What biscuits have no gluten? Your guide to safe snacking

November 11, 2025 •

3 min read

Over 1 in 33 people are affected by celiac disease globally, making safe dietary choices a top priority. For those with celiac disease or gluten sensitivity, knowing exactly what biscuits have no gluten? is crucial for avoiding health complications and enjoying delicious snacks without worry. This guide navigates the world of gluten-free biscuits, from identifying safe store-bought options to making your own at home.

Quick Summary

This guide helps consumers find and identify gluten-free biscuits, offering information on safe brands, key ingredients to look for, and risks of cross-contamination. It also compares popular store-bought options and includes tips for baking gluten-free biscuits at home for those with celiac disease or gluten sensitivity.

Key Points

Check for Certifications: Look for a recognized 'certified gluten-free' label to guarantee products contain less than 20 ppm of gluten.
Read All Ingredients: Pay close attention to food labels for hidden gluten in starches, flavorings, and additives.
Beware of Cross-Contamination: For celiac disease, prevent gluten contamination in the kitchen and always communicate your needs when dining out.
Reputable Brands Exist: Trusted brands like Schar, Orgran, Leda, and Enjoy Life offer a variety of safe, delicious gluten-free biscuits.
Bake Your Own: Use alternative flours like almond, rice, and tapioca along with a binder like xanthan gum to bake flaky, flavorful gluten-free biscuits at home.
Understand Substitutions: In homemade recipes, using cold butter and avoiding overmixing are key techniques for achieving the best texture.

Understanding Gluten and the Need for Gluten-Free Biscuits

Gluten is a protein found primarily in wheat, barley, and rye. For individuals with celiac disease, an autoimmune disorder, consuming even small amounts of gluten damages the small intestine. This can cause digestive problems and other long-term health issues. Non-celiac gluten sensitivity can cause similar symptoms without intestinal damage. In both cases, a gluten-free diet is the only management.

Finding safe biscuit alternatives requires more than just avoiding wheat flour, as gluten can be present in additives and there is a risk of cross-contamination during production. Therefore, carefully reading labels and choosing certified products are essential.

How to Identify Safe Gluten-Free Biscuits

To ensure a biscuit is genuinely gluten-free, look for official certifications and check the ingredients list. Many manufacturers use alternative flours and starches.

Reading Labels and Certifications

Certified Gluten-Free Label: A certified gluten-free logo, such as from the Gluten-Free Certification Organization (GFCO), is a reliable indicator. This certification means the product has less than 20 parts per million (ppm) of gluten, considered safe for most with celiac disease.
Ingredient List: Always check the ingredient list for wheat, barley, rye, malt, or certain flavorings.
Allergen Warnings: Look for warnings about shared equipment with wheat products, which can lead to cross-contamination.

The Importance of Avoiding Cross-Contamination

Avoiding cross-contamination is vital for those with celiac disease. This involves selecting certified products and being cautious with shared kitchen items. Inform staff about your dietary needs when eating out.

Top Brands and Examples: What Biscuits Have No Gluten?

Several trusted brands offer gluten-free biscuits:

Schar: Known for a variety of options like Digestive biscuits and Custard Creams. Orgran: Specializes in allergen-free foods, including Amaretti Biscotti and fruit biscuits. Leda: Offers options like Gingernut Cookies and Arrowroot biscuits. Kez's Kitchen: Provides gourmet gluten-free treats such as Lemon Cream Melting Moments. Busy Bees: Another brand offering gluten-free Anzac biscuits. Enjoy Life: Focuses on products free from many common allergens, including gluten. Walker's: Offers a certified gluten-free version of their famous shortbread.

Comparison of Popular Gluten-Free Biscuits

This table compares a few popular gluten-free biscuits based on key features.


Feature	Schar Gluten-Free Digestive	Orgran Gluten-Free Amaretti	Leda Gluten-Free Gingernut
Primary Ingredients	Corn, rice, sorghum, buckwheat flours	Brown rice flour, raw sugar, brown rice syrup	Gluten-free flours, golden syrup, ginger powder
Flavor Profile	Classic, semi-sweet digestive taste	Sweet, distinct caramel undertone	Strong, spicy ginger flavor
Texture	Crisp and crunchy	Impressively crunchy	Firm, crispy
Best For	Snacking, dunking, cheesecake base	Coffee pairings, snacking	Tea time, ginger flavor fans

Baking Your Own Gluten-Free Biscuits

Baking at home allows control over ingredients. While requiring some adjustments, it's achievable with the right techniques.

Essential Gluten-Free Baking Ingredients

Common gluten-free flour substitutes include:

Almond Flour: Adds nutty flavor and moisture.
Brown Rice Flour: Provides a light, crisp texture.
Tapioca Flour: Acts as a binder and adds chewiness.
Sorghum Flour: Offers a mildly sweet, wheat-like flavor.

The Role of Binders

Since gluten binds traditional flour, binders are needed to prevent crumbling in gluten-free baking.

Xanthan Gum: A common binder adding elasticity.
Psyllium Husk: Another effective binder, often used in bread recipes.

Tips for Perfect Homemade Biscuits

Use Cold Butter: Essential for flaky layers.
Do Not Overmix: Mixing too much can make biscuits tough.
Experiment: Different flour blends vary, so some trial and error is normal.
Dairy-Free Buttermilk: A substitute can be made with dairy-free milk and lemon juice or vinegar.

Conclusion: Navigating Your Gluten-Free Choices

Both store-bought and homemade options offer excellent gluten-free biscuits. Key to safe snacking are careful label reading, awareness of cross-contamination, and knowing reliable brands. With knowledge, delicious gluten-free biscuits are accessible. Coeliac UK offers valuable resources for living with celiac disease.

Frequently Asked Questions

The safest way is to look for a 'certified gluten-free' label on the packaging. This ensures the product has been tested to meet strict standards and is safe for people with celiac disease.

Oats themselves do not contain gluten, but they are often processed in facilities that also handle wheat, barley, and rye, leading to contamination. Only consume oats that are specifically labeled and certified as gluten-free.

Common alternatives include almond flour, brown rice flour, tapioca flour, and sorghum flour.

Use separate utensils, cutting boards, and cooking surfaces. It's also recommended to use a separate toaster or toaster bags for gluten-free bread products.

Xanthan gum acts as a binder in the absence of gluten, helping to provide structure and elasticity to the dough so the biscuits don't become too crumbly.

Not necessarily. While they are safe for those with gluten-related issues, many processed gluten-free products can still be high in sugar, fat, and sodium and may be lower in fiber than their wheat-based counterparts.

Several popular brands specialize in or offer certified gluten-free biscuits, including Schar, Orgran, Leda, and Enjoy Life.