In this Article
- Gluten-free Breakfast Ideas for Kids
- Gluten-free Snacks Ideas for Kids
- Gluten-free Lunch and Dinner Ideas for Kids
- Gluten-free Dessert Ideas for Kids
Having an allergy to gluten feels bad but that doesn’t mean you have to eat boring food all the time. If your kids need gluten-free meals, our list of recipes will come to your rescue. Plus, they’re fun, filling, and not to mention, very tantalising.
Gluten-free Breakfast Ideas for Kids
Who says gluten free foods for kids are boring? We’re about to change your kids’ world with these awesome recipes below.
1. Pancakes With Green Peas
Pancakes with green peas is a protein and fibre-powered breakfast that keeps your kids fuelled throughout the day.
- A cup of split yellow moong dal (soaked for 30 minutes and drained)
- A cup of fresh green peas
- One and a half teaspoons of green chillies (chopped)
- A teaspoon of grated ginger
- A tablespoon of chopped coriander leaves
- Half a cup of onions (finely chopped)
- Two and three-quarter teaspoons of cooking oil
It’ll take 30 minutes to prep and cook.
Makes about 10 pancakes in total.
- Put the moong dal, green peas, chillies, coriander leaves, and ginger through a food processor with a bit of water added in. Blend until the batter looks thick.
- Mix in the onions and salt into the batter in a bowl.
- Grease oil on a non-stick tawa.
- Spread one spoon of batter on the tawa to make 5″ circles.
- Cook using the cooking oil until both sides of the batter go light brown.
- Repeat the steps above to make 9 more portions.
- Serve with a dash of mint chutney.
Thought we wouldn’t go South Indian mode on you? Well, you’ve been proven wrong. Idlis are classic but definitely a kid-favourite.
- Half a cup of urad dal (split)
- A tablespoon of fenugreek seeds
- Two cups of ukda chawal
- Three tablespoons of jada poha
Total cooking time is 40 minutes for this recipe.
The recipe makes about 50 idlis.
- Pour water in a big bowl and mix the urad dal and fenugreek seeds. Cover with a lid and set aside for four hours. This is your first blend.
- Mix the ukda chawal and joda poha with water in a big bowl and set that aside to soak for 4 hours. This is your second blend.
- Wash, drain the first blend and blend it in a food processor using a cup of water. Transfer that to another bowl and set aside.
- Do the same for the second blend in another bowl but use one and a half cups of water this time for the blending.
- Mix well the first and second blends now, adding in the salt.
- Let this ferment for 12 hours by covering with a lid.
- Blend the mixture well after fermenting and transfer it in spoonfuls onto a greased idli moulds.
- Steam for 10 to 12 minutes until they look done.
- Let the idlis cool and repeat the steps above to make more idlis using the remaining batter.
- Serve fresh with a dash of sambar and coconut chutney.
3. Coconut Pancakes
Our love for pancakes crosses time and space, which is why we’re introducing your kids to some coconut goodness.
- A cup of coconut flour
- One and a half cups of oats flour
- A half cup of coconut milk
- A tablespoon of flaxseed powder
- A pinch of salt
- Twelve and a half teaspoons of coconut oil (greasing plus cooking)
This recipe will take you just 10 minutes to make.
Makes approximately 10 pancakes.
- Mix the flax seed powder in 3 tablespoons of lukewarm water and whisk for 2 minutes.
- Blend the rest of the ingredients with this mix in a bowl and add two and a half cups of water to it.
- Mix again to get a smooth and consistent batter.
- Heat a non-stick tawa and grease using a quarter teaspoon of coconut oil.
- Spread a spoon of batter in a circular way, shaping it into a 5″ circle on the tawa.
- Add a teaspoon of coconut oil over it evenly and cook for a minute on medium heat.
- Repeat the above steps to make more pancakes.
- Serve fresh.
Gluten-free Snacks Ideas for Kids
Snacking is a healthy thing. Try these out for enjoying guilt-free snack time!
1. Rice Dosa
Rice dosas are one of the best gluten free toddler snacks out there.
- Half a cup of gluten-free raw rice (washed and drained)
- A quarter cup of grated coconuts
- A quarter cup of cooked rice
- Melted butter
- Sambar, coconut chutney, and coriander onion chutney for the accompaniments
It takes only 30 minutes to make the dosas.
