Gluten-free/Casein-free Snack Time Recipes

January 15, 2008 at 9:58 pm 4 comments

Snack time can be a great opportunity for sharing with your child in a few moments rest from a busy day.  And, if you share in baking a fun gluten-free/casein-free snack, it can also be a time for promoting communication, building social skills, and working on gross and fine motor skills. 

A couple of our favorite snacks are gluten-free/casein-free biscuits and gluten-free/casein-free blueberry muffins.

GLUTEN-FREE/CASEIN-FREE BISCUITS 

1 1/3 cup brown rice flour

2/3 cup tapioca flour

¼ teaspoon xanthan gum (if you don’t want to use this, then reverse the proportion of brown rice flour to tapioca flour)

1 Tablespoon sugar (I use turbinado sugar)

1 Tablespoon aluminum-free baking powder

1 teaspoon salt

½ cup coconut oil (note – if melted, put in refrigerator or freezer for a few minutes.)

¾ cup rice milk or almond milk

 Mix dry ingredients, then cut in coconut oil using pastry blender or mix on low in mixer until mixture is crumbly.  Slowly stir in rice milk or almond milk until dough leaves sides of bowl.  (Dough will be soft and sticky.)  Lightly knead dough approximately 10 times on floured surface (use mixture of tapioca and rice flour).  Roll or pat dough until approximately ½ – ¾ inch thick.  Cut with floured cookie cutter and place on ungreased cookie sheet.   Bake in 450 degree oven for 10-12 minutes. 

Let your child help you in measuring ingredients.  I let my son stick his fingers in the flour, sugar, and salt.  It’s wonderful tactile stimulation for him.  Let your child use the rolling pin to roll out the dough – it’s a great gross motor exercise.  Let him roll small pieces of the dough into balls between his palms or with his fingers for a fine motor exercise. 

Try using cookie cutters in shapes relating to your child’s interests.  If your child loves outer space, he’ll love star biscuits.  If he’s an animal lover, try finding a dog bone cookie cutter, then use the baked “dog bone” biscuits for a game of pretend. 

GLUTEN-FREE/CASEIN-FREE BLUEBERRY MUFFINS 

¾ cup rice milk or almond milk

¼ cup coconut oil (if melted, place in refrigerator or freezer for a few minutes)
1 egg

1 cup brown rice flour

1 cup tapioca flour

¼ tsp. xanthan gum

¼ – ½ cup sugar or honey (I use only ¼ cup and add extra sweetness with stevia)

Stevia – to desired sweetness (you can actually replace all of the sugar in this recipe with stevia if you like)

2 teaspoons aluminum free baking powder

½ teaspoon salt

1 cup fresh or frozen blueberries

 Beat milk, oil, and egg.  Stir in flour, sugar, stevia, baking powder, and salt and stir only until flour is moistened – batter will be lumpy.  Gently fold in blueberries. Bake 20-25 minutes in 400 degree oven.   

Both of these make great snacks that are easy to carry along when you are out of the house. 

I have great memories of cooking both of these recipes with my son, but especially the biscuits.  I look back now and see how much social progress it has brought him.  And baking together always brings a shared joy, a smile, and a time for relationship building.  We are making so much more than just bread!  Be blessed!

 John 6: 35 “And Jesus said to them, “I am the bread of life; he who comes to Me shall not hunger, and he who believes in Me shall never thirst.”  NASB   

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Substitutes for Casein in Gluten-Free/Casein-Free Diet Progress in Autism Treatment Through Gluten-Free/Casein-Free and Specific Carbohydrate Diet

4 Comments Add your own

  • 1. Carla  |  January 20, 2008 at 6:25 pm

    I have been looking for a homemade recipe for chocolate milk mix for my kid with Asperger’s. If anyone has a recipe to share, I would greatly appreciate it if you would email one to me. Thanks bunches!
    Carla

    Reply
  • 2. acttoday  |  January 20, 2008 at 9:55 pm

    Carla,

    I make this recipe for Gluten-free/Casein-free chocolate milk and it is very simple and satisfies that craving for chocolate:

    I simply add a couple of teaspoons of pure cocoa powder to a cup of unsweetened Blue Diamond brand almond milk and I sweeten it with stevia. You will want to make sure you are using just cocoa powder with no additives, because this is where hidden sources of gluten might come in. Natures’ Flavors (at http://www.naturesflavors.com) advertises that theirs is kosher, vegan, and gluten-free. Generally, as long as there are no additives, cocoa powder should be gluten-free. However, unless the product specifically states it is gluten-free, there could always be some risk of cross-contamination if a company also produces gluten-containing products as well. So, it seems worth it to buy a cocoa powder product that assures it is gluten-free.

    The GF/CF chocolate milk will need to be mixed in a blender or hand-held motorized mixer to avoid being clumpy. If your child cannot have almond milk due to allergy to almond, you could try gluten-free rice milk. This chocolate milk can be enjoyed cold or hot.

    Reply
  • 3. Viola E. Martinez  |  April 12, 2008 at 10:21 am

    I would like to know how to convert stevia into cups of sugar in a recipe or what other alternatives there are to cups of sugar in a recipe.

    Reply
  • 4. acttoday  |  April 14, 2008 at 8:40 pm

    Conversion of Sugar to Stevia

    Viola submitted this question regarding the use of Stevia:

    “I would like to know how to convert stevia into cups of sugar in a recipe or what other alternatives there are to cups of sugar in a recipe?”

    Thanks Viola – this is a great question. I think the answer really depends upon the type of Stevia you are using. Some Stevia also contains fiber so it is not as sweet as pure Stevia. Also, the unrefined Stevia liquid (which is dark brown in color) tastes and converts differently than the refined clear liquid or white powdered Stevia.

    The more you cook with Stevia, the more you will know how much you like to use. I have experimented with the particular brand of Stevia I like and know exactly how much I like in each particular recipe I use based upon taste.

    I have posted a conversion chart in my post – “Conversion of Sugar to Stevia”

    Reply

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Autism-Changing Tomorrow (ACT) blog is maintained to provide a place where ideas and thoughts relating to autism and treatments for autism may be exchanged. The information on Autism-Changing Tomorrow is of a general nature and is provided with the understanding that ACT or any individuals or entities associated with ACT are not engaged in rendering medical advice or recommendations. Any information in the postings, messages, articles, comments, and publications in or on the ACT blog must not be considered medical advice or recommendations and such information should not be considered a substitute for consultation with a board certified physician to address individual medical needs.

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