Keeping the kids occupied can be a challenge at the best of times, but during a lockdown, it gets even harder. If you’ve finished a day of home-schooling and are struggling for ideas, you may want to give them a cooking project. We’ve pulled together 12 tasty recipes that are gluten free, fun and simple to make.
Why is baking a useful experience for kids?
Teaching kids to
bake isn’t just about the eating, although that’s the fun bit. My
daughter learned everything she needed to know about the metric and
imperial systems, how to follow step-by-step instructions, what
flavours work well together, and kitchen safety.
Depending on the
child’s age, you’ll need to decide if they’re able to work solo
or need your guidance. For the young ones, the fruit skewers or cake
balls are great options; the older ones may want to try their hand at
making gnocchi for your dinner tonight?
Gluten free recipes for kids
#1 Melting moments
Sandwich freshly made icing between two crispy biscuits to create a classic Australian snack, Melting Moments.
Also, known as yo-yos, they’re frequently found in cafe jars and everyone seems to love them. What’s more, younger kids get some serious enjoyment out of joining the biscuits together.
A pancake stack is the ultimate in versatility. Cook them up and eat them for breakfast, lunch or dessert.
This recipe is for banana pancakes, but you can leave the fruit out and add for favourite savoury ingredients for a mid-week meal that’s quick and low-cost. Basically, any ingredient you use for tacos will also tasty amazing in a pancake.
This is a much-loved dessert in the United States, originating from the early settlers.
In our version, you basically fill the bottom of a baking dish with fruit and bake until almost soft. Then pour over cake mix batter and cook until set. The result is something similar to an apple crumble, and it’s a useful way to increase the fruit intake of fussy young (and old) eaters.
Each year when Hot Cross Buns hit the market, I get a little over-zealous and buy up big. This isn’t a wise move on my part because our freezer is always packed to capacity so any leftover buns end up going stale.
Food wastage is one of my pet hates so I needed a solution for using leftover buns. It’s actually surprising how many possibilities there are for alternative bun usage. Eating them on their own or with a little butter is just the start it seems!
When you start making these mouth watering desserts keep in mind that if you’re cooking for a coeliac everything needs to be gluten free. Custard is one product that’s hard to buy without gluten so you may have to make your own if you can’t find any. Chocolate is another one that’s not widely available as a gluten free option. But a quick search online should provide you with some good options.
Leftover hot cross bun ideas
For most of the recipes below, you can probably get away with using fresh buns. But some of them, such as bread crumbs, tend to work better with stale buns.
1. Hot cross bun pudding
This is probably the most popular use for leftover hot cross buns. It’s super simple to make and is practically impossible to mess up.
Buns with custard are a magical mix.
You’ll need a baking dish which you then layer with sliced hot cross buns that are buttered and slathered with apricot jam. In a separate bowl whisk 2 cups of milk and 1 cup of cream, then warm in the microwave. In a second bowl, whisk a half cup of caster sugar with 4 eggs. Combine the milk mixture with the eggs and then pour around the buns. Finally, sprinkle a tablespoon of sugar over the top of the buns and bake on 180C for 40-45 minutes. Serve with cream or vanilla ice cream.
To save some time you could also buy a gluten free custard powder, make the custard then pour it into the oven dish before adding the buns.
2. Bostock Buns
French toast used to be the status-quo for bread dipped, fried tastiness. Cafes are now taking this recipe to a whole new level with Bostock Buns. The idea is to dip halved buns into orange syrup, place them on an oven tray, smother with frangipane cream and sprinkle with almond flakes. Bake until a lovely crispy crust appears then devour.
Orange syrup: add ½ cup orange juice and 2 Tbsp of sugar to a small saucepan and heat on low-medium until the sugar dissolves. Allow to cool before using.
Frangipane Cream: Combine 1 egg, ¼ cup soft butter, ¼ cup caster sugar, ½ cup almond flour. Place in the fridge for ½ hour before using.
3. Hot Cross Breadcrumbs
Transform stale hot cross buns into flavoursome breadcrumbs. Use them to make sweet treats like breadcrumb cookies, apple crumble topping, tarts or a cheesecake breadcrumb crust.
Apple crumble never disappoints.
To make breadcrumbs, slice stale buns in half and place on an over tray. Bake at 140C for about 20 minutes until crisp then blend in a food processor until crumbs result.
