Wednesday, May 28, 2008

Toddler Teething Biscuit Recipe

Toddler Teething Biscuits

1 cup Bob Red Mill’s gluten-free flour
1 cup brown rice flour
½ cup tapioca starch
½ cup instant non-fat dry milk powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon cinnamon
½ cup light agave
¼ cup grape seed oil
1 organic Omega-3 egg
½ cup organic unsweetened apple juice
½ cup ground golden flax seed

Preheated oven to 375º. In medium bowl, sift together gluten-free flour, brown rice flour, tapioca starch, milk powder, baking powder, baking soda, xanthan gum and cinnamon. In stand up mixing bowl, combine agave and oil. Beat in the egg and apple juice. Gradually add flour mixture. Lastly, add flax seed. Dough will be sticky, but stiff. Dust hands with little extra flour and form dough into a ball. Refrigerate for two hours.
Fit a piece of parchment paper on a cookie sheet. Take the parchment paper off baking sheet and place on work surface. Place dough on fitted parchment paper and flatten by placing a bit of gluten-free flour on top of dough and pushing down with palm of hand. Next, place a piece of wax paper on top of dough. Roll dough out to within ½-inch of the edge of fitted parchment. Remove wax paper carefully. Cut rolled out dough into two-inch by one-inch bars. Separate the cookies slightly. Bake 15 minutes in preheated 375º oven until light brown. Cool on wire rack.
Yield: Four dozen biscuits.


wendy said...

This looks like a great recipe! Last time I searched for one online I didn't find a single one. Thank you! I'm going to use only egg yolk due to the potential allergy to egg white, and instead of Agave which I don't have, I'm going to use concentrated white grape juice. I let you know how it goes. Thanks again!

Anonymous said...

Did the receipe work with using only egg yolk?

I have been searching for a teething biscuit and baby's 1st birthday cake that calls for egg yolk and not egg whites.

Anonymous said...

Looks like a great recipe but I have now heard that agave is worse than high-fructose corn syrup ( Any thoughts to that?