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    Scott Adams

    Chocolate Biscuits (Gluten-Free)

    Scott Adams

    By Scott Adams •

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    Reviewed and edited by a celiac disease expert.

    Ingredients: makes 20 biscuits

    1 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
    1 egg


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    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.

    Preheated oven
    gas mark 4 350°F 180°C
    Bake for 12 - 15 minutes.
    Cool on a wire rack.

    Variations: Add chopped nuts or crystallized ginger

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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