Wheat Free Teething Biscuits

Recipes For Wheat Free Teething Biscuits


If you need to avoid wheat in your baby’s diet, these recipes for wheat free teething biscuits are ideal.

If your baby suffers from an allergy to wheat or gluten intolerance, you may also like to visit our wheat flour substitutes page. This will help you create biscuits for your baby using our standard teething biscuit recipes, by replacing the wheat flour with a safe alternative.

Remember: Discuss the introduction of these wheat free teething biscuits – and any new foods – with your child’s doctor.

Refer to our main teething biscuits page for more information about the ingredients listed in these recipes, suitable alternatives you could use and the right time to introduce these foods to your baby.

Wheat free teething biscuits – Oat bars

These biscuits are fairly hard, with a nice ‘knobbly’ texture on the outside. However, they DO crumble and are better suited to older babies. Please remember to use your discretion when deciding whether or not to offer teething biscuits to your child.

NOTE: This recipe does NOT necessarily produce gluten free teething biscuits, as oats may contain gluten.

Wheat free teething biscuits

2 tbsp butter
4 oz (1/2 cup) sugar
1 egg
1 tsp baking powder
pinch salt
1 1/2 tsp vanilla
1 tsp water
8 oz to 10 oz (2 to 1/2 cups) rolled oats (process them briefly in a food processor to create a finer texture)

Preheat the oven to 300 deg F, 150 deg C.
Cream the butter with the sugar.
Stir in the egg, baking powder, salt, vanilla and water.
Then, add 2 cups of the oats slowly until well combined. Add more if necessary to create a ‘dough’.
Knead for a few minutes until the dough is smooth.
Flatten the dough with your hands and slice into bars.
Bake the bars for around 20 mins, until dry and hard.
Set aside, uncovered, for several hours.

Wheat free teething biscuits – Cereal Cookies

This recipe does NOT necessarily produce gluten free teething biscuits, as oats may contain gluten.

These biscuits have a firm – almost ‘tough’ texture – so they stand up quite well to a good gnawing! We barely processed the oats for the biscuits in our photo as our little one liked the texture, but you can grind them right down if you prefer. If you choose NOT to grind the oats too much, we find that a little MORE flour is required to bind the mixture together.

Wheat free teething biscuit recipe

4 oz (1 cup) non-wheat flour
4 oz rolled oats (process them briefly in a food processor to create a finer texture)
8 fl oz (1 cup) natural orange juice.

Preheat the oven to 350 deg F, 175 deg C.
Combine all the ingredients in a bowl.
Divide the mixture into around 12 balls and flatten between your hands. Place on a greased baking sheet.
Bake for around 20 mins, until dry and hard.

Wheat free teething biscuits – Banana bread sticks

This recipe for gluten free banana bread can be used to create crunchy breadsticks for your baby.

Once the bread is cooked, simply cut it into 1/2″ slices, then cut the slices into 1 1/2″ strips. Bake these
strips for a further hour at 250 deg F, 120 deg C, until dry and hard.
4 oz (1 cup) rice flour
3 tbsp potato starch flour
2 tsp baking powder
1 1/2 tsp baking soda
pinch salt
1 tbsp gelatin (unflavoured)
2 oz (1/4 cup) butter
2 oz (1/4 cup) sugar
3 egg yolks
1 tsp vanilla
1 large ripe banana, mashed
2 fl oz (1/4 cup) natural yogurt
3 egg whites

Preheat the oven to 350 deg F, 175 deg C.
Grease a 9×5 in loaf pan and sprinkle with flour.
Combine the rice and potato flours with the baking soda, baking powder, salt and gelatin.
In a separate bowl, cream together the butter, sugar, egg yolks and vanilla.
Beat until the mixture is light.
Add the banana and the yogurt and then the dry ingredients.
In a separate bowl, beat the egg whites until stiff, then fold them into the mixture.
Pour the dough into the pan and bake for around 1 hour, until a toothpick inserted into the centre of the loaf comes out clean.


More recipes for baby bread sticks