Alternative Teething Biscuits -
Baby Bread Sticks

A simple alternative to giving your baby regular teething biscuits is to try making these tasty baby bread sticks.

REMEMBER: Always consult your child's doctor before introducing any new foods. And never leave your baby alone with a teething biscuit, or any other finger food, due to the potential risk of choking.

For a selection of traditional recipes - and for more information about when to include teething biscuits in your baby's diet, visit our main teething biscuit page. Or click here for some egg-free recipes.

One of the simplest ways to make teething biscuits - or rusks - is to use bread!

Cut some 1/2 in slices from any loaf of bread, then cut these slices into strips or sticks, about 1 1/2 in wide. These can then be baked at 200 deg F (90 deg C), on an unoiled baking sheet/cookie sheet, until dry and hard. Hey presto - delicious baby teething crackers at a fraction of the cost of commercial varieties.

One of the best things about using this method to make your own teething biscuits is its versatility - if your baby has a wheat allergy, for example, you can simply use a wheat-free bread!

The following recipes will help you create your own delicious breads. The great thing is that the whole family can get to enjoy part of the loaf, whilst the rest can go towards making teething biscuits for baby!

If your baby is allergic to eggs, or you simply want to avoid them, click here for our list of egg substitutes and egg allergy information.

If you need to avoid wheat in your baby's diet, take a look at our wheat free recipes, or visit our wheat flour substitutes page to find out more about flours made from grains, such as quinoa and amaranth - and how to use them in your recipes.

Crunchy teething biscuits - carrot bread recipe

4oz unsweetened applesauce
4tbsp oil
2 eggs
4oz natural yogurt
6oz soft brown sugar
8oz grated/shredded carrots
4oz whole wheat flour
1tsp baking soda
1tsp baking powder
1tsp ground cinnamon
1tsp salt

Preheat the oven to 350 deg F, 180 deg C.
Grease a 9" baking pan and dust with flour.
Mix the applesauce, oil, eggs, yogurt, sugar and carrot in a large bowl and allow to stand for 15 mins.
Meanwhile, mix the dry ingredients in a separate bowl.
Combine the wet and dry ingredients and pour into the baking pan.
Bake for around 25 mins, or until golden brown - insert a toothpick in the middle to test for "done-ness" - this should come out clean when the bread is ready.

Crunchy teething biscuits - peach bread recipe

4oz butter
8oz sugar
3 eggs
12 oz flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1tsp salt
1 1/2 tsp ground cinnamon
10 oz fresh peaches, mashed
2tbsp frozen orange juice concentrate, undiluted and thawed
1tsp vanilla extract

Preheat the oven to 350 deg F, 180 deg C.
Grease a 9x5 in loaf pan and sprinkle with flour.
Cream the butter, then beat in the sugar.
Beat in the eggs, one at a time.
In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon.
Add the butter/sugar mixture and the mashed peaches and mix well.
Finally, stir in the orange juice concentrate and the vanilla.
Pour the mixture into the pan and bake for around 1 hour, until a toothpick inserted into the centre comes out clean.

Crunchy teething biscuits - pumpkin bread recipe

14 oz pumpkin (pureed)
6oz brown sugar
2oz butter (softened)
2 small eggs
8oz unbleached flour
2tbsp baking powder
1tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg

Preheat the oven to 350 deg F, 180 deg C.
Grease a bread pan and sprinkle with flour.
Stir together the pumpkin, sugar, butter and eggs until creamy.
In a separate bowl, mix together the dry ingredients.
Add about 3/4 of the dry ingredients to the wet and stir well.
Add more of the dry ingredients as necessary, until your mixture is moist, but stiff enough to stand the spoon in.
Pour the mixture into the pan and bake for around 1 hour, until a toothpick inserted into the centre comes out clean.

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