Gluten Free & Oat-Free Anzac Biscuit Recipe by Wholegreen Bakery Owner, Cherie Lyden
Wholegreen Bakery’s Cherie Lyden shares her gluten & oat-free Anzac biscuit recipe
Ingredients
(makes 10 biscuits)
⅔ cup (110 g/3¾ oz) gluten free plain (all-purpose) flour
¾ cup (65 g/2¼ oz) desiccated coconut
1 cup (120 g/4¼ oz) quinoa flakes
¼ cup (35 g/1¼ oz) raw sugar
¼ cup (45 g/1½ oz) brown sugar
½ cup (125 ml/4 fl oz) coconut oil
2 tablespoons golden syrup
¾ teaspoon bicarbonate of soda (baking soda)
2 tablespoons boiling water
Method
Get baking with Cherie Lyden’s Anzac Biscuit recipe, complete without gluten or oats!
Preheat the oven to 170°C/325°F (150°C/300°F fan-forced). Line two baking trays with baking paper.
Add the flour, coconut, quinoa and sugars to a bowl and whisk together to combine. Gently heat the coconut oil and golden syrup in a small saucepan until warm.
Mix the bicarbonate of soda and boiling water together in a cup, then add to the saucepan and stir together until frothy. Remove the pan from the heat, tip the wet mix into the bowl with the dry ingredients and mix together well.
Divide the mix into 10 equal-sized pieces (approximately 50 g/1¾ oz each and roll into balls). Arrange the balls on the prepared trays, spacing them 8 cm (3% in) apart to allow room for them to spread while baking. Using a fork, flatten slightly so that the biscuits have a diameter of 5 cm (2 in).
Bake for 18-20 minutes, rotating the trays halfway through for even cooking, until a deep golden brown. Remove from the oven and leave the biscuits to cool on the trays. Enjoy!
Tips
Like any biscuits, these Anzacs will be softest when just cooked and will harden as they cool down
Replacing the raw sugar with extra brown sugar will give you Anzacs that spread thinner while baking
Storage
Raw Anzac dough, portioned into balls and flattened into discs, can be stored in the freezer and cooked at a later time (be sure to separate the discs with baking paper when freezing so they don't stick to each other).
To bake from frozen, reduce the oven temperature by 10°C (50°F) and bake for 5 minutes longer.
Fresh Anzacs can be stored in an airtight container or jar for up to 1 week.
I judge an Anzac biscuit on the balance of crisp and chew: it needs to be a little crisp on the outside while still nice and chewy on the inside. This recipe achieves this holy grail but if you like yours really crisp, just bake them for a few minutes longer.
About the Author
Cherie Lyden shares her recipe for gluten free and oat-free Anzac Biscuits
Before founding Wholegreen Bakery in 2014, Cherie Lyden spent years working as a nutritionist and in food. After having her second child, she was diagnosed with hypothyroidism then later latent coeliac disease. Upon further investigation, her youngest daughter was also diagnosed with coeliac disease at the age of four and then Hashimoto’s disease at nine.
Passionate about food and the lack of good gluten free food available, Cherie decided to start a bakery where everything tastes delicious, is made from scratch with real ingredients and is 100% gluten free and coeliac accredited.
Since then, Wholegreen Bakery has gone from strength to strength. Competing annually at the Royal Sydney Fine Food Awards, twice winning Champion Pastry of the Year, against glutinous pastries! Opening cafes in Waverley, Alexandria and the CBD, and delivering fresh sourdough to Harris Farm Markets across NSW, QLD and the ACT.
Cherie Lyden has gone on to become a Brand Ambassador for Coeliac Australia, and continues to work to advocate for the coeliac community. In 2023 Cherie’s first cook book was internationally published by Murdoch books, ‘Gluten-free Baking Made Simple’. Join Cherie for gluten free baking masterclasses in Alexandria NSW or online here.
