We’re entering into one of my favorite baby stages right now with our 4th son… He’s 5 months old and the world is coming alive around him! He’s making that switch from being wholly dependent on me to independently grasping at toys, laughing at our goofy faces, pulling hair, rolling over & becoming more aware of his surroundings.
Right now he’s drooling all over the place, and loves his teether… So, we’re also entering into the ‘teething’ phase! Each of my boys teethed a little differently, but overall they’ve been pretty happy campers. I think it’s helped that we keep them on a consistent schedule – but teething would be a lot rougher without my 5 go-to items:
- Hyland’s Homeopathic Teething Tablets (these are little miracle pills)
- Homemade Popsicles
- A Chewy Teething Ring
- A Netted Teething Ring (for putting frozen or other foods into)
- My Gluten Free Baby Teething Biscuit Recipe (see below)
But don’t take my word for it, here’s one of my happy & messy customers:
The best thing about this Baby Teething Cookie recipe is that it is Gluten Free, Dairy Free, Egg Free, Refined Sugar Free & Nut Free… Plus, you know exactly what you’re feeding your little one & saving money too!
The Tools & Ingredients Used in this Recipe:
Gluten Free Baby Teething Biscuit Recipe – Nut & Dairy Free
- Prep Time: 5 mins
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: 21 Biscuits 1x
- Category: Baby Food
- Cuisine: Gluten Free
Description
An easy, healthy, Gluten Free Baby Teething Biscuit Recipe – Perfect for little teethers & snackers. This recipe takes about 5 minutes to Prep & contains NO Dairy, Eggs or Nuts!
Ingredients
- 1 1/2 Cups Erika’s All Purpose Gluten Free Flour Mix
- 1/2 Cup Coconut Flour
- 1/2 Cup Pure Maple Syrup
- 1/4 Cup Water
- 3 Tablespoons Unsulfured Molasses
- 3 Tablespoons Coconut Oil
- 1 Tablespoon Pure Vanilla Extract
Instructions
- Preheat oven to 275 degrees Fahrenheit.
- Place all ingredients into the bowl of your stand mixer fitted with the paddle attachment.
- Mix well until all ingredients are well incorporated and form into a stiff ball of dough. Use a spatula to scrape sides as needed. Dough mixture will be sticky, but should not stick to your hands or rolling pin.
- On a Silpat or Parchment paper, roll out the dough into a rectangle shape (approx. 9″x7″) and be sure to keep the thickness at 3/8″ – 1/4″ thick.
- Place rolled out dough (with the Silpat or parchment paper underneath) onto a cookie sheet.
- Using a sharp thin knife, cut the dough into 1″ x 3″ long rectangles.
- Separate the biscuits from each other slightly to improve cooking & drying.
- Bake at 275 degrees for 1 1/2 – 2 hours. You want your teething cookies to be completely hard & dried out so that they do not break off easily in the baby’s mouth. This also prolongs the ‘teething’ ability of the cookie/biscuit.
- Remove from oven and place on a drying rack to cook completely before serving.
- Store leftovers in airtight container in fridge or freezer.
Notes
- For early teethers (gums only), One Biscuit/Cookie will last a LONG time – I’ve had some go for 1-2 hours.
- Once your baby sprouts teeth, you can also place the biscuit/cookie in a netted teether (like this one) to prevent biting off larger pieces.
- NEVER leave a baby unattended while eating & always monitor them closely for small pieces that may break off.
Nutrition
- Serving Size: 1 Cookie
- Calories: 40
Dough will be stiff!
Cut Teething Biscuits into 1 x 3 inch Rectangles Before Baking
After Baking at a low temp for 1 1/2 – 2 hours, Biscuits should be dry & very hard.
This is what the cookie looks like after it’s been ‘gummed’ on for 45+ minutes.
It just kind of melts away, but stays firm.
If you’re on the go or have any concerns about pieces breaking off, place a biscuit into a netted teether.
Store Leftovers in Airtight Container
Pure Happiness! =)
Sorry, I just had to take a screen shot of z’s face! Priceless! Missing you and your crew so much. Hugs from all of us.
I might have to make these biscuits for Kellen’s wisdom teeth!
