Gluten Free Baking With Children

Recipes from Doves Farm

Babies & Toddlers

Gluten Free Scrunch Fingers
Cut slices of brown or white home baked bread into chunky fingers and spread these out on a baking tray. Bake in an oven preheated to 150ºF/60ºC for 60 minutes. Cool and store in an airtight tin. Offer scrunch fingers as part of a meal or as a snack in between meals.

Gluten Free Playdough

To make your own playdough, which is not designed for eating, mix all ingredients together in a large saucepan. Cook, stirring over medium heat until the mixture thickens. Remove the dough and knead to ensure all ingredients are evenly distributed. When cold store in an airtight container until required for play

Modelling Dough

Optional decorating materials;

Mix together the flour and salt then add water to form a smooth stiff dough and knead well. Form into shapes using cutters, roll out flat and cut out shapes or create your own models. If the dough dries out before you have finished modelling spray lightly with water.

Allow the object to dry out then bake at very low temperature to cure the model, which will not be edible. Bake small items for 2 hours at 150ºF/60ºC and larger items (such as a decorative loaf) for up to 24 hours.

When properly dry and cold dough models will have clay like appearance and be ready for decoration. This could include simple varnishing or painting or decoration with a ribbon.

Rice Pop Cakes

You will need:
Glass Bowl; saucepan; wooden spoon; tablespoon; paper cake cases

1. Put the chocolate and butter into the bowl and warm either in the microwave or over some boiling water on the stove. (If in the microwave keep a close eye on it as it melts very quickly and will then burn). Get an adult to help you with this part.
2. As soon as the chocolate melts add the Doves Farm Rice Pops and mix well.
3. Transfer to the paper cake cases using a tablespoon and put in the fridge for a couple of hours until hard.
4. Enjoy!

Pizza

Pizza Base 

1. Mix together flour, salt, yeast and sugar in a bowl then set aside.
2. Weigh the milk, vinegar, oil and eggs into a separate bowl and mix well.
3. Add flour mixture and bring together into a sticky dough.
4. Rest dough for 30 minutes then divide into two balls of dough.
5. Place each piece of dough on an oiled baking tray loosely cover with a piece of greaseproof paper and roll out into a 7" (18mm) circle.

Pizza Topping

1. Spread the top of each circle with tomato puree.
2. Scatter with onion slices, sliced courgette and cheese.
3. Sprinkle on dried basil and drizzle with olive oil.
4. Rise 45 minutes.
5. Bake for 20 minutes in an oven pre heated to 220º 450ºF, Gas Mk 8.

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