↑
  • ABOUT
  • RECIPES
  • LIFESTYLE
    • Career
    • Home Living
    • Nutrition
    • Pets
    • Pregnancy + Motherhood
    • Skin Care
    • Travel
  • SAFER SKINCARE
  • CONTACT

What Great Grandma Ate

because the food you love should love you back!

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

What Great Grandma Ate / Recipes / Egg Free / Homemade Baby Puffs Recipe for Babies Over 6 Months (Gluten Free & Dairy Free)

Homemade Baby Puffs Recipe for Babies Over 6 Months (Gluten Free & Dairy Free)

Last Updated on August 3, 2021 by Jean Choi 49 Comments

EF
NF
V
4.8K shares
  • Share
  • Tweet
  • Yummly
Jump to Recipe Print Recipe

Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

Healthy homemade baby puffs are a great gluten free and dairy free baby finger food that can also be made egg free. Melts in your mouth and it’s a great mess-free snack for babies over 6 months!

healthy homemade baby puffs in a jar

I’m always looking for easy baby snacks that are convenient, healthy, and yummy. Recently, we’ve been finding ourselves doing lots of driving and spending time outside of the house, so portable snacks are a must. While I love bringing fruits and veggies sticks, they can get messy and I just don’t want to worry about having to clean up after her constantly.

So I started searching for baby puffs and baby finger food ideas. However, I found that I wasn’t too happy about the ingredients in most store bought brands of baby puffs and baby cereal. Many of them contain added sugar, vegetable oils which are highly inflammatory, and “natural flavors” which isn’t a term regulated by the FDA and can have other hidden ingredients behind it.

How to Make these Healthy, Homemade, Gluten-Free Baby Puffs

So I started experimenting in the kitchen to make healthy baby puffs that are free of processed ingredients, and I’m really excited about these! Not only are they really versatile with the ingredients you can use, they are also gluten free, dairy free, and can easily be made egg free. Plus, my little girl loves them, and they melt in your mouth so babies without teeth can easily gum and enjoy them as well. I feel so much better about these than any store bought puffs.

baby reaching for healthy baby puffs

Ingredients & Substitutions

One of the best things about these healthy baby puffs is that you can pretty much use any fruit or veggie you have on hand. Here are the ingredients for these easy homemade baby puffs, including any substitutions you can use:

  • Sprouted oat flour: While my baby has eaten a variety of grains, I like to serve them in a sprouted or fermented form for easier digestion. Most grains contain anti-nutrients like phytates, which block the absorption of beneficial minerals. Sprouting breaks down these anti-nutrients (while making the grain more digestible) so we can absorb the nutrients better. If you don’t have sprouted oat flour on hand, you can use regular oats flour or rice flour (or even brown rice flour) instead for this recipe.
  • Pureed fruits: You can use a variety of fruits you have on hand, and add veggies as well. Just blend them together in a blender or a food processor. For the ones you see in the photos, I made them with pureed apple, banana, and kale. Most of the puree should be fruits because they are what give these gluten free baby puffs their sweetness. Here are some ideas for what you can add to your puree:
    • banana
    • apple
    • pear
    • peach
    • mango
    • spinach
    • kale
    • beet
    • sweet potato
    • chard
  • Coconut oil: Ghee can also work if your baby tolerates dairy.
  • Egg yolks: If your babe can’t do eggs, flax eggs will also work! Just mix 2 tbsp of flaxseed meal with 5 tbsp of water.
  • Baking powder: I love this aluminum free one.
  • Spirulina: This is an OPTIONAL ingredient, but spirulina has so many amazing benefits for the baby and it’s a complete real-food source of protein. It also promotes healthy development with amazing nutrients like iron, calcium, zinc, magnesium, vitamin A, and B vitamins. I incorporate it into my baby’s diet often. This is my favorite brand and you can get 10% off with my code: GREATGRANDMA10.
  • Bone broth, breast milk, or water (IF NEEDED): The amount of moisture for these healthy baby puffs will vary depending on the puree you use and if you use real eggs or flax eggs. If the mixture seems too dry, you can add any of these ingredients 1 tbsp at a time until the texture is similar to a thick pancake batter.
Squeezing baby buff batter out on to parchment paper
freshly baked homemade baby puffs

