These Are a Few of My Favorite Things…

Silky Araucania Ruca Yarn

/Cue Music   

“Raindrops on windows and whispers from willows

Shepherds of sea life from great whales to minnows

silver white tea leaves sun-kissed into greens

These are a few of my favorite things!”

/Cut Music


Okay, been a while since my last “Favorite Things” post…ya think? 😕 But here we go…

So, my favorite tea greens are ground up into Matcha, as I’ve mentioned; my favorite being Matcha from Mountain Rose Herbs which consistently offers superior quality for fantastic prices. You’ll not find that quality matcha for less.


A Touch of Evil 😀 (just a touch 😉 )

Jerusalem Artichoke Inulin Powder, from Natural Zing

Now, I normally do not recommend sweeteners aside from fresh fruits,and, really, it shouldn’t be needed much at all on a  NDE Diet. But, occasionally, when needed, I like to go as natural as is good —  this is my favorite:  One of the ever increasingly popular type of  inulins being used as sweetners; specifically, my favorite is Artichoke Inulin. (The most popular, well-known, and the “original” is chicory inulin*) This is not the  artichoke flower which may come to mind, but a different root veg called Jerusalem Artichoke,  also known as sunchoke. These were a “What Is It?” featured here on BeStrixed.

Artichoke inulin is available from a few sources; I get mine from Natural Zing — another “Favorites” places! Lots of raw-foodie good stuffs 😀

By the way, fresh sunchokes, aka Jerusalem artichokes are great mashed and combined with cauliflower to make faux mashed potatoes! Delicious veggie!

I first tried inulin in chicory form, many years ago before I was an NDE, and, while it didn’t taste bad, it was not sweet enough for me, nor for the recipes I was making at the time. Whew! Glad those hyper-sweet days are long gone! Still it is much better than the alternatives such as Splenda, and saccharins out there, so if the artichoke is not available for you, the chicory may be one to try.

I have always liked stevia (combined with erythritol,which I also recommend – no laxative/gas/bloating effect; and better for some applications); however, Dr. Greger has recommended what is a safe amount of stevia, so bear that in mind (But also, pure unprocessed stevia seems to  have no problems**)One thing to remember, though, is that stevia doesn’t require large amounts anyway. I used to find erythritol in small independent vitamin shops (if lucky) or online in few places; it’s now everywhere. Again, sweeteners should not be used in large amounts in a Nutrient Dense Diet; but, I use it for the occasional beverage, for example, and moreso for guests dishes and desserts.  I’ve used it for Thousand Island dressing as well.

I really don’t like date sugar unless it is for a brown sugar substitute, for which it is perfect( See my No-Grains Granola, and my Essene breads/Manna/Raw/Ezekiel, etc.)Plus, way too much sugar, way too many calories, and…

…very grainy makes it less than ideal: See here what happens when you sift date sugar

Big difference!  Oh, and …

always check the label to see if it’s 100% dates…Yikes!Oat flour! And Wheat!


…You know there’s always one ;^)  On the plus side, fresh dates are very nutritious and don’t have to be excommunicated from your Eat To Live relig — uh, I mean, menu! ;^) ) Occasionally, they are fine. See my Butterscotch Pudding” recipe 😉

Luo Han Guo, pure,  is another sort of brown-sugar-ish flavor sweetener with a fruity-ish twist; I don’t like it, really. It’s got its own unique flavor which makes it use very limited. It can be found in combinations (with one of the sugar alcohols, for example),which improves it immensely; some being better than others. Basically fruit and, GRAS, it doesn’t seem to be bad; however, there are always critics.

As an aside, D mannose, commonly used to treat bladder infections, is sometimes found in sweeteners. It is also a “simple sugar molecule.”

Many other sweeteners out there, but I don’t or didn’t intend this to be a review of all faux sweeteners! 🙂


–> Back to the Artichoke Inulin — 😉


I’d say, it’s about 70% as sweet as the same amount of sugar; HOWEVER, I must caution that my sweet sense is really heightened compared to the taste buds of someone consuming sugar at a standard rate. I haven’t had sugar in over 8 years; so, it probably would not be a choice of the average American-style-diet consumer. In fact, I know it wouldn’t. A standard diet eater may think this is maybe 40- to 50% as sweet as regular sugar.

It’s actually delicious.


Unlike all fake sweeteners, Jerusalem artichoke inulin has some nutritive value. Even the erythritol I mentioned is harmless, but it’s not nutritious — not by a long shot.

Healthful; pre-biotic;  It is white-ish; dissolves well (though best in warm to hot) and clear; has no aftertaste; no strange flavors or bitterness whatsoever; very “clean” taste; measures more like sugar; has an emulsifying ability, adding smoothness/creaminess, slight thickening; NO graininess at all, it’s powdered, but not dusty; goes with well with any type of recipe.


is the price 😦 . Still, if you are an NDE (Nutrient Dense Eater) who has healed from sugar addiction, then you  won’t need loads of it 😉 It does provide some calories,; though not too many, in my opinion.  Another you may like is Agave Inulin — higher calories; less expensive.

So, Artichoke Inulin —  my favorite, best recommendation for sweetening, when you must!


/Cue Music

“Plant yarns,  and fabrics, compassionate satins

Pleathers and faux furs, save seals brutal lashes

Bees buzzing by with nectar on their knees…

These are a few of my favorite things!”


/Cut Music   😉


Araucania Ruca is a gorgeous drapey yarn made from sugarcane — Yes, THAT sugarcane! It is a perfect substitute for silk and is often mistaken for same. Stunning, silky and soft.


There are a plethora of plant yarns and fabrics so there is no need to rob animals of their skins and hair (and then eventually kill them, no matter how “humane” you are told they are treated).

Wendy-Peter Pan 4-Ply Fingering Yarn

Really, way too many favorites, but a stand out yarn for socks is Wendy Peter Pan “Happy 4-Ply” Bamboo/Nylon blend. The reason I love-love-love this yarn is because it is a true fingering weight yarn (I can use a quintuple 0 needle  for socks). The color — as with most bamboo — is stunning. It’s machine washable; strong(!); and wears very well. Feels mighty nice, too. No drapey socks, either; the nylon holds them up well.Wish they had solids!

Hemp yarns are great for accessories; here is just one way I’ve put this strong, sturdy yarn to use –a nice pair of working gloves :^)

I love hemp fabric. One would think it’s harsh; it’s not! Try my favorite, Hemp Traders. Lots of variety. Seriously, they’ve got hemp velvet and terry cloth — suede! Love it. All kinds of blends. Great place. Great service. Great products. I’ve bought tons from them.


Purlple Aronia Berries, powdered

And since I added that link to the agave inulin, a shoutout to Z-Naturals! A definite “Favorite Things” place. The fastest service I’ve ever experienced, good-quality products and  good prices.

I have been using their superfruits in my green smoothies — Purple Aronia berries and Seabuckthorn berries (though only available in powdered form and most products are in bulk.) A few other things I’ve ordered, all fab quality. Good stuff.

But of course You All know how I adore Mountain Rose Herbs. Def at the top of my Faves list! I’ve been shopping there for years and they just get better and better. Here’s a tip, though: If you phone order, make sure to get all you need when you call because, one, they will not allow you to add anything once they put your order through (as in you cannot call back even 1 minute later and add on; nor even right after they input it while you’re ordering!); so write it all down and have ready to order if you call; two, the shipping is expensive!

“Amla”Also known as INDIAN gooseberries

I’ve mentioned lots of stuff I get from MRH, including dried fruit; Iam so glad they offer  whole, dried Amla berries . I also love-LOVE their bilberries — super yummy in my GJGS’s! Elderberries, and, of course Maqui’s are two others I buy regularly. YES, I still use fresh fruit! But why deprive myself of this bounty when it’s available?


*Chicory, by the way, is one of, if not the, original coffee substitute. The roots are roasted and ground. There are many variations of its use for coffee; so if you need one, a blend with chicory and dandelion is one you may want to try.

**That I am aware, pure stevia plant, meaning the green leaves, simply ground or used whole-leaf has no problems associated with it — if anyone knows any different, please leave let me know in the comments! The stevia most used and referred to is the highly processed and isolated white stevia powder.

More “Favorites” to come!

