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.
- 177.44 ml desiccated coconut
- 236.59 ml rolled quinoa (rolled quinoa flakes)
- 177.44 ml gluten-free blended flour (I use Orgran brand)
- 236.59 ml gluten-free rice bubbles (I used Freedom Foods Rice Puffs)
- 118.29 ml sorghum flour or 118.29 ml soy flour
- 177.44 ml sugar
- 28.39 ml brown sugar
- 200 g butter
- 22.18 ml golden syrup
- 9.85 ml bicarbonate of soda
- 59.16 ml boiling water
- 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.