Step by Step Directions for Making These Baby Puffs

  1. Preheat oven to 350 degrees F, then line a baking sheet with parchment paper.
  2. Mix all the ingredients together to form the texture of thick pancake batter. Pour the batter into a piping pastry bag. If you don’t have a pastry bag, you can use a plastic resealable bag with one of the bottom corners snipped off.
  3. Pipe the batter onto the baking sheet into small circles or any shape you like.
  4. Bake for 8 minutes, turning the tray once halfway through. Turn down the oven to 250 degrees F. Bake for additional 20-30 minutes until they are lightly golden and dry.
  5. Cool completely on the countertop before removing from the baking sheet. They’ll firm up more as they cool.
  6. Serve! These healthy baby puffs can be stored in an airtight container for up to a week at room temperature.
close up overhead shot of gluten free baby puffs

Frequently Asked Questions and Tips on Making these Healthy Baby Puffs

How do you know when the baby is ready for puffs?

Babies are ready for puffs once they have established solids and show that they are ready like:
– sitting upright
– showing chewing motion when they have food in the mouth.
– putting food in their mouth on their own.

Of course, every baby is different, but they can generally start around 6 months.

Can my baby eat puffs without teeth?

Even if your baby doesn’t have teeth, these homemade baby puffs melts in the mouth so they should be safe. If you are nervous, I would make the puffs on the smaller side (like baby cereal) or cut them up before serving.

Are baby puffs a choking hazard?

I would test these out yourself to make sure that they melt in your mouth before giving it to your baby. If you use the ratio stated, the puffs should melt, but it can vary depending on amount of moisture in the fruits and veggies you use.

Finger foods are great for developing fine motor skills, and it’s really fun to watch your baby figuring out feeding him or herself and learning pincer grasp. As with any food, make sure to supervise your baby during feeding time!

If you are interested in other baby food ideas and snacks, read my blog post all about how to start solids!

Other recipes blog posts you might love…

Healthy Homemade Popsicles for Toddlers

healthy toddler popsicles

AIP & Paleo Blueberry Sour Gummies

Paleo Blueberry Sour Gummies

How to Start Solids at 6 Months: Our Experience

Guide to Starting Solids

Non Toxic Baby Products For The Nursery and Registry

Non Toxic Baby Products

Healthy Homemade Baby Puffs (Gluten Free, Dairy Free) – 6+ Months

Healthy homemade baby puffs are a great gluten free and dairy free baby finger food that can also be made egg free. Melts in your mouth and it's a great mess-free snack for babies over 6 months!
5 from 8 votes
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: baby finger food ideas, blw snacks, gluten free baby puffs, healthy baby puffs, homemade baby snacks, how to make homemade baby puffs, vegan baby puffs, when can babies start eating puffs
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling time: 15 minutes

Ingredients

  • 1 cup sprouted oat flour or regular oat flour or rice flour
  • 1 cup puree of fruits can combine with veggies (such as any combo of bananas, apples, pear, mango, kale, spinach, carrots, sweet potatoes, etc)
  • 1 tbsp coconut oil melted
  • 2 egg yolks or flax eggs*
  • 1 tsp baking powder
  • OPTIONAL: 1 tsp spirulina use code GREATGRANDMA10 for 10% off
  • IF NEEDED: 1-4 tbsp bone broth or water or breastmilk

Instructions

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  • Add all ingredients (except bone broth) to a bowl and stir until a batter forms. It should resemble a thick pancake batter in consistency. If it's too thick, add bone broth (or breast milk or water) 1 tbsp at a time until it reaches the right consistency. If too thin, add a bit more flour.
  • Pour the batter into a piping bag or a plastic resealable bag with one of the corners snipped off.
  • Pipe the batter on the baking sheet into circles or any shape you want, making sure they don't touch each other.
  • Bake for 8 minutes, turning the baking sheet halfway through.
  • Lower the oven temperature to 250 degrees F, then bake for another 20-30 minutes (depending on the shape and size of the puffs), until the puffs are dry to touch and lightly golden on the sides and the bottom. They can get too crunchy and not "melt" if they are baked too long.
  • Remove from the oven, transfer to the countertop, and cool completely in the baking sheet. The puffs will firm up more as they cool.
  • Once cooled, you can test the puffs to make sure they soften and melt in the mouth before serving.
  • Store in an airtight container at room temperature for up to a week.

