Gluten Free Halloween

So, I was thinking about a friend’s little Celiac girl this week.   As I started thinking about a what I would need to know, I thought about writing a post on having a small stash at trunk-or-treat this year, and at home, so she and others like her would be safe.   When I asked around to see if anyone was interested, I got two comments.  1-“Isn’t most candy gluten free?” and 2- “Yes, I think that is a great idea! It spreads awareness thru and thru.”  It really set me back; but I have decided that all the cool the stuff I found was well worth sharing.

Gluten is an amazing substance. it is versatile, stretchy, in fact it makes the world go ’round, so to speak– and is used in the most amazing places, from our vitamins to imitation crab meat, binding and thickening foods, and finding it’s way into many more things– but it is mean and nasty for those who can’t tolerate it.  On the other hand, I there are many more options and better labeling than ever before.  So kids big and small can have just as much fun, with a little bit of attention to details.

I found some great ideas, and recipes- some of which I’ll include here– but I was also happy to find that not everything has to be mail ordered or home-made.  In fact, here’s a list of some of the more popular (and easy to find!) treats for your special little Trick-or-Treaters.

Candy—————-
* Swedish Fish
* Runts
* Fun Dip
* Pixy Stix
* Sweetarts
* Nerds
* Sour Patch Kids
* Super Bubble Gum
* Trolli Gummi Bears
* Jujyfruits, Jujubes
* Brach’s Candy Corn
* Lemonheads
* Jolly Rancher Hard Candy
* Jelly Belly, Jelly Beans
* Dum Dums Lolly Pops
* Dots
* Starburst
* Skittles
* Lifesavers Hard Candy
* Lifesavers Gummies
* Bottlecaps
* Everlasting Gobstoppers
* Spree
* Annie’s Organic Bunny Fruit Snacks
* York Peppermint Patties

(from http://www.redtri.com/halloween/gluten-allergy-free-candy)

Easy Party Snacks——-

1. Gluten-Free Chex Party Mix. Thanks to clear labeling on all Chex cereals, this classic is easy to prepare. The recipe is almost identical to the original. The exceptions for a gluten-free batch are to skip the wheat cereal and substitute the pretzels with a gluten-free brand or simply leave them out.

2. Caramel apples. This traditional fall treat that’s naturally gluten-free is almost too good to be true! (Just be certain to check the labels on the caramel just to be certain.) Whether the apples are skewered on a stick and the caramel is set or if the apples are wedged and caramel is provided for dipping, this treat is always a crowd pleaser. They’re messy, but a favorite!

3. Rice Krispy Treats. Kellogg’s has begun labeling and ensuring that their rice cereals are gluten free. This recipe is a traditional favorite at costume parties, and now it can continue to be served even if there are gluten allergies to be wary of. They’re also fun to dye, and you can use cookie cutters to make Halloween shapes like ghosts or pumpkins.

4. Popcorn hands. With these you’ll have a craft and a treat for your party! Using clear food handlers’ gloves, gluten-free candy corn and plain popcorn, a festive and relatively healthy snack becomes a hit at the party. Use just 5 pieces of candy corn as “fingernails” and place them at the tips of the glove fingers and then fill the gloves with the popcorn, and you’ve created a ghoulish hand to share with guests.

6. Crustless Pumpkin Pie. There’s nothing more traditional than pumpkin pie in the fall. When there’s a gluten allergy you can still enjoy it with a crustless pie. One of the greatest things about pumpkin pie is that all the delicious filling is completely gluten free. And when the middle is so wonderful, the crust will not be missed. Many recipes allow for the dessert to be sliced and served like any other pie, making it very simple to dish out at any party.

7. Apple cider. It’s just not a fall celebration without warm apple cider to sip. It’s simple, and many brands are guaranteed to be gluten free. Kids will surely enjoy this special treat as they celebrate with their classmates.

(from  7 Gluten-Free Halloween Party Snacks for Kids (and Kidults!)
http://fitbottomedgirls.com/2011/10/7-gluten-free-halloween-party-snacks-for-kids-and-kidults/)

and for baking fun——————

Gluten Free Pumpkin cookies

Gluten-free pumpkin cookies are filled with a cinnamon-flavored cream cheese filling in this special treat.

30 min.prep time 1:05total time
2 dozen sandwich cookies

Cookie

2 cups Gluten-Free Flour Blend (see below)
1 teaspoon baking soda
1 teaspoon pumpkin pie spice**
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup canned pumpkin
1/4 cup milk
1 egg
1 teaspoon gluten-free vanilla

Filling

1 (8-ounce) package cream cheese, softened
2 tablespoons butter softened
1 teaspoon ground cinnamon
1 teaspoon gluten-free vanilla
4 cups powdered sugar
Powdered sugar

Directions

Heat oven to 350°F. Combine flour blend, baking soda, pumpkin pie spice, baking powder and salt in medium bowl. Set aside.Combine brown sugar and 1/2 cup butter in large bowl; beat at medium speed until creamy. Add pumpkin, milk, egg and vanilla; beat until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed.Drop batter by level measuring tablespoonfuls onto ungreased cookie sheets. Bake for 9 to 10 minutes or until set and lightly browned around edges. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.Combine all filling ingredients except powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until smooth. Gradually add 4 cups powdered sugar, beating well after each addition until creamy.

