure it doesn't contain gluten).

Southwestern Casserole

Makes 5 servings
Prep time: 80 minutes


  • 1 c. onion, chopped
  • 1/2 sweet pepper, chopped
  • 2 cloves garlic, minced
  • 2 tsp. vegetable oil
  • 3/4 lb. lean ground turkey
  • 8 oz. can tomato sauce
  • 1 c. frozen corn, thawed
  • 1 c. milk
  • 1/2 c. cornmeal
  • 2 tbsp. chili powder
  • 3/4 c. light cheddar cheese, shredded
  1. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).
  2. In a large skillet, sauté onion, pepper, and garlic in vegetable oil for approximately 3 minutes.
  3. Add turkey to skillet and cook until browned. Drain excess fat from turkey.
  4. Pour tomato sauce, corn, and milk into the skillet.
  5. Stir well and heat through.
  6. Stir in cornmeal and chili powder.
  7. Pour into well-greased 2-quart casserole pan and cover with aluminum foil.
  8. Bake for 45 minutes. Uncover and bake for 20 minutes more.
  9. For the last 5 minutes of baking, sprinkle cheese over the dish.
  10. It is ready when a knife inserted in center comes out clean.

Shrimp Pasta

  • 1-3/4 cup Glutino Chicken Soup Base (#10-5010)
  • 2 tablespoons chopped garlic
  • 4 tablespoons chopped shallots
  • 4 tablespoons chopped parsley
  • 1 pound peeled and deveined shrimp
  • Pepper
  • 1 package Glutino Spaghetti

In large pan, add broth, garlic and 3 tablespoons each of shallots and parsley. Bring this to a simmer and cook for 3 minutes. Add the shrimp to this broth,stir and cook for 3-4 minutes, or until shrimp are cooked through. Add the remaining shallots. Cook pasta in separate pot as directed on package. Placecooked pasta on plates, and arrange the shrimp and spoon the broth sauce over the shrimp. Sprinkle with pepper. Garnish with parsley. Makes 4 servings

Chicken Casserole


  • 1.5kg chicken pieces (for best flavor, leave the skin on)
  • 4 teaspoons oil
  • 2 large onions OR dried onion
  • 4 cloves garlic OR garlic powder
  • 2 teaspoons oil, extra
  • 4 teaspoons lemon juice
  • 2 teaspoons grated lemon rind
  • 2 cups gluten-free tomato sauce (ketchup)
  • 2 teaspoons brown sugar
  • 2 teaspoons dry mustard
  • 2 teaspoons gluten-free curry powder (some isn't GF)
  • 4 teaspoons wine vinegar (NOT malt vinegar)
  • 2 teaspoons teriyaki or gluten-free soy sauce (may be hard to find)
  • salt and freshly ground pepper

Sauté chicken in hot oil until golden brown, remove from pan, drain. Pour off oil from pan, add all other ingredients. Stir until pan brownings aredissolved. Add chicken. Cook on low heat until tender.


Salmon Frittata

The exact ingredients and proportions don't matter too much in this recipe, which is easily adapted to suit your taste buds and the ingredients you have. Youcan use tinned corn instead of frozen, tuna instead of salmon, and shallots instead of the onion.


  • 4 eggs
  • 185g (6oz) can salmon
  • 440g (14oz) frozen corn kernels
  • 1 onion, halved and then sliced
  • 2 large tomatoes, chopped
  • 1 capsicum (bell pepper) chopped
  • several sprigs fresh mint or basil, chopped
  • freshly ground black pepper
  • herb salt
  • 1 teaspoon olive oil


In the heavy frying pan, heat the olive oil and cook the chopped onion till it softens. Add the corn, salmon (drained), chopped tomatoes and choppedcapsicum. Stir to combine but don't be too vigorous, you don't want the salmon mashed -- try to keep it in small pieces. Sprinkle with pepper, herb salt andchopped mint.

Beat the eggs lightly and pour over the mixture. Cook at very low heat until the eggs are cooked, which will be about 12 minutes.



Gluten Free Chocolate Cupcakes

Makes 24 servings


  • 1 1/2 cups white rice flour
  • 3/4 cup millet flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon xanthan gum
  • 4 eggs
  • 1 1/4 cups white sugar
  • 2/3 cup sour cream
  • 1 cup milk
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
  2. In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanthan gum. In a separate large bowl, beat theeggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrangethe cupcakes on a serving platter.

Chocolate Nut brownies


  • melted butter, for greasing
  • 125g (4oz) butter, chopped 200g (1 cup, firmly packed) soft brown sugar
  • 125g (6 1/2oz) good quality dark gluten-free chocolate, chopped
  • 3 eggs, beaten
  • 50g (1/3 cup) commercial gluten-free flour
  • 35g (1/3 cup) cocoa powder
  • 1/4 teaspoon gluten-free baking powder
  • 150g (1 1/4 cup) mixed nuts: almonds, hazelnuts and cashews.

Turn on the oven to 180 C (360 F). Put butter, sugar and chocolate in a large microwave-safe bowl. Heat in microwave on Medium High (650 watts 70%) for oneminute. Stir well. Repeat. Stir well. Repeat for maybe a total of four minutes, stirring well so the ingredients are properly combined. Sift gluten-freeflour, cocoa and baking powder into the mixture and stir well. Add the beaten eggs. Stir. Add nuts.

Line a greased 28x18cm (11x7 inch) cake tin with non-stick baking paper. Pour in mixture. Bake in preheated oven for about 35 minutes. Test with a skewer inthe center to check that it's cooked.

Gently remove baking paper and place on rack to cool. Slice. (May be eaten as a dessert with ice cream.)


Lemon Cheesecake

Serves 8


  • 1 box of Pamela’s Lemon Shortbread
  • 3 tablespoons melted butter
  • a dash of cinnamon
  • 1 cup of sugar
  • 2 packages (8oz each) cream cheese, softened
  • 3 eggs beaten
  • 1 pint sour cream
  • 1 tsp vanilla extract
  • 3 tbsp lemon juice
  • Cinnamon to taste

Crust: Heat oven to 350. Combine crust ingredients and press into the bottom of a spring form pan half way up the sides. Bake for 10 minutes. Cool and setaside.

Filling: In a large bowl blend sugar and cream cheese. Add beaten eggs one at a time. Add sour cream, vanilla and lemon juice. Blend until smooth. Pour intothe pan and sprinkle with cinnamon. Bake for 40 minutes at 350. Turn off oven and let cheesecake sit for an hour. Remove cheesecake from oven and let sit for45minutes. Let chill over night in refrigerator. Drizzle with raspberry coulis or top with fruit.