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Wednesday, June 29, 2011

Gluten Free Anzac Cookies


some weeks ago dw & i participated in our first 5K together. it was a run for Celiac Disease. he and i are not gluten-intolerant, and except for a spotty lactose intolerance on my part, we can consume pretty much anything. i count my lucky stars that we don't have any food allergies. i can only imagine what it's like for others to have to read the fine print on labels, to figure out what their bodies do accept thru trial & error. that is hard.

this particular recipe came at a time when i received a few personal inquiries from friends for gluten-free alternatives to sweets. i sent dw on a search for quinoa flakes and flour, at two different Whole Foods. i almost made this vegan but only had honey on hand, and this was almost dairy-free but i decided to use butter instead of margarine. i don't have to run a restrictive dietary household, thankfully, so i utilized what was available with key adjustments to address one allergy/intolerance.

i don't have any idea what gluten free treats are supposed to taste like, i will say that these are nutty tasting, hyper-sweet and crumbly; perfect for tea but don't add any sugar to your cup. they were difficult to mold/shape, it's not a typical cookie batter and they did not flatten out like i had expected. i will make these again to ship to my friends with gluten-intolerance, just to see how they like 'em.

Gluten Free Anzac Cookies

**read more about the history of anzac cookies.**

1 cup quinoa flakes
1/2 cup rice flour (i used white)
1/3 cup + 1 tablespoon quinoa flour
1 cup raw sugar
3/4 cup coconut flakes
125g butter or dairy-free margarine
1 TBL honey
1 tsp baking soda
2 TBL boiling water

Preheat oven to 170 C/338 F. 350F

basically, i put all the dry ingredients into a bowl, whisked it to pseudo-sift it together. melted up the butter and added it to the bowl. last was the boiling water. i used a wooden spoon to mix it all together.

using a tablespoon sized melon scooper, form balls and flatten slightly. i had to pretend that i was a superhero squeezing the ever living daylights out of these things for them to stay intact. that's why they weren't too flat.

Bake for 15 minutes.

allow to cool completely before eating. eat them too hot out of the oven and they will crumble in your hand.


  1. So glad you liked them :-)

    Weird that they didn't flatten out during cooking? Mine spread like crazy. Golden syrup would hold them together a lot better but I'm not even sure it's available outside of New Zealand?

    Just a tip too (I can't help myself ;-) Add the baking soda to the boiling water before mixing through the rest of the mix. This activates the baking soda so it's does it's thing :-)

    So happy to see homemade anzac cookies from the other side of the world! Xx

  2. emma, thank you for the tip! they were exactly what i needed to know in order to make these again, with better success rate.

  3. Anzac biscuits are made with Oats and Golden Syrup. Golden Syrup is an Australian byproduct of Sugar Cane, so it's very much found outside NZ. Golden syrup is what gives the ANZAC biscuit it beautiful flavour