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Gluten Free ANZAC Biscuits

Prep Time15 minsTotal Time15 mins

Kylie Martin is the founding director of GK Gluten Free Foods. The journey of food intolerances began for Kylie and her family over 20 years ago when she realised they had Intolerance's to various foods such as dairy, corn, soy, gluten and wheat to name a few. So, it was into the kitchen, trialling recipes with unfamiliar and incredibly hard to source ingredients. She launched her first range of flour pre-mixes in 2000 into health food and in 2009 imported 750kg of Gluten Free Oats into Australia. Today the company is based in regional Queensland and despite the restrictive labelling laws, Kylie and her team are importing in excess of 100 tonne a year, supplying Australia and New Zealand with GF Oats and oat related products.

 1 ½ cups Gluten free SR Flour
 1 cup GF Oats
 100 g ButterOr use ‘Nutlex’ for a vegan option
 1 cup Coconut sugar OR brown sugar
 1 cup desiccated coconut
 2 tbsp Syrup
 2 tbsp Water

Combine GF Oats, sifted flour, sugar and coconut in a large bowl and combine well.


Combine butter, syrup and water into a bowl and stir over a low heat on the stove without boiling, until butter has melted OR in your Thermomix for 2min/60oC/Speed2.


Add syrup mixture to the dry ingredients in a bowl; mix well or add into Thermomix with the syrup mixture. (Don’t add extra bicarb, it’s already in the flour mix.)


Roll the mixture into balls in your hands and place on a pre-greased baking tray.


If the mixture is too dry (i.e. When you try to roll the mixture into balls it falls apart) add more water by the tablespoon until the mixture holds together.