News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free

Golden Gluten Free ANZAC Slice

ANZAC Day commemorates the World War 1 landing of the Australian and New Zealand Army Corps at Gallipoli on the 25th April 1915. As we approach the 100th anniversary, my mind turns the humble ANZAC biscuit, still a favourite in so many Australian homes. These ‘soldiers’ biscuits were made and sent with love to Australian soldiers fighting in World War 1. They became known as ANZAC biscuits following the first anniversary of the Gallipoli landing. This gluten free version is made into a slice, rather than biscuits and uses rice flakes or quinoa flakes to replace the oats in the traditional recipe. I’ve also included some gluten free puffed millet for added texture. It’s a delicious crunchy slice to be enjoyed year-round.

130 grams butter
3 tablespoons golden syrup
1 ¼ cups gluten free plain flour
1 teaspoon gluten free baking powder
1 cup desiccated coconut
¾ cup GF rice flakes*
¼ cup GF puffed millet (if you can’t obtain, use extra rice flakes)
1 cup brown sugar

Preheat oven to 180℃. Line a slice tray (I use 20cm x 20cm) with baking paper.
In a medium size saucepan gently melt butter and golden syrup. Remove from heat.
Sift the flour and baking powder into a large mixing bowl, then add coconut, rice flakes, puffed millet (if using) and sugar, stir until combined.
Add the butter and syrup mix to the dry ingredients and mix well. Press mixture firmly into the slice tray, using the back of a spoon to smooth surface. 
Bake in preheated oven for 20-25 minutes, until golden. When cool, slice into squares. 

*Brown or white rice flakes and puffed millet are sold in health food stores and specialty supermarkets. Can use quinoa flakes if prefer.


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