Dairy and Gluten Free Biscuits
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.
Since starting preschool in September, I have made my little girl her own biscuits for snack time. All the children have a drink and a biscuit or fruit at snack time, so I want to be sure my little girl has something that doesn’t look dissimilar to what the other children snack on, as I don’t want her to ever feel like she’s missing out or being singled out.
I tried some biscuits from the shops, however, most free from products are very expensive, and it soon adds up, so I set about experimenting to make some really tasty biscuits that looked like the digestives the other children had at snack time.
It took a while and a lot of experimenting together to come up with a recipe we liked but we got there and at the beginning of every week we set about making biscuits together.
I really enjoy baking and experimenting and I absolutely love seeing how much my daughter enjoys working and rolling the dough and cutting the shapes out.
This recipe is my own, so I hope you enjoy it.
Ingredients
50g dairy free margarine (I use Pure Dairy Free)
75g caster sugar
1 egg
1 tsp vanilla extract
250g gluten free plain flour (I use Doves Farm Gluten Free Flour)
1 tsp gluten free baking powder (I use Doves Farm Gluten Free Baking Power)
1 tsp mixed spice
Method
Preheat your oven on a medium setting of 180c/gas mark 4
- Mix together margarine and sugar until light and creamy
- Add egg, vanilla extract and mix together
- Add the rest of the ingredients (flour, baking powder, mixed spice)
- Mix together until dough forms
- Lightly flour a surface and roll out the dough to the thickness you require, then cut out shapes
- Place on a sheet of baking paper on a tray and bake for 10 to 15 mins approx.
A few tips for the perfect dairy and gluten free biscuit:
- Forming the dough: This can be very crumbly, so this dough needs a bit of perseverance so that it all sticks together. Just keep working and pressing it together and you’ll get the dough required.
- 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
- 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.
Please Note: I have not been paid for this post, all thoughts and opinions are my own.
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