Gluten-Free Recipes for Kids: Breakfast, Lunch, Dinner and Treats

Gluten Free Recipes for KidsLiving gluten-free isn’t easy, and it’s especially difficult if you have gluten-free kids at home.  If your child is already used to eating a diet full of gluten, they may resist the change in meal options after being diagnosed with gluten allergy.  It’s already hard enough to find meals that a picky child with no allergies can eat, so that challenge is amplified when you have a gluten-free child.

Don’t despair!  With a little research and some cooking care, you can become a master at whipping up delicious, kid-approved gluten-free recipes every day.  It just takes a small amount of creativity to turn any classic recipe into a gluten-free masterpiece.  Trust me, your kids won’t be complaining after they taste these creations.  Gluten-free doesn’t have to mean good taste-free, and the following recipes will prove it!

Gluten-Free Recipes for Kids

Gluten Free Breakfast Foods for Kids

Can’t make classic pancakes for your little ones?  No worries, these next recipes will be just as satisfying, AND they’ll keep the kids happy and healthy.  Simply add a little fruit or a smoothie on the side, and you have a perfect breakfast every time!

1) Gluten Free Breakfast Muffins

Think gluten-free means muffins are out of the picture?  Think again!  These are muffins with a little twist.  Delicious!

Ingredients and Material:

1/2 Cup Pitted Date
1/3 Cups Almond Flour
1 Tablespoon Ground Flaxseed
2 Teaspoons Maple Syrup
1 Cup Strawberries, Sliced and Frozen
1/3 Cups Melted Coconut Oil
1/2 Cups Coconut Unsweetened Coconut Milk
2 Cups Bananas, Peeled and Diced
Food Processor
Muffin Baking Trays
1 Gallon Freezer Bag
Muffin Paper Liners


1.    Put paper liners in the muffin tins
2.    Combine dates, almond meal and flax seeds and pulse in food processor until crumbly.
3.    Place mixture in bowl and add maple syrup.  Stir.
4.    Press one tablespoon into each muffin liner to form bottom crust
5.    Process strawberries until smooth.  Add coconut oil, coconut milk and pulse until you get a thick, consistent, creamy substance.
6.    Place mixture in bowl and add bananas.  Put mixture in muffin liners to form top crust.
7.    Place muffins in freezer until solid.
8.    Let thaw ten minutes before serving.

2)    Breakfast “Corn Dog”

Your kids will love this classic sausage and pancake dog with a gluten free twist.

Ingredients and Supplies:

16 Sausage Links
1 1/2 Cup Gluten Free Pancake Mix
1/2 Cup Cornmeal
1/8 Teaspoon Cinnamon
1 Egg
1/4 Teaspoon Vanilla Extract
1 1/2 Cups Water
1/2 Cups Vegetable Oil
1 Cup Maple Syrup
4 1-Gallon Freezer Bags


1.    Cooke sausage thoroughly on skillet.  Place on paper towels to cool.
2.    Place cinnamon, cornmeal and pancake mix in bowl.  Add egg, vanilla and water gradually.  Add water until mixture is thick but able to be dipped into.
3.    Heat vegetable oil to 350 degrees in pot.  Test oil by dropping in batter until it sizzles but does not brown.
4.    Put sausages on sticks.  Dip into patter and allow to drip.  Place sausages in oil for 2-3 minutes.  Turn constantly with tongs.  Let cool on a paper towel.
5.    Serve with maple syrup for dipping.

3)    Fruity Cookies

Cookies for breakfast?!  Don’t worry, these guys are both healthy and gluten-free.

Ingredients and Supplies:

1/4 Cups Coconut Flour
1/2 Cups Almond BUtter
6 pit Dates
1/2 Cups Shredded Coconut
1/2 Cup Banana, peeled and mashed
2 Beat Eggs
1/2 Tablespoon Cinnamon
1 Teaspoon Nutmeg
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Sea Salt
1/2 Teaspoon Baking Soda
2 Tablespoon Chopped Pecans
2 Tablespoons raisins
1 1-Gallon Freezer Bag
Food Processor


1.    Combine coconut flour, almond butter and dates in food processor.  Pulse until you reach a fine consistency.
2.    Add coconut, bananas, eggs, cinnamon, nutmeg, vanilla, salt and making soda.  Pulse for 30 seconds.
3.    Put mixture into a large bowl and add strawberries, pecans and raisins.
4.    Place scoops of mixture on cookie sheet with parchment paper.  Press down cookie batter.
5.    Bake for twelve to fifteen minutes at 350F.
6.    Cool and serve

Gluten Free Lunch Ideas for Kids

From school lunches to mid-playtime meals, these gluten-free recipes are delicious options that you’ll try again and again.  Pair with a small salad or gluten-free soup to make a complete meal.

1)    Chicken Parmesan Meatloaf

Meatloaf in muffin tins?  The perfect serving size every time!

Ingredients and Supplies:

1 1/2 lb Chicken (Ground)
1 Egg
1 Egg White
1/3 Cup Gluten Free Bread Crumbs
3/4 Teaspoon Dried Basil
3/4 Teaspoon Dried Thyme
3/4 Teaspoon Dried Oregano
2 Teaspoon Garlic Clove, Minced
1/3 Cup Diced Onion
3/4 Teaspoon Salt
1/3 Teaspoon Black Pepper
3/4 Cups Parmesan, dairy free
3/4 Cup Pasta Sauce
3/4 Cup Mozzarella Cheese, Shredded, Dairy free
Cooking Spray
Muffin Tins


1)    Mix chicken, egg, egg white, breadcrumb, basil, thyme, oregano, garlic, onion, salt, pepper, and parmesan in a large bowl.
2)    Add mixture to greased muffin pans
3)    Add scoops of pasta sauce on top of mixtures
4)    Bake for 20 minutes at 350 degrees
5)    Sprinkle with cheese
6)    Bake for 2-3 more minutes
7)    Cool and serve

8)    Veggie Quinoa with Cheese

Quinoa, the perfect gluten-free grain.  Try it with this excellent recipe.

Ingredients and Supplies:

1 Tablespoon Butter (for first step)
2/3 Cups Carrot (Grated)
1 Cup Broccoli, Diced
2 Teaspoons Garlic, Minced
2 Cups Quinoa
4 Cups Chicken Broth
2 Tablespooons Butter (for second step)
1 1/2 Cup Cheddar, Shredded
1/2 Cup Whole Milk
1/8 Teaspoon Salt
1/8 Teaspoon Pepper


1.    Melt butter (for first step) in a medium sized pan over medium heat.
2.    Add carrot, broccoli and garlic and saute the mixture for 2/3 minutes.
3.    Add quinoa and chicken broth and bring mixture to a boil by increasing heat.
4.    After boiling, reduce heat to a medium low and cover the pot.
5.    Cook for 10 to 15 minutes or until the quinoa is tender and all liquid is absorbed.
6.    Stir in butter (for second step), cheddar, and milk and mix to ideal consistency.
7.    Add salt and pepper.
8.    Cool and serve

9)    Mini Quiches

Quiche for breakfast, quiche for lunch, quiche for always.

Ingredients and Supplies:

1/2 Cup Grated Zucchini
2/3 Cups Grated Carrot
1 Cup Cheddar, Shredded
1/2 Cup Peeled and Grated Sweet Potato
3 Eggs
1/3 Cup Milk
1 Teaspoon Italian Seasoning
1/2 Teaspoon Pepper
2/3 Cups Deli Ham, Sliced and Chopped
Muffin Trays
Baking Sheets
Cooking Spray


1.    Combine all ingredients in one large bowl.
2.    Divide batter into muffin trays.
3.    Bake for 10 to 15 minutes at 350 degrees until cooked and set.
4.    Cool and enjoy!

Gluten Free Dinner Ideas for Kids

You can have dinner without the roll!  These excellent dinners are simple twists on classic recipes.  So good you won’t even miss the gluten.  Add a couple of veggie sides for a healthy, delicious dinner.

1)    Pizza Casserole

Ingredients and Supplies:

3/4 Cup Ground Beef
1 Cup Ground Sausage, Cooked
1 1/4 Cup Onion, Diced
4 Teaspoon Garlic Cloves, Minced
1 Teaspoon Sea Salt
1 Teaspoon Dried Oregano
1 Teaspoon Dried Thyme
1 1/2 Teaspoon Dried Basel
4 Cup Spaghetti Squash, Cooked
2 Cups Marinara Sauce
2 Eggs, Beat
2 8×8 Baking Pans


1.    Combine beef, sausage, onions, garlic, salt, oregano, thyme, basil, squash, marinara and eggs.
2.    Divide into baking pans.
3.    Bake for 30 minutes at 400 degrees.
4.    Cool and service

2)  BBQ Chicken

Ingredients and Supplies:

1lbs Chicken (Boneless Breasts)
12 ounces BBQ Sauce
1/2 Cup Italian Dressing (Gluten Free)
1/4 Cup Brown Sugar
2 Tablespoon Worcestershire Sauce (Gluten Free)


1.    Combine ingredients into slow cooker.
2.    Cook for 3-4 hours on high or 6-8 hours on low, covered.

3)  Pork Chops

Ingredients and Supplies:

1/4 Cup Cornstarch
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
1/4lb Boneless Pork Chops
1/4 Cup Pecans, chopped
1/4 Cup Honey
1 Tablespoon Coconut Oil


1.    Add corn starch, pepper and salt to a small bowl and mix.
2.    Dip pork chops into bowl and coat both sides.
3.    Add honey and pecans in a separate bowl and set aside.
4.    Use a large skillet over medium-high heat to melt coconut oil
5.    Add pork chops to skillet.  Brown on one side and flip to brown the other side.
6.    Add honey pecan mixture and stir.
7.    Cover and reduce heat.
8.    Simmer for 7-8 minutes or until thermometer on pork chops reads 145 degrees.
9.    Serve with honey pecan sauce spooned on top.

