Gluten Free Oat Free Anzac Biscuits Recipes
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.
Provided by Jubes
Categories Dessert
Time 40m
Yield 45 biscuits, 45 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 84, Fat 4.3, SaturatedFat 2.7, Cholesterol 9.5, Sodium 95.8, Carbohydrate 10.8, Fiber 0.6, Sugar 4.7, Protein 1
ANZAC BISCUITS
These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli
Provided by Good Food team
Categories Afternoon tea, Buffet, Dinner, Snack, Treat
Time 35m
Yield Makes 20
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
- Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
- Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.28 milligram of sodium
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