Notes

* For an egg free option, make flax eggs: Mix 2 tbsp flaxseed meal combined with 5 tbsp of water. Let this sit for a few minutes until thick. Add to the recipe.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


4.8K shares
  • Share
  • Tweet
  • Yummly

By Jean Choi | October 12, 2020

Comments

  1. Amanda says

    December 6, 2020 at 10:59 am

    Hi! Is it possible to sub out for an almond or coconut flour? I’ve tried coconut flour and the consistency is quite off. It’s very grainy. Just curious if there are any other options for the flour. Thank you!!

    Reply
    • Jean Choi says

      December 12, 2020 at 11:16 am

      Coconut flour is VERY absorbent so it’s not a good substitute. Almond flour might work or even hemp flour.

      Reply
  2. Irena says

    December 11, 2020 at 9:55 pm

    5 stars
    Made this for 1yo with a cauli/peach/ginger blend, and I had to hide the jar from her she loved them so much! Thank you!

    Reply
    • Jean Choi says

      December 12, 2020 at 11:15 am

      What an amazing combo!!

      Reply
  3. Courtney says

    December 28, 2020 at 2:10 pm

    I think I did something wrong. I made these small and checked them in 5 min batches. But they never dissolved right. Didn’t matter if they were still soft, or all the way crisp, or anywhere in between. I still had to chew them and they didn’t dissolve. What did I do wrong???

    Reply
    • Jean Choi says

      January 5, 2021 at 2:03 pm

      What fruits and veggies did you use? You can try lowering the oven temperature. Maybe it baked too quickly if your oven is hotter than normal.

      Reply
  4. Bec says

    December 30, 2020 at 9:37 pm

    Mine turned out to be more like a biscuit and not melt in the mouth. I used spinach and kiwi.

    Reply
    • Jean Choi says

      January 5, 2021 at 2:01 pm

      So sorry! You can try baking for a shorter time.

      Reply
  5. Kristin Sherman says

    January 4, 2021 at 4:29 pm

    5 stars
    This is a fabulous recipe!!! I will never purchase puffs puffs again! I did avocado/pear. I also added hemp seeds and bone broth powder. They turned out fabulous! My two-year-old won’t stop eating them. I made them for my seven-month-old. Thank you very much!

    Reply
    • Jean Choi says

      January 5, 2021 at 2:01 pm

      Sounds amazing! That’s a great combo.

      Reply
  6. Ashley M. says

    February 6, 2021 at 2:28 pm

    5 stars
    Thank you for this recipe! My 8mo old and toddler loved them!! The toddler is one picky eater too. We used steamed apple, banana, carrot and golden beets. I through in some bone broth from the fridge my husband had made. I just read about the heavy metals in the popular baby puff snack so this is a great healthy alternative.

    Reply
    • Jean Choi says

      February 23, 2021 at 8:26 am

      Amazing! I have to try with bone broth. What a wonderful idea. Thanks so much!

      Reply
  7. Sara says

    February 9, 2021 at 3:50 am

    Thanks for the recipe. We made these with plant based with apple banana and kale. I did 1/4 cup garbanzo bean flour and 3/4 cup oat flour. The baby and the 4 year old like them. I froze some of the mixture in hopes of making another batch in a few weeks.

    Reply
    • Sarah says

      June 19, 2021 at 12:22 am

      How did freezing the mixture go? Did the next batch turn out?

