Discover What Biscuits Do Not Contain Gluten

According to a 2018 review, maize starch and rice flour are the most frequently used ingredients in gluten-free biscuits. Whether for celiac disease or gluten sensitivity, it is essential to know exactly what biscuits do not contain gluten to ensure safe and enjoyable snacking.

Quick Summary

This article explores readily available brands with dedicated gluten-free ranges, highlights common safe ingredients, and offers guidance on baking homemade gluten-free biscuits. It also covers the importance of certification and avoiding cross-contamination for those with strict dietary requirements.

Key Points

• Trusted Brands: Look for reputable manufacturers like Schär, Nairn's, and McVitie's (gluten-free range) that have dedicated free-from products.

• Diverse Ingredients: Gluten-free biscuits use alternative flours like rice, maize, and buckwheat, along with binders such as xanthan gum, to mimic traditional texture.

• Baking Cold: Keep your fats and dairy very cold when baking at home to achieve flaky, layered gluten-free biscuits.

• Seek Certification: For celiac disease, rely on products with official gluten-free certification marks, like the GFCO or Crossed Grain symbol, to guarantee safety.

• Watch for Cross-Contamination: Be vigilant about cross-contamination, especially with ingredients like oats. Always buy products labeled 'certified gluten-free'.

• Home Baking Techniques: When baking at home, use quality flour blends, and consider resting the dough to prevent a gritty texture.

Navigating the Market: Trusted Gluten-Free Biscuit Brands

For those who need to avoid gluten, many brands have developed dedicated 'free-from' ranges that are specifically formulated to be safe. Reputable manufacturers and retailers invest in rigorous testing and production processes to prevent cross-contamination.

Popular Global and Regional Gluten-Free Brands

• Schär: A world-renowned gluten-free brand, Schär offers a wide variety of biscuits, including their version of the classic Maria Biscuit and Rich Tea Biscuits. Their products are widely available and trusted within the gluten-free community.
• Nairn's: Known for its oatcakes and oat-based products, Nairn's has an extensive gluten-free range certified by Coeliac UK. They produce options like oaties and biscuit breaks that provide a naturally wholesome taste.
• McVitie's: A classic biscuit manufacturer, McVitie's now offers gluten-free versions of some of its most popular biscuits, such as the Milk Chocolate Hobnobs. Always check the packaging for the certified 'free-from' label.
• Tesco Free From: Major supermarkets like Tesco in the UK have comprehensive own-brand gluten-free ranges. Their Free From biscuits include custard creams, digestive biscuits, and ginger nuts.
• Arnott's: For consumers in Australia and New Zealand, Arnott's has introduced a substantial gluten-free range that includes favorites like Tim Tam and Scotch Fingers. These are endorsed by Coeliac Australia.
• Enjoy Life: This brand produces cookies free from many common allergens, including gluten. Their products cater to a wider range of dietary needs beyond just gluten-free.
• Lazy Day Foods: Based in the UK, this company specializes in a 'free-from' range that includes gluten-free, milk-free, egg-free, and nut-free biscuits.

The Ingredients That Replace Gluten

Biscuits that do not contain gluten rely on alternative flour blends and binders to replicate the texture and structure typically provided by wheat flour. While wheat gives baked goods elasticity, gluten-free biscuits need specific ingredients for softness and crumb structure.

Common Gluten-Free Biscuit Ingredients

• Rice Flour and Maize Starch: These are very common base flours, often used in combination for a balanced texture.
• Pseudocereals: Flours from pseudocereals like buckwheat and quinoa are nutrient-dense options that can be incorporated to improve the nutritional profile.
• Nut Flours: Almond and hazelnut flours can add a rich, dense quality to biscuits, as seen in some shortbread recipes.
• Starches: Tapioca and potato starches help to increase softness and absorbency in gluten-free flour blends.
• Binders: Since gluten is absent, binders like xanthan gum are crucial for adding elasticity and structure, preventing the biscuits from crumbling.
• Fats: Extra fat, such as butter or shortening, is often used to combat the dryness sometimes associated with gluten-free bakes.

Comparison: Traditional vs. Gluten-Free Biscuits

To better understand the differences, here is a comparison of traditional and gluten-free biscuits.

Feature	Traditional Biscuits	Gluten-Free Biscuits
Primary Flour	Wheat flour, containing gluten.	Blends of flours like rice, maize, almond, and buckwheat.
Structure	Elastic and stretchy due to the presence of gluten.	Often more delicate and crumbly, relying on binders like xanthan gum.
Absorbency	Standard liquid absorption; does not require resting.	Flours can be slower to absorb liquid, benefiting from a rest period.
Leavening	Uses standard leavening agents; works in conjunction with gluten structure.	May require slightly more leavening agent (baking powder) to achieve desired lift.
Mouthfeel	Can vary but typically has a more uniform, bready texture.	Can feel slightly gritty or dry if moisture is not carefully managed.
Shelf Life	Generally longer due to wheat's properties.	Often shorter, as they tend to dry out more quickly.