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A Favorite Things Extra – October

Ah, a few of my favorite things – the best October brings:

Favorite Squash: Kabocha! Mmmmmmmmmmmmm…

Japanese Pumpkin “Kabocha”

Pomegranates — does anything compare?

Pomegranate Arils

I’m a believer that it must have been the “forbidden fruit”! 😀

Ah, the beginning of scarf weather…

Traveling Vines Scarf

I made this pattern into a scarf.

Scarves are so fun and easy breezy to create too, and something nice to do on stormy nights 🙂

This picture shows the unfinished scarf. It is a really nice pattern available for free at the same site An incredibly generous woman, with the most gorgeous scarf patterns for free…I’m intent on working through them!

The Asherton Scarf, it’s reversible too!

It’s the Great Pumpkin, Charlie Brown! Yay 😀 Don’t front — you know you look forward to it, too 😛 My favorite Autumn tv special 😀

As an aside, watching something like this, which brings back good memories and feelings and emotions…this is an exaple of something to do that is “comforting”; we should do similar things rather than reaching for food — good or bad foods — and there are SO many other ways to soothe ourselves or so-called, “treat” ourselves..UGH… I’ll stop there as I feel a preachin’ comin’ on 😉

Wow, too much fab produce to remember!

O, lordy…speaking of compare, does anything  to…


Persimmons? Nothing like them, right?

Nice Autumnal combo:

Raw Pearsimmon Pie

A fresh, seasonal pie, made easy in small portions using the small pie plates. Pears + persimmons…Yum

so much to do with these babies — leathers; pies; puddings; cultured veggies! Everything! Of course, smoothies.. And straight? Oh, yeaaaaaaaah!

There are 2 types  most often found in stores —  Hachiya and Fuyu — however, one may be lucky to find other types at farmers markets– both are outrageously yummy. I’d love to try a chocolate persimmon! :O Purported to be sweeter with chocolate notes (I’ve read they taste like chocolate mousse)  without that bit of astringency in some persimmons —  more like the fuyus.

Raw persimmon pie — can’t remember if this was a persimmon-pumpkin combo…Old pic!

If you love persimmons, by the way, try some Hoshigaki Persimmons.Even though you may not be able to have the pleasure of Hoshigakis  😉 , you can dehydrate your own, too–

Dried Persimmon

— okay, sorry, this wasn’t supposed to turn into persimmon entry. Hm, but good idea for a future post!

Favorite Fall cup 😀

Don’t you have favorite utencils, or am I the only weird one?! I have favorite bowls, cups…forks! Hee hee.


The cold, sunny, weather here in SoCal

The trees! Oh, such beautiful leaves, even though we don’t get the variety of colors like other states, we’ve got our own kinda gorgeous 🙂


Apples galore…

~ ***  ~

Halloweenie Stuff

Jacks! Using a fresh, ornamental pumpkin, I enjoy carving!

Favorite safer way to light my pumpkins…

Lights instead of candles. This is a large one, and can be used for lighting other decorations


These are great, especially, if you find using the traditional candles a bit dangerous in a particular situation or place you may be putting your pumpkins.

Battery operated, these can illuminate your gourd in various colors, and there is even a multi-colored option which switches colors with a speed variable too! Disco Jack 😉



I also like these little candle ones; some flicker and look more like you’ve got a candle goin’…

Best for small items or as an alternative to or where you’d use tealights. Very Cute! Inexpensive, and since you don’t use them for too long, they can be used for all the forthcoming holidays. I’ve had mine a few years.

Favorite sweet to give out on the frightful night –Trader Joe’s fruit leather…


List of ingredients:

Tj’s fruit leather label ingredients. Not too-too bad


Probably not the fave of trick-or-treaters, but, better than nothin’. Plus, I’m NOT giving out junk!

So much more but that’s all I can do at the moment!

Happy Halloween, and DO take advantage of the gifts this planet offers this glorious season!


