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What's
your
gut
feeling?

Looking for tips on how to make beautiful gluten free biscuits?

Without the binding quality of gluten in plain flour, like gluten free pastry dough, gluten free biscuit dough heavily relies on the binding properties of egg, fat, sugar and sometimes xanthan gum in the recipe. Support gluten free biscuit doughs, such as shortbread dough, by rolling between 2 sheets of cling film. Before removing the cling film and cutting into shapes. The dough becomes crisp and golden in the oven as the egg sets and the sugar caramelises and hardens. Creamed biscuits such as cookies and also flapjacks and granola bars are made in exactly the same way as their gluten rich equivalents – just with gluten free ingredients.

A general purpose gluten free flour blend to replace wheat flour in dough and creamed biscuits is 50% rice flour: 25% corn starch: 25% ground blanched almonds (or replace the almonds with, buckwheat flour, coconut flour or fine maize flour). 

• For a nutty tasting twist on this basic flour blend, replace ground almonds with ground walnuts, blanched hazelnuts, pistachios or cashews.

• For a wholemeal style biscuit, use unblanched finely ground almonds or hazelnuts.

• For a little extra binding power, to aid rolling and shaping, add ½ teaspoon xanthan gum to the flour blend.

• For ginger bread, replace the wheat flour with 50% corn starch and 50% rice flour.


Substituting other gluten rich ingredients with gluten free alternatives: 


• Replace gluten rich oats with gluten free oats.

• Always read the label to make sure chocolate chips and chocolate for adding to biscuits are gluten free. 

• Replace crunchy breakfast cereals such as Rice Krispies and cornflakes with equivalent gluten free cereals.

• Other ingredients that provide texture, colour and flavour are seeds, nuts, nut butters, dried fruit and mini gluten free marshmallows.

• Before using spices, check the label to ensure they are gluten free.