Cookery and play activities

Cooking in school

In primary school

Children often make small cakes or cookies as part of the curriculum and with some forward planning, there is no reason why your child cannot take part. Other food-related activities may include crisp tasting, sandwich making for example. You can provide gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. ingredients and remind the teacher about the risks of contamination. 

In secondary school

The majority of food technology classes should not cause a problem for your child and there is no reason why glutenA protein that is found in the cereals wheat, barley and rye. -free foods cannot be used to substitute some ingredients.

If your child is interested in studying Food Technology or it is taught as part of the curriculum, you should speak to the teacher about using gluten-free ingredients and cross-contamination.

Play activities

You cannot absorb gluten through your skin, so play products will only cause a problem if your child eats them. Younger children have a tendency to put things in their mouths so it is important to encourage them not to. You might need to supervise your child more closely when they are playing with products that contain gluten.

Most shop bought play dough products are not gluten-free. Some contain 40% wheat flour and if children with coeliac diseaseare playing with these products, they should be supervised to make sure they do not eat it. It is good practice to get your child to wash their hands after playing with play dough or other arts and craft material.

You can try making your own gluten-free play dough with our recipe:

Gluten-free play dough recipe

230g (8oz) of rice flour
230g (8oz) corn flour
230g (8oz) salt
4 teaspoons of cream of tartar
2 cups water
2 tablespoons vegetable oil
Food colouring

Method

1. Place all ingredients in a saucepan.

2. Cook over a low heat for about 5 minutes, stirring all the time. The mixture is very runny to start with but gradually thickens.

3. Remove from the heat and knead on a table or large board to remove any lumps.

4. Roll into a large ball and store in an airtight tub. It will keep for several months.