Haha! The big boys tried eating them yesterday and it took 45 minutes of hard work… But, it was 45 minutes of quiet! Missing you guys too, hope you can come back soon! =) Hugs & Love! xo
Hi There! Love your recipe! Just wondering if i can substitute the Gluten Free Flour Mix with just Gluten Free Flour? I’m from the Philippines and i can’t seem to find the ingredients for the Gluten Free Mix. :)
Hi Tiffany!
Yes, you could use a Gluten Free Flour Mix from the store… it should work just fine! =)
God Bless! ~Erika
Great recipe! My kiddo loves them!
Awesome Elana… so glad they enjoyed them! =) God Bless! ~Erika
Hi! Love these! I just made em tonight and my daughter loves them! (I also made some for my dogs!) I was wondering how long they keep for?
Thanks!
Hi Sarah! These keep for a long time in the fridge when I store then in an airtight container… I think my last batch lasted a couple of months. Also, I love the idea of using this for dog treats!! =) God Bless! ~Erika
Thank you so much for taking the time to spell all that out. I’d learned a lot of those points about why un-soaked grains are’t great for us, when I started learning about the Paleo theory years ago, but I appreciate hearing exactly how it can affect babies now too. I’d intended not to give my baby wheat or milk until age two, but it’s good to hear more specific details on babies and grains. Thank You!
I don’t know what I did wrong…but I had to more then double the flour to get the right consistency…so the cookies are a bit plain!! I’ll give it another try…I made them by hand as I don’t have a stand mixer, could that be the problem?? And also I used Bobs Red mill gluten free flour…maybe that is the problem??
Hi Andreanne, The stand mixer is easier, but you can definitely make this recipe with just regular beaters. It sounds like you may not have used coconut flour (which would have thickened it up right away), or perhaps a measurement was off? Hope that helps! =) God Bless! ~Erika
@Adreanne, I also got a super goopy batter. I also used Bob’s Red Mill, so thought I’d comment for future Bob’s Red Mill users. I also melted the coconut oil, don’t know if that would have done it. Going to let it sit a bit to see if the room temp coconut oil will help. I might add a bit of flour later to see if I can thicken it up.
@Jill Did you leave out the Coconut Flour? If so, that is likely the problem. Coconut flour is very ‘thirsty’ and will thicken the dough up quickly! =) God Bless! ~Erika
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can I use regular flour for these? I don’t have any gluten free.
Hi Elisabeth! Yes, you could definitely use regular flour, but I’d still suggest the coconut flour too. Otherwise you may have to play with the amounts to make sure you get the right consistency. =) God Bless! ~Erika
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Do you think I could substitute something for the molasses? Maybe agave nectar? I don’t have any molasses on hand and am excited to try this recipe, lol!
Hi Heather, I think Agave would work just fine… just be aware of the thickness & add a little more flour if it seems too wet. =) God Bless! ~Erika
These turned out perfect. Has anyone substituted the maple syrup for a fruit puree? Or banana puree?
I used Rice Malt instead of molasses and they are the best iv made so far. Hoping to try with puree.
Hi Cath! What a great idea… I’d try applesauce first since banana doesn’t dry out well. Let me know how it goes! =) God Bless! ~Erika
I tried the applesauce and it was perfect! I had to play around with it abit to make the consistency right. Thanks so much for a great recipe!!
Thank you for that recipe! I just gave it a try and it seems to be a success. I just found it hard to convert measurements of ingredients by grams.
So 1 1/2 of flour in US is 200gr, 1 cup of coconut flour is 64gr, but marple syrup and water were a mystery. So I had about 90gr marple syrup and 60ml water to get the right consistency. If you could advice should I just use a regular cup (200ml) for it all?
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I love these but feel they are a bit sweet with the maple syrup…any ideas ?
Will this recipe work with almond flour + coconut flour? Thank you!
Nut, dairy, and gluten free – you really covered all the bases! Great recipe. Just tried it out today and they came out perfect.
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Just made these today! Didn’t have coconut flour so I subbed with sprouted hard wheat flour (not gf but what I had on hand that would mimic the “thirsty” nature of coconut flour), and I didn’t have maple syrup so I subbed for agave nectar. They came out perfect!
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Is there a substitute for coconut. We have coconut and nut allergies in the household as well as gluten and egg