Serves up to 8 dosas which means plenty for your kids!
- Put the raw rice, grated coconut, and cooked rice with one and a half cups of water in a blender.
- Transfer the blend into a bowl, adding in salt and five tablespoons of water.
- Use a lid to cover and set aside for ten minutes.
- Pour batter on a non-stick tawa after heating it up and wiping it with a muslin cloth using a few drops of water.
- Spread the batter to make 5″ circles and add butter near the edges.
- Cook for one or two minutes on medium flame and make sure the dosas don’t get too crispy.
- Fold and finish.
- Repeat the steps above to make another 7 dosas for your kids and serve with the accompaniments immediately.
2. Banana Pudding
Banana pudding – who doesn’t love it? Here’s how you can make it.
- A medium whole banana
- Two tablespoons of honey
- Two tablespoons of cornstarch
- Two tablespoons of egg yolk
- One and a quarter cups of milk
- A quarter teaspoon of vanilla extract
- Sea salt
Takes 45 minutes to cook and 10 minutes to prep.
Makes up to 4 servings.
- Remove the banana peels and put the fruit on a baking sheet. Make sure it’s greased, and bake it in an oven for 30 minutes.
- Cool the baked bananas and mash.
- Get a pan and whisk honey, salt, and cornstarch well in it. Add milk and whisk again.
- On a medium flame, whisk egg whites and cook for ten minutes.
- After the blend thickens, lower the flame and whisk for 1 minute.
- Remove the pan and cool.
- Add in the vanilla extract and mashed bananas to the blend.
- Transfer the blend to a bowl and refrigerate for an hour.
- Serve chilled.
3. Corn Chaat
Corn chaat is easy to make and a hit amongst the kids. Here’s how to make it.
- Two cups of steamed sweet corn kernels
- One and a half teaspoons of black pepper powder
- Half a teaspoon of red chilli powder
- Half a teaspoon of mint leaves
- Half a cup of green capsicum (finely chopped)
- Half a cup of carrots (finely chopped)
- A quarter cup of tomatoes (finely chopped)
- Half a cup of onions (finely chopped)
- Two tablespoons of sev
- A tablespoon of chaat masala
- A tablespoon of lime juice
- Black salt
This will take just 7 minutes to make, including prepping and cooking.
Makes for about 4 servings
- Pan fry the corn kernels for 2 minutes and remove when they look warmed up.
- Add the rest of the veggies and toss and turn.
- Add in the spices now and toss again.
- Add the lime juice and garnish using the mint leaves and sev.
- Serve fresh with a cold beverage on the side.
Gluten-free Lunch and Dinner Ideas for Kids
Lunch and dinners are the two big meals of the day. Make the most of them, the gluten-free way.
1. Peanut and Sesame Noodles
Peanut and sesame noodles are high in protein, gluten-free, and best of all, taste absolutely delicious!
- A pack of rice noodles (16 ounces)
- A quarter cup of soy sauce
- Three tablespoons of peanut butter
- A tablespoon of sesame oil
- Two garlic cloves (minced)
- A teaspoon of freshly grated ginger root
- A tablespoon of honey
- Two tablespoons of rice vinegar
- One and a half cup of carrots (diced)
- A whole red bell pepper (chopped)
- A green onion stalk
- A quarter cup of chopped peanuts
A total of 10 minutes to prep and five minutes to cook.
Serves up to two people.
- Empty out the rice noodle pack and cook according to the instructions mentioned on the pack.
- Drain out the noodles and set aside.
- Make the sauce by whisking well the peanut butter, rice vinegar, sesame oil, honey, ginger, garlic, soy sauce, and chilli paste.
- Drizzle this on top of the noodles until it looks coated well.
- Sprinkle the chopped peanuts afterwards for the garnish.
- You can serve either hot or cold.
2. Stir Fried Veggies with Chicken
Stir-fried veggies with chicken is a warm and hearty meal for dinners. Here’s how you make it.
