Homemade Gluten Free Anzac Biscuits

I decided that I would try my hand at making Anzac biscuits using the Margaret Fulton recipe that I used as a child making these.  Except this time I needed to change a few ingredients to make them gluten free.  I substituted the rolled oats with rolled quinoa and the plain flour with gluten free plain flour.

Fortunately they worked a treat and tasted delicious.  There was no need to alter the amounts of any of the ingredients or cook them at a different temperature - so easy.

Gluten Free Anzac Biscuits

Based on the recipe from Margaret Fulton's Encyclopedia of Food and Cookery

125g of butter
1 tbs of golden syrup
2 tbs of boiling water
1 1/2 tsp of bicarbonate of soda
1 cup of rolled quinoa
1 cup of gluten free plain flour - I used a general all purpose flour from the supermarket
1 cup of white sugar
1 tsp of xanthum gum

Melt the butter and the golden syrup together in a saucepan - do this on the stove not in the microwave as you will have a little science trick happen later.

Combine the rolled quinoa, flour, sugar and xanthum gum together in a bowl or stand mixer.
Once the butter and the syrup are melted mix the bicarbonate of soda with the boiling water and add to the butter/syrup mixture.  This is the magic part:  it will froth up.

Mix this into the dry ingredients until well combined.

Roll into small balls pressing them onto a lined baking tray.

Place in a preheated oven at 150 degrees fan forced for 15-20 minutes until golden.  

Let the biscuits cool completely before removing from the tray as they will hard significantly when cool.

Enjoy with a cup of tea or milk.

monica@loveglutenfreeaustralia