[mom2twoangels]

Hi,

My 2 1/2 year old has only been diagnosed for about a month. She still misses Goldfish crackers and Teddy Grahams. I was wondering if anyone has an receipes that would mimic these? I was thinking I could try and get some mini cookie cutters for the shape. But neither one of my reciepe books has anything that is chocolaty and a stiff enough texture that I can roll it out etc. I am about a 50% flop on gluten free baking so far as it is - so any tips would be appreciated.

Oh and our other limitations we can't do nuts or Rice.

Even when we are in the gluten free store she wants the shapes cookies but they all seem to have rice....

Thanks,

[purple]

This recipe would be perfect for the Teddy Grahams:

Oreos
http://www.glutenfre...showtopic=50817

if it doesn't roll out just press it out with your hand.

[mom2twoangels]

Thanks!

any suggestions on what to sub for the Rice Flour?

[cruelshoes]

The cheesy quinoa crackers from Gluten Free Gobsmacked are great. I made them with mini cookie cutters, and my kids were scarfing them as fast as I could make them. I do not care for quinoa flour, so I used the sorghum/amaranth blend as suggested in the recipe. The picture alone will make you want to make these.

http://tinyurl.com/6cnjmy

Edited to fix broken link.

[Darn210]

mom2twoangels, on Nov 12 2008, 04:45 PM, said:

Thanks!

any suggestions on what to sub for the Rice Flour?

I believe the general rule of thumb for a recipe is . . . sub a starch for a starch and a flour for a flour. For example, if you can't do tapioca starch, try potato or corn starch. I think the exceptions might be potato flour (too heavy of a flour) and maybe coconut flour (I haven't used this but I think they recommend that it's not the "main" flour but I could be wrong . . . somebody who uses it should chip in).

I would try Sorghum or Millet . . . just because I like these (and I have them in the house). I personally don't care for the bean flours but many people do. A lot of people like Amaranth, too, but I haven't tried that one. I'd start off on whatever you have on hand and just make a 1/2 batch to see if you like it.

[purple]

mom2twoangels, on Nov 12 2008, 02:45 PM, said:

Thanks!

any suggestions on what to sub for the Rice Flour?

I always sub sorghum for rice in recipes but haven't tried it in the oreos.

[purple]

Don't miss the picture on this one! I just bumped into it...mmm

I can't get the link to work!

try this:

forums.gluten free.com

then click on appetizers
then click on easy goldfish-type crackers...flourless with photo

scroll to see the photo and read all 3 pages of tips
if someone computer smart can post the link that would be GREAT!!!

[cruelshoes]

purple, on Nov 22 2008, 05:27 PM, said:

if someone computer smart can post the link that would be GREAT!!!

That's my favorite forum. I use tinyURL when I want to link to it. For some reason the links don't work over here.

http://tinyurl.com/6of644

[purple]

cruelshoes, on Nov 22 2008, 08:07 PM, said:

That's my favorite forum. I use tinyURL when I want to link to it. For some reason the links don't work over here.

http://tinyurl.com/6of644

That's it...I hope the "crackers" are good...thanks for posting.
What's an url??? I am computer dumb

[Janessa]

Chebe mix has a recipe for cheesy goldfish type crackers and I have made crackers from their cinnamon mix and I think they taste like cinnamon grahams. Crunchy and yummy!

[purple]

purple, on Nov 22 2008, 10:40 PM, said:

That's it...I hope the "crackers" are good...thanks for posting.
What's an url??? I am computer dumb

A fun little snack! I made a sample today. Never measured the seasonings but I would reduce the amount posted. They are so CUTE. Little cheesy squares. Easy to make. Watch the last minute so you don't over bake them. I took them out when the edges started to get brown. They'd be good on a salad or soup/chili. Kids can do this!!!

So I made some "Teddy Grahams" too. With the recipe posted earlier, I added extra flour b/c the dough was too sticky to cut with a cookie cutter. Didn't roll the dough, just patted it out. Tip: I think it might work better if the shortening was reduced and don't add extra water. Baked them about 10-12 minutes. They turned out great!

