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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 Time
15
mins
Cook Time
12
mins
Total Time
57
mins
Course:
Afternoon Tea
Cuisine:
British
Servings:
18
biscuits
Calories:
179
kcal
Author:
Georgina Hartley
Ingredients
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
Instructions
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.
Notes
*substitute the oat flour for sorghum flour if you are intolerant to oats.
Nutrition
Calories:
179
kcal
|
Carbohydrates:
17
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Cholesterol:
19
mg
|
Sodium:
100
mg
|
Potassium:
42
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
225
IU
|
Calcium:
31
mg
|
Iron:
0.7
mg