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ETL Friday! DPYC Series…

Well, it’s just me this time ;). Instead of rambling, I’ve decided to start the DPYC Series this week with a couple ETL-friendly recipes. The first of these, anyone will like, not just children. I mentioned child-friendly ideas over at forums (hint) So far, no entries :(.

green-twist-roll SO, I decided to kick it off myself and  just post a couple DPYC-friendly recipes that I make for family and friends 🙂 . And, anyway, with no children of my own, I can’t really write anything more about it than recipes, haha. So, if you’re a parent and have a fun story, hints, suggestions, strategies, experiences, etc., etc., please send them to me! I’m sure lots of parents would benefit from your experiences — Doesn’t have to be a big-time production or long or complicated. 😀

Oh, and don’t worry, we’re back to guest bloggers for ETL Friday! next installment 😉

Okay, here we go….


The original of this recipe by Eriann Hullquist calls for 1 1/4 C total sweetener, salt, and starch. I revised it, tweaked the flavoring, and it tastes the same. It’s one of my most requested sweet things. Never has anyone guessed it is made with carrots!

Butterscotch Pudding

1 lb cooked, good-quality carrots (weight after prep @ 5 carrots) or 3 full cups of chunked carrots

4-8, large, pitted, Medjool Dates (2 1/4 – 4 1/2-ounces, pitted) or to taste

1 TB Vanilla Extract

1/4 tsp + 1/8 tsp Walnut Extract*

1/4 C (1 oz) Cashews

1/2 C water

Steam the carrots in water till done; While hot, ladle carrots into the blender with the extracts and blend for a minute. (Be sure to put the lid on, but leave off the cap to allow air to escape; hold a cloth over it to avoid sputtering and getting burnt.)

Add dates, and blend, adding water.

Then add the cashews and blend until completely smooth and creamy.

Is ready to eat, warm, if you like; but it’s better after it sits a while and flavors marry. Tastes better the next day, and will also set up to a more pudding density after refrigerated.


Makes 3 Cups

Substitutions: * Here are some variations, if you can’t find walnut extract:

If you have limited access to flavorings, you can simply use the Vanilla; it makes a nice, more caramel-tasting pudding combined with dates 🙂

If you can find a good-quality butterscotch extract, start with1/4 tsp + vanilla (start with 1 tsp) and work from there. As well if you can find a good-quality maple extract, start with 1/2 tsp + butterscotch + vanilla.

If no butterscotch, just use the maple + vanilla.

~ *** ~

Notes: Regarding the hot carrots, this is done with very hot carrots in order to temper the off-taste of some extracts. If you are using cold carrots, just heat them first in the microwave, or “cook” it in a power blender by letting it run on, “high” for several minutes, until very hot. In some recipes, extracts need to be cooked.

~ *** ~


Non-Toxic Play Doh!

Okay, so you can’t eat this; but it’s in step with keeping your child safe and employing environmentally friendly, inexpensive, interactive play time. This is super easy and fun for you — uhh, I mean — children to make!

See “Dough Notes” for more play dough info 🙂

When I recently wanted to make these, I had neither flour nor regular salt! It was an odd feeling — one, going into a regular grocery store into the non-produce section;  and, two, buying cheap veg oil, salt and flour! I think I was able to slip out, undetected; however, the cameras may come back to haunt me some day! 😀

First, “classic play-doh” using regular ol’  white flour came out best of all the dohs.

Here is how it goes…

Combine dry ingredients, whisk well:


Add Liquid Ingredients:


Stir Well:




Oops, I fogot the oil…that’s okay…


Mix thoroughly:


Pour into saucepan:


Forgive the bad quality of these next pics; I don’t get good natural light in some parts of my home, over the stove, being one of them!

Stir over heat:




It starts to coagulate:


Keep stirring! Elbow, grease, elbow grease!


Comes to a ball when done:


Let cool till you’re able to handle (not long)  and knead, as you would bread,  into a ball:


Here you can see slight differences in shades. It’s nice to be able to adjust it:


~ resized

A lighter yellow:


You can easily use whatever you have around the house to decorate. I used a whole clove for the nose, and two coriander seeds for eyes on this fella :^)


Dough Notes:

Age appropriateness for the original Play-Doh product is set at 2 and up; ultimately, it is up to and the sole responsibility of the parents as to when their child can play with it. Personally, since I don’t have children, I cannot really gauge; But, for sure, I would provide supervision with a child that young.

