Science at Home: Infant and toddler playdough

Science at Home: Infant and toddler playdough

Infant playdough

One of my daydreams during pregnancy was someday doing weekend science activities with my child to help foster their creativity.

While the heavy-hitting explosive volcanoes and arduino-controlled robots will have to wait, I started digging around to see what could be fun for my son now. At 7 1/2 months, it needs to be an activity that is non-toxic (baby licks are his specialty) and kinetic.

No cook edible playdough
No cook infant and toddler playdough. Image and recipe from Learning4Kids.

I found this edible playdough recipe on Learning4Kids. It’s baby-safe and looks like fun!


  • 1 cup of Gluten Free Cornflour (cornstarch)
  • 1 1/2 cups of baby rice cereal
  • 3 Tbs vegetable oil
  • 1/4 cup pureed tin of raspberries in syrup (or fruit puree of your choice)
  • 1 Tbs water


  1. Food process tinned raspberries in syrup until raspberries are pulped.
  2. Pour all dry ingredients, baby rice cereal and cornflour into a large bowl.
  3. Add 3 Tbs of vegetable oil and 1/2 cup raspberry puree/juice. Combine well with an electric mixer.
  4. If the mixture is sticky, slowly add more Baby Rice Cereal and mix well with electric mixer completely before adding more. If the mixture is dry, slowly add small amounts of water and mix until the dough is smooth and malleable.
  5. Turn mixture out onto the bench and knead by hand until the mixture is smooth.
  6. Store in a plastic zip lock bag or air tight container in the fridge. When removed from the fridge, kneading with warm hands will soften the play dough again.

The recipe says that it can survive several days in the refrigerator, but this might be one recipe we make fresh each time!

I’ll report back once I get a chance to try it. If you try this recipe, let me know what you think in the comments!

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