If you can’t get your hands on gluten free hot cross buns and you don’t want to deal with the hassle of proofing the dough, there’s an easy backup option: hot cross muffins – or buffins! You can simply make some muffins using a muffin mix. While you’re mixing, toss in some cinnamon and sultanas or chocolate chips. Bake the muffins as you would normally.
To make the cross, combine ½ cup water and ½ cup gluten free flour, add to a piping bag and pipe the crosses.
5. Hot Cross Egg Buns
This is basically French toast, only you’ll use hot cross buns instead of regular toast.
To make the eggy dip, whisk the following ingredients in a bowl: 2 large eggs, 1 cup milk, 1 ½ Tbsp caster sugar, 1 tsp vanilla. Now slice each bun in half and dip each of the sliced sides into the mix until they’re nicely soaked. Finally, add a Tbsp of butter to a frying pan and cook the egg side on a medium heat for about 5 minutes or until nicely browned. Eat on its own or doused in honey, maple syrup, mascarpone or ricotta.
6. Fondue Buns
You might want to save this doozy for after Easter? Round up all that leftover chocolate and toss it into a fondue pot (or small saucepan). Add a splash of cream and milk and a knob of butter for good measure. Slowly melt the chocolate on a low heat and add a little more milk if the texture is to thick.
Ensure you use gluten free chocolate.
Cut the hot cross buns into bite sized cubes and toast in the oven until lightly browned. Slide the cubes onto skewers and begin dipping them into the chocolate. Now slide those bread chunks into your mouth for maximum enjoyment.
Any type of leftover gluten free chocolate is fine for this fondue. You can even combine white, milk and dark chocolate together for a unique combination. Another alternative is to use gluten free buttons if all the Easter eggs have been eaten.
Now it’s your turn
As you can see, there’s no shortage of uses for left over hot cross buns this Easter. I’m sure there are dozens more creative ways to incorporate them in your next dessert. Of course, if you prefer them the traditional way you can always just freeze them before they go stale. But if you don’t have space for them, these are some excellent fallback options.
Do you have a favourite use for leftover hot cross buns? Let us know on Facebook or Instagram.
Discover how to create an exciting range of gluten free cakes.
Hand picked recipes chosen for their amazing flavour and texture.
When we started out in the gluten free business over a decade ago it’s fair to say that gluten free food either didn’t exist or had a reputation for tasting really bad. Luckily things have changed drastically for those on a gluten free diet; there are brands that provide quick, easy gluten free solutions. There are also a huge selection of recipes out there that substitute traditional wheat flour for gluten free alternatives.
Gluten free cake recipes that you’ll love
At Well and Good we love sharing our passion for food and our ever-expanding list of recipes. Our first two considerations before publishing any recipe is flavour and texture. After all, if either of these two factors are lacking then the food will taste very average. Once we’re happy with the quality of the recipe, we also ensure it’s simple. People are busy. We get that. So we don’t provide hugely complex or time consuming recipes – they’re mostly toss ingredients in a bowl, mix then bake type recipes that usually take under 10 minutes preparation time.
1. Gluten free mudcake
We wanted to kick off this list off with our gluten free mud cake. A rich, chocolate cake with a yummy fudge texture. It’s so easy to make using our Mudcake Mix. If you’re more of a scratch baker, then read on as we have recipes that allow you to get more creative in the kitchen.
This is a decadent cake which is perfect for an at home snack or can be dressed up for a crowd pleasing perfect birthday cake that everyone can enjoy.
A Victorian sponge cake is always popular. It’s usually one of the first foods to disappear at kids birthday parties and adults seem to enjoy them just as much. A simple one layer cake topped with cream or a majestic double layered work of art, you decide.
We’ve ensured that making your sponge will be simple and forget about a failed sponge that’s flat as a pancake. This recipe uses our sponge mix that allows you to create a beautiful looking cake every time.
This cake recipe allows you to bake a stunning looking layered hummingbird cake from scratch. If you’re a bit short on time, forget the tiers and keep it simple with just one cake layer.
This cake combines gluten free flour and cinnamon with banana and pineapple to create a moist, flavour filled plate of yumminess. Add a cream cheese frosting along with walnuts, pecans or almonds to add extra texture.
Who doesn’t enjoy a cheesecake. This version is a fresh tasting treat that looks spectacular on the plate. It takes a bit longer to make than buying a store bought one, but we assure you the effort is worth it.
We’ve used gluten free flours that are high in fibre and protein for a bit of added nutrition.
How to bake without the gluten. It’s easier (and tastier) than you may think. Let us show you how to get started today!
