Gluten-Free Biscuits: 3 Great Recipes

Egg and gluten-free chocolate chip cookies with chocolate drops

For gluten-free biscuits, you can replace wheat flour with rice, corn, potato, or buckwheat flour, for example. All of these flours are naturally gluten-free. Special gluten-free flour mixtures for baking are also good.

1. Ingredients: 2 tbsp flaxseed, 6 tbsp water, 45g rice flour, 40g cornmeal, 30g cocoa, ½ tsp baking powder, 170g chocolate chips (or finely chopped chocolate), 60ml milk (or non-dairy milk substitute), 80g almond butter (or other nut butter), 2 tsp sugar, some salt
2. Preparation: Mix the flaxseeds with six tablespoons of water in a small bowl. Let the seeds swell for about ten minutes.
3. In a mixing bowl, mix together the rice and corn flour, along with the cocoa, baking soda, and a pinch of salt.
4. Melt half of the chocolate chips, i.e. 85 g, over a water bath. Then mix the melted chocolate with the almond butter.
5. Mix the chocolate and nut mixture with the soaked flaxseeds, water, and 60 ml milk.
6. Add the wet ingredients to the dry ingredients in the mixing bowl. Mix everything together well.
7. Finally, fold the remaining chocolate chips into the batter.
8. Drop the batter by the tablespoonful onto a baking sheet lined with parchment paper. Leave a few inches between cookies as they will spread in the oven.
9. Bake the chocolate biscuits in the preheated oven at 175 °C on top/bottom heat for 12 to 15 minutes on the middle shelf, depending on size.

Gluten-free oatmeal cookies with cranberries

With this simple basic recipe, you can bake oatmeal cookies in different variations. For example, instead of cranberries, add any other dried fruit to the batter. Small pieces of chocolate or walnuts also complement this recipe well.

1. Ingredients: 100 g melted butter or margarine, 90 g sugar, 1 sachet of vanilla sugar, 1 egg, 100 g ground almonds, 150 g coarse rolled oats, 30 g cranberries or raisins, 2 tbsp rice flour (or other gluten-free flour), 1 tsp baking powder, 1 tsp cinnamon, a pinch of salt
2. Preparation: Using a hand mixer, mix the melted butter with the sugar and vanilla sugar in a mixing bowl. Then stir an egg into the mixture.
3. In a bowl, mix together the remaining dry ingredients: flour, ground almonds, rolled oats, baking powder, cinnamon, and some salt.
4. Add the combined dry ingredients to the wet ingredients in the mixing bowl. Mix everything together carefully.
5. Finally, mix the cranberries into the batter.
6. Drop the cookie dough, a tablespoon at a time, onto a baking sheet lined with parchment paper. Leave enough space between the cookies as they will spread as they bake.
7. Bake the oatmeal biscuits in the preheated oven at 180 °C top/bottom heat for 10 to 14 minutes on the middle shelf, depending on size. The cookies are ready when they are lightly brown.

Gluten-free walnut banana cookies

This delicious recipe mainly uses the sweetness of the ripe bananas and only needs a little additional sugar.

1. Ingredients: 3 ripe bananas, 120g melted butter or margarine, 60g sugar, 100g corn flour, 100g rice flour, 100g chopped walnuts, 1 sachet of vanilla sugar, 1 tsp baking powder, a pinch of salt
2. Preparation: Using a hand mixer, mix together the butter, sugar, and vanilla sugar in a mixing bowl.
3. Mash the bananas with a fork so there aren’t any large chunks left.
4. Place the bananas in the mixing bowl and mix with the other ingredients.
5. In a bowl, combine corn and rice flour, baking powder, and a pinch of salt.
6. Place the flour mixture in the mixing bowl and mix all the ingredients together.
7. Crush the walnuts into small pieces in a blender or by hand.
8. Finally, fold the walnuts into the batter.
9. Drop the batter, tablespoons at a time, onto a baking sheet lined with parchment paper. Leave enough space between the cookies to prevent them from sticking together after baking.
10. Bake the banana-walnut biscuits in the preheated oven at 170 °C top/bottom heat for 12 to 15 minutes, depending on size, on the middle shelf.