Gluten-free play dough: a 10-minute recipe (and why ordinary dough won’t do)

Regular play dough is almost always made from wheat flour. For a child with coeliac disease, this is a problem lurking in the craft cupboard, not on their plate. The solution takes just ten minutes. Here is the recipe, why shop-bought dough is rarely an option, and the key argument for making sure your child is never left out.

Why regular play dough is a problem

The classic nursery staple, Play-Doh and most own-brands, is made with wheat flour. The manufacturer confirms this: Play-Doh contains wheat. Young children constantly touch their mouths and faces when playing with dough, and flour dust settles on hands, tables and the next toy they pick up. So it’s not just a case of your child not eating it. The contact alone is enough of a problem.

Coeliac disease is an autoimmune condition. Even the smallest trace of gluten can trigger a reaction that damages the small intestine, even without any visible symptoms. There is no such thing as a ‘little exception for craft time’. The good news is, gluten-free play dough is just as soft, just as colourful, and you can make it yourself in ten minutes.

Gluten-free play dough: the recipe (cooked, lasts for months)

This cooked version is the smoothest and lasts for several months stored in an airtight container. Check each packet before you start (see below). Cornflour made from maize (corn starch) is naturally gluten-free, but still check the packet: in Australia, ‘wheaten cornflour’ is made from wheat, and some brands carry a ‘may contain’ warning. You only need to check the packet for the flour. Rice or corn flour can be milled in the same place as wheat, so make sure you choose one that is explicitly labelled gluten-free (with the crossed grain symbol or text).

Ingredients

• 1 cup rice flour (labelled gluten-free)
• 1 cup cornflour (corn starch, which is naturally gluten-free)
• 1 cup salt
• 4 tsp cream of tartar (this creates the soft texture)
• 2 tbsp neutral oil
• 2 cups water
• Food colouring as desired

Method

1. Mix all the dry ingredients together in a saucepan with a whisk.
2. Add the oil, water and colouring and stir until smooth and there are no lumps.
3. Heat over a medium heat, stirring for about 3–5 minutes, until the mixture thickens and pulls away from the sides of the pan.
4. Briefly knead on a clean surface (be careful, it’s hot), then let it cool. All done.
5. Store in an airtight container. If it dries out over time, just knead in a few drops of water.

Don’t have time to cook? You can also buy ready-made gluten-free play dough. If you do, the same rule applies as for everything else: check the ingredients list and look for a clear ‘gluten-free’ or ‘wheat-free / gluten-free’ label. ‘Wheat-free’ on its own is not enough if barley or malt are listed.

The most important argument: for the whole group, not just your child

When you talk to the nursery or school, ask for the gluten-free dough to be used by all the children, not just as a special portion for your child. It doesn’t cost much more, it’s a reliable way to prevent cross-contact via shared hands and tables, and, most importantly, your child can join in with the activity instead of having to sit and watch. This is the difference between being included and being left out.

On the same subject, think about activities involving paste and flour. Flour dust in the air can also be a problem for your child. Rice, dried beans or lentils are simple alternatives for sensory play and craft projects.

Further reading

This page is part of our comprehensive guide A Coeliac Child at School: The Complete Plan, which includes a template letter for parents, questions for the kitchen, and everything carers need to know. For information on school meals, Nachteilsausgleich and the legal side of things, you’ll find everything in our guide Nachteilsausgleich & School Meals. For teachers, we also have our free printable info sheet.

Technical information based on: Codex Alimentarius threshold (20 mg/kg), AOECS Standards, Deutsche Zöliakie-Gesellschaft (DZG). For any medical questions, always consult your paediatrician or GP.