Starting out on the road to gluten free eating can be frightening for some, frustrating for others, whilst some view it as a mild inconvenience. It’s important to remember that just because you can’t (or won’t) eat gluten, that doesn’t mean it’s the end of eating tasty food. It just means you need to go about things in a different way. This gluten free baking guide will hopefully get you up and running with minimal hassle.
You’re not alone on this journey
The team at Well and Good spend a lot of their year attending gluten free Expos and other similar events. When we get talking to the people there, many say they feel alone and don’t have the information they need to eat right. Well, let’s dispel that myth now. There are loads of resources online as well as community groups and organisations that can help.
A good starting point for information:
Coeliac Australia – A useful resource with lots of information about coeliacs disease, fact sheets, info on eating gluten free. There is also a membership that provides support and lots more information.
Dietitians Association of Australia – If you need assistance putting together a meal plan which is not only gluten free, but healthy and well balanced then visit this website to find a dietitian in your area to meet.
Yum Gluten Free – Offers a fantastic selection of gluten free recipes as well as other gluten free related content.
Gluten free lunchboxes – For parents that need ideas for kid’s lunch boxes, minus the gluten, this is full of lovely recipes.
Gluten Free Scallywag – A big range of gluten free recipes for every meal time. The food photography looks stunning.
4 Ingredients – In a hurry? Check out this website for recipes that only use 4 ingredients and are quick to make. You can also purchase their book online.
Once you go gluten free it’s a good idea to become an active part of this community. This will provide you with lots of information and provide a real sense of community. You’ll notice that we are a very close-knit group who are very passionate about gluten free eating. A great place to join the discussion is on Facebook. You can do a search for “gluten free” and filter by groups. To get you started, a popular group here in Australia is Gluten Free and Friendly Recipes.
Facebook groups are just one option though. There are loads of other communities both online and offline. A very popular international forum where you can ask questions and learn loads is the Gluten Free Society.
What is gluten?
Gluten is a protein that’s in a lot of foods. It derives from wheat, rye and barley. A coeliac’s small intestine is hypersensitive to gluten which means they have difficulty in digesting food. Their immune systems react abnormally to gluten damage to the bowel results.
From a baking perspective, gluten is found in wheat based flours and is a very important part of the baking process – it provides structure and elasticity. Thankfully, there are other ingredients that can do a similar job to gluten without the nasty side effects.
Why Eat Gluten Free?
There are a range of reasons: Those that suffer from Coeliac Disease or gluten sensitivity need to cut gluten out of their diet or face health problems ranging from minor through to extremely severe. For others, a gluten free diet could be a dietary or lifestyle choice.
Where is gluten found?
It’s found in a wide range of foods so always check the label. Baking ingredients frequently contain gluten. In addition to wheat flour, other potential gluten containing products include baking powder, icing sugar, thickeners, as well as other ingredients like vanilla. Not all contain gluten so check the label for clarity. There are also some less common sources of gluten which may not always list gluten on their packaging. In some cases you may need to contact the manufacturer for verification.
How to bake gluten free
Option 1: Using baking mixes
This is a super easy option and anyone can use mixes. You can simply add the mix to a bowl with a few other ingredients like oil, eggs or water. Check out our range of baking mixes for a good selection of cakes, slices, breads and biscuits. You can easily use some mixes for several different recipes. For example, the sponge mix is perfect for sponge, custard slice and lamingtons.
A few of our most popular mixes
Chocolate Mud Cake – This rich, indulgent mudcake is a chocolate lover’s delight. Great for a treat or for birthday parties. We assure you no-one will know its gluten free.
Crusty Bread Mix – A gluten free bread that has a crusty exterior and soft white fluffy bread inside. The best part is you can use this bread for so many other recipes including hot cross buns, pizza bases and challah bread.
Muffin Mix – You can create a huge range of baked goods including orange poppy seed cake, tea cake, waffles, and, of course, muffins.
Option 2: Baking from scratch
Baking with flour blends: Baking from scratch will give you a wonderful sense of achievement and allows you to have greater control of your nutrition. When you read baking recipes you’ll often see it calling for gluten free plain flour or self raising flour. This is referring to flour blends which include other ingredients like corn flour and natural gums. These extras are necessary as they do the job that gluten would normally do.
We offer a range of flours blends which include plain flour, self raising flour and pastry flour. It’s best not to find wheat-based recipes and then substitute the flour with gluten free. Instead, search for gluten free recipes and follow these. It’s best to do this because gluten free flour doesn’t always perform the same as wheat flour.
