Unusual Topic- Homemade GF Playdough!

Joined Jun 17, 2011
I know this might be a little random, but I figure chef's would know best! I am in the process of making some homemade Gluten-Free playdough for my Celiac Disease household. I am working to make sure it comes out with the best quality. I obviously cannot use flour like normal playdough, so I am using a mix of rice flour, corn starch, salt and cream of tartar as dry ingredients. I have been able to make some decent batches, but then others are shaky at best. The dough sometimes becomes too sticky or too chalky and gritty. I cannot get a mixture that manages to come out perfect. I was wondering if there was any other ingredient or if I should use more to create a smooth, but pliable dough? Any help would be great! Thank you!
Joined Jun 14, 2002
Look up salt dough. It's a very thick cooked paste of cornstarch, and you then beat fine grained salt (popcorn salt I think) into it. It will dry out, unlike playdough. You can either color the dough, or paint the finished piece.

You can also get a gluten like texture with addition of IIRC xanthum and guar gums. I'd have to look it up.
Joined Jun 17, 2011
Yes, I have heard about guar and xantham working to bind the ingredients together, but I have not tried it with the playdough. I will have to add it in my next batch. I have made the saltdough before, but although it comes out great it is not the ideal consistency we were looking for. Thanks for your response!
Joined May 24, 2009
Xanthan Gum, Guar Gum, or Locust Bean Gum can all emulate a gluten texture.  In industrial applications you'll generally see a few different hydrocolloids as they have a synergistic effect on each other and the final product requires less overall.  Xanthan Gum will be the easiest to get your hands on.  Check the gluten free baking section at your supermarket.
Joined Jun 17, 2011
I'm going to try out the Xanthan Gum. The playdough tends to leave an odd chalky or dry residue on our hands after we use it for a little. I use equal parts rice flour, corn starch, and salt for the main dry ingredients. Would it make sense to take out a little corn starch when I add the xanthan? Would the corn starch be something that would give it the chalky residue? The actual texture and feel is great, but it is just a residue that comes off of it. Thanks!
Joined Jun 17, 2011
Coffee ground dough:

2 cups used, dry coffee grounds

1/2 cup salt

1 1/2 cup cornmeal

warm water to moisten (add teaspoon at a time)

This dough has an interesting texture kids like.

Cornstarch dough:

4 cups salt

1 cup cornstarch

water to moisten

Cook over medium heat until it forms together.

Fun to play with, doesn't mold well.

Cornstarch dough 2:

2 cups salt

2/3 cups water

1 cup cornstarch

1/2 cup additional water

Cook salt and 2/3 cup water over medium heat until salt dissolves.

Mix cornstarch and 1/2 cup water in bowl until smooth. Add to pot with salt water.

Cook on medium heat until thick.

Can be dried and painted.

Cornstarch dough 3:

1/2 cup cornstarch

1/2 cup plus 2 tbs water

1 cup baking soda

Cook over medium heat until it forms together. Knead.

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