Close Panel

Register to Receive News, Updates and More...

Who's Online

We have 14 guests online
09April2010
PDFPrintE-mail

Arrowroot Biscuits

Written by Grain Free Living

These biscuits are crisp and light and keep really well.  Great with a coffee or cup of tea.  The flavour is so mild you can give them to your wheat eating friends and they will never know.  This is for a small batch of about two trays.  They are also FAILSAFE.

Cream together:

(By cream together I just mean beat well, I just use a hand whisk for this)

1/2 cup caster or white sugar

1 tsp vanilla

1/3 cup mild oil of choice (I use sunflower oil)

1 egg

 

Then sift together and add:

1/2 cup arrowroot/tapioco starch

1/4 cup potato starch

1/4 cup quinoa flour

1/4 tsp salt

1/2 tsp cream of tarter

1/4 tsp bicarb

 

Stir well until mixture is well combined.  It is not as stiff as a "normal" biscuit mix.  Drop well-spaced teaspoons of mix onto tray lined with baking paper.  The mix will spread a bit right away.  You can sprinkle a topping on if you like - choc cips, currents, chopped nuts etc.

Bake at about 170 deg cel (moderate oven) until lightly golden brown - usually only about 10 mins max.

Remove from tray onto cooling rack - they are soft when first out of the oven but then quickly firm up into a love crisp texture.

Last Updated on Apr092010

Disclaimer

This website has been developed as a community resource for those who, due to health reasons or preference, are following a grain free lifestyle.   We hope you find it helpful and inspiring!

COMMON SENSE REMINDER: The views expressed in this website are personal opinion only.   We are not health practitioners.  You should always check with your doctor or qualified health practitioner, and be prepared to take full responsibility for your own health, actions and choices in life.

General Recipe Notes

All recipes measurements are in METRIC. If you wish to convert to imperial please use the convertor tool supplied on each recipe page and use the same (either all metric or all imperial) for the whole recipe.

Some points for American readers on metric measurements are:

1 cup is 250ml which is slightly larger than the imperial 1 cup of an 8 oz measure.  1 tblspoon is 20 ml which again is slightly larger than the imperial tablespoon measure of 15ml.  In most recipes this should not make too much of a difference, especially if you exchange all metric for all imperial.  Cookie recipes need accuracy however so if your cookies are not turning out (either too soft or spreading too much) the problem will most likely be the measures.

Nearly all recipes are cooked in a moderate 180°C oven, which is 350 °F / Gas 4.