Hard and cracked biscuits are products of overworked dough and/or low oven temperature during baking. Excessive mixing destroys the protein bonds formed during dough formation, while a low oven temperature prevents the caramelization and overall proper baking of the biscuits.

Aside from using the proper processing parameters and biscuit making equipment, simple techniques can prevent the undesirable cracking of biscuits. One method is to keep the ingredients cold, especially the fats, while making the oven hot to ensure quick rising before the top hardens. Another technique to avoid biscuit cracking is mixing in short bursts to enable proper dough development.

For compliance, it is best to substitute gluten-containing ingredients, specifically wheat flour, in biscuits. Aside from chickpea and corn flour, other substitutes include coconut, almond, and rice flour. However, as these don’t contain gluten necessary for dough development, you need to adjust the biscuit formulation carefully to maintain the desired flavor and texture. You may tweak the formulation by playing with the ingredient content as increasing your sugars for better biscuit structure or adding more butter for additional flavor.