Teething Biscuits
Source: Laura Wittman, The Food Allergy Kitchen Yahoo Group

3 tsp egg replacer
4 Tbsp water
1/2 cup pure cane sugar
1 cup brown rice flour
1 cup tapioca flour
1/2 cup sweet rice flour
1/2 applesauce

Mix egg replacer with water. Add sugar and mix well. Combine flours in separate bowl and then gradually add to egg and sugar mix to make firm dough. Gradually add applesauce until a good consistency for rolling out. Roll out dough to 3/4" thick. Cut into small bars and place on cookie sheets. Cover with tea towel and let stand on countertop overnight. In the morning, bake at 325 degrees until brown and desired firmness is reached (I used to cook mine well over an hour so that they were really hard).

Note: Add cinnamon for flavor if desired.