Gluten Free Gingerbread Play Dough

For our weekly playgroup, we made some fragrant gingerbread play dough.

We experimented with gluten free play dough, for two reasons....
1) We weren't sure if some of the younger babies (around a year) had been introduced to wheat yet.
2) We had never made gluten free play dough and wanted to give it a try.

Incidentally, in 2008 the American Academy of Pediatrics (AAP) retracted its recommendation that wheat not be given to infants until 10-12 months of age. Currently the recommendation is to introduce a variety of solids at 4-6 months, including wheat. The AAP still recommends parents wait until infants are 1 year old before introducing whole milk and honey. 

You will need:
Duncan Hines Frosting Creations - gingerbread
1 cup white rice flour
1/2 cup cornstarch
1/2 cup granulated salt
1 Tablespoon cream of tartar
1-1/2 teaspoon oil
1 cup hot water

Saucepan
Stove top

• Measure the rice flour, cornstarch, salt, and cream of tartar and place in saucepan (with heat off). 
• Mix in the frosting creation packet into the dry mix.
• Add 1 cup of hot water and 1-1/2 teaspoon oil to dry mix and turn heat on low. 
• Cook for 3-5 minutes or until the dough begins to pull away from the sides of the pan. 

If the dough is too sticky, mix in more cornstarch. If the dough is too dry add a splash of water. 

This recipe made a very smooth, soft, fragrant dough enjoyed by the tots and the moms!