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Top down view of a hand using a heart-shaped cookie cutter to cut out gluten free biscuit dough
26Total Time
15Prep Time
11Bake Time

Gluten Free Biscuits

5 Reviews

  • Gluten Free

How to make gluten free biscuits

Our gluten free biscuits only take 15 minutes to prep and 12 minutes to bake, so you'll be dipping them in a cup of tea in no time. They're made with 7 simple ingredients which should be available at your local supermarket, and they'll keep for up to 5 days in an airtight container in the fridge. 

You can also freeze this gluten free biscuit dough - just make sure it's tightly-wrapped before it goes into the freezer, and you defrost it thoroughly before you start rolling out the dough. 

Top tip for gluten free bakers - before starting this recipe, check if your gluten free flour contains xanthan gum. If it doesn’t, add 0.5tsp of xanthan gum when you're following step 2 of this recipe. 

26Total Time
15Prep Time
11Bake Time


  1. Step 1:

    In a large bowl, cream the butter and sugar until pale. Beat in the egg and vanilla extract.

  2. Step 2:

    Add the flour and salt to the butter mix and mix until the dough is formed. 

  3. Step 3:

    Different Gluten Free flour blends will result in different dough consistencies. If your dough is still crumbly after this step, add 1 tbsp of water and mix until it comes together. On the contrary, if it’s too sticky, slowly add a bit more flour, 1 tbsp at a time.

  4. Step 4:

    Wrap the biscuit dough in clingfilm and chill for at least one hour.

  5. Step 5:

    Preheat the oven to 180°C (160°C fan, gas mark 4) and line baking sheets with parchment paper.

  6. Step 6:

    Roll the dough out on a lightly floured surface to about 0.5cm.

  7. Step 7:

    Cut out the biscuits and transfer to baking sheet. Roll up the trimmings and repeat stages above to make more biscuits. Bake for 12-15 minutes until golden.


    • 90g Butter (unsalted) (room temperature)
    • 100g Billington's Unrefined Golden Caster Sugar
    • 1 Egg
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 200g Plain gluten free flour
    • 0.5 tsp Salt
    • 1 tbsp Water


  • Mixing bowl
  • Rolling pin
  • Cling film
  • Cookie cutters
  • Baking tray
  • Parchment paper

Nutritional Information

per 39g
  • 184cal Energy
  • 8.1g Fat
  • 4.8g of which Saturates
  • 26g Carbohydrates
  • 10g of which Sugars
  • 0.7g Protein
  • 0.27g Salt

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