want yummy gluten free biscuit and slice recipies

rochay, Feb 15, 7:35am
will really appreciate if anyone would like to share good gluten free recipies for biscuits and slices or recomend where to find them thanks so much!

frances1266, Feb 15, 8:20pm
If you check out the Melford are you around thread you will find lots of recipes. There have been quite a few gluten free threads so if you type gluten free into Search you should find quite a few.

theanimal1, Feb 15, 10:39pm
Chewy Almond Orange BiscuitsGluten Free


2 cups ground almonds
1 cup Chelsea Caster Sugar
finely grated rind of one orange
2 egg whites, beaten to soft peaks
1 heaped Tbsp Chelsea Honey Maple Syrup, warmed
Chelsea Icing Sugar to dust

Preheat oven to 160°C. Line 2 baking trays with baking paper. Dust this with icing sugar. Mix all ingredients to a thick paste. Sieve a layer of icing sugar onto the work surface and roll small balls of mixture in the icing sugar to coat well. Press down on the trays leaving plenty of room to spread. (Biscuits just need to be pressed down slightly not flattened out with a fork as you do with other biscuits). Bake for 15 - 18 minutes then cool on a wire rack - store in an airtight container. Makes approx. 24

Tip: To prevent the jagged edges you can get when cutting cooled slices such as muesli slice, use a sharp knife to score the bars, as soon as the tray comes out of the oven. Then cut the cooled bars along the scored lines.

theanimal1, Feb 15, 10:39pm
Chocolate Mousse CakeGluten Free


200 g dark chocolate, chopped into small pieces
150 g butter, chopped into small pieces
5 eggs, separated
1/2 cup Chelsea Caster Sugar
1/2 cup Chelsea Icing Sugar
1 1/2 cups fine ground almonds
extra Chelsea Icing Sugar to dust


Preheat oven to 160°C. Spray a 23 cm spring form tin with non stick baking spray and line with non stick baking paper.

In the microwave (or small saucepan over a very gentle heat) melt the chocolate and butter, stirring together to blend well. Stir in the egg yolks, sugars and ground almonds.

In a separate bowl with clean beaters, whisk the egg whites until stiff. Carefully fold the egg whites into the chocolate mixture and then pour into the prepared tin. Bake for approximately 1 hour until firm in the centre. Run a palette knife around the edge of the tin to loosen the sides then remove the spring form ring and turn out on a wire rack to cool completely.

Serve dusted generously with extra icing sugar. This cake is delicious served with a little softly whipped cream and fruit - strawberries, raspberries etc.

Makes: a large 23 cm cake to serve 8 - 10

theanimal1, Feb 15, 10:40pm
Crunchy Peanut Butter BiscuitsGluten Free


Makes approximately 32

2 cups extra crunchy peanut butter
1 cup Chelsea Icing Sugar
1 cup Chelsea White Sugar
2 eggs
½ teaspoon vanilla essence


Preheat oven to 170°C. Cover a baking tray with non stick baking paper.

Mix all ingredients until well combined. Drop spoonfuls onto the prepared tray and flatten with a wet fork. Bake for 15 – 20 minutes. Cool on a wire rack and store in an airtight container.

theanimal1, Feb 15, 10:41pm
White ChocolateAlmond MacaroonsGluten Free


4 egg whites
2 Tbsp Chelsea Caster Sugar
1 cup ground almonds
2 cups Chelsea Icing Sugar
1 Tbsp maize cornflour
1 cup white chocolate melts

Preheat oven to 160°C. Line a baking tray with non-stick baking paper. Beat egg whites until stiff then, while continuing to beat, slowly add the caster sugar. Stir in the remaining dry ingredients. Place tablespoons of mixture the prepared tray and bake for 18 - 20 minutes, until golden brown. Do not open the oven door while cooking. Remove from oven and cool on the tray.

To serve, glue pairs of macaroons together with melted white chocolate.

Makes: 36 biscuits

prendy1, Feb 16, 6:39am
The healtheries website has a great collection of recipes using their gluten free baking mixes.

rochay, Feb 17, 9:15am
greetings and thanks to frances, theanimal, and prendy. Thanks for your tips, and thanks theanimal for kindly sharing your recipies.

gaspodetwd, Oct 19, 6:13pm
You will find that most biscuits recipes don't work well GF - unless they were designed GF in the first place. Nuts work best of all. If you want to use a GF flour, you will need gums to get a decent final texture. I try and avoid all gums, personally. Old fashioned recipes (based on cornflour or nuts) work best of all!

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