Recipes For Egg Free Teething Biscuits
These recipes for egg free teething biscuits are useful if you need – or choose – to avoid eggs in your baby’s diet.
If your baby suffers from an egg allergy, you can also follow many of our standard teething biscuit recipes by using these egg substitutes in place of the eggs (remember that some baking powders may also contain egg ingredients).
If you are unsure about whether or not the time is right to give your baby teething biscuits, or about which ingredients to use when baking for your baby, visit our main homemade teething biscuits page.
And remember to check with your child’s doctor before introducing teething biscuits, or any new foods, to your baby.
Egg Free Teething Biscuits – Basic Recipe
This recipe produces mildly sweet, extremely hard teething cookies that are great for gnawing on.
8 fl oz (1 cup) pure apple juice
4 to 6 oz (1 to 1 1/2 cups) flour
4 oz (1 cup) uncooked baby rice
- Preheat the oven to 350 deg F, 175 deg C.
- Mix the baby rice with the apple juice, then add 1 cup of the flour and mix well. Continue to add flour until you reach the point where you have a non-sticky dough that you can shape with your hands.
- On a lightly floured surface, roll out and cut into shapes, around 1/4 inch thick. Alternatively, simply pull the dough into small balls and squash into 1/4 inch thick circles with the palms of your hands.
- Bake for 20-30 mins on a greased baking sheet/cookie sheet until golden brown.
- Cool completely, then store in an airtight container.
Egg Free Teething Biscuits – Maple Syrup Cookies
7 oz (1 3/4 cups) teff flour
2 oz (1/2 cup) arrowroot starch
2 tsp egg-free baking powder
1 tsp cinnamon
4 oz (1/2 cup) ground flaxseed
2 fl oz (1/4 cup) maple syrup
2 fl oz (1/4 cup) oil (coconut oil tastes great)
4 fl oz (1/2 cup) pureed apple
1 tsp vanilla extract
- Preheat the oven to 350 deg F, 175 deg C.
- Combine all the dry ingredients in a bowl.
- Combine the liquid ingredients in a separate bowl.
- Mix the dry and liquid ingredients together, stirring thoroughly.
- Using a tablespoon, place spoonfuls of the mixture on to an ungreased cookie sheet.
- Bake for around 10-15 mins.
Egg Free Teething Biscuits – Wheaty Bars
These teething cookies are very hard on the outside and ever so slightly crumbly on the inside. They contain just a little sugar but lots of wheaty goodness!
6 fl oz (3/4 cup) milk
4 tbsp melted unsalted butter
4 oz (1 cup) wheat flour
1 tbsp brown sugar
4 oz (1 cup) wheat germ
- Preheat the oven to 350 deg F, 175 deg C.
- Place the milk, butter and sugar in a bowl and mix well.
- Gradually blend in the wheat germ and enough of the flour to make a dough.
- Knead for around 10 mins, until smooth.
- Divide into balls and roll into 3 in “bars” (this recipe produces around 14 bars).
- Place on a greased cookie sheet and bake for 35 to 45 mins until golden in colour and hardened. Cool completely.
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