Diamond Cookies are crisp, lightly sweet biscuits made with simple ingredients such as flour, sugar, butter, and eggs. The dough is rolled out, cut into diamond shapes, and baked until golden brown. They are commonly enjoyed as a snack with tea or coffee and are known for their crunchy texture and rich buttery flavor.
250 g Cassava Flour
120 g Gluten-free Oat Flour
7 g Yeast
2 Eggs
5 g Salt
50 g Sugar
20 g Butter
300 ml Warm Water
Activate the yeast
1
- Warm the water slightly (not hot).
- Add the sugar and yeast to the warm water.
- Stir gently and let it sit for 5–10 minutes until foamy.
Mix dry ingredients
2
In a large bowl:
- Add cassava flour
- Add oat flour
- Add salt
Add wet ingredients
3
- Add the eggs.
- Add softened or melted butter.
- Pour in the yeast mixture.
Mix thoroughly using a spoon, whisk, or mixer.
Texture Tip
4
Gluten-free bread dough is usually:
- softer,
- wetter,
- more like thick batter than traditional dough.
Do not add too much extra flour.
First rise
5
- Grease a loaf tin or small baking pan.
- Pour/spoon the dough into the tin.
- Smooth the top with a wet spoon or spatula.
- Cover with a cloth.
Let it rise in a warm place for 45–60 minutes.
Bake
6
- Preheat oven to 180°C.
- Bake for 35–45 minutes until:
- golden on top,
- firm,
- and sounding hollow when tapped.
Cool
7
- Remove from the pan.
- Let the bread cool completely before slicing.
This helps the texture set properly.
Optional Improvements
8
For softer gluten-free bread, you can add:
- 1 tbsp vegetable oil
- 1 tsp vinegar or lemon juice
- 1 tsp psyllium husk (improves structure)
Storage
9
- Store in an airtight container.
- Best eaten within 2–3 days.
- Can be frozen and reheated.
This bread works well for:
- sandwiches,
- toast,
- tea bread,
- or breakfast with butter and jam.
Ingredients
250 g Cassava Flour
120 g Gluten-free Oat Flour
7 g Yeast
2 Eggs
5 g Salt
50 g Sugar
20 g Butter
300 ml Warm Water