Sunday, December 07, 2008

Teething Biscuits (Try Three, Still in Progress)

I wrote about experimenting with baking gluten-free teething biscuits here. I've tried twice more since then.

Here is my current recipe. It makes "chew bricks" shaped like biscotti that so far have been safe to hand to Smiley as long as he remains closely supervised so they may be removed as soon as they begin to crumble (or put into a mesh teething bag).

Hopefully future versions of this recipe will create a biscuit that dissolves quickly without creating a potential choking hazard, the way Cheerios do.
  • 1/2 cup quinoa flour
  • 1/2 cup teff flour
  • 1/2 banana, smushed through a baby food mill
  • 1 tsp olive oil
  • 1/2 tsp baking powder
  • water
The measured ingredients are mixed in a bowl with the water slowly added until the dough just barely starts to form a ball. Then knead and bake as biscotti...
  • shape on the baking sheet as a thick slab with rectangular footprint and rounded/dome top
  • bake at 425 degrees for 30 minutes
  • take out of the oven, let cool, and then slice
  • turn slices so one of the cut edges is up
  • bake at 325 degrees for 20 minutes
  • turn slices over so the other cut edge is up
  • bake at 325 degrees for 10 minutes
  • let cool a long time
The final cooling is to make the biscuit very hard and dry, almost stale.

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