Salt Dough

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From being very young my children have always loved play dough. But with each subsequent allergy or other diagnosis the ability to let them play with ‘regular’ play dough (even homemade) became impossible. After the Coeliac Disease diagnosis, I used to make my own gluten free play dough, and they loved that. Then came the corn allergy news…all gluten free flours and regular play dough, shop bought or homemade has gluten and corn and maybe even soya in them. So, I tried really hard to make a workable play dough that could be stored and re-used…sadly, without the corn it just never worked or stored well. So, I changed direction and tweaked salt dough recipes and now we have a recipe that we use. It stores well between uses and as a bonus you can bake and keep what you make if desired! Great for making things like medallions to give away at birthday parties, Christmas decorations, or even homemade Mothers or Fathers Day gifts. My children’s daycare make this throughout the centre so all children, no matter what sensitivities they have, can use dough together. When they first made the change I talked them through cross-contamination of old cutters and rollers and even the bowl for mixing it in. They’ve been very willing to ensure everything was put through a dishwasher and cleaned thoroughly, and threw out any wooden rollers and replaced with plastic (the porousness of wooden rollers and chopping boards can retain allergens even after thorough cleaning). I hope this recipe brings you and your children the creative freedom it gave our family.


  • 1/2 cup white rice flour
  • 1/2 cup tapioca/arrowroot flour
  • 1/2 cup salt
  • 1/2 cup water
  • 1 tsp guar gum


  1. Combine all ingredients into a bowl and stir well. Add additional rice flour until a non-sticky dough consistency is reached. I flour the surface the dough is  being used on with rice flour also. You could add food dye to the water before combining all the ingredients; Hopper food dyes are great for food allergy sufferers.
  2. If desired bake on a tray lined with baking paper for 1-3 hours at 150 degrees Celsius (baking time depends on thickness and size of the project you are baking). Bake until hard.
  3. Cool on a wire rack. They can be painted if desired.

If you give this recipe a try please let me know how it turns out. I’m happy to troubleshoot or discuss how you could substitute these ingredients if some of the ones I’ve used aren’t suitable for your family’s sensitivities. I can be contacted through this blog or via email: