# Schar Gluten Free Digestive Biscuits, 150g ## Commerce action policy **Price:** £2.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/schar-gluten-free-digestive-biscuits-150g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/schar-gluten-free-digestive-biscuits-150g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Schar **Price:** £2.60 GBP **Stock:** instock ## Summary Schär Gluten Free Digestive Biscuits is a 150g pack of round, half-sweet, toasted-tasting digestives made without gluten, from a free-from specialist rather than a general biscuit maker. Picked into the Teas.co.uk selection so a household where somebody avoids wheat can still put a normal tea tray together.Ingredients and dietary suitability: Per the published ingredient list for this product it contains soya. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. The crumb is short and sandy rather than snapping, so dunk for two seconds and keep hold of it.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Storage notes and pairing guidance are also published in the detailed Q and A tab below. ## Description Schär Gluten Free Digestive Biscuits is a 150g pack of round, half-sweet, toasted-tasting digestives made without gluten. A digestive is a difficult biscuit to rebuild without wheat, because gluten is what holds a conventional biscuit dough together while it bakes and gives the finished biscuit its particular short, sandy break. Take it out and the recipe has to find that structure somewhere else. The whole question with a gluten free digestive is whether the result still reads as a digestive when it is sitting on a saucer next to a cup of tea, or whether it reads as a substitute. This one is bought for households where somebody cannot eat wheat and everybody would still like the same tea tray, and that is a real job that a 150g pack does well. The Taste Profile Toasted character: ●●●●○ (4/5) The half-sweet, toasted reading that makes a digestive a digestive rather than a plain biscuit. Sweetness: ●●●○○ (3/5) Middling, which is where a digestive belongs. Sweeter than a rich tea, a long way short of a cookie. Crumb: ●●●●○ (4/5) Short and sandy rather than snapping. Gluten free doughs tend this way and on a digestive it suits the style. Dunk tolerance: ●●○○○ (2/5) Lower than a wheat digestive. Two seconds, not five, and keep hold of it. 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk That profile is our own editorial assessment against the current pack format and the brand's published description. The Story Behind The Pack Schär is a free-from specialist rather than a general biscuit maker that happens to do a gluten free line, and that difference shows in what it chooses to make. The digestive is one of the hardest British biscuits to reproduce without wheat, and it is also one of the ones people miss most, which is exactly why a specialist takes it on. The 150g pack size is part of the same picture. Free-from biscuits are bought in smaller quantities and eaten over a longer period, and a smaller pack that gets finished in condition is worth more than a big one that goes soft in a cupboard. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Our Commitment To The Planet Buy a pack you will finish. 150g eaten in condition beats a large pack that softens and is thrown out, and a gluten free biscuit is on a shorter clock than a wheat one once it is opened. Recycling follows the pack. Cartons, trays and films can take different routes and councils differ, so read the current pack and your own local guidance. How Does Schar Gluten Free Digestive Biscuits, 150g Compare to: A standard wheat digestive: sturdier in a mug and available in much larger packs. If nobody in the house avoids gluten, buy that instead. This pack exists for the households where that is not an option. Nairn's Gluten Free Oaties: an oat biscuit rather than a digestive, so it reads nuttier, drier and less sweet. Pick Nairn's for a savoury leaning or for cheese; pick this one when what is wanted is specifically a digestive. Schär Gluten Free Rich Tea: the same house at the plainer, lighter end. The rich tea is the everyday cup companion, the digestive is the one that stands up to being spread, dipped or used as a base. Ideal Brewing Conditions A gluten free digestive behaves a little differently in hot liquid from a wheat one, so the brewing notes matter more than usual. The Everyday Mug Tea: one bag of ordinary black tea in 200ml at a full boil, three to four minutes, with milk. A digestive is half-sweet, so a medium cup balances it better than a light one. Dunk: two seconds at most and keep hold of it. There is no gluten network holding this crumb together once hot tea is inside it. Two biscuits: a sensible portion from a 150g pack, and enough to judge the bake properly. The Spread Route Butter: a thin scrape on a digestive is a British habit with a long history, and this biscuit is sturdy enough dry to take it. Cheese: a hard cheese works better than a soft one, because a short sandy crumb cannot carry weight. Spread thinly: press with the flat of the knife rather than dragging, or the biscuit cracks. Serving Notes For Schar Gluten Free Digestive Biscuits, 150g Portion: two biscuits with a mug of tea. Storage: airtight as soon as the pack is opened. Gluten free biscuits pick up moisture readily and lose their bite quickly. Best with: black tea with milk, plain coffee, hard cheese, or a thin scrape of butter. Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this product it contains soya. Check the current UK pack before purchase; formulations and allergen advice can change. Gluten: the product is sold and named as a gluten free digestive, and that is the brand's own published position. Anyone buying for a diagnosed coeliac should still read the labelling on the current UK pack, which carries the statement that matters. Other allergens: gluten free does not mean free from anything else. ## Product Questions How long can I dunk one?Two seconds, not five. Gluten is what holds a conventional biscuit together in hot liquid, and without it the crumb gives way sooner. Keep hold of the biscuit and eat the wet part first. Does it taste like a proper digestive?It carries the half-sweet toasted reading that makes a digestive a digestive, with a shorter, sandier break than a wheat one. That is our own editorial assessment against the pack format and the brand's published description rather than a measurement. Can I put cheese on it?Yes, and hard cheese suits it better than soft. A short sandy crumb cannot carry weight, so press the cheese on with the flat of the knife rather than dragging it, or the biscuit cracks. How do I keep them crisp?Airtight, immediately. Gluten free biscuits pick up moisture readily and lose their bite faster than wheat ones do, which is one of the better arguments for the smaller pack size. Can I use them as a cheesecake base?They are one of the better free-from options for it, because a digestive crumb is what most base recipes are written around. Keep the rest of the recipe gluten free as well, which is the step people forget. Which drink suits it best?Ordinary black tea with milk, brewed three to four minutes and kept medium rather than light: a half-sweet biscuit wants a cup with some body behind it. Plain coffee works too; espresso does not. When is this the wrong buy?When nobody in the house avoids gluten. A wheat digestive is sturdier in a mug and sold in much larger packs, and we would rather say so than take the sale on false terms. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this product it contains soya. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this product: Maize Starch, Palm Oil, Maize Flour, Cane Sugar, Soya Flour, Soya Bran 7%, Buckwheat Flour 4%, Sugar Syrup, Modified Tapioca Starch, Salt, Raising Agents: Ammonium Hydrogen Carbonate, Sodium Hydrogen Carbonate.Typical values per 100g, as publishedPer 100gEnergy488 kcalFat24gof which saturates10gCarbohydrate57gof which sugars18gFibre8,5gProtein6,7gSalt0,53gIngredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.ComponentProportionWhat it bringsGluten free digestive basethe whole biscuitThe half-sweet, toasted reading that defines a digestive, rebuilt without the gluten that normally holds a biscuit dough together through the bake.Short sandy crumbthe defining textureGluten free doughs tend to break short and sandy rather than snapping cleanly, which suits a digestive better than it would suit a thin plain biscuit. It is also why the dunk limit is lower.Round formatthe standard shapeSturdy enough dry to take butter, hard cheese or a home-dipped chocolate coating, and the right shape and crumb for a cheesecake base.Pack weight150gA smaller pack than a wheat digestive, which suits a biscuit that loses its bite quickly once opened. Gluten free statusnamed on the packThe brand's own published position, stated in the product name. The labelling that matters for a coeliac household is printed on the current UK pack.Pack: Schar Gluten Free Digestive Biscuits, 150g; a single pack of round gluten free digestives. Best before the date printed on the pack, and best moved to an airtight tin the moment it is opened.Sourcing & blend. Schar Gluten Free Digestive Biscuits, 150g comes from Schär, a free-from specialist rather than a general biscuit maker with a gluten free line on the side. That distinction matters on a digestive, which is one of the hardest British biscuits to rebuild without wheat and one of the ones people miss most when they stop eating it. The pack you receive is the current UK retail pack rather than an import made to a different recipe for another market. The reading of the crumb as short and sandy rather than snapping, and of the toasted half-sweet character as recognisably that of a digestive, is our own editorial assessment against the current pack format and the brand's published description.What is in Schar Gluten Free Digestive Biscuits, 150g, and what is not:In: a 150g pack of round gluten free digestive biscuits.Not free from everything else: gluten free is a single claim. Other allergens are covered by the declaration on the current pack and nowhere else.Not a wheat digestive: the crumb is shorter and the dunk tolerance lower, which is an editorial reading of how a gluten free dough behaves rather than a claim off the pack. ## Flavour Science The flavour of Schar Gluten Free Digestive Biscuits, 150g is built in three layers, and on a free-from biscuit those layers are worth reading carefully, because the interesting question is not what the recipe adds but what it has had to replace. Taking them in order explains why this still reads as a digestive, why the crumb breaks differently, and why it gives way in a mug sooner than a wheat biscuit does.The outer layer is a toasted, faintly nutty aroma rather than a buttery or cocoa one. That toasted character is the single most recognisable thing about a digestive and it survives the move away from wheat, because it comes from the bake and from the half-sweet balance of the dough rather than from gluten. It is the reason this biscuit reads as the real thing on a saucer rather than as a substitute.The flavour spike is mid-palate and modest: a digestive is a half-sweet biscuit by design, sweeter than a rich tea and a long way short of a cookie, and the sweetness here arrives with the toasted note rather than ahead of it. That balance is what lets a digestive work both with a mug of tea and under a slice of hard cheese, which almost no other biscuit manages, and it is preserved intact in this version.The base structure is the crumb, and this is where a gluten free biscuit parts company with a wheat one. Gluten forms an elastic network that holds a conventional dough together through the bake and leaves the finished biscuit with a clean break. Without it, the crumb is shorter and sandier, dissolving on the tongue rather than snapping between the teeth. On a digestive that is a fair trade, because a digestive was never a sharp-snapping biscuit to begin with; on a thin plain biscuit the same change would be much more obvious.Getting it right in the cup. Brew one bag of ordinary black tea in 200ml at a full boil for three to four minutes and keep it medium rather than light, because a half-sweet biscuit wants a cup with some body behind it. Dunk for two seconds at most and keep hold of the biscuit: the missing gluten network is exactly the thing that normally holds a digestive together in hot liquid, so it gives way sooner than you expect. Two biscuits is the natural portion from a 150g pack. Move the biscuits to an airtight tin as soon as the pack is opened, because free-from baking picks up moisture readily and the bite is the first thing to go.How water and temperature change it. Humidity does more damage here than heat, and faster than it would to a wheat biscuit. A pack left folded over on a worktop in a steamy kitchen will soften within a day or two, while the same biscuits in a sealed tin hold their condition to the date on the front. In the cup, hotter water and a longer steep give a fuller, more astringent tea that stands up well to the toasted character, while a shorter steep or more milk lets the biscuit's own sweetness show. Under cheese or butter the biscuit behaves best at room temperature; straight from a cold cupboard the crumb is firmer but the toasted aroma takes a moment longer to arrive. ## Recipe Ideas Schar Gluten Free Digestive Biscuits, 150g does the jobs a digestive is bought for, which is more than most free-from biscuits manage. Five builds below cover the everyday mug, the careful dunk, a gluten free cheesecake base, home-dipped chocolate digestives and the cheese plate. Recipes, born here first The Everyday Mug How to serve Schar Gluten Free Digestives with a proper mug of tea. 4 min 1 serving Easy You'll need 2 biscuits 1 bag ordinary black tea 200ml water at a full boil A splash of milk Method Brew one bag in 200ml straight off the boil for three to four minutes. Medium rather than light, because a half-sweet biscuit wants some body in the cup. Add milk and leave the sugar out; the biscuit has enough. Dunk for two seconds at most, keeping hold of the biscuit, and eat the wet part first. What you'll end up with: The tea tray a wheat-free household actually wanted, rather than a compromise version of it. The Careful Dunk How to dunk a gluten free digestive without losing it. 1 min 1 serving Easy You'll need 2 biscuits 1 mug of hot tea Method Dunk no more than half the biscuit and count two seconds rather than five. Hold on to it the whole time. Without a gluten network there is less holding the crumb together once hot tea is inside it. Eat the wet half immediately and the dry half after, which is the only reliable order. What you'll end up with: A dunked digestive that reaches your mouth rather than the bottom of the mug. Gluten Free Cheesecake Base How to build a gluten free cheesecake base from Schar digestives. 15 min + chill 1 base Easy You'll need 150g biscuits 🯈70g butter, melted 🯂A pinch of salt Method Crush the biscuits to a fine crumb. A digestive crumb is what most base recipes are written around, which is why this is the best free-from biscuit for the job. Stir into the melted butter with the salt until it holds together when pressed. Press firmly into a lined tin and chill for thirty minutes before filling. Check that the filling and any topping are gluten free as well. That is the step people forget after doing the base properly. What you'll end up with: A base that behaves like the wheat original, from the one free-from biscuit shaped for the job. Home-Dipped Chocolate Digestives How to make chocolate digestives from the plain gluten free biscuit. 20 min + set 8 biscuits Easy You'll need 8 biscuits 150g dark or milk chocolate A palette knife or spoon Method Melt the chocolate gently over hot water rather than in a microwave, so it stays glossy as it sets. Dip one flat face of each biscuit and scrape the excess off on the rim of the bowl. Set chocolate side up on baking paper, at room temperature rather than in the fridge, which dulls the finish. Check that the chocolate you use is suitable for the household you are baking for. What you'll end up with: Chocolate digestives for a gluten free house, which are otherwise hard to find and dear when you do. The Cheese Plate How to serve Schar Gluten Free Digestives with cheese. 5 min 2 servings Easy You'll need 4 biscuits A hard cheese, thinly sliced Apple or pear Chutney, optional Method Bring the cheese and the biscuits to room temperature. Cold biscuit and cold cheese both read flat. Press the cheese on with the flat of the knife instead of dragging it. A short sandy crumb cracks under a dragged blade. Choose hard over soft. A heavy soft cheese is more weight than this crumb will carry. Add thin slices of apple or pear, which suit the half-sweet biscuit better than chutney does. What you'll end up with: The one thing a digestive does that no other tea biscuit manages, available to a wheat-free table. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._