1 1/4 cups white rice flour (not “sweet” or “glutinous” rice flour)
1/2 cup salt
2 tsp cream of tartar
1 cup water with desired food coloring added
1 Tbsp canola oil or vegetable oil
1/4 tsp vanilla or other extract

Mix the dry ingredients in a pot. Add the water, food coloring, and oil. Cook over medium heat just until mixture pulls away from the sides of the pan — about 5 minutes — stirring constantly. Remove from heat as soon as it begins to pull away from the pan. Add the vanilla or other extract and mix well. Let cool slightly, then knead lightly, or beat in a standalone mixer until it forms a nice dough.

Believe it or not, my son’s preschool even switched his classroom dough over to this recipe, to keep him safe. You can request the same at your child’s school, and it’s really not that difficult a transition.

It’s actually possible for gluten to be absorbed through the skin in amounts large enough to cause damage to the stomach, from what I’ve read.