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Chocolate Biscuits (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
Ingredients: makes 20 biscuits
oz or 25g cocoa powder
2 oz or 50g potato flour
2 oz or 50g rice flour
1 oz or 25g chick pea flour
1 oz or 25g ground almonds
3 oz or 75g granulated sugar
3 oz or 75g hard margarine or butter
Mix all the dry ingredients together. Beat the egg before adding with the butter and mix together until a soft dough is produced that sticks into a large ball. Break the dough into walnut-sized pieces and place on a greased tray or nonstick baking parchment. Flatten each lump with the back of a fork dipped in cold water.
gas mark 4 350&DEG;F 180&DEG;C
Bake for 12 - 15 minutes.
Cool on a wire rack.
Variations: Add chopped nuts or crystallized ginger
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