All the rich, golden flavour of a classic Anzac biscuit with a gluten free twist. These 100% gluten free Anzac Biscuits are also oat free, and egg free too!
When it comes to quintessential Kiwi recipes, ANZAC biscuits have to be right up there towards the top of the list, right?
I have, on more than one occasion, consumed them for breakfast using the reasoning that it’s basically cereal in biscuit form.
But whether you’re eating them for breakfast, or for morning or afternoon tea with a nice cuppa, there’s no denying that these are a huge favourite in many Kiwi and Aussie households.
Today I’m sharing with you a recipe for these gluten and oat free Anzac biscuits.
Before we talk any more about the recipe, we need to talk about the oaty elephant in the room.
Can You Make Anzac Biscuits Without Oats?
If you’ve ever had a traditional Anzac biscuit, you’ll know – oats are one of the main ingredients.
But, as you may or may not know, oats are generally not recommended to be consumed as part of a gluten-free diet for people with Coeliac disease.
There are a couple of reasons for this, the first is that most oats are potentially contaminated with other gluten-containing cereals (wheat, barley, etc.) during growing, harvesting and processing. The other is that oats contain a protein called avenin which, in some people, can trigger the same symptoms that gluten does.
Coeliac New Zealand recommends that those with Coeliac disease do not consume oats, as it can be impossible to tell whether the oats are triggering symptoms in the gut.
I do have a recipe for gluten free Anzac biscuits over on my other website, Sweetness and Bite, and I have a variation of that recipe using quinoa flakes. But here’s the thing – while quinoa flakes are the most similar product in terms of looks and texture, they have a very, very strong quinoa taste. Which I actually quite like when it comes to eating actual quinoa, but I’m just not the hugest fan of it in biscuits.
So what do we use instead? Am I going to send you out to buy some strange and hard to find ingredients?
Nope, it’s easy, we’re using… gluten-free cornflakes!
You’re either already immediately on board this train, or you’ve just recoiled in horror – but hear me out. When crushed to a similar size to oats, the cornflakes provide the same bulk and a similar texture to oats, but they don’t add any flavour to the biscuits, meaning that the traditional golden-syrupy, brown sugar-y Anzac biscuit taste shines through. And they’re 100% gluten free.
You do need to make sure you buy gluten free cornflakes – while you’d think most cornflakes would be gluten free (they’re made from corn, after all) alas they’re usually not. Many brands of cornflakes add malt barley flavouring, and that is not safe for Coeliacs. You’ll usually find the gluten free cornflakes in the gluten free aisle at the supermarket.
We’ll be using gluten free flour, of course, and the rest of the ingredients are 100% true to the original Anzac biscuit recipe:
Gluten Free Anzac Biscuit Ingredients:
Ok, now we’ve covered that, let’s talk about making the biscuits!
How to Make Gluten and Oat Free Anzac Biscuits
First off, you’ll need to crush the cornflakes. You can do this in a food processor if you prefer, but I like to use a good old fashioned snaplock bag and a rolling pin. As long as you’re gentle, you can save the bag and reuse it next time.
You’re aiming to crush them to around the same size as rolled oats.
After that, it’s basically a melt-and-mix biscuit dough. Easy as.
You’ll start by mixing together the dry ingredients. Then the butter, golden syrup and some water are melted together, either on the stove or in the microwave.
Once it’s hot, you’ll stir in the baking soda, let it get fizzy, then mix it into the dry ingredients.
Then you can roll the dough into balls. It’ll be a little bit crumbly, which is ok, but if it’s too crumbly you can add a splash of water or a little more melted butter to help it come together. Because gluten-free flours absorb different amounts of liquids, sometimes you just need to add a little more moisture.
Flatten the balls of dough, then pop ’em in the oven to bake.
You can choose whether you want chewy or crunchy Anzac biscuits by altering the baking time. Bake a little less for chewy and a little longer for crunchy.
When the biscuits come out of the oven, I like to use the “cookie scoot” trick that I learnt from Cloudy Kitchen, which makes the biscuits nicely round. You can skip this step if you don’t care about round biscuits, they taste the same either way!
But if you do want them to be round, simply grab a round cookie cutter that’s just a little bit bigger than the biscuits, then as soon as they come out of the oven, pop the cutter over the top and swirl it around to round off the edges.
Exactly how long the biscuits will keep for is a tricky thing for me to say, because we tend to eat them all pretty quickly in this house. But they should last a good 2 weeks at least in an airtight container, likely even longer.
If you’re a crunchy Anzac biscuit fan have baked them until crisp, they do tend to lose their crispness over time. If that happens, you can pop them back in the oven on low heat (100°C) for ten minutes or so to dry them out and crisp them back up.
Are you new to gluten-free baking?
Or just need some tips on how to make the most of the recipes on GFKF? Check out my start guide to learn how to bake safely and successfully gluten free.
Allergen safety ✔️ Gluten free flour info ✔️
Accurate measuring ✔️ Tools + Equipment ✔️
Gluten Free Oat Free Anzac Biscuits
- 260 g gluten free flour
- 180 g brown sugar
- 75 g desiccated coconut
- 100 g gluten free cornflakes
- 125 g salted butter
- 100 g golden syrup
- 1 Tablespoon water
- ½ teaspoon baking soda
- Heat the oven to 160°C and line 2 – 3 baking trays with baking paper.
- Sift the gluten-free flour into a large bowl. Add the brown sugar and desiccated coconut. Stir to combine, breaking up any lumps of brown sugar with the back of a spoon.
- Crush the cornflakes until they’re a similar size to rolled oats. I like to do this in a snaplock bag and crush with a rolling pin (when you’re done, save the bag for next time!). You could also crush them in a food processor if you prefer.
- Add the cornflakes to the other dry ingredients and mix.
- Put the butter, golden syrup and water into a small saucepan and heat over medium heat, stirring occasionally, until the butter is melted and the mixture is just starting to bubble slightly at the edges. Remove from the heat, whisk in the baking soda until dissolved – the mixture will bubble and foam up.
- Add the wet ingredients to the dry ingredients and stir until well combined. The dough will be quite crumbly, but you should be able to roll a ball of it in your hand. If it’s too crumbly to do that, add a little extra melted butter or water, 1 teaspoon at a time.
- Roll a tablespoon of the dough at a time into balls, and place at least 2" apart on the baking trays. If you want smaller cookies, use a heaped teaspoonful of dough instead. Flatten the balls slightly with your hand. For thicker biscuits that spread less, chill the dough balls on the trays for 5-10 minutes or until firm.
- Bake for 10-14 minutes. 10 minutes should give you soft biscuits, 12 minutes should give you crunchy-edged biscuits with chewy centres, and 13-14 minutes should give you crunchy biscuits. Exact times will vary by oven and smaller biscuits will take less time to bake. Add an extra minute or two if you have chilled your dough first. Keep an eye on your first tray of cookies and take note of the time they need to be baked how you like 'em!
- Remove from the oven and leave to cool slightly on the trays before transferring to a wire rack to cool. If you like extra crunchy biscuits, you can let them cool completely on the baking trays.
- Store the biscuits in an airtight container for 1-2 weeks.