I really want to avoid giving them anything with gluten in it. Matt, Ave and I still eat gluten (what can I say, we love our bread and cookies…it’s not even pasta so much), but that’s not to say that someday we won’t. Perhaps when mommy has more time to figure out recipes.
But for now, the babies are gluten free.
I looked at the organic teething biscuits and barley biscuits and a plethora of different things, but there was always something I couldn’t feel good about giving them. I finally resorted to the internet where I searched for recipes of how to make your own. I found a few, but most of them still called for ingredients that were prepackaged baby food (not to mention, expensive). I googled some more. Talked to my sister about different food substitutions and came up with my own.
Gluten/Dairy/Soy/Crap Free Teething Biscuits
1 cup of Oat Flour (I used Bob’s Red Mill Gluten Free Oat Flour*)
1 cup Organic Rolled Oats (I used Bob’s Red Mill Gluten Free Whole Grain Organic Rolled Oats*)
1 really ripe banana, mashed
2 T Coconut Oil (I used Vitacost Extra Virgin Certified Organic Coconut Oil*)
In a food processor pulverize rolled oats until they are a course flour. Mix all ingredients together. You want it to be very thick and not at all tacky, if it’s too wet add some more flour, if it’s too dry add a bit more coconut oil.
Roll out to about a 1/4” thick and cut into rectangles. Place on a cookie sheet. Stab tops of biscuits with fork.
Bake at 325* for 30-40 minutes or until biscuits are very hard. The harder they are the less you have to worry about chunks breaking off and your little one choking.
You might have to flip them halfway through to avoid their getting burnt on one side (mine got a little more done than I would like).
I think they’re a score :-) Even the dogs like them.
They were super easy to make!
I keep them in the freezer so that they don’t go bad, plus they have the added benefit of being chilly.
* This post contains affiliate links.
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