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If you’re a Marmite fan who’s been feeling left out on a gluten free diet then trust me, you HAVE to make my gluten free Twiglets recipe.
Just like the real deal, they’re crunchy, golden, and packed full of Marmite flavours.
Neither Marmite or Twiglets are gluten free but the goods news is I’ve spent ages working on this recipe to replicate the party food faves.
I haven’t had Twiglets in 20 years but as soon as I tried these it was like we’d never been apart!
So if you’ve been missing Twiglets then give this recipe a go – it only takes a few ingredients and it’s honestly SO easy!
And if you want to create a whole crisp platter, why not also whip up my gluten free Mini Cheddars too?
You can fill a bowl with these nostalgic gluten free crisp dupes and enjoy them while watching a movie or as part of a party spread.
Is Marmite gluten free?
Sadly Marmite itself is not gluten free, though veteran coeliacs may well remember the days when it was once considered safe.
But the good news is a lot of supermarket own brand yeast extracts are gluten free.
And at the risk of offending any die-hard Marmite fans in the house, I think they taste exactly the same as the real thing.
Here are some gluten free alternatives to Marmite, though please always double check as recipes change often:
- Asda Yeast Extract
- Morrisons Yeast Extract
- Sainsbury’s Reduced Salt Yeast Extract
- Tesco Yeast Extract
- Meridian Foods Yeast Extract
- Jack’s Tasty Yeast Extract
All of these are suitable for people with coeliac disease and are perfect for making my gluten free Twiglets recipe.
Ingredients
Making these gluten free Twiglets is honestly so simple and they’d be a great recipe for making with kids,
The dough takes less than five minutes to throw together and once chilled the Twiglets are really quick to shape.
There’s a full printable recipe card below with the method and ingredients, but for the shopping list you will need:
- 160g plain gluten free flour
- ½ tsp xanthan gum
- ¼ tsp salt
- 50g cold unsalted butter
- 100ml milk
- 1 tsp gluten free yeast extract
- Drop of boiling hot water
I use the FREEE plain gluten free flour but any all purpose or plain gluten free flour blend will work.
I’d recommend if your flour mix contains xanthan gum to still add this as it helps with the consistency and shaping of the Twiglets.
Don’t forget that Marmite itself isn’t gluten free but there is a list of the yeast extracts which are gluten free above.
To make this recipe dairy free you could use a dairy free butter alternative and dairy free milk to replace those two ingredients.
Tips for making Twiglets
Firstly it’s important not to skip the chilling stage of this recipe once you’ve made the dough.
You can save time by chilling the dough in the freezer instead of the fridge.
But if you don’t chill it at all, it will be very sticky and you’ll struggle to shape the Twiglets.
Secondly, for proper Twiglet flavour and texture it’s important to re-coat them after the first half of baking and then bake again.
This will ensure they are extra Marmite-y and also nice and crunchy.
You might be tempted to eat them straight from the oven but it’s best to let them cool for 15-20 minutes first.
This is because they can be a little soft when they come out of the oven but will harden as they cool making them lovely and crisp.
My gluten free Twiglets recipe
Here it is, my super easy gluten free Twiglets recipe – so simple you’ll wish you’d made it sooner.
This makes a bowl of Twiglets perfect for a couple of people – but feel free to halve or double the recipe if you want less or more.
And to make life easier you can watch how easy these are to make in this video:
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free Twiglets
These easy gluten free Twiglets are the perfect party recipe for Marmite fans. Made using gluten free yeast extract for a crunchy treat.
Ingredients
- 160g plain gluten free flour
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 50g cold unsalted butter
- 100ml milk
- 1 tsp gluten free yeast extract
- Drop of boiling hot water
Instructions
- Add the gluten free flour. xanthan gum and salt to a large mixing bowl and stir well.
- Next the cubes of cold butter and, using your fingertips, rub the mixture together until it forms a breadcrumb-like consistency. Make sure you only use the tips of your fingers - if the mixture gets too warm it will start to melt!
- Gradually pour the milk into the mixture, using a fork or spoon to bring it together before adding a little more. It should start to form a sticky dough. Once all the milk has been added, bring the mixture together using your hands into a ball of dough. Chill in the fridge for 30 mins (or freezer for 10 mins) before making your Twiglets.
- Preheat the oven to 220C / 200C Fan / Gas Mark 7 and line two large baking trays with baking paper.
- Remove the dough from the fridge (or freezer) and lightly dust your hands and the work surface with some extra gluten free flour. Break off small pieces of dough and gently roll them into thin sausages using your hands. The dough might be a little clumsy but use the flour to stop it sticking to you - you're not going for perfect sausages, the knobblier the better!
- Place the dough sausages in a line on the baking tray with around a 1-2cm gap between them so they don't stick and repeat until the baking trays are full (you may have to do this in batches depending how much space you have!).
- Add the yeast extract to a mug and then pour in a drop of boiling water and stir so that the yeast extract dissolves. Use a pastry brush to 'paint' the mixture onto the dough pieces, trying to cover both sides if you can.
- Place the trays in the oven and bake for 8-10 minutes. Then remove from the oven and 'repaint' the Twiglets with more of the yeast extra mixture. Place back in the oven for another 8-10 minutes until they are golden brown. Remove from the oven and leave to cool for at least 20 minutes before tucking in!
Notes
- It's important to let the Twiglets cool before eating as they will harden as they cool, giving them that lovely crunch!
- These can be stored in an airtight container but are best eaten as soon as possible after cooking otherwise they can start to lose their crunch.
- You can half the mixture to make a smaller batch if you prefer or refrigerate any uncooked dough for up to 3 days and then bake as needed.
Nutrition Information:
Yield:
30Serving Size:
1 TwigletAmount Per Serving: Calories: 34Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 22mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 1g
Need some more gluten free Christmas inspiration?
If you’re after some more gluten free Christmas classics then make sure you check out my Gluten Free Christmas ebook.
From sticky toffee pudding and mince pies to bread sticks and cheese crackers, there’s something for everyone.
You can have a look at my Gluten Free Christmas ebook and purchase it here.
Want to have a go at some of the other gluten free baking recipes on the blog? Give some of these other gluten free recipes a try!
I’ve also got my gluten free Christmas page with everything you need to enjoy a safe festive season.
There are plenty to choose from – here are a couple to get you going:
- My FULL gluten free Christmas guide
- Gluten free Mini Cheddars
- Gluten free lebkuchen
- Classic gluten free mince pies
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!
Like this Gluten Free Twiglets recipe?
Make sure you pin the recipe card below for later!
I have made these twice for my (non gluten free) daughter and she says this recipe is amazing and genius – as well as incredibly addictive!