[Wonka]

Gluten free Goldfish
Source: Original recipe by permission of Henry Holt from Bette Hagman’s More From The gluten-free Gourmet & modified by Windy Cannon
1 1/2 cups white rice flour
1/2 cup tapioca starch
1 tsp baking powder
1 tsp xanthan gum
1 tsp salt
2/3 cup grated Parmesan cheese
1 cup margarine, melted
1/2 cup ricotta cheese
1/2 cup sour cream

Blend flours, baking powder, xanthan, salt and parmesan cheese in medium bowl. Add margarine, ricotta cheese and sour cream (dough should resemble cooked cereal). Chill for 2 hours until dough becomes firm and easy to handle. Preheat oven to 400°. Divide dough into thirds. Cover dough with plastic wrap and roll out onto rice-floured board to pastry dough thickness. Prick throughout with fork. Cut dough with mini-goldfish cookie cutter (can be bought atplace shapes on ungreased cookie sheets, at least 1" apart. Bake for 8-10 minutes taking care to prevent over browning. Cool & store in airtight containers.
Makes 6 dozen crackers

[SevenWishes]

purple, on Nov 12 2008, 12:31 PM, said:

This recipe would be perfect for the Teddy Grahams:

Oreos
http://www.glutenfre...showtopic=50817

if it doesn't roll out just press it out with your hand.

Just a quick note on this post...I made this recipe this past week, and while it does work pretty darn well overall, I found that after about a day the cookies themselves become extremely tough. I'm not entirely sure, but I think it is because moisture from the filling seeps into the cookies, making them lose their crispiness. Unless you know you're going to be eating all of these "Oreos" within a few hours, I have a theory it may be better to keep the cookie away from the filling until you're ready to eat them, and just spread the filling onto the cookies when you're ready.

Also, I was unable to find the Special Dark cocoa powder around here, so I put in a little extra of the regular Hershey's cocoa powder. It didn't completely nail the real Oreo color or flavor, but it was close enough.

This is a good recipe, but you just may wish to keep in mind my note above.

[SevenWishes]

cruelshoes, on Nov 12 2008, 01:55 PM, said:

The cheesy quinoa crackers from Gluten Free Gobsmacked are great. I made them with mini cookie cutters, and my kids were scarfing them as fast as I could make them. I do not care for quinoa flour, so I used the sorghum/amaranth blend as suggested in the recipe. The picture alone will make you want to make these.

http://tinyurl.com/6cnjmy

Edited to fix broken link.

Another note about an item in this thread...I made these crackers, too, and while they do turn out pretty darn good, too, I found using sharp cheddar might be a little too sharp! The resulting flavor in the crackers was VERY sharp and nearly bitter, almost as if the sharpness of the cheese was magnified somehow in the recipe or the baking. I like sharp cheese, the sharper the better, actually, but I personally think mild or perhaps medium cheddar might be more suitable. Also, make sure to roll the dough out quite thin...it's pretty difficult to get these to crispy texture if the dough is too thick. Other than that, though, a nice recipe.

[purple]

SevenWishes, on Jan 5 2009, 02:32 PM, said:

Just a quick note on this post...I made this recipe this past week, and while it does work pretty darn well overall, I found that after about a day the cookies themselves become extremely tough. I'm not entirely sure, but I think it is because moisture from the filling seeps into the cookies, making them lose their crispiness. Unless you know you're going to be eating all of these "Oreos" within a few hours, I have a theory it may be better to keep the cookie away from the filling until you're ready to eat them, and just spread the filling onto the cookies when you're ready.

Also, I was unable to find the Special Dark cocoa powder around here, so I put in a little extra of the regular Hershey's cocoa powder. It didn't completely nail the real Oreo color or flavor, but it was close enough.

This is a good recipe, but you just may wish to keep in mind my note above.

I am sorry they didn't work out so good. When I make them thicker then they are soft almost like cake. When I make them thin, they are hard. Play with it to get them "just right". The Special Dark Cocoa makes them "black". You may want to reduce the shortening by 1 or 2 T. also.