A Gluten-free lifestyle isn’t always easy to attain. Gluten can be found in unlikely foods such as meat, gravy or even soy sauce! Our little ones may not find gluten-free foods tasty and sometimes can suffer from allergic reactions.

No need to worry! We reached out to 21 gluten-free food experts and asked them this question:

“What’s your favorite gluten-free recipe for kids’ parties?”

We collected and compiled their advice into this delicious guide to the best gluten free recipes. Now you can enjoy the party worry-free with these 100% gluten-free recipes for the kids.

See what our experts said below:

Meet Our Panel of Gluten Free Food Experts:

staceyStacey Hawkins

Stacey Hawkins, President and Chief Foodie Officer at Time Savor Solutions is a “well-seasoned” expert of using simple techniques to educate & inspire busy families, frustrated dieters and everyday individuals how to make a balanced meal and live a balanced life. Her first hand (often zany) experiences as a CIA trained chef & everyday single mom trying to do it all have made her a nationally recognized expert in the field of deliciously good food, made fast and easy. You can find out more about Stacey via her website, TimeSavorSolutions, a website dedicated to providing help everyday people meet food challenges head-on with deliciously easy results.

The #1 most delicious gluten free recipe for kids’ parties is …

Ranch, Veggie or Italian made with a combination of Greek Yogurt and Sour Cream (i.e.: 1/2 C yogurt, 1/4 C sour cream and 1-2 T of dry seasoning)

staceyCourtney Berlin

Courtney Berlin is a wife, mother, Certified Health Coach and founder of the healthy lifestyle consultancy, Fit Girls Eat Burgers. Courtney applies a real life approach to health coaching and strives to provide clients with knowledge on health and wellness, healthy eating and an active lifestyle that is rooted in salvation, not deprivation. Courtney helps clients find practical ways to make their lifestyle healthier, combining what they enjoy with realistic goals.

The #1 most delicious gluten free recipe for kids’ parties is …

Clean Brownie Recipe:

2/3 cup cocoa powder (you can use raw cacao powder if you are paleo)
2 eggs
1 cup coconut sugar
½ cup coconut flour
2 tbsp. coconut oil
1 tsp. baking powder
1 tsp. baking soda 1 tsp. vanilla


1. Combine your dry ingredients into a large mixing bowl.
2. Add your wet ingredients to the mixing bowl, (2 eggs, coconut oil, and vanilla).
3. Mix well until batter is as smooth as you can get it.
4. Spray an 8×8 baking pan with cooking spray and evenly pour batter in.
5. Bake at 350 degrees for approximately 25 minutes.
6. Enjoy!

yumAdrian Reif & Matt D’Amour

Adrian Reif & Matt D’Amour form the backbone of Yumbutter with health-oriented and fun-loving philosophies. Adrian’s homemade nut butter batches inspired the company’s recipes. Holistic health expert, Matt is proof nutrient dense foods lead to better health. They blend each batch of Yumbutter with quality ingredients and lots of love.

The #1 most delicious gluten free recipe for kids’ parties is …

Chocolate Banana Protein Soft Serve: (recipe provided by Cory Amron Ruth)

Serves 1 (large portion) ~580 calories per serving

2 frozen bananas
1.5 T cocoa powder
1/2 tsp cinnamon
2 scoops protein powder (I use a soy powder from Trader Joe’s that’s about 29g of powder and 26g protein per scoop)
2 T Yumbutter almond butter/peanut butter
3 T soymilk (or other nondairy milk)
sprinkles for garnish (optional)


1. Start with the bananas, make sure they are frozen pretty solid (they should be in the freezer for at least a day prior to making this).
2. Add all the ingredients into a food processor and give it a whirl. The consistency should be creamy but semi-frozen. If it’s too liquidy, add more banana and if it’s too thick, add more soymilk.
3. If void of a food processor, you may be able to make this in a blender! Pulse it a bunch and scrape the sides down frequently.
4. You might wanna add more soymilk until it becomes more of a milkshake texture…and with a little TLC and pulse-button action, all of your ice cream fantasies can come true.
5. Top with rainbow sprinkles…because they make everything in life better. That is all. Going to hit the gym. BAI.

yumStephanie Merchant

Stephanie Merchant is the Founder of The Nutrition Mom, LLC. She is a Food & Lifestyle Expert helping busy families create healthy habits that last a lifetime with Simple – Healthy – Solutions.

The #1 most delicious gluten free recipe for kids’ parties is …

Brownie Bites:

1 cup pecans
1 cup pitted dates soaked in filtered water to soften
5 Tbsp raw cacao or cocoa powder
4 Tbsp shredded unsweetened coconut
2 Tbsp honey
1/4 teaspoon sea salt

Blend Pecans in Food Processor
Add Dates and Blend
Add remainder of ingredients and blend
Roll into small balls

Optional – Enjoy as is or roll in shredded coconut or chopped nuts

yumAida Adams

Aida Adams is a mom of four, trying for a fifth, entrepreneur and certified wellness coach from the Spencer Institute in CA. She lives in Winchester, VA with her husband Chase and their two girls and two boys. She owns a wellness center and a homeschooling resource network and co-owns a french bakery. Check out her site Winchester Wellness.

The #1 most delicious gluten free recipe for kids’ parties is …

Gluten free pancakes: (pre-made box from the store)  Add blueberries or maple syrup for toppings

staceyMelanie Angelis

Melanie Angelis, MS CAM is the owner of The Grecian Garden, providing alternative medicine consults, healthy eating classes and workshops, and a website full of gluten free recipes and wellness information.

The #1 most delicious gluten free recipe for kids’ parties is …

Hummus with Roasted Garlic, Lemon, and Fresh Herbs:

3 cups cooked fresh garbanzo beans or 2 (15 oz) cans cooked beans
1/4 c plus 2 T freshly squeezed lemon juice
4 T olive oil
1 head of raw garlic
1 ½ tsp sea salt (start off with 1 tsp and taste it after mixing)
pepper to taste
chili powder to taste
½ tsp cumin
½ onion finely chopped
3 T chopped fresh parsley
3 T chopped fresh dill


1. Preheat oven to 375. Take raw garlic and chop the top off. Place the top and bottom on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap foil completely around garlic creating a packet. Place packet on baking sheet and roast for 35 min. Allow to cool slightly when finished roasting.
2. Pull or squeeze the cloves of roasted garlic out of the skins and toss in the food processor. Then add garbanzo beans, lemon juice, olive oil, salt, pepper, chili powder, and cumin in a food processor and blend until completely smooth. Taste to see if it needs more lemon or salt.
3. Scrape into a bowl and mix in the finely chopped onion and chopped fresh herbs. Garnish with extra fresh herbs and a drizzle of olive oil.
4. Serve with carrot, celery, and bell pepper sticks.

staceyOscar William

Oscar William Gourmet Cotton Candy is a family-owned business in honor of Oscar William, a father in law.

The #1 most delicious gluten free recipe for kids’ parties is …

Gluten Free Cotton Candy: flavors include Wynter’s Rose, Chocolate, and Caramel, Truffle.

staceySuzie Miller and Lizann Anderson

Suzie Miller and Lizann Anderson co-founded Among Friends Baking Mixes, based in Ann Arbor, Michigan. An energetic entrepreneur, Suzie previously served as a graphic artist for an advertising agency and a fine art consultant. She holds a BFA in Graphic Design from Bowling Green State University. Lizann is a persuasive writer whose love of storytelling helped name each of the baking mixes. She holds a BA in English from the University of Notre Dame and a MA in English Literature from the University of Chicago.

The #1 most delicious gluten free recipe for kids’ parties is …

Suzie Q’s Oatmeal Chocolate Chip Cookie

Gluten-free whole grain rolled oats
Gluten-free whole grain oat flour
Light brown sugar
Chocolate chips
Cane sugar
Sea salt
Baking soda
1 egg
2 tsp vanilla
1/3 cup soft unsalted butter


1. Preheat oven to 350
2. Prepare cookie sheets with parchment paper or non-stick spray
3. Empty mix into large bowl.
4. Add 1 egg, 2 tsp vanilla and 1/3 cup very soft butter. (Can also use a combination of oil and butter, coconut oil or non-dairy substitute.)
5. Beat 1-1 1/2 minutes until mix combines with butter. (For flatter cookies or if mix seems dry, add an extra 1-2 T of butter.)
6. Form 1-inch balls of dough and place on cookie sheet 2 inches apart
7. Bake for 7-9 minutes. Do not brown the tops of these cuties – the cookies will have a shiny center. Cool cookies on baking sheet for 5 minutes then ENJOY!

staceySara Roth

Sara Roth is a 30 Clean Heath Advisor and Certified Health Coach with training from the Institute for Integrative Nutrition, as well as a fitness instructor. She believes that health is a lifestyle that involves striking a balance between nutrition, exercise, sleep/relaxation, love, and fun! Sara enjoys educating people about small changes they can make to improve their overall health and well-being. She’s also passionate about the importance of teaching kids to make healthy choices. Sara knows that eating clean makes people feel strong, energized, and happy, and she wants everyone to experience that for themselves!

The #1 most delicious gluten free recipe for kids’ parties is …

Brownie Bites:
makes 12 – one inch balls
2/3 cup raw walnut pieces
1/3 cup unsweetened cocoa powder
1 heaping cup medjool dates, pitted (about 17 – 20 dates)
1 tablespoon vanilla extract
1-2 tablespoons coconut milk OR a liquid sweetener such as honey or maple syrup if you want your brownie bites to be sweeter.
2/3 cups shredded unsweetened coconut


1. Pulse coconut in food processor to form coconut crumbs. Remove and set aside.
2. Soften pitted dates in a bowl of warm water.
3. In food processor, blend cocoa powder and walnuts until walnuts become fine crumbs. 4. Drain dates and place in food processor with the cocoa/walnut crumbs. Add vanilla. Process until mixture starts to combine. Add coconut milk or liquid sweetener (if desired) half a tablespoon at a time. Pulse. You will know the consistency is right when the dough combines into a ball. If dough is too runny add a tablespoon of cocoa powder to bring it back to a dough like state.
5. Transfer dough to a bowl and cover with plastic wrap. Refrigerate for at least 2 hours or put it in the freezer to cool dough.
6. Once dough is cold, put coconut crumbs from earlier into a shallow bowl. Scoop heaping tablespoons of dough and roll them between hands to form balls. Roll balls in coconut crumbs. Continue until all dough is gone.

Keep chilled and ENJOY!

staceyChristine Ruch

Christine Ruch is the owner of Fresh Thymes Eatery, a restaurant in Boulder, CO that is 100 percent gluten-free.Christine has more than 20 years of experience in food, working in restaurants and teaching culinary arts and nutrition (as well as leading the culinary program at the Boulder campus) at Bauman College, the nation’s only culinary academy with an emphasis on nutrition and holistic health.Christine has celiac disease, and so has not eaten gluten in years.

The #1 most delicious gluten free recipe for kids’ parties is …

Chocolate Chip Cranberry Cookies:
Makes about 3 dozen bite size cookies

3 ripe bananas
2 tablespoons agave nectar
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm (so it is liquid, not solid)
2 cups rolled gluten free oats
2/3 cups almond flour
1/3 cup unsweetened shredded coconut
1/2 teaspoons salt
1 teaspoon baking powder
1 cup dark chocolate chips
1 cup dried cranberries
1 teaspoon orange zest


1. Preheat oven to 350 degrees
2. In a large bowl mash together the bananas, agave nectar,
vanilla extract, and coconut oil. Set aside.
3. In another bowl stir together the oats, almond flour, shredded coconut,
salt, and baking powder.
4. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the
chocolate chips, dried cranberries and orange zest. The dough is a bit looser than a standard cookie dough, don’t worry about it.
5. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet.
6. Bake for 12 – 14 minutes. I baked these as long as possible without burning the
bottoms and they were perfect – just shy of 15 minutes seems to be about right.

staceyChris Cade

Chris Cade is a personal development teacher, second-degree black belt and martial arts Champion who has firewalked with Peggy Dylan, swum with wild dolphins in Bimini, and tested software to find the bugs. His journey – leaving a six-figure income and corporate life with Hitachi and Adobe for an entrepreneurial one – has rewarded this visionary with the opportunity to serve hundreds of thousands of people worldwide in over 150 countries. Chris is also a grateful full-time single father.

