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My son's 4th grade class will be breaking apart the mock rocks his teacher
made to see what's inside.  She just asked me to supply a cup of gluten free
flour tomorrow to substitute for the regular flour in the recipe.  Has
anyone tried this with success?  The regular recipe is:


250 ml (1 cup) white flour
125 ml (1/2 cup) salt
10 ml (2 tsp) alum
125 ml (1/2 cup) water
5 drops red food coloring
5 drops blue food coloring
3 drops yellow food coloring
250 ml (1 cup) coarse sand
125 ml (1/2 cup) gravel - 2 different colors
30 ml (1/8 cup) oyster shell pieces

 

To Make the Mock Rocks:

1. Mix the flour, salt, and alum together in the bowl or zip lock bag.

2. Measure the water and add food coloring to it. 

3. Add the water to the flour mixture. Knead the mixture until it is uniform
in color and texture and no longer sticks to the side of the bag or bowl.
(Add a little more water if the dough is too crumbly.)

4. Add the sand and the gravel to the mixture and knead until it is well
mixed.

5. Divide the mixture into 18 equal pieces about the size of a ping-pong
ball. Place one of the rock balls into the palm of your hand, and with your
thumb make a small hole in the center. Place 10-23 oyster shell pieces in
the hole and mold the dough around them.

6. Work the ball of dough in your hands, smoothing its surface. Flatten the
rock so that it is about 2 cm thick. (Thinner rocks will dry more quickly.) 

7. Put the rocks on a tray lined with paper towels. Make sure the rocks do
not touch each other. Place them in a warm area to dry. Turn them each day
so they will dry thoroughly. It takes them about a week to dry, depending on
the humidity. NOTE: Do not put rocks in microwave or oven. They will get too
hard 

8. Use the paper towel to clean the sand and gravel pieces from the utensils
so that the solid materials do not go down the drain.


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