18 Delicious Gluten-Free Kid-Friendly Recipes

Having a tough time finding delicious gluten-free recipes that the kids will love? Have no fear – I’ve put together 18 of my favorite gluten-free recipes that are perfect for the kiddos!

Most of these recipes are incredibly easy to make, so anyone will be able to make them. I’m not the greatest cook in the world, so simple and quick recipes have always been my forte. I’m planning on adding more recipes to this post in the future, so don’t be shy about bookmarking it for later!

Gluten Free Kid-Friendly Recipes for Children

18 Gluten Free Recipes for Children: Give the Kiddos What They Want!

(either click a link below or scroll down the page)

Gluten Free Goldfish/Cheez It

Gluten Free Apple Pancakes

Scrambled Pizza

Gluten Free Grilled Cheese

Green Spaghetti

Gluten Free Mac ‘n Cheese

Cheese Quesadillas

Gluten Free Corn Dogs

Gluten Free Ham and Cheese Sandwich w/Pears

Gluten Free Toad-in-the-Hole Bake

Gluten Free Mini Burgers

Quick Gluten Free Personal Pizza

Gluten Free Baked Chicken Nuggets

Gluten Free Peanut Butter Hershey Kiss Cookies

Gluten Free Chocolate Chip Banana Bread

Mock Gluten Free Crunchwrap Supreme

Gluten Free Teddy Bear Toast

Gluten Free Broccoli Cheddar Bites

1. Gluten Free Goldfish/Cheez it – Adapted from this recipe.

(makes 4 servings)

Ingredients:

  • 5 oz shredded cheddar cheese
  • 4 tbsp butter
  • 3/4 c. corn flour/cornstarch
  • 1/2 tsp salt
  • 1/4 tsp xanthan gum
  • 1/2 tsp baking powder
  • 3 tbsp milk

gfgoldfish2

gfgoldfish1

gfgoldfish3

Directions:

1. Preheat oven to 400 degrees. Lightly grease a baking sheet.

2. In a large bowl, combine all the ingredients except for the milk and half the salt. Mix together, then add in the milk. Beat well.

3. Sprinkle a little corn flour on a smooth surface (like a counter) and pat or roll the dough to about 1/8-inch thickness.

4. Use your mini fish cookie cutter to make into fish shapes, or cut into small squares for the “Cheez It”.

5. Pierce the top of the crackers with a fork and sprinkle the rest of the salt over the top.

6. Place the crackers on the prepared baking sheet and cook for 10-12 minutes until golden brown and crispy around the edges.

7. Serve and enjoy!

2. Gluten Free Apple Pancakes –

(serves 4)

Ingredients:

  • 1 cup GF all-purpose flour
  • 1/4 cup buckwheat flour
  • 1 1/4 tsp baking powder
  • 1/8 tsp xanthan gum
  • 1 tbsp white sugar
  • 1 cup shredded (tart) apple
  • 1/4 cup butter + 1 tsp butter for cooking
  • 1/4 tsp ground cinnamon
  • 1 egg
  • 1 cup buttermilk

gfapplepancakes

Directions:

1. In a large bowl, combine the gluten free all-purpose flour, buckwheat flour, baking powder, xanthan gum, cinnamon, sugar, and apple.

2. In a separate bowl, combine melted butter, egg, and buttermilk.

3. Stir flour mixture with the wet mixture, until just combined.

4. Melt the 1 tsp of butter in a skillet or frying pan over medium heat.

5. Pour the batter onto the skillet – about 1/4 cup of batter for each pancake.

6. Brown on both sides.

7. Remove from heat. Serve and enjoy!

3. Scrambled Pizza – Adapted from this recipe

(makes two pizzas)

Ingredients:

  • 2 Udi’s Frozen Pizza Crusts
  • 2 eggs
  • 3 slices bacon, cooked and crumbled
  • 1 cup of cheese (or however much you want to use)

scrambledpizza

Directions:

1. Preheat oven to degrees.

2. In a small bowl, whisk together both of the eggs.

3. Pour one egg onto one of the pizza crusts and one egg on the other.

4. Put half of the bacon on one pizza crust and half on the other.

5. Can you guess what to do with the cheese now?! Yep, put half of the cheese on one crust and half on the other!

6. Place in the oven and cook for about 15 minutes, until the crust is done and cheese is melted.

7. Serve and enjoy!

4. Gluten Free Grilled Cheese –

(makes two sandwiches)

Ingredients:

  • 4 slices of gluten-free bread
  • 2 tbsp butter
  • 2 slices of cheddar cheese

gfgrilledcheese

Directions:

1. Preheat skillet over medium heat.

2. Butter one side of a slice of bread. Place the bread, butter side down, on the skillet. Place one slice of cheese on top.

