Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gold Fish And Teddy Grahams

mom2twoangels

Recommended Posts

mom2twoangels Apprentice
mom2twoangels
Posted

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,

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


purple Community Regular
purple
Posted

This recipe would be perfect for the Teddy Grahams:

Oreos

Open Original Shared Link

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

mom2twoangels Apprentice
mom2twoangels
Posted
  • Author

Thanks!

any suggestions on what to sub for the Rice Flour?

cruelshoes Enthusiast
cruelshoes
Posted

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. :)

Open Original Shared Link

Edited to fix broken link.

Darn210 Enthusiast
Darn210
Posted
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 Community Regular
purple
Posted
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.

  • 2 weeks later...
purple Community Regular
purple
Posted

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!!!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cruelshoes Enthusiast
cruelshoes
Posted
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.

Open Original Shared Link

purple Community Regular
purple
Posted
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.

Open Original Shared Link

That's it...I hope the "crackers" are good...thanks for posting.

What's an url??? I am computer dumb :blink:

Janessa Rookie
Janessa
Posted

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 Community Regular
purple
Posted
That's it...I hope the "crackers" are good...thanks for posting.

What's an url??? I am computer dumb :blink:

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 Apprentice
Wonka
Posted

Gluten free Goldfish

Source: Original recipe by permission of Henry Holt from Bette Hagman

  • 1 month later...
SevenWishes Newbie
SevenWishes
Posted
This recipe would be perfect for the Teddy Grahams:

Oreos

Open Original Shared Link

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 Newbie
SevenWishes
Posted
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. :)

Open Original Shared Link

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 Community Regular
purple
Posted
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.

SevenWishes Newbie
SevenWishes
Posted

I am not disappointed in the recipe, exactly...it just takes a little special care, in my experience. I made some a little thicker that did indeed come out a little more "cakey," almost in the neighborhood of those Oreo and Nilla Wafer Cakesters they sell now. The thinner ones are hard, yes, but they were only hard and CRISP for me for about a day; after that while they remained hard, they were also quite tough. That is the only part that disappointed me.

I'm not making gluten free stuff for me so much as for other people who are intolerant. Me myself, I can eat buckets of wheat flour cookie dough, scarf on any ol' pizza, and freebase Pillsbury all purpose flour if I wanted to. The people the cookies were meant for mainly were happy with them the next day and beyond, as their palates and expectations are adjusted better to the slightly different results you get from non-gluten baking and products. They're simply used to things not being exactly the same, while I can get a bag of Oreos and hog down on 'em if I wish, and still have that expectation of trying to get precisely the same results without wheat.

I'm trying to adjust my own mindset, though, and in any case, just experimenting with the recipes and ingredients is interesting to me. I do like the "Oreo" recipe...it does taste quite good, and the results are nice, at least for a short time. Purple, did your batch of cookies last in the house more than a day or so? Did they change in texture like mine? In any case, I am filing the "Oreo" recipe in the "keeper" file, but just for me anyway, I'll probably try keeping the cookies away from the filling until ready to eat, then just frost 'em up when ready. It's just my theory, but I think the filling is what makes them get somewhat tougher as they sit over time. If/when I make these again, I will try keeping them separate and see what happens, and report back here!

  • 10 months later...
Ahorsesoul Enthusiast
Ahorsesoul
Posted

Found this recipe today for goldfish crackers.

Open Original Shared Link

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,549
    • Most Online (within 30 mins)
      7,748
    Blough
    Newest Member
    Blough
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.