Unbelievable Gluten Free Digestive Biscuits Recipe (2024)

FAQs

What are the ingredients in gluten-free digestives? ›

INGREDIENTS: Gluten Free Oat Flour, Muscovado Sugar, Maize Starch, Palm Fat, Rapeseed Oil, Palm Oil, Partially Inverted Sugar Syrup, Raising Agent (Sodium Bicarbonate), Flavouring, Salt, Emulsifier (Mono- and Di-Glycerides of Fatty Acids).

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

If your gluten free flour blend does contain xanthan gum:

Cakes, cookies, cupcakes, muffins, brownies: you don't need to add more. Pastry (like flaky pie crust and similar, where slightly more elasticity is required): 1/4 teaspoon per 120g of gluten free flour blend (per about 1 cup)

"I've just Googled it and it turns out in 1839 two Scottish doctors developed these to help with the aid of the digestive system because they've got sodium bicarbonate in them, which is a laxative.

Do digestive cookies have gluten? YES. Traditional digestive cookies, also known as “digestives,” are a type of biscuit that originated in the United Kingdom. They are typically made from whole wheat flour, which contains gluten.

A high fibre biscuit that is perfect with coffee, tea or just as a snack. Free from gluten, wheat and preservatives, with no added egg or milk.

Cake flour will give you a lighter, fluffier biscuit, but the outer crust won't have as much bite to it. Conversely, all-purpose flour will provide more bite, but it'll be a drier, less airy biscuit. The solution: Use half cake flour and half all-purpose flour.

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

This unexpected addition will make buttery confections like shortbreads and shortcakes even more tender and flaky.

And actually, adding too much xanthan gum can compromise the texture of your baked goods, making them too sticky and gummy.

What happens if you don t use xanthan gum in gluten-free baking? ›

We suggest testing the recipe out and adjusting as needed. If not enough xanthan gum is used, your baked goods will be crumbly and lack moisture.

The more xanthan gum powder added, the thicker your sauce will be. Just be careful not to add too much. Xanthan gum in large amounts will negatively impact the texture of your good and may cause digestive upset.

If experts are to be believed then these biscuits are said to be loaded with added sugar, which contribute to excessive calorie intake and weight gain if consumed in excess. As per nutritionists, it's essential to check the nutrition label for sugar content and ensure the portion size you are consuming.

Digestive biscuits can fit into a healthy diet if eaten in moderation, but they're definitely not a weight loss food. If you eat too many, you might even gain weight.

Like most cereals and biscuits, digestives are mainly made up of wheat flour, which is bad news for people with gluten sensitivity. This condition involves adverse reactions to gluten that is commonly present in rye, barley, and wheat. Common symptoms include bloating, abdominal pain, diarrhoea and constipation.

The typical digestive biscuit contains coarse brown wheat flour (which gives it its distinctive texture and flavour), sugar, malt extract, vegetable oil, wholemeal, raising agents (usually sodium bicarbonate, tartaric acid and malic acid), and salt.

Gluten enzymes may help break down gluten in a person's stomach, which may improve symptoms for someone with gluten-associated conditions. However, research into whether gluten enzyme supplements are effective is inconclusive.

AN-PEP is short for aspergillus niger prolyl endopeptidase. It's an enzyme touted to help break down gluten while it's still in the stomach.