Gluten-Free Anzac Biscuit

"In my quest to bake a gluten-free ANZAC biscuit, I have replaced oats (not considered gf in Australia) with rolled quinoa flakes and the flour with a blended gf flour and sorghum flour. I also added in some gf Freedom Foods "Rice Puff" cereal to make them a little lighter (this cereal is like Rice Bubbles). I've made a few batches now making slight changes each time......I'm happy with this version. My family said it's not bad for a gluten-free version....but not quite an Anzac biscuit. Made using Australian cup and spoon measures. I managed to buy some sorghum flour labelled as Jowar flour at a local Indian grocer."
 
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photo by Jubes photo by Jubes
photo by Jubes
photo by Jubes photo by Jubes
photo by Jubes photo by Jubes
Ready In:
40mins
Ingredients:
11
Yields:
45 biscuits
Serves:
45
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ingredients

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directions

  • Preheat oven to 170°C for a fan-forced oven or 185°C Line cookie trays with Glad Bake baking paper (no need to grease the paper).
  • Mix the coconut, quinoa flakes, flours, sugars and Rice Puff cereal in a large mixing bowl - set aside.
  • Melt the butter and golden syrup together using a small saucepan.
  • Meanwhile in a cup mix the boiling water with the bicarb soda.
  • Add the water and soda to the melted butter. The mixture will foam up.
  • Add the butter to the dry ingredients and mix well with a wooden spoon.
  • Roll into walnut sized balls and flatten the biscuit between your palms.
  • Bake on a lined cookie tray for approx 15 to 20 minutes. The biscuit should be a dark golden brown.
  • Cool on trays for 5 minutes before moving onto a rack to cool. The biscuits will firm as they cool. Store in an airtight container.

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RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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