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Gluten Free ANZAC biscuits


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Ingredients

24 piece(s)

  • 150 g Gluten free plain flour, (or grind rice speed 9 for 90 secs)
  • 100 g rolled oats, (see notes re oats and gluten)
  • 100 g dessicated coconut
  • 100 g Coconut sugar or your choice
  • 125 g Butter
  • 2 tbsp maple or golden syrup
  • 1 tsp bicarb soda
  • 2 tbsp water
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Recipe's preparation

  1. Preheat oven to 160 C

  2. Melt butter, syrup and water on 80 degrees for approx 3 mins, speed 1-2  (or till butter melted)

  3. Mix dry ingredients in a separate bowl

  4. Add bicarb to butter/syrup mix and mix on speed 3 for 10 seconds - it should froth up a little

  5. Add dry ingredients to TM bowl and mix reverse, speed 3 till combined

  6. Add tablespoons of mix onto a baking paper lined tray allowing room to spread

  7. Bake for 10-12 mins till golden

  8. This makes approx. 24 cookies so you may need to do it in a few batches

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Tip

Being gluten free, I have avoided oats even though they don't strictly contain gluten. Oats can be cross contaminated with gluten and have a gluten-like protein called avenin. What I have discovered is that I am ok if I don't eat raw oats e.g. like a raw muesli. But if I eat oat sourdough bread, or cook with oats my guts are ok.

This recipe is less sweet that conventional ANZAC recipes that use up to 1 cup of sugar (approx 200g). You can use more sugar is you wish, but I think they are sweet enough. If you are not gluten free you can use plain flour as a direct substitute.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Lovely, I am also gluten

    Submitted by Michelle89 on 2. October 2014 - 12:50.

    Lovely, I am also gluten intollerant (have not been tested for celiac) and didn't think I could eat oats, tried your recipe and was fine, thank you. I also agree with the amount of sugar, they are sweet enough tmrc_emoticons.)

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  • http://www.recipecommunity.co

    Submitted by bradronni on 29. May 2014 - 20:24.

    http://www.recipecommunity.com.au/baking-sweet-recipes/oat-free-gluten-free-anzac-biscuits/164710

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  • apparently only 1 in 5

    Submitted by bradronni on 26. May 2014 - 08:27.

    apparently only 1 in 5 coeliacs react to contamination free oats. I unfortunately am one of those :'( - I am trialling a puffed grain (amaranth/millet/quinoa) recipe, if I get it right I will let you know. Wish me luck tmrc_emoticons.D

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  •   Hi, I'm a newbie with the

    Submitted by Vickistorer on 14. February 2014 - 11:02.

     

    Hi, I'm a newbie with the thermomix and have just made these biscuits , turned out perfect, tastes yummy. Thank you

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  • yes the bicarb must be mixed

    Submitted by Kristine on 19. May 2013 - 21:23.

    yes the bicarb must be mixed into the warm butter/syrup mix - good luck next time!

     

    Kristine Miles

    www.kristinemiles.com

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  • This recipe didnt work out

    Submitted by Karyn Fowler on 19. May 2013 - 12:19.

    This recipe didnt work out for me. My 4 year old help and we added bicarbonate into dry ingredient by accident. The mixture combined but then separated as they went into the oven. Will try again without my little helper

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  • Thats a shame Margie. It is

    Submitted by Kristine on 4. May 2013 - 12:09.

    Thats a shame Margie. It is important to melt the butter and have the wet/dry ingredinet combo.

     

    Kristine Miles

    www.kristinemiles.com

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  • Unfortunately this recipe

    Submitted by hydey on 1. May 2013 - 20:21.

    Unfortunately this recipe bombed for me, it was perhaps that I didn't read through recipe first, melted the butter etc, then threw eveything in together, was really dry and didn't combine  tmrc_emoticons.(( 

    margie

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  • Not sure if you saw my

    Submitted by Kristine on 28. April 2013 - 10:34.

    Not sure if you saw my comments at the end of the recipe? Oats don't contain gluten that wheat, rye and barley do but the minor protein is a relative of it (avenin). Some people are avenin sensitive and some arent. They bigger problem is cross contamination with wheat gluten which can happen wioth rice and corn too. Some celiacs and those with non-celiac gluten intolerance (like me) can eat oats. For celiacs especially, getting non-cross contaminated oats and eating in small quantities is now considered acceptable, but the best way to know is to try it and see (could be the worst way too!!). Here is a good link about it http://www.celiac.com/categories/Celiac-Disease-and-Oats%3A-Are-They-Gluten%252dFree%3F/

    Kristine Miles

    www.kristinemiles.com

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  • The recipe looks great but

    Submitted by Merlin612 on 28. April 2013 - 07:35.

    The recipe looks great but unfortunately having oats in it would be considered NOT gluten free as a lot of coeliacs are unable to eat oats as well as the usual gluten containing grains. I will try making this one for my kids though!!

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  • so sorry - its 2 tbs - I have

    Submitted by Kristine on 26. April 2013 - 08:11.

    so sorry - its 2 tbs - I have edited the ingredient list, thanks tmrc_emoticons.)

    Kristine Miles

    www.kristinemiles.com

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  • Hi. I just started to make

    Submitted by dcollier on 26. April 2013 - 07:58.

    Hi. I just started to make your recipe and went to add the water, but there is no measurement included in the ingredients or preparation.

     

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