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Jenny’s Teething Rusks

By Tifposki'sGirl on 12 July 2009 | Viewed 19704 times

Dairy, Egg & Gluten Free.

This is a modified version of another recipe I found online which when tested didn’t work out as well as I had hoped.

The dough in this recipe is not at all crumbly and holds well for moulding and shaping.
Note that if you cook it at too high a temperature or make the pieces to thick it will be quite soft when cooked.

Smaller pieces and the long slow cooking makes it more like the traditional teething rusk.


¼ cup Only Organic banana baby rice cereal
¼ cup Only Organic wholegrain baby rice cereal
1 tab organic sunflower oil
½ tsp mixed spice
½ tsp pure vanilla essence
¼ cup prune juice (or other 100% fruit juice)
¾ cup filtered cold water
½ - 1 cup Healtheries Gluten Free Baking Mix (or similar)


Preheat oven to 150°C.
Blend rice cereal with water. Let mixture sit for a couple of minutes to soften flakes.

Add oil, mixed spice, vanilla, and juice. Blend well then gradually add the gluten free baking mix; knead well to form soft, smooth dough.

Roll out dough to about ½ cm thick and cut into 1x6cm strips. Alternatively, roll into long thin sausages (about ½ cm diameter) and cut about 6cm long then join to form rings.

Place on baking tray and bake until firm - approximately 45 minutes.

Let cool completely then store in an air-tight container

My wee 1yr old granddaughter has just been diagnosed with Coeliacs Disease so I am going to make these for her and let you know!!

Posted by LynneDavidson  on  17/12/09  at  11:17 PM

How did you get on Lynne? I tried them but was very unsuccessful - not sure where I went wrong!!

Posted by Marie  on  23/12/09  at  08:18 AM

I found this dough too soft to handle, so I put it in a plastic baggie, cut a bit off the corner and squeezed it out. Made perfect little rusks, and much less mess!

Posted by Holly  on  28/06/11  at  08:02 AM

that’s a great idea Holly, will have to try it smile

Posted by Tifposki'sGirl  on  01/07/11  at  10:26 PM

the first time i made these the dough was really sticky and the rusks came out crumbly.  But the second time i really took the time to knead the dough well, about 10 minutes or more and cooked them for quite a while too and they came out great.  My little boy loves the rings and we have found that older children love them too.

Posted by Simone Richardson  on  14/08/11  at  08:50 PM

I have tried this for the first time. It was sticky with 2cups of flour so I piped it from a bag and have turned oven down to 125 degrees.
May be my juice was thinner and I used avocado oil instead of sunflower oil. I will post back when they are done if they turn out ok.

It worked well. Longer 60 mins at 125 C.
Only other thing I did different was use quinona flakes instead of rice cereal.
I will use this recepie again for sure!!!

Posted by Anita  on  07/07/12  at  05:35 AM

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