No-Oven Gluten-Free Digestive Biscuits | Easy Homemade Stovetop Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour adds a nutty flavor while being a healthier alternative.

Add 2 cups of oats into a bowl.

Transfer the oats into a grinder and grind until smooth, using brakes to avoid overheating the grinder.

Once smooth, transfer the ground oats back into the bowl.

Add sugar, salt, and baking powder to the ground oats and stir until evenly combined using a wooden spoon.

Add butter into the dry ingredients and rub it in until well incorporated.

Add milk a few drops at a time until a soft yet firm dough forms, being careful not to make it soggy.

Set the dough aside and prepare the pans by either greasing and dusting them or using baking paper.

Roll out the dough to your desired thickness, about 1 cm for thicker biscuits or thinner for crunchier ones.

Use a cup to cut out shapes and poke holes using a toothpick for better results than a fork.

Transfer the shaped biscuits into the prepared pans, flipping them over so the side with holes is facing down.

Cover the remaining dough with a clean kitchen towel to prevent it from drying out.

Heat the pans on full flame for 20 to 30 seconds, then reduce to the lowest setting to bake the biscuits for 15 to 20 minutes depending on the flame size.

After 15 minutes, check the biscuits; if they are firm but not browned, turn them over and bake for an additional 10 minutes.

Cover the biscuits partially to allow steam to escape and prevent sogginess.

Once done, transfer the biscuits to a plate and continue with the remaining dough.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens