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4 from 2 votes

Your Gluten free Ted Lasso Biscuit Experience

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 12


  • 200 g unsalted butter Room temperature
  • 20 grams maple syrup
  • 200 g rapadura sugar
  • 2/3 cup or 130g buckwheat flour
  • 1/2 cup or 100g almond meal
  • 1 cup + 1 tbsp or 170g tapioca flour
  • 2 pinches salt
  • 2 egg yolks save the egg whites


  • Preheat oven to 155C / 311F
  • Cream the butter and sugar and maple together with beaters for 20-30 seconds ( or thermomix speed 5, 15 seconds).
  • Then add everything else and combine until JUST combined, ie don't over-mix it.
  • Line pyrex or similar sized baking container rectangle or square shaped (20 x 15cm).
  • Press the mixture into the baking tray, it will be quite thick.
  • Bake for 45 minutes on 155C and when 45 minutes is done, switch oven off and remove tray.
  • Cut out your biscuit shapes leaving the biscuit still 'whole' in the baking dish while you make the cuts. It will make about 12-14 fingers.
  • Place it back in the oven, stick a wooden spoon in the door of the oven and let the oven cool with the biscuit inside so that the crust/crunch forms well.
  • Once fully cooled (takes a painstaking 30 minutes, you are ready to enjoy with a cup of tea. Thank you, Ted!