The original Play-Doh product is also a flour, salt, and water emulsion; however, the entire list of ingredients is confidential, apparently — wouldn’t want those evildoers getting their hands on Our Play-Doh!  It is free from peanuts and “milk”; but no indication it is dairy-free — I assume not, or it would be expressed. Most likely there is casein for texture; it is the component which gives cheese(s) its stretch. Original Play-Doh purports to be “non-toxic,” as well.

I tried different play dough recipes from the web, calling for varying amounts of the same basic ingredients. I adapted the thriftiest of them, and it actually came out better than the ones calling for more oil and cream of tartar (which is not inexpensive).

This will clean up fine; however, you may not want to use your very best pot. Whatever you use, filling with water right away to sit for a bit before washing will help — it will come right off. You then won’t  have to scrape, avoiding any scratching. Additionally, a wooden spoon or utensil or a heat resistant spoon (such as the silicone ware) will not scratch surfaces.


The Recipe:


Traditional Play Dough, My Way

1 cup flour

1 cup colored water*(see Natural  Coloring, below)

2 teaspoons cream of tartar

1 teaspoon plain vegetable oil

1/4 cup salt

Combine in a saucepan, all the dry ingredients, whisk together.

combine water and coloring to equal 1 C. Whisk in the oil.

Add liquid to the dry ingredients and stir together till smooth.

Cook over medium heat, stirring constantly, paying attention to the bottom sides of the pan. Keep it moving continuously so it doesn’t burn.

When it comes to a ball, and is stiff, remove from heat and continue to move it around for a minute.

Let cool till can handle comfortably. Knead on clean, even surface, like bread dough 🙂

Done! Safe play doh 😀

Wrap in plastic, place in plastic bag or airtight container to store. Refrigeration extends shelf life.

~ *** ~

And, then I started to wonder…what about the micro? Yep! It works. Good way to make play dough if need to make a lot and quickly, or making for others (great, easy, inexpensive gift for children, by the way!)  Clean up is WAY better this way! You won’t have to worry about scrubbing your good pots.

There is an extra step for microwave play dough*:

Microwave ‘Doh

Combine ingredients…




*Scrape the quick-cooking sides well…


Mix it up…


Getting thicker still…




At this point (@ the 2-minute mark), spread toward the sides making it more shallow in the center, since it cooks faster there, so all the dough gets cooked through:


Continue mixing/kneading with a utensil (it’s hot!)


Ah, coming together…








Check out the easy-peasy cleanup!..


No pots or pans to scrub 🙂


The Recipe

Microwave Play Dough:

Here is one I tried with blueberry juice — 2 TB + a bit more — it made a nice purplish. (blue is a primary color and I’ve yet to have success with it) More would have made a deeper purple. Note: when using a natural colorant, more than a tsp or so, add it first to the measuring cup, then add water to equal the total amount of liquid for the recipe; otherwise it’s too much liquid.


My Microwave Play Dough

Store in a plastic bag,or in plastic wrap. It will last quite a bit in a cool place; or refrigerate for longer shelf life.

1 cup flour

1 cup colored water

2 teaspoons cream of tartar

1 teaspoon plain, vegetable oil

1/4 cup salt

Combine dry ingredients in a microwave-safe glass bowl; whisk well.

Add cool or room temperature liquid and oil. Mix thoroughly.

Cook on “High” at 30-second intervals, stirring well in between.

At about the 2-minute mark, it is becoming solid, so make sure to spread the dough, so it’s not in a ball or pile in the center — the sides cook first and you will have it hard on the sides and undone in the center. Spreading helps to cook it evenly (see pics).

~ Important: Do not over-cook these in the micro; your end product will become rubbery.

This should take a total of 3 1/2 minutes — your micro’s “high” may be more or less, but it should not be too much more or less than that . My pictures may help. And remember that things continue to cook when removed from the microwave.

~ Also, dough is very hot from the microwave; use caution when touching. Knead with the spatuala until cool enough to handle ~

*The extra step

…is that microwaved play doh forms a white dusting, fairly quickly after cooling:


Best solution is the following:

Add Oil: You can put a teaspoon or so in the palm of your hand and spread it on; I just poured it on in order to photograph it 😉


Spread oil all over the surface only, first.


Now knead it…


Good as new!