3. Butter a second slice of bread on one side. Place butter-side up on top of the cheese.

4. Grill until the bread is lightly browned, then flip over until the other side is lightly browned and cheese is melted. Remove from heat.

5. Repeat with the two remaining slices of bread, butter, and cheese.

6. Serve and enjoy!

5. Green Spaghetti –

(serves 4)

Ingredients:

  • 8 oz gluten-free spaghetti
  • 6 oz spinach, fresh or frozen
  • 1/4 cup vegetable broth
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup milk
  • 1/4 cup butter
  • 1/4 tsp of salt

greenspaghetti

Directions:

1. Cook the gluten-free spaghetti according to directions on package. Drain and set aside when finished.

2. Steam spinach until just wilted.

3. Combine spinach and cooking liquid with warmed vegetable broth in a blender. Process until smooth.

4. Add Parmesan cheese and milk to the mixture.

5. Toss gluten-free spaghetti with salt and butter in a large serving bowl.

6. Add the spinach mixture to spaghetti and mix well.

7. Serve and enjoy!

6. Gluten Free Mac n Cheese –

(serves 4)

Ingredients:

  • 2 cups of gluten-free pasta (shells or elbows)
  • 2.5 cups shredded cheddar cheese
  • 1 cup milk (I use almond milk; regular is fine)
  • 2 tbsp gluten-free all-purpose flour
  • 1 tbsp gluten-free breadcrumbs

gfmacncheese

Directions:

1. Preheat oven to 375 degrees.

2. Mix the shredded cheese and all-purpose gluten-free flour in a bowl. Set aside for future use.

3.  Bring water in a large pot to a boil.  Add the gluten-free pasta to the water and cook for a minute or two less than the package specifies.  (For example, the gluten-free quinoa pasta I used says cook 6-9 minute, and I took it out at 5.

4.  In a small pot, warm up the milk on medium heat for a few minutes.  (You are going to be mixing it in with the cheese mixture next.)

5.  In a medium-sized pot on medium-low heat, add the cheese mixture.  Stir it for a couple minutes while it starts to melt.  Start adding in the milk slowly, stirring the mixture continuously.  Once you are done adding the milk, simmer on low heat for a few minutes and remove when it is completely melted.

6.  Pour the gluten-free pasta in a casserole dish.  Add the cheese sauce evenly over the top of the pasta.  Sprinkle the gluten-free breadcrumbs over the top of everything.

7.  Place in the preheated oven.  Bake for about 20-24 minutes, until the breadcrumbs are nice and golden.

8.  Remove from heat.  Serve and enjoy!

7. Gluten Free Cheese Quesadillas –

(serves 3 kids)

Ingredients:

  • 2 brown rice tortillas (or big corn tortillas)
  • 3/4 cup shredded cheddar and Monterey jack cheese
  • Sour cream and salsa

quesadilla

Directions:

1. Put the shredded cheese on one side of one brown rice tortilla. Place the other tortilla on top of the cheese-covered tortilla.

2. In a large skillet, heat a tablespoon of olive oil on medium heat.

3.  Carefully place the quesadilla in the skillet.

4. Cook for 2-3 minutes, then flip over and continue cooking until the cheese is melted and the tortillas are beginning to harden.

5. Remove from heat and cut in smaller pieces.

6. Serve with sour cream and salsa (or guacamole!) and enjoy!

8. Gluten Free Corn Dogs –

(makes 6 servings)

Ingredients:

  • 8 hot dogs, cut in half
  • 1 cup cornmeal (make sure it’s gluten free)
  • 1/3 cup all-purpose gluten free flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp baking soda
  • 1/2 tbsp sugar
  • 1/2 cup buttermilk
  • 1 egg
  • Canola oil
  • 6 inch wooden skewer sticks

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Directions:

1. Heat hot dogs in a large skillet over medium-low heat until warmed through.

2. Combine cornmeal, flour, baking powder, salt, pepper, baking soda,  and sugar in a large bowl.

3. Combine buttermilk and eggs in a small bowl.

4. Pour the buttermilk mixture in with the cornmeal mixture and stir until smooth.

5. Heat around 2 inches of canola oil in a saucepan or Dutch oven until it reaches 350 degrees.

6. Skewer hot dog halves with the wooden sticks.

7. Dip one hot dog at a time in batter, then cook in the hot oil – two or three at a time – until they are golden brown on both sides.

8. Drain on paper towels to soak up the excess oil.

9. Serve and enjoy!

9. Gluten Free Grilled Ham and Cheese Sandwich with Pears –

(makes two sandwiches)

Ingredients:

  • 4 slices gluten free bread
  • 8 ounces of Gruyere cheese
  • 1 pear, thinly sliced
  • 6 slices of thinly-sliced deli ham

gfgrilledham1

gfgrilledham2

Directions:

1. Top two slices of bread with 3 slices of ham each.

2. Put half the cheese and half the sliced pears on each of the remaining slices of bread.

3. Combine together to form sandwiches.

4. Butter each side of the sandwiches.

5. In a large skillet, cook the sandwiches on medium heat for about 4-5 minutes a side, until the cheese is melted and the bread is starting to turn a very light brown.

6. Remove from heat and cut each sandwich in half.

7. Serve and enjoy!

10. Gluten Free Toad-in-the-Hole Bake –

(serves two)

Ingredients:

  • 4 slices of gluten-free bread
  • 2 large eggs
  • 1/2 tbsp butter
  • 1/2 c. shredded cheddar cheese

gftoadinhole1

gftoadinhole2

Directions:

1. Preheat oven to 400 degrees.

2. Cut hole in the center of 2 of the bread slices. Use either a butter knife or 1 inch cookie cutter to make the hole.

3. Spread butter on the other two slices of bread.

4. Place the two slices of bread, buttered sides down, in a 9×13 inch baking dish. Sprinkle half of the cheese over the two slices of bread.

5. Place the other two slices of the bread with the holes cut out on top of the other two slices.

6. Break 1 egg into each hole. Sprinkle the remaining cheese on top.

7. Bake for 15-20 minutes until the eggs are set.

8. Serve and enjoy!

11. Gluten Free Mini Burgers –

(makes 4 servings)

Ingredients:

  • 1/2 pound lean ground beef
  • 2 gluten free hamburger buns
  • 2 slices of cheddar cheese
  • Salt
  • Black pepper
  • Other seasonings you like

gfminiburgers

Directions:

1. Heat the buns in the oven until they are warm.

2. Tear the buns in half and shape them back into a round form.

3. Shape the ground beef into 4 small round patties that will fit perfectly on your new mini buns. Sprinkle seasonings on both sides of the patties.

4. Place patties on a skillet or grill pan on medium high and cook until no pink is left.

5. When the burgers are almost done cooking, cut your big cheese slices into smaller ones that will fit on the burgers. Place the cheese on the patties until it starts to melt.

6. Remove patties from stove and place on the mini buns.

7. Serve and enjoy.

12. Quick Gluten Free Personal Pizza –

(serves two kids)

Ingredients:

  • One brown rice tortilla
  • 1/2 cup pizza/tomato sauce
  • 3/4 cup shredded cheddar and Monterey jack cheese
  • 4 slices of pepperoni
  • Any seasonings or spices you want to use (salt, oregano, pepper, onion flakes, etc.)

gfquickpizza1

gfquickpizza2

Directions:

1. Preheat oven to 375 degrees and place the brown rice tortilla on a baking sheet or parchment paper.

2. Spread the pizza/tomato sauce evenly on the tortilla. Sprinkle any seasonings you want to use on now.

3. Put the shredded cheese on evenly over the tortilla.

4. Bake for about 10 minutes, until cheese is melted and edges of the tortilla are starting to brown.

5. Remove from oven. Slice into 4-6 pieces.

6. Serve and enjoy!

13. Gluten Free Baked Chicken Nuggets –

(makes 4 servings)

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1/2 cup gluten free all purpose flour mix (I use Silvana’s; use your favorite)
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon oregano
  • 1/8 teaspoon thyme
  • 1 large egg
  • 1 tablespoon olive oil
  • 1/3 cup gluten free Rice Chex, crushed
  • 2/3 cup gluten free Panko crumbs (you can just use one cup of gf Panko crumbs and not use the Rice Chex if you choose)
  • 1/2 cup Parmesan cheese, grated

gfchickennuggets1

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Directions:

1. Cut the chicken breasts into 2 inch strips, then cut each strip into 2×2 inch nuggets.

2. In a large bowl, combine gluten free all purpose flour, salt, pepper, garlic powder, oregano, and thyme.

3. In a medium sized bowl, combine egg and olive oil and whisk together.

4. In another medium bowl, combine the crushed Rice Chex cereal, Panko crumbs, and grated Parmesan cheese.

5. Coat each nugget in the flour mixture, then dip in the egg/oil mixture, then coat evenly in the crumb/Parmesan mixture.

6. Place the nuggets on a baking sheet covered with aluminum foil. Spray the aluminum foil with a non-stick spray before placing the nuggets on it.

7. After all the nuggets are on the baking sheet, put it in the refrigerator for 20-30 minutes.

8. Preheat oven to 400 degrees while nuggets are in the fridge.

9. Bake for 10 minutes, turn all the pieces over, then continue baking for another 10-12 minutes until nuggets are thoroughly cooked. Remove from heat.

10. Serve with BBQ or honey mustard sauce. Enjoy!

14. Gluten Free Peanut Butter Hershey Kiss Cookies – Adapted from this recipe

(makes 14 cookies)

Ingredients:

  • 1 cup peanut butter
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 14 Hershey’s kisses
  • Pinch of salt

gfpbhershey1

gfpbhershey2

Directions:

1. Preheat oven to 350 degrees.

2. Beat peanut butter, egg, brown sugar, salt, and vanilla extract in a medium bowl. Blend until smooth.

3. Take 1 tablespoon of the dough and shape into a small (1 1/2 inch) ball. Place on a baking sheet. Continue doing this with the rest of the dough.

4. Bake for 10-12 minutes until the dough is set. Remove from oven.

5. Let cool for a few minutes, then press a Hershey kiss into the center of each cookie.

6. Let cool for 10 more minutes, and transfer to a cooking rack. Let the cookies completely set before serving. Enjoy!

15. Gluten Free Chocolate Chip Banana Bread – Adapted from this recipe

(makes one loaf, 10 servings)

Ingredients:

  • 3 large bananas, mashed (one cup of mashed bananas)
  • 1/3 cup olive oil
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 1/2 cups gluten free all purpose flour blend (I use Silvana’s gluten free all purpose flour blend)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon xanthan gum
  • 2/3 cup semi-sweet chocolate chips

gfccbananabread1

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Directions:

1. Preheat oven to 350 degrees. Lightly oil the bottom of a 8×5 inch loaf pan and dust with rice or corn flour.

2. In a large mixing bowl, whisk together the bananas, oil, brown sugar, and eggs.

3. In a separate medium-sized bowl, whisk together the dry ingredients.

4. Add the dry ingredients in with the banana mixture and combine until just smooth. If mixture is still too wet, add in a tablespoon or two more gluten free all purpose flour.

5. Add in the chocolate chips and mix.

6. Pour the batter into the loaf pan and put in the preheated oven.

7. Cook for about an hour, until a toothpick inserted in the middle of the bread loaf comes out clean.

8. Remove from heat and cool for another hour on a wire rack.

9. Serve and enjoy!

16. Gluten Free Crunchwrap Supreme –

(makes three Crunchwraps)

Ingredients:

  • 3 large brown rice tortillas
  • 3 small corn tortillas
  • 1/2 lb ground beef
  • Taco seasoning
  • Sour cream
  • Shredded cheese or nacho cheese
  • Shredded lettuce
  • Diced tomatoes

gfcrunchwrap1

gfcrunchwrap2

Directions:

1. Bake ground beef in a skillet until browned. Add taco seasoning according to the package directions.

2. Bake the corn tortillas for 2-3 min at 400 degrees until warm and crunchy.

3. Microwave the brown rice tortillas for 10-20 seconds each. Don’t put them in the oven as well, because they will get too crunchy to fold properly.

4. Lay out the brown rice tortilla. Add some ground beef in the center of it. Top the beef with the shredded (or nacho) cheese.

5. Place the corn tortilla on top of the beef and cheese. Spread sour cream on top of it, then add the lettuce and tomatoes.

6. Take the bottom of the brown rice tortilla and fold the edge up to the center. Continue doing this in a clockwise movement around the rest of the tortilla. (If there is still an opening in the Crunchwrap, take a section from an unused brown rice tortilla and fill it in).

7. In a non-stick frying pan, place the Crunchwrap (seam-side down) on and cook for 3-4 minutes on medium-low heat. Flip over and cook for another 2 minutes.

8. Serve and enjoy!

17. Gluten Free Teddy Bear Toast –

(makes one serving)

Ingredients:

  • One slice gluten free toast
  • Peanut butter
  • 3 thin slices of banana
  • 3 raisins

gfteddytoast

Directions:

1. Toast the gluten free bread.

2. Spread peanut butter evenly over one side of the toast.

3. Place one banana slice in the upper left corner of the bread, and one in the upper right corner. Then, place the last banana slice in the center of the bread, about 1/3 of the way up.

4. Place one raisin on top of the center banana slice. Then, place the last two raisins above the center banana slice, slightly to each side (as the eyes).

5. Serve and enjoy!

18. Gluten Free Broccoli Cheddar Bites – Adapted from this recipe.

(serves 4)

Ingredients:

  • 16 oz. fresh or frozen broccoli, chopped
  • 4 eggs
  • 2 cups grated cheddar cheese
  • 1 cup of  gluten free breadcrumbs, seasoned with basil, thyme, and oregano.

gfbroccolibites

Directions:

1. Preheat oven to 375 degrees.

2. Mix all the ingredients together in a large bowl.

3. Using your hands, form small patties with the ingredients and lay gently on a parchment-lined baking sheet.

4. After forming all the patties, place the baking sheet in the oven. Cook for 20-25 minutes, turning the patties over once after about 12-13 minutes.

5. Let cool for a few minutes.

6. Serve and enjoy!

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