Celiac.com Sponsor (A1):


Celiac.com Sponsor (A1):


  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Chocolate Biscuits (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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



    Celiac.com Sponsor (A12):




    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

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • About Me

    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17):




  • Related Articles

    Scott Adams
    Serving Size: 12
    1 cup sorghum flour
    ¾ cup gluten-free Flour Blend
    ¼ cup Sweet Rice Flour
    1 teaspoon xanthan gum
    2 teaspoons sugar
    3 teaspoons baking powder
    ½ teaspoon cream of tartar
    ¼ teaspoon salt
    ½ cup shortening -- cubed
    1 egg
    ½ cup milk
    Crack egg into large measuring cup. Add milk to make 2/3 cup of liquid. Lightly beat...

    Scott Adams
    This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.
    Roben Ryberg: This dough is great fun to work with. My kids like to play with the scraps. This dough is quite soft, and so are the biscuits.
    Ingredients:
    1/3 cup shortening
    ½ cup potato starch
    ¾ cup c...

    Scott Adams
    This recipe comes to us from Liz Wolf.
    Ingredients:
    2 cups gluten-free flour mix*
    1/3 cup + 1 tablespoon butter
    2 ½ teaspoons gluten-free baking powder
    1 teaspoon Ener-G egg replacer
    If using unsalted butter - 1 teaspoon salt
    Directions:
    Blend all ingredients with pastry cutter until butter is well distributed and in tiny pieces. Then add:
    ¾...

    Scott Adams
    This recipe comes to us from Cindy. Ingredients:
    ½ cup brown rice flour
    ½ cup white rice flour
    ½ cup sweet rice flour
    ½ cup amaranth flour
    1 teaspoon salt
    2 teaspoons xanthan gum
    1 tablespoon baking powder
    1 teaspoon sugar (optional - amaranth flour is sweet)
    1 can (13.5 oz) cold and solidified coconut milk - not low fat.
    Directions:
    Pr...

  • Forum Discussions

    Yup, and I expect most of those reactions happen because the makeup/lip balm..ect ends up in their mouth in inadvertently and then into the GI tract. 
    Celiac disease is very clearly defined and is triggered by the gliadin molecule leaking into the lining of the small intestine. It then causes an inflammatory reaction that then causes a multitude of secondary issues. That said, many...
    It's good to hear things are more or less under control now. Sounds like quite a medical ordeal you have been through and a long winding rode. Thanks for sharing. So many more medical problems are autoimmune based than most people realize...