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How To Make Gluten And Dairy Free Digestive Biscuits

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This is a recipe for those who enjoy eating a digestive biscuit but are gluten and lactose intolerant. These gluten and dairy free digestive biscuits are simple to make and can be varied to your taste.
What you'll need: 
100 gram buckwheat
½ teaspoon of salt
1 teaspoon baking powder
50 grams brown sugar
100 gram vegan butter
2 tablespoons rice milk
Round pastry cutter (optional)
Greased baking tray
Put the buckwheat, salt and baking powder into the bowl. Add the sugar and butter. Rub the ingredients together with your fingers and mix well.
Add the rice milk to form a firm dough with your hands. Add more rice milk if it’s too dry, but make sure it’s still firm enough to roll out.
Preheat oven to 190 degrees. Bring dough together to form into a ball. Roll dough out to roughly a ¼ cm thick and cut out into round shapes (or any shapes you want). Transfer them unto the baking tray and prick the tops with a fork if you want to decorate them.
Bake in the oven for 15 minutes or until lightly golden brown. Transfer to a cooling rack to cool.
You can now eat your gluten and dairy free digestive biscuits.
These digestive biscuits are ideal for vegans or anyone who doesn’t want wheat in their biscuits. You can make these digestive biscuits with children and they will enjoy eating them as well.
Replace the buckwheat with some other type of gluten free flour if you prefer.
You can use vegan and gluten free chocolate to coat one side of the biscuits.
You can use soya milk instead of rice milk if you prefer.
The biscuits can be crushed for a cheesecake base or banoffee pie base.


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