With the small amount of oil used, it won’t be greasy. It may dry out a bit again, but not as bad; repeat with (small amount of) oil, or simply knead again to replenish 🙂 Wrap in plastic wrap as soon as done playing with it to keep it from drying.


The following is what I did the first time, and, is a second option:

If you don’t have the oil with you, simply knead it…


Depending on how fast you get to it, it may leave a bit of texture from having hardened too much, as in the above doughs; but that’s no big deal. The more you knead, the better.

Not too shabby:


AND don’t forget to store, wrapped in plastic wrap. 🙂

*Natural Coloring:

You can buy some or combine vegetables and fruits to make your own:

Red: Beets

Purple: Blueberry juice (I don’t even juice them. I simply drain the bag of frozen blueberries. There is always at least 2 TB of juice; it’s not ice!)

Green: green powder, such as spinach powder or spirulina or chlorella powder (you can find these in some vitamin shops in bulk bins; it costs MUCH less to get a tablespoon of this stuff for projects. I wouldn’t consume algaes that came from a bulk bin, though!); OR leafy greens pulse-blended with water (parsley is good; has a more pleasant fragrance than cruciferous)

Yellow: Tumeric (1 tsp makes the dark yellow above), Safflowers or  Annatto (both inexpensive, found in the South American Foods section in little clear  packages)

Orange: (I think I tried using carrots at one point…but I do know I combined red with tumeric and got the dark orange! Sigh.. so many experiments, I forgot and can’t seem to find it in my notes 😦 . I’m doh confuuuused! 😀

Combinations: Orange = Red + Yellow

Lime Green = Yellow + Green

PLUS, you get varying shades and hues — some really pretty: With beets, for example, you can get many shades of pink. Cranberries work too.

Experimenting might be part of the fun too, mixing and matching fruits and veggies 😉

A tip: Instead of using whole fruits/veggies, save the pulp from juicing or scraps from prepping and add water, pulse-blend and strain. This is actually better than putting whole juices or whole veggies into the mixture. It’s best NOT to blend too smooth or the bits will end up in your mixture (and smell/rot); instead, use the lower level on your blender to break it up; it colors the water.


Parsley, pulse-blended with water…



: green-coloring_parsley_strain



Here is a pic of doh made with the parsley water…


~ *** ~

Other Safe Play Dohs

There is organic tapioca starch available, and

cornstarch: “Let’s Do Organic” by Edward and Sons has both, and Rapunzel’s cornstarch is organic, as well.

Gluten-Allergy-Free Play-Dohs:

We tried a LOT of various recipes for allergy-free ‘dohs and, ultimately, most remained sticky. Some were better than others. The best were ones using cornstarch (more on an alternative, if you have a corn allergy, below). Some come out with a gelly-like look and texture (not like play-doh at all, but still may be liked by children) and others look a lot like play doh.

What I found is, whichever you choose to make, you need to knead it with more of the “flour” you chose to remove the stickiness. The dough feels great at first, but as the warmth from your hands as you’re playing with it makes it sticky and leaves it on your hands and fingers — probably not something you want little  hands deposiiting all over the house :). So, it may take kneading it every so often.

These also decay faster and are better kept in the fridge. Those made with flour, for some reason, lasted weeks out of refrigeration, wrapped in plastic, while the others molded.

We tried all combos and found this one the better gluten-free play doh:

I found this recipe online and decided to give it a go:


1/2 cup rice flour

1/2 cup corn starch

1/2 cup salt

2 tsp cream of tarter

1 cup water

1 tsp cooking oil

Food coloring


Mix ingredients. Cook and stir on low heat for 3 minutes or until mixture forms a ball. Cool completely before storing in a sealable plastic bag.


Sometimes the doughs begin to smoke a bit but, that is okay (it won’t burn as long as you keep it moving, and lift from the heat source, occasionally, if necessary).

The little blue pieces are some cornflowers I added…


Here is a look at the pan after making a gluten-free dough — not pretty! The starch dohs are not as easy to clean; so soak your pan as quickly as possible…


You can try adding things like flowers, small toys, etc., to make it more creative and fun.

Some fragrance works nicely too. Vanilla is nice. But some essential oil of peppermint or cinnamon, etc., is nice too.