The #1 most delicious gluten free recipe for kids’ parties is …

Gluten-Free (Sugar-free, Dairy-free) Cake Recipe:

3/4 cup of all-purpose flour*
1 1/2 cup sorghum flour
1 1/4 cup millet flour
1/2 cup arrowroot flour
1 cup sweet rice flour
2 scant tsp. xanthan gum

The actual final ingredients are:

*White Cake Recipe*
1/2 cup coconut flour
2 3/4 all-purpose flour (see above)
1 2/3 xylitol (NOW Brand non-GMO – substitute for sugar)
1 TBSP baking powder
3/4 tsp Himalayan ssalt
3/4 cup coconut oil (substitute for salted butter)
1/2 cup vegetable oil (I use sunflower)
8 egg whites (substitute more oil to make it vegan)
1 1/4 cup vanilla unsweetened hemp milk (I use Living Harvest)
2 tsp vanilla


1. Preheat oven to 350 F
2. Grease & flour two 8-inch cake pans (or a 9×13)
3. Mix flours, xylitol, baking powder, and salt on low for 1 minute
4. Add butter and oil. Mix for another minute until mixed.
5. Add egg whites one at a time, beating well after each one.
6. Add hemp milk and vanilla a little at a time.
7. To give it the right texture, throw it against the wall. (just
kidding – wanted to make sure you’re actually following directions!)
8. Beat on high for 2 minutes – the batter should become thick and fluffy
9. Pour the batter into the prepared pan(s). Bake for about 25 minutes.
10. Check every 5 minutes until a toothpick comes out clean. Once it
does, pull the cake out and remember to turn off the oven (I’ve forgotten
that last part before. Oops!)
11. Cool completely before frosting.

staceyDebbie Nash and Mary Vyn

Since 2001, chefs Debbie Nash & Mary Vyn have been entertaining together. Their cooking and kind manner create a rare level of comfort and enjoyment. Supporting each other as artists, women in business and executive chefs, they’ve received praise from such visionaries as Jean Georges Vongerichten, Madonna and Simon Cowell. Nash currently works with private clients for dedicated short-term projects and oversees event production. In 2012, Vyn founded seaside restaurant Mandarava. She specializes in diet design and the vegetarian menus for Gathered Table.

The #1 most delicious gluten free recipe for kids’ parties is …

2 layer Chocolate Cake- Gluten Free Version:

Dry ingredients:
2 cups cane sugar
1 ¾ cups flour
¾ cups raw cacao powder
1 ½ teaspoons baking powder
1 ½ teaspoon baking soda
1 teaspoon salt

Wet ingredients:
2 eggs
1 cup coconut milk
½ cup sunflower oil
2 teaspoons vanilla extract
1 cup warm coffee

Berry layer:
1 pint strawberries
½ cup raspberry jam

1 stick vegetable shortening
1 bar bittersweet chocolate
2 cups powdered sugar
¼ cup coconut milk
½ cup raw cacao powder

1. Butter and flour 2- 8” cake pans
2. Mix together dry ingredients in a large mixing bowl. In a separate bowl whisk together wet ingredients and mix gently into dry.
3. Divide equally between two cake pans and bake at 350 until cake tester comes out clean. Aprox 20-25 minutes.
4. Smash half of the berries and jam together and set aside.Double boil bittersweet chocolate and vegetable shortening until melted.
5. Double boil bittersweet chocolate and vegetable shortening until melted.
6. Place the remaining frosting ingredients into a blender with the chocolate mixture. Blend until incorporated and set aside.
7. Assembly: Cool cakes on wire racks. Add jam to one cake and top with the other. Pour chocolate frosting beautifully over the top and edges. Frosting will set as it cools. Garnish with remaining berries.

staceyDana Kofsky

Dana Kofsky, the founder of Nutrition Styles, is a certified nutrition consultant. She works one on one with clients, corporate wellness programs, and restaurants to share her knowledge of healthy habits. With a focus on a client’s specific needs, she assists them in creating a healthy-minded, fun, and balanced relationship with food.

