Ingredient in hypoallergenic baby baked goods
This is a specialized baked good designed for infants with food sensitivities, often referred to as a hypoallergenic baby cookie or teething biscuit. It is typically made from a base of rice flour, oat flour, or other gluten-free grains, combined with a safe fat like coconut oil and a natural sweetener such as mashed banana or applesauce. The recipe deliberately excludes common allergens like wheat, dairy, eggs, soy, and nuts.
🍽️ Nutrition at a glance
These baked goods are primarily a source of carbohydrates for energy, with minimal fat and protein. They are generally low in key nutrients but may be fortified with iron or calcium, providing a small calorie boost of around 70-100 kcal per biscuit.
Nutrition breakdown
| Calories | 75 kcal |
| Protein | 1 g |
| Carbs | 14 g |
| Fat | 2 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 10 mg |
| Iron | 1.2 mg |
| Calcium | 20 mg |
| Potassium | 30 mg |
| Phosphorus | 15 mg |
| Magnesium | 5 mg |
| Zinc | 0.3 mg |
| Thiamin (B1) | 0.05 mg |
| Niacin (B3) | 0.4 mg |
Per 1 biscuit (15 g) · estimated, varies by recipe
💡 What's interesting
The cultural uniqueness lies in its role as a safe, early solid food that allows infants to practice self-feeding and teething without allergen risk. Nutritionally, its simplicity is its purpose, focusing on digestibility and safety over complex nutrient density.
