Living with gluten-free preschoolers is a lot easier than you might think.
Callum, our almost five-year-old, has been living gluten-free and dairy-free for a year and a half. His two-year-old sister has never had gluten.
Callum’s diagnosis was probably the hardest part. I knew how to live with a gluten-free husband, but I wasn’t sure where to begin with gluten-free kids.
The first decision we made was a tough one. We decided to become a gluten-free family. No gluten in our house, no gluten outside of our house.
That made life so much easier for us.
The second decision we made was to include Callum in our discussions about living gluten-free. We needed him to know as much as his cute little brain could handle about living gluten-free.
So we talked to him about it, we told him what gluten did to his belly and his brain.
That made it much easier for him to understand.
Now when we’re out at a party or playgroup, Callum comes to us to see if food is safe for him. He knows if he can’t eat what’s there, we’ll have something for him to enjoy.
Whenever Callum gets upset about not being able to have a certain food, we are quick to point out all of the foods he can enjoy.
And, we always keep his favorites in the pantry, fridge, or freezer (and in my Mary Poppins-sized purse).
Here’s my latest cupcake recipe. Everyone who feeds gluten-free kids needs a recipe for both chocolate and vanilla cupcakes. From there, you can play with these recipes and lose yourself in your imagination!
I like to make sure my kids eat whole grains and healthy gluten-free flours. These cupcakes are a healthy treat that anyone will enjoy. Make sure your ingredients are at room temperature or your liquified coconut oil will solidify again.
- 1 cup non-dairy milk combined with 1 tbsp lemon juice
- 1 cup sorghum flour
- 1 cup almond flour
- ½ cup plus 2 tbsp arrowroot flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp guar gum or xanthan gum (I’ve also used ground golden flaxseed and no gums)
- ½ tsp sea salt
- 1/3 cup coconut oil, liquefied
- 1 tbsp vanilla
- ½ cup maple syrup OR honey OR agave
1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners or lightly grease with coconut oil.
2. Combine non-dairy milk with lemon juice. Let sit while it turns into buttermilk.
3. In a small bowl, sift sorghum flour, almond flour, arrowroot flour, baking powder, baking soda, gum or flaxseed and sea salt.
4. In a large bowl (or the bowl of your mixer), combine the coconut oil, vanilla, maple syrup and non-dairy milk-vinegar combination.
5. Sift in the dry ingredients and gently mix until well combined. Spoon batter into cupcake pan – filling at least ¾ full. Bake for 20-22 minutes. Test with a knife.
6. Let cool for a few minutes in pan and then remove to a cooling rack to cool completely. Frost with desired frosting.
Yield: 12 cupcakes
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