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In one of my adopted families most of the children have Celiac's disease & need to have a gluten-free diet.  When dealing with children in your youth group with special dietary needs the first thing you need to do is to obtain a list of forbidden OR acceptable foods.  In the case of gluten-free diets & corn-free diets you would be AMAZED at how extensive the forbidden foods list will be.

The easiest way to provide snacks for children on gluten-free diets is to simply avoid anything that would normally contain wheat.  Here are two snacks that children like that a wheat-sensitive child could eat.

 Pizza-Flavored Popcorn

12 c freshly popped popcorn
1/2 t crumbled leaf basil
1/4 to 1/ 2 c butter
1/8 t red pepper flakes
1/2 t crumbled leaf oregano
2 T grated Parmesan cheese
1/2 t garlic salt

Melt butter. Stir in seasonings and heat one minute. Put popcorn in a large bowl. Pour butter over popcorn and sprinkle with Parmesan cheese; toss to coat. Package in a plastic bag.

 Mint Forgotten Cookies

6 oz mint chocolate chips
2 egg whites
1/2 c pecans, finely chopped
3/4 c sugar
4 to 5 drops green food coloring
pinch of salt

Turn oven to 350 degrees. Beat egg whites until stiff. Fold in sugar and salt. Add chocolate chips and pecans. Cover cookie sheet with aluminum foil, shiny side up. Using small teaspoon, drop cookie batter onto the cookie sheet.

TURN OVEN OFF! Put in oven and forget until the next morning. DO NOT OPEN THE OVEN DOOR UNTIL MORNING! NO PEEKING!

Sometimes though, you will find times that you want to provide traditional types of baked goods that even your gluten-free children can eat.  

 Brownies

3 eggs
1 c sugar
1/2 c oil
2 T unsweetened cocoa
1/2 c potato starch
1 c nuts, chopped

Beat the eggs and sugar until light and fluffy. Gradually add the oil, then the cocoa and potato starch. Blend together. Stir in the chopped nuts. Pour into a lightly greased 9-inch square pan. Bake at 350 degrees for 30 minutes. Cut into squares.

 Pineapple Upside Down Cake

1 T margarine
1/2 c gluten free brown sugar
4 pineapple slices
4 egg yolks
3/4 c sugar
juice and grated zest from 1/2 lemon
4 egg whites
3/4 c potato starch
1 t gluten free baking powder

Melt the margarine and sugar in a 9-inch square-baking pan. Arrange the pineapple slices over the melted sugar. Set aside.

In a large mixing bowl, beat the egg yolks until light. Gradually add the sugar, lemon juice and grated rind; continue beating until creamy. In a clean bowl, with clean beaters, beat the egg whites until stiff but not dry. Gently fold the stiffly beaten egg whites into the egg yolk mixture.

Combine the potato starch and baking powder; fold into the batter. Carefully pour the batter over the fruit. Preheat oven to 350 degrees. Bake for 30 minutes. Invert the cake onto a serving platter and let cool.

Posted by: wee wifey at 01:32 PM | Comments (2) | Add Comment
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