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Gluten-free biscuit dough: sweet rolls and perfect logs

Gluten-free biscuit dough

Let's prepare the versatile gluten-free biscuit dough. For rolls, logs and other delicious sweet preparations

Gluten-free biscuit dough is one of the quick and easy recipes to always keep on hand . In fact, it is an excellent basic preparation to use to make rolls, logs and delicious pastries. Soft and tasty gluten-free biscuit dough is not a dream: it is prepared with rice flour and starch, or with your favorite gluten-free flour.

However, preparing this base often turns out to be a real disaster . This happens because proven and safe recipes are not followed. Gluten-free biscuit dough will not break if you follow our preparation and tricks to prepare it! You will be able to obtain a similar sponge cake , thinner, softer and more flexible and able to accommodate creams and jams. This is why it is a popular element in pastry making.

Ready to play it? Let's roll up our sleeves and go.

Gluten-free biscuit dough
Gluten-free biscuit dough

Preparing the gluten-free biscuit dough recipe

  1. Divide the yolks from the whites. Place the whites in a large bowl and whip them until stiff with an electric whisk.
  2. In another bowl, whisk the egg yolks with the sugar until you create a cream with a frothy consistency.
  3. Sift the flours into the bowl of egg yolks with the sugar and incorporate everything delicately.
  4. Now add your chosen aroma – grated lemon peel for example – and honey, mixing the mixture slowly.
  5. Add the whipped whites to the bowl of reds, incorporating everything with delicate movements from bottom to top, so as not to dismantle the whites.
  6. Take the oven tray and line it with baking paper.
  7. Bake in a preheated oven for 5-6 minutes, at 180°C .
  8. Remove the gluten-free biscuit dough from the oven and cover it with another sheet of baking paper for two minutes. After this time, turn the dough over, and the baking paper will come off much more easily .
  9. 9. Now your base is ready for any preparation you want.

To make gluten-free cocoa biscuit dough, simply add 40 g of bitter cocoa powder to the flours, and proceed as indicated in point 3 .

The version suitable for celiacs or intolerants is extremely versatile. Just flavor it differently to make different preparations. You can – for example – add lemon or orange juice, vanilla or a few drops of liqueur.

If you want, you can also prepare the classic version of biscuit dough .


This preparation can be stored, covered with cling film and tightly closed for 1 day . It can also be frozen for a month, once cooled, in the freezer. Thaw it by placing it in a preheated oven at 130°C for 5 minutes.

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