It’s fascinating to note how culinary traditions spread across the globe. For instance, Australia consistently ranks high in visitor traffic to our site, and we’re always thrilled to connect with our Aussie and Kiwi friends! Though I haven’t had the pleasure of visiting Australia myself, my curiosity led me to explore some of its well-known culinary specialties that aren’t as common in the U.S.

My journey into Australian cuisine quickly introduced me to Anzac biscuits. With some gluten-free flour on hand that I was eager to try, the idea for these delightful GF Anzac biscuits was born. You’ll be pleasantly surprised by how straightforward and enjoyable they are to prepare.

This versatile recipe allows you to achieve either a crispy or chewy texture, depending on your preference. For our American readers, you’ll be happy to know this is an Anzac biscuit recipe without golden syrup, which can be challenging to find in most U.S. grocery stores. Instead, we’ve used easily accessible alternatives that deliver fantastic flavor.

Furthermore, this version is a touch healthier than traditional Anzac biscuits. I’ve opted for an erythritol-based sweetener to replace most of the sugar found in classic recipes, making them a lower-sugar option without compromising on taste. But before we delve deeper into the baking process, let’s explore the rich history and cultural significance of Anzac biscuits.

Nutritional Information: Calories, Net Carbs, Protein

Each serving of this Gluten-Free Anzac Biscuit recipe (one biscuit) provides approximately 133 calories, 15.8 grams of net carbohydrates, and 1.1 grams of protein. While Anzac biscuits are primarily a treat, these figures offer a helpful guide for those monitoring their intake.

Benefits of These Gluten-Free Anzac Biscuits

Why choose this particular vegan Anzac biscuit recipe? While Anzac biscuits are indeed an energy-dense (and less nutrient-dense) food, this recipe offers several distinct advantages, especially if you’re looking for a delightful treat:

• Wheat-Free: These Anzac biscuits are completely wheat-free, making them an excellent choice for individuals with wheat allergies or those following a wheat-free diet. While not a very low-carb biscuit, they fit into various dietary patterns.
• Gluten-Free: This recipe creates the best Anzac biscuits for those with celiac disease or non-celiac gluten sensitivity (NCGS). It’s crucial to understand that not all wheat-free foods are gluten-free, but this recipe thoughtfully addresses both concerns.
• Reduced Sugar: Unlike many traditional Anzac biscuit recipes, this version is lower in added sugar. We’ve substituted most of the conventional sugar with Swerve, an erythritol-based sweetener. There’s still a small amount of added sugar from the molasses and maple syrup, which contribute to the biscuit’s unique flavor and texture.
• Butter-Free: These Anzac biscuits are made with coconut oil instead of butter. This not only makes them dairy-free and vegan, but the coconut oil also imparts a subtle yet delicious coconut flavor, enhancing the overall taste. While coconut oil is high in saturated fat, it serves as an excellent plant-based alternative.
• Irresistibly Tasty: Let’s be honest, we usually reach for biscuits, cookies, and other treats because they taste good! These crisp (or chewy, if you prefer!) Anzac biscuits are incredibly satisfying and absolutely hit the spot as a delicious snack.

Ingredients for Gluten-Free & Dairy-Free Anzac Biscuits

Curious about what Anzac biscuits are made of? Here’s a breakdown of the simple ingredients you’ll need for this recipe:

• Dry Rolled Oats (Old-Fashioned): The cornerstone of Anzac biscuits, providing their characteristic chewiness and texture.
• Gluten-Free Flour: We recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour for its reliable performance as a direct substitute for wheat flour.
• Unsweetened Desiccated Coconut (Finely Shredded): Adds a delightful tropical flavor and enhances the biscuit’s texture.
• Granular Swerve: An erythritol-based sugar substitute that measures 1:1 like sugar, helping to reduce the overall sugar content.
• Melted Coconut Oil: Our vegan alternative to butter, contributing richness and a hint of coconut flavor.
• Maple Syrup & Light Molasses: A readily available and less refined swap for golden syrup, providing sweetness, moisture, and a distinct, deep flavor.
• Baking Soda: Essential for the biscuit’s rise and distinctive texture.
• Dried Ginger (Optional): A recommended addition for a subtle warmth and spice, reminiscent of an older Anzac biscuit variation.

When selecting oats for a truly gluten-free recipe, ensure they are certified gluten-free. While oats are naturally free of gluten, they are frequently cross-contaminated with gluten-containing grains during processing. Some recipes suggest using quinoa flakes as an oat substitute, though I have not personally tested this variation.

Interestingly, the recipe for traditional Anzac biscuits has evolved over time. One of the earliest documented recipes, found in a 1916 Australian newspaper, surprisingly contained no oats at all!

That 1916 recipe was titled “Anzac ginger biscuits.” In homage to this original variation, I’ve included the option to add a touch of ginger to our gluten-free recipe. We particularly enjoyed the subtle flavor kick ginger provides, similar to a ginger snap. Feel free to omit it if ginger isn’t to your taste.

I’ve been eager to experiment with Bob’s Red Mill 1:1 GF flour blend, which primarily consists of white rice flour, brown rice flour, and potato starch. In my opinion, it performs admirably as a white flour substitute, although baked goods can sometimes turn out a bit more crumbly. To ensure our gluten-free Anzac biscuits are less crumbly and hold together beautifully, it’s crucial to follow the recipe precisely for the correct balance of dry and wet ingredients. If by chance they do fall apart, don’t worry—they make a fantastic impromptu granola!

Essential Equipment

To prepare this recipe, you’ll need just a few basic kitchen tools: a large dark baking sheet, parchment paper for easy cleanup and consistent baking, and a small saucepan. And, of course, a preheated oven is essential!

How to Make Gluten-Free Anzac Biscuits

Making these delicious gluten-free Anzac biscuits is incredibly simple. Follow these steps for a perfect batch every time!

Cooking Time and Temperature for Gluten-Free Anzac Biscuits

Step 8: The biscuits will begin to crisp as they cool, transforming from chewy to fully crunchy within a few hours. If you prefer your GF Anzac biscuits to remain chewy longer, simply make them a little thicker before baking and reduce the baking time by a minute or so. Experiment to find your perfect texture!

Frequently Asked Questions About Anzac Biscuits

Can you make Anzac biscuits without coconut?

Yes, it’s certainly possible to make Anzac biscuits without coconut. If you choose to omit it from this recipe, you’ll need to adjust the quantities of the other dry ingredients (increasing them slightly) or reduce the liquid ingredients to maintain the correct dough consistency. Coconut contributes significantly to both flavor and texture, so expect a different result.

How to make keto Anzac biscuits?

To adapt Anzac biscuits for a ketogenic diet, you would need to make substantial substitutions for several key ingredients. Replace the oats and gluten-free flour with a combination of low-carb flours like coconut flour and almond flour. While Swerve is keto-friendly, you’d also need to substitute the molasses and maple syrup with a liquid keto-compatible sweetener to keep the carbohydrate count very low.

Can you make gluten-free Anzac biscuits sugar-free?

Yes, you can make this gluten-free Anzac biscuit recipe completely sugar-free by replacing the maple syrup and molasses with a liquid sugar-free sweetener. I haven’t personally tested other liquid sweeteners in this specific recipe, but it’s an experiment worth trying if you’re aiming for zero added sugars.

Was the Anzac biscuit used for anything other than eating?

According to the Australian War Memorial website, it was typically hardtack biscuits (a much harder, longer-lasting ration) that were sometimes repurposed as writing paper for letters, canvases for paintings, or even Christmas cards due to their extreme durability. It’s important to clarify that Anzac biscuits are distinctly different from hardtack biscuits; Anzac biscuits have a shorter shelf-life, are far less rigid, and were primarily intended as food.

Why were eggs not used in Anzac biscuits?

As explained by the Anzac Day Commemoration Committee, eggs were omitted from Anzac biscuit recipes for two main reasons. Firstly, golden syrup (or its substitutes in this recipe) was used as a binder instead of eggs to extend the biscuits’ shelf life, crucial for sending them long distances. Secondly, eggs became scarce during WWI as many poultry farmers joined the armed forces, limiting their availability for home baking.

Are Anzac biscuits meant to be chewy or crunchy?

This is a topic of much friendly debate among Anzac biscuit enthusiasts! Historically, they were packed in tea tins to preserve their crispness, indicating that a crunchy texture was originally preferred for longevity. Crunchy biscuits simply held up better during transport. However, many modern recipes and personal preferences lean towards a chewier biscuit. This recipe allows you to achieve either texture by adjusting the thickness of the dough.

More Dairy-Free and Gluten-Free Recipes

If you’re looking for more delicious gluten-free and vegan recipes, you might also enjoy these:

• Vegan Banana Cookies
• Air Fryer Granola Recipe
• Nut-Free Trail Mix