On Sat, 8 Jan 2000 22:40:11 EST E Coloura <[log in to unmask]> writes: > Where did you find the rice crackers? What brand etc? I found several brands at Whole Foods. The type I bought was Rice Thins by Sesmark. I got the plain variety. They are marked OU-D bc they make a cheddar variety and probably don't have separate equipment. This is not an issue for us The ingred are brown rice flour, safflower oil, salt. There is also a note that the facilitiy also produces wheat products so there may be a cross contamination problem there also. We don't specifically have a problem with wheat, but are just waiting a few more months until introducing it. He has had things with small amounts of flour in it. > Could you pass along the teething bisquit recipe. Big Disclaimer - I ahve not tried this recipe yet :-) I got this from CookieRecipe.com. I don't know what sort of texture these are, but the hard teething biscuits make such a mess anyway. The recipe also calls for 1/2 c groud nuts, but I'm going to leave those out. Pumpkin Cookies 1 tsp baking soda 1 tsp baking powder (gf) 1 tsp tsp cinnamon 1 c. rice flour (I found this at a baking supply store, but you can probably find it at the health food store) 3/4 c potato starch (look in the Kosher section of the grocery) 1/2 c shortening 3/4 c sugar 1 c canned pumkin Preheat oven 350F. Sift dry ingred together. Cream shortening and sugar. Add pumpkin. Add dry ingred. Beat until smooth. Shape into 1 in balls and place on greased cookie sheet. Press flat with fork. Bake 9-12 minutes. Let me know if you try them, Kathy P. ________________________________________________________________ YOU'RE PAYING TOO MUCH FOR THE INTERNET! Juno now offers FREE Internet Access! Try it today - there's no risk! For your FREE software, visit: http://dl.www.juno.com/get/tagj.