Gluten-Free Digestive Biscuits
Gluten-Free Digestive Biscuits are simple yet strong and flavourful biscuits, ideal for tea-dunking or making into your favourite pie crust.
Servings Prep Time
18biscuits 15minutes
Cook Time Passive Time
12minutes 30minutes
Servings Prep Time
18biscuits 15minutes
Cook Time Passive Time
12minutes 30minutes
Ingredients
  • 140g oat flour
  • 140g almond flour
  • 80g tapioca flour
  • 115g light brown muscovado sugar
  • ½teaspoon sea salt
  • 160g unsalted butter
  • ½teaspoon bicarbonate of soda
  • 3-4tablespoons whole milk
Instructions
  1. Whisk the flours, sugar and salt together in a large mixing bowl.
  2. Add the butter and rub into the flour using the tips of your fingers until the mixture resembles breadcrumbs.
  3. Stir in the bicarbonate of soda.
  4. Pour in the milk one tablespoon at a time until it forms a smooth dough.
  5. Shape the dough into a round and then flatten slightly and wrap in cling film. Chill for 30 minutes
  6. Pre-heat the oven to 190°C/ 170°C fan/gas mark 5.
  7. Roll the dough out to 8mm thickness then cut the biscuits into 7cm rounds. Prick the biscuits with the tines of a fork a couple of times.
  8. Place the biscuits on a baking sheet an inch or so apart and bake the biscuits for 12 minutes. The biscuits can be baked in two batches.
  9. Remove from the oven, leave on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
Recipe Notes

*substitute the oat flour for sorghum flour if you are intolerant to oats.