The #1 most delicious gluten free recipe for kids’ parties is …

Gluten Free English Muffins:

11⁄4 cup + 2 teaspoons potato starch (not potato flour)
3⁄4 cup + 2 tablespoons brown rice flour
1⁄2 teaspoon guar gum
2 teaspoons salt
3⁄4 teaspoon instant dry yeast
1 tablespoon sugar
2 egg whites
11⁄2 cups of warmed unsweetened non-dairy and non-soy milk of choice (rice, coconut, hemp, almond)
4 tablespoons of coconut oil, melted,
1⁄3 cup dark raisins
1 teaspoon ground cinnamon


1. Preheat oven to 425 degrees. Spray a muffin tin with oil.
2. Combine potato starch, brown rice flour, guar gum, salt, dry yeast and sugar in large mixing bowl.
3. In separate bowl, combine egg whites, non-dairy non-soymilk and coconut oil.
4. Blend wet mixture into dry ingredients and combine until smooth.
5. Thoroughly mix in raisins. Gently swirl in cinnamon.
6. Scoop dough into prepared muffin tins-divide evenly.
7. Allow dough to proof in a warm, draft-free place for 30 to 45 minutes.
8. Bake in preheated oven for 20 minutes or until done.

staceyBrian Rudolph

Brian Rudolph graduated Emory University in 2012 and joined the inaugural class of Venture for America. VFA’s mission is to create jobs in underserved cities, which is why he moved to Detroit. There Brian channeled his passion for healthy great tasting food into a company called Banza that’s bringing back a rich culture of entrepreneurship and manufacturing to the state of Michigan. Banza is an alternative to pasta made from chickpeas, full of protein and fiber.

The #1 most delicious gluten free recipe for kids’ parties is …

Kale and Chickpea Minestrone Soup (provided by Nicole at Cooking for Keeps)

1 tablespoon olive oil
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
1 large garlic clove, minced
1 teaspoon salt
32 ounces low-sodium chicken stock
14.5 ounces canned diced tomatoes
½ cup chopped tomatoes
1 parmesan cheese rind
1 teaspoon dried basil
1 14.5 ounce can chickpeas, drained and rinsed
2 cups chopped kale
¾ cup elbow shaped banza pasta


1. In a large stock pot, heat olive oil in a medium heat. Add celery, carrots, onion, garlic and salt.
2. Saute until vegetables become slightly soft, about 3-4 minutes.
3. Add chicken stock, canned tomatoes, chopped tomatoes, cheese rind and dried basil. 4. Bring to a boil and reduce to a simmer for 20 minutes.
5. Add chickpeas, kale and pasta. Cook until pasta is cooked, another 5-6 minutes.
6. Season to taste with salt and pepper.

staceyKim Watkinson

Japanese was the Ninja Baker’s first language. From a home hobby and passion for baking, the Ninja Baker blog was born. My cupcakes have brought smiles to FOX TV crews, family and friends. This Ninja Baker (who has trained with Cordon Bleu professors) hopes to bring a little sunshine and culture to your day, too.

The #1 most delicious gluten free recipe for kids’ parties is …

Gluten-free Pumpkin Cake Donuts:

½ cup coconut oil + extra for preparing the donut pans
1½ cups sugar
1½ cups canned pumpkin (15 ounce can)
1½ teaspoons pumpkin pie spice
2 pinches of salt
1½ teaspoons baking powder
½ teaspoon baking soda
3 large eggs
1½ cups rice flour blend
¼ cup + 2 tablespoons coconut flour
½ cup sugar
2 tablespoons cinnamon


1. Grease donut pans with coconut oil.
2. Set the oven to 350 degrees.
3. With a handheld mixer, beat the oil, sugar, pumpkin, spice, salt, baking powder and soda. Combine well.
4. Add the eggs, one at a time. Gradually whisk in the flours. Once the batter is smooth, fill the wells of the donut pans. (3/4 full is perfect.)
5. Bake for 16 to 18 minutes or until a toothpick inserted in the donuts comes out clean.
6. Allow the donuts to cool for 5 to 10 minutes. Gently run a frosting spatula around the edges and remove.
7. Enjoy the pumpkin donuts plain or dunked in cinnamon sugar. (½ cup sugar whisked together with cinnamon.)

staceyJill Motew

Jill Motew is a self-taught nutritional baker and mom of 5 with food sensitivities who keeps a gluten-free home. She’s also the creator of Zemas Madhouse Foods, a line of gluten-free baking mixes made entirely of nutrient-packed ancient grains (millet, quinoa, teff) and super seeds (chia, hemp and flax) so all her recipes are actually good for you and kid friendly.

