Regular playdough is gluten full and a BIG NO NO on a GF CF diet. You can use CRAYOLA MODEL MAGIC or create your own. Here are some recipes:

1/2 cup rice flour

1/2 cup corn starch

1/2 cup salt

2 tsp. cream of tartar

1 cup water

1 tsp. cooking oil

colorings can be added

Cook and stir on low heat for 3 minutes or until it forms a ball.

Taken from "Gluten Free News" Spring 1996 issue

In rereading my notes I see that the recipe I used was the same, except it called for corn flour rather than corn starch. I stirred it over low heat until it couldn't be stirred any longer, then kneaded in more white rice flour by hand. It was still sticky so I sat it in a ziploc freezer bag for 2 days at room temperature and then it seemed to be OK. Mine lasted 5 years, kept in a freezer ziploc bag in the frig when not in use.

1 cup white rice flour

2 teaspoons cream of tartar

¼ cup salt

1 teaspoon xanthan gum

2 tablespoons vegetable oil

Place all ingredients in a food processor. With blade running, slowly add ½ cup of boiling water through feed tube until the mixture forms a ball. If dough seems too crumbly, add more water, 1 tablespoon at a time, until dough is soft and firm. Run processor for a few more seconds to knead the dough, then transfer to a mixing bowl. Let cool, then knead until silky for 3-5 minutes. Lightly dust kneading surface with rice flour if necessary. If you don't have a food processor, stir flour with spoon in a mixing bowl while slowly adding boiling water, then knead for 10 minutes. Store tightly sealed. refrigeration when not in use is not  necessary, but will maintain freshness.

1⁄2 cup Rice flour

½ cup Corn starch

½ cup Salt

2 tsp Cream of tartar

1 cup water

1 tsp cooking oil

food coloring

Combine all ingredients in a pot and cook over low heat until it forms a ball. When cool enough to touch, pat gently until smooth. When completely cool, store in an airtight container.