The best gluten free biscuits ever?
- Gluten free
- Dairy free
- Egg free
- Yeast free
Don't get me wrong, this ain't no fancy-pants spiced creamy foo-foo biscuit. This is a down-to-earth, honest-to-goodness gluten free biscuit. The sort your granny might have bought to disappoint her grandchildren with.
Yes, I'm claiming grown up gourmet status for this biscuit - they've even been compared (by gluten free wifie, who is notoriously honest with her opinions of my cooking) to a classic Fox's biscuit. And who am I to argue?
And the best thing about these? They are as simple as can be. Quick and easy to make, and 10 days in a biscuit tin rendered them not one crispon less crunchy than the day they were baked.
Try them, and let me know what you think. Here's the recipe...
Non-nonsense gluten free biscuit recipe
100g gram flour (chickpea flour)
100g tapioca flour
100g of margarine (or butter if you're lucky enough not to be dairy free - this may make these biscuits intolerably beautiful ;) )
70g ground almonds
100g soft brown sugar
2 tbsp maple syrup
1 tsp baking soda
Sift your gluten free flours together, then rub the margarine into the flour until the mixture resembles breadcrumbs. Stir in the sugar and add the maple syrup. Mix thoroughly, then squidge together with your hands. If it's too dry to stick together, you'll need to rub in a little more margarine, or add more maple syrup. Then roll off balls of mixture and place on a greased baking tray. Press down with the back of a spoon into biscuity shape.
Bake for around 14 mins in a 180C oven, until just browned.
Remove for 5 mins then transfer to a cooling rack. Try your hardest not to eat one for another 10 minutes. Oh, the gluten free joy. I reckon a manufacturer should pick up on these. I've never tasted a gluten free biscuit with a better texture than these. I'm going to make another batch now - I've gone and made myself get a craving for one.
posted by Gluten Free Food Freak at
1:19 pm
3 Comments:
OK, now those didn't turn out as expected. Not bad, but not the super-crunchy, light to the end of the chew biscuits of last time. And I'm wondering if I chucked in a teaspoon of bicarbonate of soda last time. I would normally when making biscuits, so this might be the difference. You'll have to wait until this batch is eaten to find out. Unless you beat me to it that is ;-)
By
Gluten Free Food Freak, at 3:27 pm
Hello! Just tried your recipe and added some dried cranberries too. Mine came out crunchy on the outside and chewy on the inside ... maybe I made them too thick... but so much better than the cardboardy discs to be found in the supermarket Free From sections! I've recently been diagnosed as intolerant to a whole bunch of things so your recipes are really helping me get my teeth into allergy-free eating...many thanks! I've binned so many failed dishes, maybe this will be the end of that! :)
By
fatbird, at 4:35 pm
Sounds like you're nearly there Jen - did you use 1 tsp bicarb?
By
Gluten Free Food Freak, at 8:36 pm
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