Here is another example (with a different dough experiment); I used safflowers in this one:


~ *** ~

Next up, I decided to try another one, without corn.  I (we) did a lot of experimenting (it was a nut-house here!) and came out with, surprisingly, many that actually worked. But, this one I came up with came out best (if anyone would like another option, let me know; I probably tried it! It’s just too much to post here):

My Tapioc-Oat Doh-(say that 5 times 😉 )


Oat doughs — I thought this was interesting. I found some recipes online; Of course, they call for regular white flour (wheat). I tried it with various techniques and different flours and starches, and none worked without the gluten of wheat.

So I came up with this, and it worked quite well. Of course, it has texture! You will get some crumbles — shouldn’t be too much of a problem. I have three versions for your choosing 😀

*Oat dohs need to be refrigerated when not in use*

The oat dohs will go bad quicker than other dohs.

This takes minutes, is easy, and is a no-cook allergy-free doh:

Tapioc-Oat Doh

2/3 C Quick-Cooking Oatmeal, Organic

1/3 C  Organic Tapioca Starch

1 TB plain vegetable oil

1 TB Guar Gum

1/2 C Water, (colored, Optiona)

Combine all the dry ingredients in a bowl. Mix well.

Make a well in the center of the mixture.

Add water and oil into the center and work in the flour with a fork.

When it comes to a ball, remove from bowl and knead thoroughly a few minutes.

Makes 1 ball

This is for one ball of dough. If you want to make a large batch, then quadruple the recipe, and do not color your water. Additionally, be aware that the resultant color of  Tapioc-Oat Doh will be diluted by the natural color of the oats. Have four, 1/2-Cups of color water desired ready and give each person a bowl of the divided dough mixture. Everyone mixes their own.

OR, if using a dye, make the Tapioc-Oat doh with water. Divide the dough into equal sized balls. Choose dye you wish, and, with your thumb, make a small indention into the  center of the dough Squirt a drop of dye into it. Knead the dough till the color disperses throughout.


My Tapioc-Oat Doh, using rolled oats (regular oatmeal flakes) and a version with steel cut oats (good for leftovers!)


Tapioc-Oat Doh, Rolled Oats (regular oatmeal):

2/3 C Rolled Oats Oatmeal, Organic

1/3 C Organic Tapioca Starch

1 TB Guar Gum

1 TB plain Vegetable Oil

1/2 C hot water (micro 1 min)

Combine rolled oats and hot water and oil.

Combine tapioca starch and guar gum, mix well.

Add dry ingredients to the oat mixture. Mix well.

Knead into a ball, adding additional tapioca flour as needed (@ 2TB is all I needed).

These are ready to play with, but benefit from sitting. As well, after playing with it a bit, as I noted above, additional tapioca flour may be needed if it becomes sticky from the warmth of the hands. ‘

Alternatively, with the oatmeals, you can used cooked oatmeal; just omit liquid.


Tapioc-Oat Doh, Steel-Cut:


Combine, well  in a bowl:

2/3 C packed, plain, cooked steel-cut oats, Organic

1 TB Vegetable Oil

Then combine:

1/3 heaping C Organic Tapioca Starch

1 TB Guar Gum

Add the dry ingredients to the oat mixture.

Mix thoroughly Knead a couple of minutes, using more tapioca flour if too moist.

As I mentioned, don’t expect any of these to be exactly like “Play-Doh”; they will crumble a bit.  Best fixative with ANY of the play doughs is to add a bit of oil, either for drying, dust formation or for crumbling. For the oat-dohs, it will help it stick when it starts to crumble. Reknead, and, of course storing in plastic when not in use extends the doh’s life 🙂

Here are some more pics:

Here are the rolled oats (L) and the steel cut (R), side by side:



Here, you can see the textures are quite nice…



Okay, and now for a little artwork 😉







There are also some available for purchase, but why when they are so inexpensive; fun; fast and easy to make; and something you can do with your children? 😉

But here you go…

Soy-Yer Dough

Gluten-Free Playdough

Aroma Dough Playdough

Gluten and Wheat-Free Play Doh

I hope you enjoy these recipes and that it was helpful, and will inspire you parents to join in and contribute to DPYC soon! If not, I’m gonna run outta recipescutie_blush


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