Baking with raw ingredients: If you’re looking to add some excitement and extra nutrition to your baking then you could look to use raw ingredients. They taste great and have lots of extra nutritional benefits like increased protein and fibre.
These flours have nothing added so you’ll often need to blend two or more flours together to get the result you’re after. This topic could have it’s own blog so if you’d like to know more then check out this flour guide infographic.
5 tips for better gluten free baking
Increase the moisture: Cooking GF can cause your food to turn a bit crumbly and dry. Mixing equal parts of milk and yoghurt will help keep your final product less dry.
Increase the butter: If you’re following a wheat flour recipe then consider increasing the butter content. This helps add more moisture to your baking.
Add some protein: If water is used in the recipe, consider replacing some of it with an egg to help with the structure of the baking.
Flour storage: If there’s room, store your gluten free flours in the freezer, Remember to remove from the freezer a little earlier to bring the temperature down to room temp.
Be persistent: You’re likely to have some fails when cooking from scratch. Don’t let that put you off though. Be persistent and you’ll get there!
5 bonus tips for baking gluten free bread
Hot Oven – for Gluten free Bread that’s crunchy on the outside and soft on the inside, bake in a hot over for a short time.
Use warm water to combine with the yeast. This is necessary to activate the yeast
Use a wooden spoon and hand mix rather than using a mixer.
Brush the dough with olive oil as the dough proves This helps keep trap the moisture and creates a lovely environment for the yeast.
Cover your dough with a damp tea towel as this helps with the proving process.
Gluten free baking videos
If you prefer to follow recipes by watching a video then be sure to check out our Youtube Recipe Videos. We’ve compiled a large selection of recipes that even a novice can easily follow. Here’s an example video below which shows you how to bake an amazing chocolate mousse cake.
Gluten free safety
If someone in your household is unable to eat gluten, it’s important to maintain a safe kitchen. The safest option is to have a kitchen that’s completely gluten free – this avoids any cross-contamination issues. However, this is usually not practicable as other family members and guests will often want gluten-containing foods.
If you decide to have gluten in your kitchen then follow these steps to reduce cross-contamination of foods.
Implement a storage system – a good method is to have a different colour code for gluten and non-gluten foods. Get some cheap stickers from Officeworks and go crazy labelling. Then store each type on separate shelves or in different cupboards.
Buy Two – For appliances like sifters that are difficult to clean you should buy two and clearly label each one.
Cleanliness – Wash hands frequently. Clean plates, pans, utensils, and even your kitchen’s drawers often. It is best to have separate chopping boards and also avoid wooden boards which tend to trap residues in the small cracks.
Never reuse – Don’t reuse boiled water used to cook a gluten containing food. Same goes for oil.
A final few words…
Eating gluten free can be a shock for some when they first start. There are certainly some changes that need to be made but once you have a good system in place it should be fairly straight forward.
A life without gluten does not mean a life without delicious food. For those that love to cook, there are literally thousands of amazing recipes available for free online. For those with time constraints, there are a big range of gluten free products on the market that allow you to eat almost anything you like.
Good luck with your gluten free eating and if you have any questions about gluten free baking feel free to contact us for help.
Banana bread, it’s an Australian classic which is hugely popular for it’s taste and texture. You also have the ability to use up all those old bananas in the fruit basket. Did you know that February 23rd is Banana Bread day? That’s right, this humble bread gets its very own day to celebrate and it’s the motivation behind this post.
This yummy bread has a clouded history and it is hard to pinpoint when it was invented. It is likely to have first been made in America in the 19th century when baking powder became readily available. Banana bread increased in popularity during the Great Depression in the 1930’s when it was used as an efficient way to use bananas that were going off. Since those days, there have been many new recipes that use lots of different ingredients and extras. Some of these include choc chips, dried fruit and nuts.
In search of a gluten free banana bread
We wanted to develop a recipe for gluten free banana bread. It needed to be a more nutritious version of its predecessor but still taste moist and flavoursome. Nice texture was also a must! By using teff flour and quinoa flour we believe we have set the foundations for a great tasting banana bread. However, you’ll also get much more protein and fibre than recipes that use other ingredients such as wheat flour.
Cooking with raw ingredients doesn’t need to be difficult as you’ll see from our recipe. It’s simply a case of throwing everything in a bowl and mixing. Simple!