ANZAC Biscuits (Gluten-Free). Lest We Forget on Anzac Day. Recipe, photography & styling by Tanya Zouev. I sometimes wonder why it is we go through life taking so much for granted, too busy to stop and question why things are the way they are, whether they be circumstances, events or what we eat. For example, I often think about food and associated traditions, such as the origins of the Christmas plum pudding or the Easter egg. As today is Anzac Day in Australia, it occurred to me that I’d really like to know about the history of the famous Anzac biscuit. Every Aussie kid grows up eating Anzac biscuits and even though they are readily available throughout the year at supermarkets, they suddenly appear everywhere the weeks leading up to Anzac Day. When I think about the Anzac biscuit, I’m taken back in time to primary school where I first baked them in home economics class.
I remember eating them at school fétes, church fairs and anywhere else you would find a cake fundraiser. In my opinion the Anzac biscuit is as Australian as the lamington. 1. Gluten-Free Bannock. This recipe recreates the flavour of my grandmothers' soda bread, and it is ready in just 20 minutes. It makes a flat, circular loaf that can be cut into wedges and sliced open for sandwiches. It is especially delicious with hummus, tomato slices, and cucumber slices or with good, smooth cheese such as old Cheddar or medium spiced gouda topped with salad leftovers or tomatoes and alfalfa and radish sprouts. Small wedges of soda bread are great for dips or spreads. Instead of making a loaf, my mother makes this same batter up in small rounds, like big thick pancakes. These are easier to turn in the pan and can be used as hamburger buns as well as for sandwiches or spreads. 1 cup brown rice flour (or my preference, 1/2 cup brown rice flour and 1/2 cup amaranth flour)1/3 cup soy flour1 tsp GF baking powder1/2 tsp baking soda1/4 cup flaxseed meal1 or 2 tbsp sesame seeds (optional)1 cup buttermilk1 large egg, lightly beaten1 tsp oil.
Gluten-Free Bannock Recipe - Food.com - 321205. Friday Fab or Flop: Flexible Corn- and Gluten-Free Tortillas? Part 1 | Food Allergies On Ice.