Playdough is a fun and creative art medium. However, for gluten-free kids, Play-doh is not an option, as Play-doh brand contains gluten. Since gluten can absorb through the skin and (if your kids are like mine) kids often eat playdough, so gluten-free playdough is the solution! I have made many batches of playdough – some a total failure – so I’m here to share my learning and the recipe that works every time. 3/4 Cup White Rice Flour 3/4 Cup Cornstarch 3/4 Cup Salt 1 Tbsp Cream of Tartar (same thing as tartaric acid powder – NOT tartar sauce) 2 tsp olive or seed oil 1 ½ Cup Water, hot but not boiling Food Coloring, as desired Directions: Add all dry ingredients in a pot. Add vegetable oil, then the water, and continue to mix until thoroughly combined. Then turn on heat. Heat the pot on the stove over low heat – stir continuously for about 3 minutes. When the dough pulls away from the sides into a big ball, place dough into glass bowl Once cool enough to handle. Divide into 3-5 pieces. Add several drops of natural food coloring to the ball and massage until you get the color you desire. I like to make an indentation in the ball, drop in the food coloring, fold the ball over so the color is in the middle, and slowly knead until color is blended. If the dough is too wet, add cornstarch. If it’s too dry, massage in a bit of water. I find that when I add coloring it gets a bit too wet and sticky. I usually let is dry out for a few hours here and there (maybe 2 or 3 hours a few times – too many hours and it will get crusty around the edges). Then it’s the perfect texture and not sticky any more. While you can also knead a bit of cornstarch in each batch, if you have a bit of sensory sensitivity like I must, you may not like that – it’s a bit tough for me so I use my palms. Store in an airtight container. I do not store mine in the refrigerator and it stays very fresh. These are my hardboiled egg molds (that I got at a Japanese market) used as playdough molds.
Gluten-Free Playdough (RECIPE)
Julie Matthews is a Certified Nutrition Consultant who received her master’s degree in medical nutrition with distinction from Arizona State University. She is also a published nutrition researcher and has specialized in complex neurological conditions, particularly autism spectrum disorders and ADHD for over 20 years. Julie is the award winning author of Nourishing Hope for Autism, co-author of a study proving the efficacy of nutrition and dietary intervention for autism published in the peer-reviewed journal, Nutrients, and also the founder of BioIndividualNutrition.com. Download her free guide, 12 Nutrition Steps to Better Health, Learning, and Behavior.