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No Sugar No Gluten Biscuit Recipe

Sugar free and gluten free biscuit recipe


Video link to recipe

The beauty of this recipe is that it is actually less time-consuming than a traditional one. No rolling pin! No wastage that needs to be rolled out again! No messy counter covered with flour! No need to wait for the dough to firm up in the fridge! No wastage of the egg white!  Just mix everything in a certain order and you are ready to go.


1 egg

110g maple syrup

1 tsp vanilla

½ tsp salt

300g gluten free flour (we use 50/50 mixture of cassava and oats)

1 tsp baking powder

1 tsp ground nutmeg

150g butter



Separate the white from the yolk. Put the yolk aside for glazing later. Into the bowl with the egg white, add maple syrup, vanilla and salt and mix well.

In another bowl combine flour, baking powder and nutmeg. Add chilled butter and cut into cubes. Rub it in with your hands, breaking the butter cubes into smaller pieces.

Combine the two mixtures together and knead inside one of the bowls by hand, until a uniformed consistency is achieved. Do not refrigerate.

With the palms of your hands, roll out small (2cm diameter) balls and press them down with a biscuit stamp. We use ones with a flower pattern. If you don’t have a cookie stamp you can use a fork to flatten the balls and give them a criss cross check imprint.  Transfer the biscuits into a greased baking tray. Lightly brush the tops with the yolk.

Bake on 160◦C (gas mark 3) for 15 min. To achieve a darker and shinier colour, keep in the oven on the upper grill setting for another 1-2 min.