Spread 2 teaspoons filling onto bottom-side of 1 cookie. Top with another cookie, bottom-side down. Repeat with remaining cookies and filling. Sprinkle filled cookies with powdered sugar.

**Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Gluten Free Scary Spiders

Make sure the licorice laces are cut and ready so they can be inserted into cookies as soon as they are baked.

60 min.prep time 1:45total time
4 dozen cookies

Cookie

1 cup sugar
3/4 cup butter, softened
1 egg
1 tablespoon vanilla
2 1/4 cups Gluten-Free Flour Blend (see below)
1 teaspoon baking powder
1/4 teaspoon salt
Black decorator sugar

Decorations

Gluten-free red or black licorice laces (string),cut into 192 (1 1/2 to 2 inch) pieces, if desired
Decorator gel or frosting
Decorator candies (candy eyes, red cinnamon candies, mini chocolate-covered candy pieces, candy sprinkles, etc.), if desired–* always check candy labels to be sure it’s gluten free

Directions

Heat oven to 375°F. Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour blend, baking powder and salt. Continue beating, scraping bowl often, until well mixed.Roll dough into 1-inch balls. Roll balls in black sugar to coat entire ball. Place onto ungreased cookie sheets. Bake for 6 to 10 minutes or until set.Immediately insert 4licorice pieces into each cookie to form legs. Move cookies to cooling rack. Cool completely.To add eyes, place a tiny dab of decorator gel or frosting onto cookie; gently press on candy.

Store between sheets of waxed paper in containers with tight-fitting lid.

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Recipe Tip

– If necessary, poke toothpick or skewer into cookies so licorice pieces can easily be inserted for legs.

– Place black decorator sugar in a clean, dry, glass bowl. This prevents sugar from getting too greasy and allows it to stick to the dough. You may need to occasionally start with fresh sugar if sugar isn’t sticking. Do not let the sugar get wet or it will dissolve.

– Use any color decorator sugar to roll the dough balls to create a variety of bugs.

– Cute candy eyes can be found at cake decorating stores. They are inexpensive, easy to use and add the perfect touch to these cookies.

Gluten Free Sparkling Candy Corn Cookies

These bite-sized treats resemble candy corn and have a hint of orange flavor.

45 min.prep time 3:25total time
15 dozen miniature cookies

Ingredients

1 cup butter, softened
1 cup sugar
1 egg
2 tablespoons orange juice
2 teaspoons freshly grated orange zest
1/8 teaspoon salt
3 cups Gluten-Free Flour Blend (see below)
1/2 teaspoon baking soda
Orange paste or gel food color
Yellow paste or gel food color
1/2 cup sugar

Directions

Line bottom and sides of 9×5-inch loaf pan with waxed paper or plastic food wrap. Set aside.Combine butter and 1 cup sugar in large bowl; beat at medium speed until creamy. Add egg, orange juice, orange zest and salt. Continue beating until well mixed. Reduce speed to low; add flour blend and baking soda. Beat until well mixed.Divide dough into thirds. Press one-third of white dough evenly onto bottom of prepared pan. Place another one-third of dough back into same bowl. Add small amount of orange food color; mix until color is well blended. Press orange dough evenly over white dough in pan. Place remaining one-third of dough into another medium bowl. Add small amount of yellow food color; mix until color is well blended. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).Place 1/2 cup sugar in large bowl; set aside.

Heat oven to 375°F. Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. Immediately place warm cookies in bowl with sugar; roll in sugar to coat. Place cookies onto wire cooling rack. Cool completely.

Store in loosely covered container.

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Variation:
Chocolate Candy Corn: Prepare as directed except stir 1 (1-ounce) square melted semi-sweet baking chocolate into one-third of white dough. Tint one-third of dough orange and one-third yellow. Place chocolate dough into prepared pan; layer with orange and yellow dough. Bake as directed.

Recipe Tip

– Fill cellophane gift bags with cookies and give as Halloween treats.

– Gel or paste food color is found in the baking isle of many supermarkets or cake decorating stores.

– These cookies can be made ahead and stored in the freezer up to 1 month. Store in container with tight-fitting lid.

(all recipes from http://www.landolakes.com/recipe/collection/167/gluten-free-halloween-recipes)

(note- this post is meant as a guide only- always read the labels and check with your physician if you have any questions)

Categories: LDS Mom of Autism, recipes, resourses | 1 Comment

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  1. Pingback: TodaysMama.com - 7 Gluten Free Halloween Treat Ideas

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