The #1 most delicious gluten free recipe for kids’ parties is …

Gluten-free Marble Brownie Bites:

Zemas Gluten-Free Black Bean Brownie mix
1/2 c. canned black beans, drained and rinsed
10 ounces water
3 t. pure vanilla extract
1/4 c. chocolate chips (optional)

Cream Cheese Filling (below)
1 8 oz. package cream cheese, softened (regular or dairy-free)
1/3 c. sugar of choice
1 egg (egg replacer)
½ t. pure vanilla extract


1. In a stand up mixer, or hand-held mixer, combine all the cream cheese ingredients and blend on medium speed until smooth.
2. Preheat oven to 350 degrees and spray a mini-muffin pan with non-stick cooking spray.
3. In a blender, puree black beans, water and vanilla.
4. In a mixing bowl combine Zemas mix with the liquid ingredients.
5. Add in chocolate chips if desired.
6. Fill mini-muffin cups 1/2 full then dollop a teaspoon of cream cheese filling into the muffin cups.
7. Add another teaspoon of brownie batter on top of the cream cheese filling; swirl around with a toothpick.
8. Bake for 15 minutes. Let cool on wire rack for 10 minutes, and enjoy!

staceyBeth Hillson

When Beth was diagnosed with celiac disease nearly forty years ago, there were no support groups, little information, and few foods. Unwilling to face a life of plain, uninteresting food, she attended culinary school in France and Germany to understand the principles of baking and cooking and to learn which dishes contained gluten. With recipes in hand, she was able to make over her favorites with gluten-free ingredients. This led to a lifelong quest to make delicious, safe food for herself and others.  In 1993, she combined her culinary training and passion for creating the Gluten-Free Pantry, one of the first gluten-free companies in the US. Her regular posts about the gluten-free diet, lifestyle and recipes appear on her blog and she’s a Food Editor at Living Without’s Gluten Free & More magazine.

The #1 most delicious gluten free recipe for kids’ parties is …

Gluten-free Chocolate Chip Cookies

1 cup white or brown rice flour
½ cup sorghum flour
½ cup cornstarch or tapioca starch
¼ cup potato starch
1 teaspoon xanthan gum
1 teaspoon baking soda
8 ounces (2 sticks) unsalted butter or dairy-free buttery sticks, softened at room temperature*
¾ teaspoon salt
2 teaspoons pure vanilla extract
¾ cup granulated sugar
¾ cup light brown sugar, firmly packed
2 large eggs
2 cups semi-sweet chocolate chips*
Line 4 cookie sheets with parchment paper.


1. Combine rice flour, sorghum flour, cornstarch, potato starch, xanthan gum, and baking soda. Whisk well until well blended. Set aside.
2. In a large mixing bowl, cream the butter until fluffy. Add the salt and vanilla and beat. Add the two sugars. Beat well until the mixture is smooth. Add the eggs and beat.
3. Add the blended flours, half at a time, beating after each addition. Fold in the chocolate chips.
4. Refrigerate the dough for 1 hour. (If you are pressed for time, omit this step.) Preheat the oven to 375 degrees.
5. Drop cookie dough by heaping teaspoonfuls onto prepared cookie sheets, about 2 inches apart.
6. Bake 12 to 14 minutes or until the tops are slightly browned. Remove and cool completely before removing from the cookie sheets. While these are baking and cooling, scoop remaining dough onto the other pans. If your kitchen is very warm, keep these chilled until you are ready to bake. These freeze well. The dough can be scooped into balls and frozen to bake later, too.


Non-dairy buttery sticks will not spread as much as butter. Flatten the balls of dough slightly on the cookie sheets before baking.

staceyKathleen Reale

BeFreeForMe has over 55,000 subscribers and is the premier source of savings, recipes, product reviews, and education, along with an added dose of motivation, for those on a gluten-free & or allergen-free diet.


