Cornstarch: If you use a higher starch all purpose gluten free flour blend, like Cup4Cup, add another 1/4 cup (36 g) of the flour blend in place of the addition of cornstarch. In place of butter, try using vegan butter. Melt brand and Miyoko's Kitchen brand are my favorites. If you use a butter substitute, you may find that the biscuits spread more in the oven, since they will usually have at least some more moisture. Try chilling the cutout before placing them in the oven to reduce spread. Gently press the remaining dough into a rectangle. It’s okay to knead the dough once or twice. You want to be gentle while kneading the dough but don’t be afraid to press it together. Cut out 5 or 6 more biscuits from the dough. For Drop Biscuits: An Ice Cream Scoop Works Great. The most famous “digestive biscuits” are the original tea biscuit made by McVitie's. They're super popular in the U.K., and were first made in the late 1800's.

McVitie's makes digestives, and something called Hobnobs. There are also other companies that make digestive biscuits, but I don't know if anyone else makes Hobnobs. I've never had them, but I understand them to be like digestives but seem to be oaty and heartier.

Ingredients and substitutions

By the way, I feel obligated to clarify that the chocolate coating is actually the bottom of the biscuit, not the top. On the original store-bought kind, the name “Digestives” is printed on the top. Raisins: I don’t just use standard raisins but chocolate raisins, they’re tastier and more tolerable for those of you who are not the biggest fan of raisins. You can use normal raisins or swap with other currants like cranberries to make a Christmas tiffin. To American tastes, digestive biscuits may taste “only okay.” They're lightly sweet, but their appeal is mostly in the texture, which is crispy and almost a bit mealy (in a good way!).

Gluten free digestive biscuits are the lightly sweet, wheaty tasting British tea biscuits that are perfect with your afternoon cup. The chocolate's on the bottom!

Whenever I'm trying to give gluten free baking that chewy, hearty, wheaty taste, I also use two ingredients that I call my whole grain gluten free flour blend: 75% sweet white sorghum flour + 25% teff flour. In place of cornstarch, you can use arrowroot powder or even potato starch. You need a tasteless, pure starch. Sweet white sorghum flour In place of dairy milk powder, you can use coconut milk powder for a dairy-free version. If you're dairy-free, use an unsweetened non-dairy milk in place of cow's milk. And replace the milk chocolate in the glaze with a dairy-free chocolate.