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Gluten-free Anzac biscuits: A comparison
Anzac Day (25 April) is a remembrance day for the fallen Australia and New Zealand soldiers. As with many other holidays, there is a special treat associated with Anzac Day: the Anzac biscuit. Although Anzac biscuits are available year-round in grocery stores, you will see an increase right after the previous holiday (Easter). Anzac biscuits are made with wheat flour and rolled oats, which are not gluten-free due to contamination during growing and processing. Gluten-free alternatives are either made with other ingredients or uncontaminated oats. Very recently, there has been a change in recommendations regarding oats and Coeliac disease, by which uncontaminated oats may be consumed monitoring for symptoms. Some…
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Recipe: Anzac biscuits with protein
It’s that time of the year again, that time in between hot cross buns and Christmas pudding. That time when supermarkets display piles of tins of Anzac biscuits. This is a variation of the recipe I shared last year: better (gluten-free) Anzac biscuits. As the previous recipe, it uses uncontaminated oats, which should be safe for people with gluten allergy/intolerance. You may also use other brands, such as Bob’s Red Mill, but keep in mind international standards for gluten-free products are less strict than Australian. This recipe also uses a whey protein based product called 180 Nutrition Grass-fed Protein Superfood, which contains whey protein isolate, seeds, nut flour, coconut flour,…
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Recipe: Gluten-free Anzac biscuits
It’s been ages since I’ve eaten Anzac biscuits because they are definitely not gluten-free. I know there are several paleo recipes floating around on the interwebs but oats are such an important ingredient in this particular cookie that IMO they don’t deserve to be called Anzac biscuits at all. Back when I reintroduced oats in my diet to follow the Chinese doctor’s nagging recommendations, I tried a few brands of gluten-free (by US standards, which are less strict than Australian) and uncontaminated oats. I didn’t have any issues with any of those so I use them regularly. For this recipe I used this brand of Australian uncontaminated oats. To learn…
