Baking without gluten and sugar
Many people now follow diets that cut out gluten, sugar, or both. Some have coeliac disease, others have a gluten intolerance, and plenty simply choose to reduce their sugar intake for health reasons.
Buying ready made biscuits that tick both boxes can be pricey. The free from aisle has grown over the years, but the selection remains limited and the taste often disappoints. Making your own at home gives you control over ingredients, though results will depend on your choice of flour blend and how familiar you are with gluten free baking.
These recipes offer a starting point for baking cookies that avoid both gluten and refined sugar. They work well as plain biscuits or as a base for your own additions.
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Before you start, read the labels on everything you plan to use. Products labelled gluten free in the UK must contain less than 20 parts per million of gluten, but cross contamination can still occur in some manufacturing settings. If you have coeliac disease, look for items certified by Coeliac UK or those carrying the crossed grain symbol.
Honey appears in the recipe below as a sweetener. It contains natural sugars with similar caloric value to refined white sugar, so this recipe is refined sugar free rather than sugar free altogether. If you need to avoid all sugars, substitute with an alternative that works for baking. Options include erythritol, xylitol, or stevia based products designed for cooking. Note that xylitol is toxic to dogs and cats, so store it carefully if you have pets.
Gluten free flour blends vary between brands. Some contain rice flour, others use a mix of tapioca, potato, and maize. These differences can noticeably affect both taste and texture, so you may need to try a few before finding one that suits you. Choose a baking powder labelled gluten free, as some brands include wheat starch.
Basic gluten free and refined sugar free cookies
This simple recipe produces a plain biscuit that you can adapt as you like. Add dried fruit, nuts, or sugar free chocolate chips to the dough before shaping if you want something with more texture.
Ingredients:
- 100g butter (contains dairy)
- Two tablespoons honey
- 150g gluten free plain flour
- Half a teaspoon gluten free baking powder
Method:
Heat your oven to 180C, 350F, or gas mark four. Line a baking tray with greaseproof paper or use a light coating of butter.
Place the butter and honey in a small saucepan over a low heat. Stir gently until the butter melts and the mixture combines. Remove from the heat and allow it to cool for a minute or two.
Sift the gluten free flour and baking powder into a mixing bowl. Pour in the melted butter and honey mixture gradually, stirring as you go. Keep mixing until you have a soft dough that holds together.
Take small portions of dough and roll them into balls roughly the size of a walnut. Place them on your prepared tray, leaving space between each one. Flatten each ball gently with the back of a fork.
Bake in the centre of the oven for around ten to twelve minutes. The edges should turn lightly golden. They will feel soft when you first take them out but should firm up as they cool.
Storing and serving
Once completely cool, store the cookies in an airtight container. They will usually keep well for up to a week at room temperature. For longer storage, they freeze successfully for up to three months.
These biscuits work nicely with a cup of tea or as a lunchbox treat. The plain version suits those who prefer something simple, while adding extras lets you vary each batch.