How to Make Your Own Gluten-Free Biscuits

For those who prefer to bake at home, creating delicious gluten-free biscuits is very achievable with a few key techniques. Start with a reliable recipe and ensure all your ingredients are certified gluten-free, including baking powder and other additives.

Baking Tips for Success

1. Use a reliable flour blend: Many reputable brands, such as King Arthur Baking, offer all-purpose gluten-free flour blends that are formulated for consistent results.
2. Add a binder: If your flour blend doesn't contain xanthan gum, add it. It's essential for providing the structure that gluten normally gives.
3. Keep ingredients cold: For flaky biscuits, ensure your butter and buttermilk are very cold. This creates steam pockets that lead to a light, layered texture.
4. Don't overmix: While gluten-free dough can't be overworked in the same way as regular dough, overmixing can lead to a tougher product. Stop mixing once the dough just comes together.
5. Let the dough rest: Allowing the dough to rest for 30 minutes before baking lets the starches fully hydrate, which prevents a gritty texture.
6. Don't twist the cutter: Press straight down with your biscuit cutter. Twisting can seal the edges and inhibit rising.
7. Watch the temperature: Some ovens vary in temperature. Using an oven thermometer can ensure you bake at the correct heat for optimal results.

The Importance of Certification and Safe Practices

For individuals with celiac disease, strict adherence to a gluten-free diet is critical. This means products must be certified gluten-free to ensure they contain less than 20 ppm (parts per million) of gluten, which is the international standard.

The Importance of the GFCO Mark

The Gluten-Free Certification Organization (GFCO) is a program of the Gluten Intolerance Group. Their mark on a product signifies that it has met stringent standards, including independent verification and testing below 10 ppm (parts per million) in many countries. GFCO provides unmatched reliability for those with celiac disease.

Avoiding Cross-Contamination

Even naturally gluten-free ingredients can become contaminated if processed in facilities that also handle gluten-containing grains. When buying oats, for example, it is crucial to purchase those that are specifically labeled 'certified gluten-free' to avoid cross-contamination. The safest bet is to look for products displaying the official certification mark, such as the GFCO or the Crossed Grain symbol used by Coeliac UK.

Conclusion

Knowing what biscuits do not contain gluten is key for those with dietary restrictions. The market now offers a wide array of delicious, certified gluten-free options from brands like Schär, Nairn's, and McVitie's. For home bakers, using the right flour blends, binders like xanthan gum, and cold ingredients can produce excellent results. Always prioritize certified products to ensure safety, especially for conditions like celiac disease. With the right knowledge, you can enjoy a variety of tasty biscuits without compromise. You can find more information about certifications and gluten-free diets from trusted non-profit organizations like the Gluten Intolerance Group.

Frequently Asked Questions

Which brands make gluten-free biscuits?

Many brands now offer gluten-free biscuits, including Schär, Nairn's, Enjoy Life, and McVitie's (in their specific gluten-free range). Major supermarkets also have their own free-from product lines.

What is the primary ingredient in most gluten-free biscuits?

According to research, maize starch and rice flour are the most frequently used ingredients in commercially produced gluten-free biscuits.

How do manufacturers make gluten-free biscuits hold together?

Gluten-free biscuits use binders such as xanthan gum, often added to the flour blend, to provide the structure and elasticity that is normally provided by wheat gluten.

Can I use regular oats in gluten-free baking?

No, it is not recommended to use regular oats. For celiac disease and severe gluten sensitivity, only oats specifically labeled 'certified gluten-free' should be used to avoid cross-contamination.

Are gluten-free biscuits healthier than regular ones?

Not necessarily. While they lack gluten, gluten-free biscuits can sometimes be higher in sugar, fat, or calories to compensate for texture. Some brands use nutrient-dense flours like buckwheat, which can boost the nutritional profile.

What is the GFCO certification?

The GFCO (Gluten-Free Certification Organization) is a certification mark that indicates a product has been independently verified to contain less than 10 ppm of gluten, ensuring it meets strict gluten-free standards.

How can I prevent my homemade gluten-free biscuits from being dry or crumbly?

For fluffier and more tender biscuits, keep all ingredients very cold, add a binder like xanthan gum, and consider resting the dough for 30 minutes before baking to let the flour hydrate fully.