When my kiddos started sprouting teeth I immediately added teething biscuits to my shopping list. I checked all of the major grocery stores in my area, and the health food stores. None of them had grain free teething biscuits on their shelves.

The reason I wanted grain free is because the small intestine of a baby mostly produces only one carbohydrate enzyme, lactase, for digestion of the lactose in milk.  It produces little to no amylase, the enzyme needed for grain digestion. 

So, I had to come up with my own recipe. Now at first glance one might think that this recipe has a LOT of ingredients for something as simple as a grain free teething biscuit, let me explain. When I create a new recipe for my kiddos, I love to pack in as much nutrition as possible. This means more ingredients, but it also means more nutrients.

• Coconut flour: full of fiber
• Cinnamon, ginger and clove: flavorful, and clove has been used for teething pain in babies
• Sea salt: minerals
• Apple sauce: adds moisture to the recipe, and also a few vitamins
• Real maple syrup: trace minerals and antioxidants
• Coconut oil: healthy fats
• Molasses: significant amounts of calcium, copper, iron, magnesium, manganese, potassium and selenium (according to this source)
• Egg yolks: Vitamins A&D, choline, phosphorus, protein, essential fatty acids, and so much more!

Now, on to the recipe…

Yield: Makes approximately 30-35 biscuits

Grain-Free Teething Biscuits

When I create a new recipe for my kiddos, I love to pack in as much nutrition as possible. This means more ingredients, but it also means more nutrients. These teething biscuits pack a lot of nutrient-dense foods!

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Ingredients

• 1 1/2 cups Otto’s Cassava Flour
• 1/2 cup coconut flour
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp sea salt
• 1 tsp baking powder
• 1/2 cup apple sauce
• 2/3 cup water
• 2 Tbsp real maple syrup
• 3 Tbsp coconut oil
• 3 Tbsp unsulfured molasses
• 2 egg yolks
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 300°F.
2. In a large mixing bowl, combine dry ingredients and whisk until combined (my daughter was helping whip these up and she snuck apple sauce in with the dry ingredients).
   
3. In another bowl combine the wet ingredients and stir until combined.
4. Add wet ingredients into the bowl with dry ingredients and stir to combine, it will be crumbly.
   
5. Then (take off your wedding ring) mix the dough with your hands until it sticks together.
   
6. Shape dough into small biscuits (like a large date).
   
7. Place the biscuits onto a Silpat lined baking sheet and bake for 50-60 minutes, or until very firm. You want your teething cookies to be completely hard and dried out so that they do not break off easily in the baby’s mouth.
8. Allow to cool (they will crack a little bit).
   
9. Store in the freezer for a nice cool teething biscuit.
10. They last for months in the freezer.

Recommended Products

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• 
  Aluminum Baking Sheet Pan
• 
  Silpat Non-Stick Silicone Baking Mat
• 
  Bamboo Wooden Spoon Set
• 
  Mixing Bowl
• 
  Vanilla Extract
• 
  Molasses
• 
  Perfect Supplement Coconut Oil
• 
  Maple Syrup
• 
  Baking Powder
• 
  Fine Ground Celtic Sea Salt
• 
  Organic Cloves Powder
• 
  Ginger Powder
• 
  Ground Cinnamon
• 
  Organic Coconut Flour
• 
  Cassava Flour

Watch the video below of my 9 month old loving his biscuit! 

P.S. If you want to find the best gluten free items online (best prices around, believe me I have checked!) with free shipping, I highly recommend Thrive Market, they even have a special Gluten Free section. CLICK HERE to check them out!

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Resources:

• https://www.westonaprice.org/health-topics/feeding-babies