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A plate of gluten-free digestive biscuits
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4.91 from 10 votes

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.
Prep Time15 mins
Cook Time12 mins
Total Time57 mins
Course: Afternoon Tea
Cuisine: British
Servings: 18 biscuits
Calories: 179kcal


  • 140 g oat flour
  • 140 g almond flour
  • 80 g tapioca flour
  • 115 g light brown muscovado sugar
  • ½ teaspoon sea salt
  • 160 g unsalted butter
  • ½ teaspoon bicarbonate of soda
  • 3-4 tablespoons whole milk


  • Whisk the flours, sugar and salt together in a large mixing bowl.
  • Add the butter and rub into the flour using the tips of your fingers until the mixture resembles breadcrumbs.
  • Stir in the bicarbonate of soda.
  • Pour in the milk one tablespoon at a time until it forms a smooth dough.
  • Shape the dough into a round and then flatten slightly and wrap in cling film. Chill for 30 minutes
  • Pre-heat the oven to 190°C/ 170°C fan/gas mark 5.
  • 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.
  • 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.
  • Remove from the oven, leave on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.


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


Calories: 179kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 100mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin A: 225IU | Calcium: 31mg | Iron: 0.7mg