These teething biscuit recipes help you create homemade teething biscuits for your baby at a fraction of the cost of commercial brands. And, more importantly, you know EXACTLY what they are made with!
All teething biscuits crumble to a certain extent and your baby may be able to bite off small pieces. So it is important that he is able to chew or “gum” his food efficiently before you consider introducing them.
USE YOUR DISCRETION when deciding whether or not to give teething biscuits to your baby. Always discuss the introduction of teething biscuits – and any other new foods – with your child’s doctor. Be alert to the risk of choking and never leave him alone with any finger food.
Egg whites are highly allergenic (see When Can My Baby Eat Eggs for more information), so some parents choose to avoid them for baby’s first year. Cooking egg whites does not significantly reduce this risk. Some of these teething biscuit recipes contain eggs – you may wish to delay using these until your baby is at least one year old, or you may like to make the recipes using these egg substitutes.
Alternatively, try these egg free teething biscuit recipes.
When baking for baby, remember that some baking powders may include egg ingredients.
Many of these teething biscuit recipes use sugar, which is often needed to create the right texture. You may not wish to give your baby sugar, in which case you could try using one of the following substitutes:
If you use any of these sugar substitutes, reduce the quantity of any liquid in the recipe by 2 fl oz (1/4 cup) for every 8 fl oz (1 cup) of syrup. Barley malt and brown rice syrup are about half as sweet as sugar.
Never use honey as a substitute for sugar in teething biscuit recipes for a baby under one year of age.
Honey can contain botulism spores, which are heat resistant and are NOT destroyed by cooking.
Please remember that any sweetened biscuits should only be offered occasionally and not on a regular basis.
Wheat and gluten may be introduced after 6 months of age, as long as there is no family history of gluten intolerance or food allergy and with the consent of your child’s doctor. (See Introducing wheat and gluten for more information).
If your child is sensitive to either wheat or gluten, or if you just want to avoid using them in your baby’s food, take a look at our recipes for wheat free teething biscuits, or visit our wheat flour alternatives page for a list of available substitutes and how to use them when cooking for baby.
Salt is required as an ingredient in a few of our teething biscuit recipes. In recipes using beaten egg whites, salt is necessary to strengthen them and help them retain their volume. In some recipes, salt reacts with baking powder and makes the product rise. In many recipes containing butter, however, salt is unnecessary, as the salt from the butter usually adds enough flavour to the end result.
Salt should not be added to any other baby food recipes (click here to read more about the dangers of adding salt to baby food).
Although cow’s milk is not suitable as a main drink during baby’s first year, small amounts of milk and other dairy products may be safe for use when baking for your baby if there is no family history of dairy allergy and with the consent of your child’s doctor.
Have fun using these teething biscuit recipes to create wonderful homemade teething biscuits for YOUR baby – and maybe for older brothers and sisters too!