Schär Gluten Free Rich Tea Biscuits

Product Information

In place of butter, try using vegan butter. Melt brand and Miyoko's Kitchen brand are my favorites. If you use a butter substitute, you may find that the biscuits spread more in the oven, since they will usually have at least some more moisture. Try chilling the cutout before placing them in the oven to reduce spread. As you can see by the pictures, I''m a very messy cook. And anything with flour, forget it! You can bet my kitchen is going to look like a war-zone when I'm finished. But this rich tea biscuits recipe is easy to make and if you can contain your flour, you've got it made. Step 1: Gather your Ingredients Butter: I use unsalted butter to make chocolate tiffin. If you like a slight salty taste in your desserts, use salted butter; margarine is also fine to use. Sugar. A small amount of granulated sugar helps the biscuits to brown. It doesn’t add much sweetness. If you prefer a biscuit without sugar, simply omit it. 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

How to Make Gluten-Free Biscuits. Tips and Techniques for Success. Make the Gluten-Free Biscuit Dough. Gluten free digestive biscuits are the lightly sweet, wheaty tasting British tea biscuits that are perfect with your afternoon cup. The chocolate's on the bottom! Biscuits take about 15 minutes to bake. Look for them to be evenly brown. After baking, let the biscuits cool for about 10 minutes before eating. If you dig in too soon, the biscuits might have a gummy texture. It takes a few minutes for the gluten-free starches to cool and set up. It’s hard to wait but worth it. How to Store Gluten-Free Biscuits. Honey: Honey and golden syrup can be used interchangeably. If I have honey in the cupboard then I’ll use honey, likewise for golden syrup. 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.To cut-out biscuits, lightly dust your counter with gluten-free flour. Turn the dough onto the counter. Gently press it together and pat it into a rectangle. Avoid rolling out the dough with a rolling pin. The weight of a rolling pin can flatten the dough and make for dense biscuits. When I was young we used chocolate cake covering. These days you wouldn't be able to call it that as it really wasn't chocolate at all - and I wouldn't want to eat it. Lyle’s golden syrup: This is a mild tasting invert syrup. In its place, you can use light corn syrup, which has no taste, just sweetness. I don’t recommend using maple syrup (less sweet, different texture), or honey (right texture, stronger taste), but honey will work. It will just add some unwanted flavor. To use a food processor: Place cubes of cold butter into the bowl of a food processor. Pulse once to combine in a 5-second burst. Then pulse the machine until the butter is about the size of peas. It usually takes about ten 3-second pulses. Cubed butter works better than grated butter in a food processor.

Milk powder: You can use nonfat dry milk, whole milk powder, or even coconut milk powder for a dairy-free version. Melting the chocolate without it turning grainy is the only challenge for this recipe. You can melt the chocolate in the microwave or over a basin of hot water. If you're unsure about it, see How to Melt Chocolate. Make Chocolate Tiffin Gluten-free

📖 Recipe

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. While the dough rests, preheat your oven. Most ovens take about 15 to 20 minutes to come to temperature. It’s important to bake the biscuits in a preheated oven. A hot oven = light biscuits. It ensures the biscuit dough immediately hits the heat and starts to rise. If the oven is cold, the rise is delayed and butter melts slowly, not giving off as much steam. And, remember, don’t place the mixing bowl of dough on top of the oven. Keeping the biscuit dough cool is key. Cut or scoop biscuits. It’s up to you! In place of sorghum flour, you can use gluten free oat flour in an equal amount by weight. It makes a slightly less crunchy biscuit. Lyle's golden syrup

If you're ready to bake, I invite you to gather your ingredients. Here's what you'll need for the recipe, which may already be in your panty: You can also score the tiffin before you place it in the fridge, this means to pre-mark the tiffin into servings so that it will be easier to cut when chilled. We have a Coeliac sufferer in the family who mustn't have anything that's even been near gluten. Some cakes are no-gos but some, like this tiffin recipe, are easily adaptable. Cornstarch: If you use a higher starch all purpose gluten free flour blend, like Cup4Cup, add another 1/4 cup (36 g) of the flour blend in place of the addition of cornstarch.

Top 5 Gluten-Free Biscuits

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 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. My American children (teenagers, all) are kind of split on how much they like these biscuits. One of my children shrugs and claims they taste “like nothing,” but he says that about a great many things. ?‍♀️