It has been pointed out by one reader that our recipe for Anzac Cookies is not totally gluten-free, as this recipe uses cornflakes which sometimes have malt extract added to them. Malt does contain wheat products, so it will also contain gluten.
Here is a recipe for Anzac Cookies which uses rice flakes instead of the usual cornflakes. Rice Flakes are generally not contaminated with malt.
Gluten Free Anzac Rice-Flake Cookies
- Chick Pea Flour 40 gm
- Potato Flour 40 gm
- Arrowroot or Tapioca Flour 30 gm
- Rice Flour 20 gm
- Soy Flour 20 gm
- Rolled Rice Flakes 60 gm
- 125 ml boiling water
- 65 ml or olive oil or grapeseed oil
- 200 gm sugar
- 2 tbsp golden syrup
- 2 teaspoons of ginger
- 1 teaspoon of cinnamon
- 100 gm dessicated coconut
- 1 teaspoon bicarbonate of soda
Method:
- Turn the oven on to 170 C.
- Put the rice flakes into a saucepan and pour over the boiling water. Put on the stove and heat until the water is just boiling. Let cool for a minute, then add the sugar, golden syrup and oil. Stir well.
- Next, add the coconut, the spices and the flours. Mix in lightly.
- Lastly, dissolve the baking soda in a tablespoon of boiling water, and add to the cookie mixture. Stir in well, but quickly.
- Put spoonful lots onto a greased tray. Press down with a fork.
- Turn the oven down to 150C and put in the cookies.
- Cook for 15 minutes, or until you can smell that they are done, and the color is that lovely golden brown characteristic of the anzac cookie.
- Wait for the cookies to cool for one minute after taking them out of the oven. Then run a sharp knife underneath. Leave to cool on the tray.
Now – to enjoy eating your gluten free Anzac Cookies with Rice Flakes.