Gluten-free cheesy biscuits

Perfect as a savoury on-the-go snack, these egg and gluten-free cheesy biscuits are easy to make and offer some great nutritional value. Not only tasty, they are quite filling too.

This recipe uses quinoa and millet flour alongside glutinous rice flour as its base mix. Quinoa is widely considered a whole grain being a good source of protein, fibre, iron and unsaturated fats. It also benefits digestive health boasting antioxidant and anti-inflammatory effects. Millet has recently regained popularity in the western world as it benefits from high protein, fibre and antioxidant contents.

Although a hidden star ingredient in Asian households, glutinous rice flour is a recent discovery of mine. Naturally gluten free, it’s a great alternative to tapioca, corn and potato starch. Made from grounded short-grain sweet white rice, it has a sticky and gluey consistency when fully cooked.

I make these gluten-free cheesy biscuits to take with me on long train trips to the office or on holiday to the airport. Explore my gluten-free snacks section for more healthy snack ideas.

Not specifically labelled gluten-free, you can probably find glutinous (or sweet) rice flour in your local Asian supermarket and Amazon.

Gluten-free cheesy biscuits

Course: SnacksCuisine: EuropeanDifficulty: Easy

Amount

18

biscuits

Prep time

10

minutes

Cooking time

7

minutes

Calories per biscuit

52

kcal

Resting time

30

minutes

Perfect as a savoury on-the-go snack, these gluten-free cheesy biscuits are easy to make and offer some great nutritional value. Not only tasty, they are quite filling too. The recipe uses quinoa and millet flour alongside glutinous rice flour as its base mix.

Ingredients

• 30g glutinous (or sweet) rice flour

• 30g gluten-free quinoa flour

• 40g gluten-free millet flour

• 1 tsp smoked paprika powder

• pinch of fine sea salt

• 75 g unsalted butter, cold from the fridge, grated

• 100 g cheddar cheese, grated

Directions

• In a bow, mix the flours, paprika and salt.
• Add cheese and butter, mix and knead with your hands. If too dry, add 1-2 tbsp of cold water. Form a ball, cover and let it rest in the fridge for approximately 30 minutes.
• Preheat the oven to 200 °C/180 °C fan/gas 6.
• Roll the dough on a floured table to approximately 5 mm thickness. Cut into 1 x 5 cm sticks or use a smaller size cookie cutter.
• Line a large baking tray with baking paper and place the biscuits on it.
• Once the oven has reached the desired temperature, bake the biscuits in the middle of the oven for about 6-8 minutes or until golden.

Have you made these? Use #TheNonGlutenOne when posting on Instagram, so that I can re-share the love. Or let me know what you think of this recipe via my contact page or email info@thenonglutenone.com. Thank you.