Which biscuits have no wheat? Finding Safe and Healthy Alternatives

November 9, 2025 •

4 min read

While most commercial biscuits are predominantly made with wheat flour, a growing market of specialty products offers delicious options for those with allergies, intolerances, or specific dietary preferences. This guide explores which biscuits have no wheat, covering the ingredients to look for, brands to trust, and important label information for a safer, healthier snack.

Quick Summary

This guide covers the many wheat-free and gluten-free biscuits available, outlining the alternative flours used, key nutritional differences, and how to read product labels to find safe and satisfying options for your diet.

Key Points

Variety of Flours: Wheat-free biscuits are made from alternative flours like rice, corn, millet, amaranth, buckwheat, and legumes, each offering unique textures and flavors.
Enhanced Nutrition: Compared to refined wheat biscuits, alternatives often provide more dietary fiber, protein, and essential minerals like magnesium and iron.
Strict Label Reading: Always look for 'certified gluten-free' labels and specific ingredient declarations, as 'wheat-free' does not automatically mean gluten-free and cross-contamination is a risk.
Reputable Brands: Several brands specialize in safe, wheat-free options, including Schar, Orgran, Leda, and Nairn's.
DIY Baking Option: Baking at home allows for total control over ingredients and customization, often requiring a mix of alternative flours and binders like xanthan gum for optimal texture.

Navigating the World of Wheat-Free Biscuits

For many, a wheat-free diet is a necessity due to allergies or conditions like celiac disease, which necessitates avoiding all gluten-containing grains. For others, it's a personal choice to explore different nutritional benefits. The good news is that advancements in food technology and growing consumer demand have led to a wide array of delicious biscuit alternatives.

Common Wheat-Free Flours and Their Benefits

Biscuits made without wheat rely on a variety of alternative flours, each with its own flavor and texture profile. Many of these options offer superior nutritional benefits compared to traditional refined wheat flour.

Rice Flour: A very common gluten-free flour, rice flour, is prized for its neutral flavor and ability to create a light, crumbly texture. It's highly digestible and often used in blends to replace wheat flour in baking.
Corn Flour: This flour adds a distinct, nutty flavor and can help achieve a soft, melt-in-your-mouth texture. Many gluten-free biscuit recipes incorporate corn flour or maize starch for its binding properties.
Millet Flour: A nutrient-dense ancient grain, millet flour is naturally gluten-free and rich in fiber, protein, and essential minerals like magnesium and phosphorus. It can produce light and fluffy biscuits.
Amaranth Flour: This pseudocereal boasts a complete protein profile and is packed with minerals and antioxidants. When sprouted, amaranth can have an even higher antioxidant capacity.
Buckwheat Flour: Despite its name, buckwheat is not a type of wheat but a pseudocereal known for its nutritional value and distinct flavor. It's a great source of protein and high-quality nutrients.
Legume Flours (e.g., Chickpea Flour): Flours from legumes, like chickpea or gram flour, can significantly boost the protein and fiber content of biscuits. They are often used in savory biscuit varieties.

Nutritional Comparison: Wheat vs. Wheat-Free Biscuits

Not all wheat-free biscuits are created equal, and their nutritional profile depends heavily on the flour blend used. The substitution of refined wheat flour with more nutrient-dense alternatives can offer several health advantages.


Feature	Conventional Wheat Biscuit (Refined Flour)	Wheat-Free Biscuit (Alternative Flours)
Carbohydrates	High in simple, digestible starches that can spike blood sugar.	Carbohydrate content varies, but often contains more complex carbohydrates and resistant starch from ingredients like millet, legumes, and rice flour, leading to a lower glycemic index.
Fiber	Contains less fiber, as the bran and germ are removed during refining.	Typically higher in dietary fiber, especially when made with whole grains, pseudocereals, or legumes, which is beneficial for digestion.
Protein	Contains moderate protein, but lacks the balanced amino acid profile of some alternatives.	Can have a higher protein content, especially if legume or amaranth flours are used, providing a more balanced amino acid profile.
Micronutrients	Nutrients are often lost during processing, though enrichment is common.	Often richer in minerals like iron, zinc, calcium, and magnesium, particularly when made with ancient grains like millet and amaranth.