- A pound of boneless chicken (small piece cuts)
- Two teaspoons of canola oil
- Three chopped garlic cloves
- Two cups of frozen snap peas
- A tablespoon of chopped ginger root
- Three-fourth cups of low-sodium chicken broth (gluten-free)
- Two long carrots (cut into quarter-inch slices)
- A cup of red bell peppers (cut into strips)
- Two tablespoons of gluten-free soy sauce
- A quarter teaspoon of pepper flakes
- A tablespoon of cornstarch
Takes 30 minutes to prep and another 30 minutes to cook.
It’ll serve up to four people.
- Spread some cooking oil on a skillet and place it on medium flame. Cook the chicken until it goes golden brown while stirring in the ginger root and garlic. For the next 3 minutes, keep cooking and add in the carrots, soy sauce, and a quarter cup of chicken broth with pepper flakes.
- Mix in the bell peppers and peas and cook until you notice the veggies getting crisp, which should take you four minutes.
- Add in the cornstarch and leftover chicken broth. Stir, mix well, and cook for 1 minute.
- You can serve the dish now with either brown or white rice. Serve it hot.
3. Gluten-free Pizza
Gluten-free pizza is a fantastic option for lunches. Here’s the recipe below.
- One whole gluten-free pizza base
- A cup of pizza sauce
- Half a cup of fresh mozzarella cheese
- A quarter cup of broccoli florets (steamed and chopped)
- A tablespoon of pesto
- Two tablespoons of bell peppers (chopped)
- A tablespoon of onions (chopped)
- Two tablespoons of fresh garlic(minced)
It takes 15 minutes to prep and just 10 minutes to bake and get it ready.
Serves up to two people.
- Preheat oven to 400 degrees F.
- Layer out the pizza sauce on the base and add a few touches of pesto sauce to it.
- Lay out the rest of the toppings such as bell peppers, onions, broccoli, and garlic. Garnish with the mozzarella cheese.
- Bake in the oven for approximately ten minutes.
- Bake a bit longer, if needed, and make sure the crust turns golden brown and the cheese melts.
4. Ragi Rotis
These ragi rotis taste fantastic alone or with a dash of chutney. Try it!
- Three cups of ragi flour
- One chopped onion
- One grated carrot
- Ten chopped curry leaves
- Chopped coriander leaves
- A quarter teaspoon of red chilli powder
- A teaspoon of cumin seeds
- A teaspoon of sesame seeds
- A cup of water
- Half a teaspoon of salt
Takes 35 minutes to cook.
Makes two servings.
- Combine all the ingredients except the water.
- Add water to the flour and make balls while adding in a little more at a time to get the desired consistency.
- Wet a square piece of cloth in a bowl of water and lay it flat.
- Put the ragi flour ball on it and pat it into a circle.
- Stop patting when you’re happy with the shape.
- Run a medium flame and place the tawa.
- Transfer the ball using the cloth’s corners, so that the cloth faces upwards and the ragi ball is below on the surface of the tawa.
- Remove the cloth and add oil to the roti.
- Cover with the lid and increase the flame.
- Cook the other side by flipping after one to two minutes.
- Remove and serve when the colour changes on both sides and it looks done.
Gluten-free Dessert Ideas for Kids
Do your kids have sweet teeth instead of a tooth? Try out these recipes then.
1. Cocoa and Banana Ice Cream
The name says it all.
- Four cups of sliced bananas (frozen)
- Two tablespoons of low-fat milk
- Three envelopes of hot cocoa powder mix
Takes only 5 minutes.
Makes for one to two servings.
- Blend the frozen bananas in a food processor and pulse until they crumble.
- Add milk and keep pulsing until the mix looks smooth.
- Add cocoa powder mix and pulse until done.
- Serve with freshly chopped chocolate.
A gluten-free dessert that’s perfect for any time of the year.
- A tin of sweet condensed milk
- 500 grams of fresh crumbled paneer
- A bunch of threads of saffron
- Two teaspoons of cardamom powder
- Ten pistachios
Takes a few minutes to make.
Makes for about 5 to 6 servings.
- Mash paneer and add the milk to it.
- Heat this mix on a pan and stir until it turns thick.
- Remove and layer it on a greased plate.
- Add cardamom powder and pistachios.
- Refrigerate when it cools down and cut it up into squares before serving.
Although the ingredients we’ve listed above in each of the recipes are gluten-free, it’s always a good idea to read the labels and double-check, just to be safe. Try out these recipes and say hello to happy meal times.
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