Easy Gluten Free Recipes Using Tea Biscuit Dough 5 Easy Gluten Free Recipes Using Tea Biscuit Dough Add the cubed butter. Pulse a few times to cut the butter into the dry ingredients. The butter should be the size of peas, no smaller. Whenever I'm trying to give gluten free baking that chewy, hearty, wheaty taste, I also use two ingredients that I call my whole grain gluten free flour blend: 75% sweet white sorghum flour + 25% teff flour. I find preparing the ingredients before anything else by placing them in little containers makes the recipe faster and easier to complete as you can see in the Step 1 image below. Once you have everything measured out, you're going to whisk all the dry ingredients together into one bowl. Step 2: Cut the Butter into the Flour In place of dairy milk powder, you can use coconut milk powder for a dairy-free version. If you're dairy-free, use an unsweetened non-dairy milk in place of cow's milk. And replace the milk chocolate in the glaze with a dairy-free chocolate.

My daughter suffers from a dairy intolerance, I believe it is also something I have suffered with for a long time too, as dairy makes me feel very bloated as well as causing skin breakouts, however, over the years, I believe I just adjusted to those as well as other symptoms. As well as a dairy intolerance, we also have a weakness to gluten too, so we choose to eat a dairy and gluten free diet. I can take it or leave it, but the smallest amount, causes great discomfort for my daughter. When she was first diagnosed, it felt like a huge adjustment, however, now, with so many free from products available, we have now fully adjusted to a better, healthier diet. By the way, I feel obligated to clarify that the chocolate coating is actually the bottom of the biscuit, not the top. On the original store-bought kind, the name “Digestives” is printed on the top. When rolling and cutting the dough: I find it so much easier with free from baking to work on a sheet of baking paper so you can roll the dough out

Baking the biscuits: The biscuits need to remain pale in colour, so don’t aim for the golden colour as this will result in your biscuits being over baked and make them extremely hard. Crush the biscuits by bashing with a rolling pin or meat hammer inside a plastic bag. I can't find an eco-friendly alternative - apart from a paper bag and I don't have any. Maybe a cloth bag that's washable? If you’re using grated butter, stir it gently into the gluten-free flour mixture to coat. There’s no need to press it.

Whether you like to roll and cut biscuits or make “drop” biscuits, you can use this dough. Cutout biscuits tend to be a bit fluffier than drop biscuits. But the flavor is the same for both. For Cut-Out Biscuits: Use a Sharp Cutter.Baking parchment squares- I always keep parchment squares, circles and sheets in my kitchen. If I don't have a liner, parchment does the job just as well.