News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free

Gluten Free Buckwheat & Parmesan Biscuits

We’re in the swing of spring in Melbourne and that means at least two things: changeable weather and racing fever. You can bet on these delicious gluten free savoury morsels to please the thoroughbreds in your stable. The biscuits can be made in advance and finished with your favourite topping when required.


50g cold butter, cut into cubes
40g parmesan cheese (parmigiano-reggiano), finely grated
40g buckwheat flour
20g rice flour
2 tsp fresh rosemary, finely chopped
salt, pinch of cayenne pepper

Preheat oven to 180℃.
Place all ingredients in a food processor and blend until dough comes into a ball. Add a drop of cold water to bring together if required. Place the dough on a piece of plastic wrap. It should be quite firm and easy to shape. If the dough is a little wet, sprinkle with rice flour and roll into a sausage shape about  3cm wide and 15cm long (see below). Cover with the plastic wrap and chill for half an hour. Place dough on a chopping board and with a sharp knife slice through the dough to create fine biscuit rounds about 2mm thick. Depending on the size of your dough, it should make approx. 40 biscuits. Place the biscuits on an oven tray covered with a sheet of baking paper and bake for 8 minutes, or until lightly golden. Cool completely. Garnish to serve. They will keep for days in an airtight container.

Close to serving time, spread the biscuits with soft goats cheese or feta. Be gentle, as they are delicate! Top with  some oven roasted cherry tomatoes, some diced olives and fresh herbs or your favourite topping.


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