Total Time
40mins
Prep 20 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. 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).
  2. Mix the coconut, quinoa flakes, flours, sugars and Rice Puff cereal in a large mixing bowl - set aside.
  3. Melt the butter and golden syrup together using a small saucepan.
  4. Meanwhile in a cup mix the boiling water with the bicarb soda.
  5. Add the water and soda to the melted butter. The mixture will foam up.
  6. Add the butter to the dry ingredients and mix well with a wooden spoon.
  7. Roll into walnut sized balls and flatten the biscuit between your palms.
  8. Bake on a lined cookie tray for approx 15 to 20 minutes. The biscuit should be a dark golden brown.
  9. 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.