Gluten-Free Anzac Biscuit Recipe

Name: Gluten-Free Anzac Biscuit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup desiccated coconut; 1 cup rolled quinoa (rolled quinoa flakes); 3/4 cup gluten-free blended flour (I use Orgran brand); 1 cup gluten-free rice bubbles (I used Freedom Foods Rice Puffs); 1/2 cup sorghum flour or 1/2 cup soy flour; 3/4 cup sugar; 1/8 cup brown sugar; 200 g butter; 1 1/2 tablespoons golden syrup; 2 teaspoons bicarbonate of soda; 4 tablespoons boiling water

Servings: persons

3/4 cup desiccated coconut
1 cup rolled quinoa (rolled quinoa flakes)
3/4 cup gluten-free blended flour (I use Orgran brand)
1 cup gluten-free rice bubbles (I used Freedom Foods Rice Puffs)
1/2 cup sorghum flour or 1/2 cup soy flour
3/4 cup sugar
1/8 cup brown sugar
200 g butter
1 1/2 tablespoons golden syrup
2 teaspoons bicarbonate of soda
4 tablespoons boiling water

1
Preheat oven to 170u00b0C for a fan-forced oven or 185u00b0C 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.

965

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup desiccated coconut, 1 cup rolled quinoa (rolled quinoa flakes), 3/4 cup gluten-free blended flour (I use Orgran brand), 1 cup gluten-free rice bubbles (I used Freedom Foods Rice Puffs), and more.

Yes, Gluten-Free Anzac Biscuit falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Anzac Biscuit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions