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Karen Davis wrote,

>Anyhow, this means that Erin eats *my* grains until she is one year old -
>which means that I'm going to have to make her teething biscuits - the
>"wheat-free" ones in the stores are barley-based.  Anyone have a recipe?

I make breadsticks using the recipe "RAPID RISE FRENCH BREAD" on pg.  41
of More From the Gluten Free Gourmet by Bette Hagman.  After mixing the
dough, I put it in a large plastic bag to rise for about 20 minutes.
Then I cut a hole in the corner to determine the diameter of the
breadstick.  I then squeeze it out in breadsticks on a cornmeal dusted
cookie sheet and cook it for 20-25 minutes at 350 degrees.  I also butter
the tops after they have been in the oven for 15-20 minutes and then
again at the end.  Occasionally, I add parmasean cheese on top too for a
more adult taste.

All kids seem to like these and they worked well for my teether.  They
hold together well - very few crumbs.  They keep well in the freezer, but
tend to dry out after a day or two in the refrigerator.

Judee DeJaco