Gold Fish And Teddy Grahams

[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

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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.

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Edited to fix broken link.

[Darn210]

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]

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]

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.

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[purple]

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

[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]

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

[SevenWishes]

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]

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]

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]

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!

[Ahorsesoul]

Found this recipe today for goldfish crackers.

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