4) Turkey Meatballs, Apple Glazed

Nothing like the crisp taste of an apple matched with your favourite meat.

Ingredients and Supplies:

1lb Turkey
3 Teaspoons Garlic, Minced
1/8 Cup Applesauce (for first step)
1/3 Cup Green Onion, Sliced, Scallion
1/3 Cup Almond Flour
1/3 Cup Apple, Peeled and Grated
1/2 Teaspoon Sea Salt (for first step)
2 Teaspoon Cinnamon
1 Cup Apple Juice
1 Teaspoon Ginger, Peeled and Minced
1/8 Cup Applesauce (for second step)
1 1/2 Tablespoon Arrowroot
1/2 Teaspoon Sea Salt (for second step)
1/4 Teaspoon Pepper
1/3 Teaspoon Nutmeg


1.    Add turkey, garlic, applesauce (for first step), green onion, almond flour, apple, cayenne pepper, salt (for first step) and cinnamon in large bowl and combine.
2.    Form mixture into tablespoon sized balls and place on baking sheet
3.    Preheat oven to 400 degrees
4.    Bake meatballs for 20 minutes
5.    While meatballs are baking, heat apple juice, coconut aminos, ginger, apple sauce (for second step), arrowroot flour, salt (for second step), pepper and nutmeg in a large skillet.  Bring to a slight boil.
6.    Reduce heat and simmer until sauce is thick (about ten minutes).
7.    Place meatballs in the skillet when cooked and coat with sauce.
8.    Cool and serve.

Gluten Free Snacks and Sweets for Kids

You’ve got to keep the sweets around when you’ve got little ones!  These yummy snacks will keep the kids happy between meals.

1)    Cookie Cake

Who said gluten free kids can’t have cake?  This one might even taste better than the classics!

Ingredients and Supplies:

1 Cups Almond Flour
1/2 Teaspoon Baking Soda
1/4 Teaspoon Sea Salt
3/4 Cup Chocolate Chips (soy and dairy free)
1/4 Cup Walnuts (chopped)
1/3 Cup Honey
1/4 CUp Coconut Oil (melted)
1/2 Teaspoon Vanilla (extract)
Coconut milk ice cream
8×8 Baking Pan


1.    Place almond flour, baking soda, sea salt, chocolate chips and nuts in a large bowl.  Whisk.
2.    Place honey and coconut oil in a small bowl.  Heat in microwave if necessary.
3.    Add egg and vanilla to honey and coconut oil mixture.
4.    Add honey mixture to dry ingredients, mix and combine.
5.    Chill resulting dough in the refrigerator for 30 minutes.
6.    Use coconut oil to grease baking pan.
7.    Pour dough into pan and preheat oven to 350 degrees.
8.    When oven is preheated, bake for 30 to 35 minutes.  Test with toothpick.
9.    Cool and serve with coconut milk ice cream.

2)    Banana Bread Muffins

There’s no muffin quite like a banana bread muffin.  Enjoy this great gluten-free version of a classic favorite!

Ingredients and Supplies:

4 Peeled Bananas
4 Eggs
1/2 Cup Almond Butter
4 Tablespoon Coconut Oil (for first step)
1/2 Cup Coconut Flour
1 Tablespoon Cinnamon
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Vanilla Extract
1/8 Teaspoon Sea Salt
1 Tablespoon Coconut Oil Melted (for second step)
Muffin Trays


1.    Mix bananas, eggs, almond butter and coconut oil (for first step) in a blender.
2.    Add coconut flour, cinnamon, baking soda, baking powder, vanilla and sea salt gradually and throughly blend.
3.    Grease muffin trays with coconut oil (for second step).
4.    Pour batter into trays evenly.  Preheat oven to 350.
5.    Bake muffins for 15 minutes.  Test with toothpick.
6.    Cool and serve.

3)    Fruit Slush

Ingredients and Supplies:

5 Bananas
4 1/2 Cup Pineapple, Crushed, Canned and Drained
4 Cups Strawberries, sliced and frozen


1.    Slice bananas in bowl and add pineapple.
2.    Mix in strawberries, partially thawed.
3.    Serve in a bowl or in a cup.