A Guide to Reading Labels for Wheat and Gluten

Navigating food labels is crucial for those avoiding wheat, especially because not all wheat-free products are necessarily gluten-free. Always check the ingredient list carefully.

Look for 'Gluten-Free' Certification: The most reliable method is to look for a certified 'gluten-free' logo, like the Crossed Grain symbol. This signifies that the product meets strict standards and is safe from cross-contamination.
Watch for Wheat Allergens: For wheat allergies, the label must list 'wheat' as a major allergen, usually in bold, even if processed to be gluten-free. This indicates a potential risk for those with a wheat allergy, distinct from a gluten intolerance.
Be Mindful of Oats: Oats can be cross-contaminated with wheat during processing. Unless the package explicitly states 'gluten-free oats,' they should be avoided by celiacs and those with severe gluten sensitivities.
Check 'May Contain' Warnings: Phrases like 'may contain wheat' indicate a risk of cross-contamination in the manufacturing facility. While voluntary, these warnings should be heeded by anyone with a severe allergy or intolerance. For trusted guidance on food labeling, refer to resources like the American Academy of Allergy, Asthma & Immunology.

Popular Brands Offering Wheat-Free Biscuits

Many brands specialize in or offer specific lines of wheat-free and gluten-free biscuits. Popular options include:

Schar: A well-known gluten-free brand with a wide range of biscuits, including Maria Biscuits and Digestive Biscuits.
Orgran: Offers a variety of wheat-free products, including cookies and fruit-filled biscuits.
Leda: Another brand specializing in gluten-free cookies and biscuits, such as Chocolate Chip and Arrowroot varieties.
Nairn's: Known for its oatcakes and oat-based biscuits, with many certified gluten-free options.
Wheafree: An Indian brand with a selection of gluten-free biscuits, often made with rice, corn, and millet flours.

Baking Your Own Wheat-Free Biscuits

For those who love to bake, making your own wheat-free biscuits at home offers complete control over ingredients and nutrition. Recipes often combine different alternative flours to achieve the best texture, sometimes using a binder like xanthan gum to mimic gluten's structure. Homemade options can be a delicious way to customize your snacks and ensure they meet your specific dietary needs.

Conclusion

Finding biscuits without wheat is easier than ever, thanks to the expanding market of gluten-free and specialty products. By understanding the different alternative flours, comparing nutritional profiles, and learning to read labels with care, individuals can confidently choose safer and often more nutritious snack options. Whether you opt for a store-bought brand like Schar or try your hand at baking your own millet or rice flour creations, a world of wheat-free enjoyment awaits.

Frequently Asked Questions

No, not all wheat-free products are gluten-free. Some wheat-free biscuits might contain other gluten-containing grains like barley or rye. For a safe gluten-free option, always look for products explicitly labeled 'gluten-free'.

There is no single 'best' alternative, as each flour provides a different texture and nutritional profile. A blend of flours, such as rice flour for lightness and millet flour for nutrients, often yields the most balanced and appealing results.

The FDA requires wheat to be listed as a major allergen. A product labeled 'gluten-free' might contain a wheat-derived ingredient that has been processed to remove gluten, but it could still be unsafe for a person with a severe wheat allergy. Always check the specific allergen warnings and consult with a healthcare provider.

Yes, but with caution. Oats are naturally wheat-free but can be cross-contaminated with wheat during processing. Always choose oat-based biscuits and oat flour explicitly labeled 'certified gluten-free' to avoid this risk.

Not necessarily. While some wheat-free options are more nutrient-dense due to alternative flours, many commercial products, like their wheat-based counterparts, can be high in sugar and unhealthy fats. Always check the nutritional information to ensure the biscuit aligns with your health goals.

Look for advisory statements on the packaging such as 'May contain wheat' or 'Processed in a facility that also processes wheat'. These are voluntary warnings for potential cross-contamination, which should be considered by individuals with severe allergies.

Several brands cater to wheat-free and gluten-free diets, including Schar, Orgran, Leda, Wheafree, and Nairn's. You can often find their products in the 'free-from' aisle of most supermarkets.