Kid-friendly gluten-free recipes

Staff Writer
Columbus Parent
Breakfast Casserole

Serves: 6

non-stick cooking spray

2 c. grated raw potatoes

1/2 c. onion, chopped

2 T. margarine, melted

3/4 c. cooked light ground sausage

1/3 c. light cheddar cheese, shredded

1/3 c. part-skim mozzarella cheese, shredded

4 eggs

6 egg whites

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. dried parsley


  • Preheat oven to 425.
  • Coat pan with non-stick cooking spray.
  • Mix potatoes and chopped onion.
  • Press potato mixture evenly over the bottom and sides of the pie pan.
  • Pour margarine evenly over the potatoes.
  • Bake for 30 minutes.


  • Spread cooked sausage evenly over the crust.
  • Sprinkle cheeses evenly over the sausage.
  • In a separate bowl, beat eggs, egg whites, and spices.
  • Pour egg mixture evenly over the cheeses.
  • Lower oven temperature to 350. Bake for 40-45 minutes or until the center is set and knife inserted comes out clean.

Variations and suggestions: If you don't like sausage, use cooked ham. Instead of grating the potatoes yourself, you can use frozen hash browns that are not coated with wheat flour.

Berry Good Popsicles

Serves: 6

30 oz. light fruit-flavored yogurt

1 c. strawberries

  • Put strawberries in a blender and mix until berries are cut into small pieces.
  • Mix yogurt and berries together in a large bowl.
  • Equally divide yogurt mixture in 6 paper cups.
  • Place a Popsicle stick in the middle of the yogurt.
  • Freeze overnight.
  • Remove paper cup before eating.