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

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.

"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.

If you're looking for a made-in-the-USA alternative to traditional British digestive biscuits, you might consider trying American graham crackers. While not identical, graham crackers share some similarities with digestive biscuits and can be used in similar ways.

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.

Rethink your grains: Avoid all products with barley, rye, triticale (a cross between wheat and rye), farina, graham flour, semolina, and any other kind of flour, including self-rising and durum, not labeled gluten-free. Be careful of corn and rice products.

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.

The best flour for making biscuits is White Lily flour. It's not available everywhere, so the next best thing is King Arthur All Purpose flour. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast.

A popular, yet unproven, myth surrounds the biscuit and the USA, where it has allegedly been “banned” because it doesn't have any digestive properties. Instead, on that side of the pond, the Graham Cracker, which similar but sweeter, is the biscuit of choice.

What happens if you eat a lot of digestive biscuits? ›

Your biscuit habit in calories. Remember for every 3,500 calories, the general rule of thumb is it adds a pound to your waistline — assuming it's not burned off. Three chocolate digestives a day equates to 249 extra calories, nearly 100,000 calories over a year. Imagine what that could mean in terms of your weight.

Nutritionists often emphasize that one should exercise moderation when consuming these biscuits. While they can be a source of dietary fibre and be a satisfying snack, overindulging in these biscuits can lead to an excessive intake of calories and added sugars.

Product Description

GULLON 150G DIGESTIVE GLUTEN FREE Genuine and high quality product.

British Digestives are a semi-sweet biscuit that was first developed in 1839 by two Scottish doctors to aid digestion, hence the name. There simply isn't any cookie like a digestive, although it is just made with wholemeal wheat and sugar really. What American call a cookie, British call a biscuit.

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.

Prolyl Endopeptidases (PEP) Prolyl endopeptidases (PEP) are the enzymes that target the typical proline-rich regions of gluten, several of which harbor T cell immunogenic epitopes. PEP are derived from bacteria and fungi.