Best Teething Crackers Recipes

HOMEMADE TEETHING CRACKERS

Steps:

• Preheat oven 425 F degrees.
• Mix flour and cereal.
• Gradually stir in oil.
• Mix a little ice water at a time (start with 1/4 cup) until dough begins to form a ball and pull away from the bowl.
• Roll out to the thickness of a cracker on a floured surface and cut into desired shapes.
• Bake on an ungreased cookie sheet 10-12 minutes or until lightly brown.
• Cool completely.
• Store in an airtight container.

INEXPENSIVE TEETHING CRACKERS (DAIRY WHEAT SUGAR SALT FAT-FREE)

Steps:

• Mix brown rice flour and whole barley flour.
• Add blackstrap molasses.
• Add enough water to make into a paste/ dough.
• Blop onto cookie sheet or into the bottom of muffin tins and shape into 1/4 to 1/8 inch thick discs.
• Bake at 250ºF (120ºC) for about 2 hours for a rock hard cookie, and less for a slightly chewy one.

TEETHING CRACKERS

Steps:

• Heat the oven to 325 degrees F.
• In the food processor or in a large bowl, stir together the flour, cornmeal, salt and sugar. Add the egg and mix well. Blend in enough of the milk to form a dough that will hold together in a cohesive ball.
• On a floured surface or pastry cloth, roll into a rectangle about 3/8 inch thick. With a sharp knife, cut the dough into 1 1/2 x 3-inch rectangles. Place them on a lightly greased or parchment-lined baking sheet. Prick each cracker 2 or 3 times with the tines of a fork. Bake for 60 to 70 minutes, or until the crackers are thoroughly dry.
• Cool on a rack. These crackers should be hard. If necessary, put them back in the oven for a few extra minutes.