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Help please; gluten & Dairy free biscuits

#Post
1

Hi. I would like to not waste ingredients on trial and error. I am getting good at making cakes and slices gluten and dairy free, but biscuits come out dry like meringue, even when I have mixture so wet with olivani it's like piping a thick paste onto the baking sheet.(I would've thought the fat content would've added moisture, but I was wrong.) Does anyone have tips to correct this please?

ange164 - 2019-08-25 12:18:00
2

For biscuits I use margarine rather than oil and as you are not using eggs then the mix should be more shortbread like rather than biscuit like, I would have thought. I only make g/f and very occasionally dairy free as well and it tends to be shortbread or muffins/cake type mixes.

cgvl - 2019-08-25 15:34:00
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Look on Pic peanut butter site quite a few vegan/ GF recipes

mica3 - 2019-08-25 16:53:00
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cgvl, eggs are fine. Thanks mica, I'll check that out.

ange164 - 2019-08-25 18:33:00
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I use nuttelex as a butter replacement instead of olivani. I find it works better. You do need to reduce the amount by a little. ie 100grams instead of 125grams.
Try afghans, the basic biscuit recipe from edmonds cook book (add chocolate chips yum), melting moments from countdown website, 3 ingredient peanut butter biscuits all work well

2spotties - 2019-08-25 19:44:00
6

Ok if you can use eggs then just alter your normal biscuit recipe. This is what I do:
Butter I substitute with same amount of margarine.
Flour I use a mix of almond, rice, potato starch and arrowroot, with a little guar gum. or use a g/f flour mix although I find they tend to be mainly rice flour.
Baking Powder make sure it's g/f
eggs as per normal
Sugar I tend to use less ie if recipe states 113g I use 100g
Then I add any other ingredients ie fruit or nuts or chocolate etc. If mix a little dry I add a splash of water.
Other option is to make Bliss Balls, so easy to do.
If you want the flour recipe pls ask and I will post.

cgvl - 2019-08-25 20:45:00
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Ange 164 says: Would you be so kind please as to tell me the ratios/recipe for your flour mix? I think it could be the mostly rice flour factor throwing it off more than it has to be. And I'll certainly take on board your other tips too. I have three boarders and two of us 6 in the house are on low gluten diets.

keithellett - 2019-08-26 15:18:00
8

No problem its a Luane Kohnke recipe and I have found its the best I've used.
This replaces 1 cup of standard wheat flour:
2/3 cups rice flour
3 Tablespoons Potato Starch
1Tablespoon plus 2 teaspoons Arrowroot (Tapioca Flour)
¼ cup Almond flour (ground almonds)
¼ teaspoon Guar gum or Xanthan Gum (optional)
You can make it up in bulk and store it as you do standard flour.

cgvl - 2019-08-26 19:19:00
1

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