      Reply
  8. Kelly says

    February 14, 2021 at 6:21 pm

    How should the inside of the puffs be? I tried to make spinach mango ones and I am not sure if I am doing it correctly. Should the inside still be a little moist?

    Reply
    • Jean Choi says

      February 23, 2021 at 8:26 am

      If it’s a bit too moist, I would bake a little longer. It shouldn’t be too dry since they’ll be too crunchy and won’t melt in the mouth.

      Reply
  9. Paige says

    February 15, 2021 at 12:23 pm

    These did not turn out for me. I used peach & apple purées. They won’t dissolve. I’m bummed since my little loved puffs but we’re concerned about the recent studies that came out about rice flour in these foods.

    Reply
    • Jean Choi says

      February 19, 2021 at 8:47 am

      So sorry about that! I would try baking for a shorter time.

      Reply
  10. Brittney says

    February 21, 2021 at 6:33 am

    Would regular flour or GF flour work as a substitute flour?

    Reply
    • Jean Choi says

      February 23, 2021 at 8:25 am

      I haven’t tried, but I think they’ll work!

      Reply
  11. Elisheva Rosenzveig says

    February 23, 2021 at 5:30 am

    Came out great! Can I freeze these?

    Reply
    • Jean Choi says

      February 23, 2021 at 8:25 am

      I’ve never tried! Maybe you can test it out with 2-3 puffs and see if they work. 🙂

      Reply
  12. Claire Koppelman says

    February 24, 2021 at 5:02 pm

    Baby’s can still “eat” food without teeth. Some babies do not have teeth before they are 1 year old saliva and gumming foods is fine for chicken, cooked veggies, and most fruits. If you feed babies in a high chair and eat with them it is quite possible to watch them to make sure they do not choke. Handling a chicken leg, and gumming it gives them more control than every piece being bite size. Holding onto a piece of ripe mango etc.. is another way to feed them. Making French toast sticks and letting them dip it in applesauce, or broccoli spears for that matter is also fine.

    Reply
  13. Stephanie says

    March 13, 2021 at 12:07 pm

    5 stars
    Okay… so…. I made these before reading the reviews about coconut flour… we don’t do grains in our house so I figured I’d just sub out for coconut flour…. didn’t even second guess how absorbent it is and had to add about 2 cups of bone broth to save these. I baked a batch according to the instructions and my 6 month old loves them (I used spinach with a little banana) and my 3 year old is also thrilled with these. Next time I’ll probably use coconut flour again but cut that in half and maybe try to add a couple tablespoons of tapioca flour to help with the “melt in mouth” feel. Overall these are great even though I messed up! Pretty forgiving recipe.

    Reply
    • Jean Choi says

      March 18, 2021 at 12:20 pm

      I’m so glad it worked out with all the adjustments! Love hearing that the little ones enjoyed them <3

      Reply
      • Lina says

        June 7, 2022 at 3:26 pm

        5 stars
        I tried making these a few times with different fruits. First one I made I did apple/blueberry/ peach. But I didn’t think it was safe enough for baby to eat. He had two teeth so far. So I made it again using bananas and avocado and that one came out great. So I think the banana is a must because it helps give that mushy melt in mouth texture. To go a step further I did only 1/4 oat flour with 3/4 cup blanched almond flour and I whipped up egg whites with cream of tarter then combined the two mixtures by folding it in and that turned out even better! Thank you for the recipe!

        Reply
  14. Sherry says

    June 7, 2021 at 10:51 am

    5 stars
    Amazing! My 20 month old went nuts over these. I wanted to try them out because we also have a new baby on the way. I made apple + spinach and then carrot + spinach. I also added cinnamon. Thank you for the recipe!

    Reply
    • Jean Choi says

      June 7, 2021 at 1:18 pm

      Ah love hearing that. Thanks so much for leaving a review!

      Reply
  15. cai says

    June 25, 2021 at 1:02 pm

    unrefined or refined coconut oil?

    Reply
    • Jean Choi says

      June 25, 2021 at 1:05 pm

      Either one works!

      Reply
  16. Christine says

    September 1, 2021 at 8:06 am

    I haven’t tried these yet, but they sound great!
    Should the fruits and vegetables be steamed before pureeing?