The #1 most delicious gluten free recipe for kids’ parties is …

Gluten-Free Peanut Butter Cups:

1 cup peanut butter, smooth or creamy (or use sunflower butter, etc. depending on allergy concerns)
1 pound confectioner’s sugar
1/3 pound “graham-type” cracker crumbs, from gluten-free graham cookies (Check label for allergens)
½ pound butter or margarine, melted (plus, a bit more for buttering a cake pan)
¼ cup cream or milk
16-24 ounces chocolate chips (milk, semi-sweet or dark – your choice)


1. In a large bowl mix together the peanut butter, confectioner’s sugar, the graham cracker crumbs and the melted butter or margarine.
2. Mix until well blended. Press mixture into buttered cake pan and set aside.
3. Melt chocolate chips. Add cream or milk and mix well. Spread over peanut butter mixture. Refrigerate until slightly hardened.
4. Cut into small pieces. Keep refrigerated until ready to eat.
5. Makes about 24 pieces of candy.

staceyMaddy D’Amato and Alex Hasulak

Immediately after graduating college, Maddy D’Amato and Alex Hasulak decided to begin an all-natural and organic line of oat clusters and cereals made from garbanzo beans and lentils. Within 1 year, their brand Love Grown Foods became a hit and was placed in over 9,000 stores nationwide.

The #1 most delicious gluten free recipe for kids’ parties is …

Almond Butter Cookies:

½ cup Love Grown Foods Super Oats
½ teaspoon baking soda
Pinch of sale
2/3 cups almond butter (dry roasted, no sugar added)
1 egg
½ cup brown sugar
1 teaspoon vanilla
1/3 cup mint chocolate chips


1. Preheat oven to 350°F. In a small bowl, combine Super Oats, baking soda, and salt.
2. In a medium bowl, beat together almond butter, egg, brown sugar, and vanilla until blended. Scrape down sides.
3. Slowly add Super Oats mixture. Stir in chocolate chips. Drop dough by the heaping spoonful onto un greased cookie sheet.
4. Bake for 8-12 minutes or until golden brown on edges. Transfer from cookie sheet to cooling rack. Enjoy!

staceyKaren Stevenson

Aussie-based blogger Karen Stevenson is a foodie with food intolerances and a mum of kids with food intolerances. She passionate about eating healthy and YUMMY food! Through her blog filled with her scrumptious creations and her cookbook Friendly Food for Chocoholics, you will discover that intolerance-friendly food can be delicious and simple. All the recipes are free from wheat and most are free from gluten. They can all be made free from dairy, refined sugars and additives.

The #1 most delicious gluten free recipe for kids’ parties is …

Gluten-Free Shortbread Cookies

125 g (1/2 cup) organic butter or dairy-free margarine, softened
65 ml (1/4 cup) maple syrup (or agave syrup)
2 teaspoons pure vanilla extract
1 cup gluten free plain flour
1/2 cup gluten free self-raising flour


1. Preheat the oven to 170 degrees celsius (340F) and line a large baking tray with baking paper or a silicon baking mat.
2. With an electric mixer, beat the butter/ margarine, maple syrup, and vanilla extract until well combined and creamy looking.
3. Sift the flours into the mixture, and use a wooden spoon to combine well.
4. Use hands to form into a dough.
5. Shape tablespoon sized balls of the dough on the lined trays. Use a fork to flatten the balls to about 1cm thick.
6. Bake in preheated oven for about 12 minutes, or until lightly golden.  Cool completely before icing or serving.

staceyStephanie Pedersen

Stephanie Pedersen, MS, CHHC, is a holistic nutritionist, cookbook author, and health educator. Her latest book is *Coconut: The Complete Guide to the World’s Most Versatile Superfood* (Sterling). Pedersen currently lives in New York City with her husband and three sons.

The #1 most delicious gluten free recipe for kids’ parties is …


1 14-ounce or 15-ounce can coconut milk (do not use lite)
1 tablespoon coconut oil
1/4 cup coconut sugar or regular cane sugar (aka table sugar)
1 cup frozen or chopped fresh fruit of choice (peel if necessary)


1. In a blender or food processor, process coconut milk, coconut oil and
sugar until smooth.
2. Add fruit and blend until fruit is liquified. Or, if you prefer, almost
liquified. (There are a few kids out there who actually like chunks in
their fruit pops!)
3. Pour liquid into ice pop molds and insert sticks. Set in the freezer overnight or until frozen solid.