    Reply
    • Jean Choi says

      September 1, 2021 at 8:11 am

      You don’t have to but you can! If something can’t be easily pureed (like hardy veggies like sweet potatoes), I would lightly steam before adding to the batter.

      Reply
  17. Katie says

    September 9, 2021 at 1:21 pm

    Hi there! Can these be frozen after baking for later use?

    Reply
    • Jean Choi says

      September 10, 2021 at 3:41 pm

      I’ve never tried but I think so! My only concern is that the texture might get a bit chewy after defrosting. I would test it out with a small batch before doing it.

      Reply
  18. Hectorcunningham says

    January 11, 2022 at 1:18 am

    5 stars
    These baby puffs are an excellent snack for babies over 6 months of age. They can be added to homemade yogurt, home made applesauce, or they can be offered as-is as a meal or snack.

    Reply
  19. Catherine says

    February 11, 2022 at 1:50 am

    Is there a substitute for the coconut oil? I’m hesitant on using it since our little one is showing signs of various allergies.

    Reply
    • Jean Choi says

      February 11, 2022 at 9:50 am

      Any other oil will work!

      Reply
  20. Vanessa says

    March 14, 2022 at 2:02 pm

    Loved it. We did “spinach, yellow bell pepper” and “carrot, zuccini, spinach” all turned out so tasty. We used baby oat cereal instead of flour.

    Reply
    • Jean Choi says

      March 15, 2022 at 7:17 am

      Yum! I’m so glad it worked out!

      Reply
  21. Nicole Ryan says

    July 29, 2022 at 2:28 am

    How much spirulina would you use daily for baby under 1 year? I’d never heard of all the amazing benefits of spirulina. I’ve been researching it and I’m so grateful you’ve brought this to my attention!

    Reply
    • Jean Choi says

      August 2, 2022 at 12:56 pm

      I would say about 1/2 teaspoon!

      Reply
  22. Ashley Sherrod says

    September 13, 2022 at 2:50 pm

    Could I substitute something for the baking powder? I’ve read not to give to babies under age of 1 bc of the sodium content

    Reply
    • Jean Choi says

      September 22, 2022 at 8:39 pm

      I haven’t tried with another ingredient. It won’t puff up the same way without it, so I’m not sure what you can use. Sorry!

      Reply
  23. Amy H says

    September 15, 2022 at 6:24 am

    Can we use frozen purée cubes that we made instead of freshly puréed fruits/vegetable?

    Reply
    • Jean Choi says

      September 22, 2022 at 8:32 pm

      Yes!

      Reply
  24. Bea says

    December 4, 2022 at 10:39 pm

    5 stars
    My little one has lots of allergies so we made with oat flour and flaxseed egg and it was so yummy! I thought it was yummy and so did my 15 month old! I blended spinach and apple sauce (from big bottle) for added nutrients so it turned out so good! I started with half the recipe and that already filled up a whole sheet pan. This is my 4th time making it so i wanted everyone else to know how great it is!

    Reply
    • Jean Choi says

      December 6, 2022 at 10:20 am

      Amazing! Thanks so much for leaving a review!

      Reply
  25. Olivia Gilmore says

    January 9, 2023 at 6:07 pm

    My little guy has an intolerance to coconut. What kind of oil do you recommend?

    Reply
    • Jean Choi says

      January 10, 2023 at 2:43 pm

      You can use any other oil like olive oil, butter, or avocado oil

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

Instant Pot Favorites

The BEST Instant Pot Mashed Potatoes (Paleo, Whole30) + Stove Top Option

Instant Pot Meatballs in Tomato Sauce (Paleo, Whole30)

Instant Pot Butter Chicken served with rice and naan

Instant Pot Butter Chicken (Dairy Free, Whole30, Keto) – Quick & Easy!

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken Meatballs (Paleo, Whole30, Keto)

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

©2023, What Great Grandma Ate. Privacy and Disclosure Policy/ Site by Pixel Me Designs