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Gluten Free Plain Flour
Gluten Free Plain Flour

Gluten Free Plain Flour in Economical 1kg Pack!

Well and Good’s gluten free plain flour is the answer for all your gluten free baking creations and favourite recipes. This flour is extremely popular in bakeries around Australia and is a best seller in our food service range. It is made with a special blend of ingredients to perform just like wheat based flours.

Use gluten free plain flour for cakes, sauces, breads or biscuits. You can check out our recipes page to find loads of recipes that use this flour.

Benefits of our gluten free plain flour

  • suitable for vegans
  • no added corn/maize starch
  • products made with this flour can be frozen then rethawed.


Ingredients: Tapioca Starch, Rice Flour, Potato Starch, Modified Tapioca Starch (non-GMO), Dextrose Monohydrate, Thickeners (Sodium Carboxymethyl Cellulose, Hydroxypropyl Methyl Cellulose, Xanthan Gum), Vegetable Emulsifier (Mono and Diglycerides of Fatty Acids).

Food allergies affect a surprising number of people. Research shows that up to 5% of children under the age of three have at least one of the following common allergies: Gluten, Eggs, Milk, Peanuts, Tree Nuts, Seafood, Sesame and Soy.

Gluten Free Anzac Biscuits Recipe

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Gluten free Anzac biscuits are a yummy sweet traditional biscuit that got their name during World War One. These treats were sent to the soldiers thanks to their ability to stay fresh for long periods. Gluten Free Anzac Biscuits on a white plate This recipe isn't so traditional. It uses Well and Good gluten free plain flour and quinoa flakes instead of wheat flour and oats, but we're sure you'll enjoy them just as much as the originals!


  • 300g Well and Good Plain Flour
  • 200g quinoa flakes
  • 100g desiccated coconut
  • 300g brown sugar
  • 175g soft margarine
  • 35g golden syrup
  • 90ml water
  • 1 tsp sodium bicarbonate


  1. Preheat your oven to 175°C (165°C fan forced)
  2. In a large bowl, combine flour, quinoa, coconut, and sugar.
  3. Melt margarine and golden syrup in the microwave on high for 2 ½ min or bring to a boil. Add hot liquid to dry ingredients and mix with a wooden spoon.
  4. Combine water with sodium bicarbonate and add to the mixture.
  5. Mix by hand until the dough comes together, and let the dough stand for 5min to harden.
  6. Roll spoonfuls of the mixture into balls and place on a lined tray. Flatten slightly. Set to bake for 14 minutes.
  7. Remove from oven and leave on the tray to cool. Store in an airtight container once cooled.
Get more of the best gluten free cookie recipes here. [caption id="attachment_7157" align="aligncenter" width="800"]Gluten free Anzac biscuits recipe Freshly baked gluten free Anzac biscuits on a plate.[/caption]

Tips for baking Anzac biscuits

  • Combine wet and dry ingredients separately: Mixing wet and dry ingredients separately ensures even distribution and helps prevent overmixing the dough.
  • Don't overmix the dough: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tougher biscuits. Stop mixing as soon as you achieve a cohesive dough.
  • Use parchment paper or silicone baking mats: Line your baking sheets with parchment paper or silicone baking mats to prevent the biscuits from sticking. This also helps with easy cleanup.
  • Shape the dough evenly: When shaping the dough into individual biscuits, ensure they are of the same size and thickness. This promotes even baking and consistent results.
  • Flatten the biscuits slightly: Before baking, gently press down on each biscuit with the palm of your hand, a fork, or the bottom of a glass.
  • Monitor the baking time: Keep a close eye on the biscuits and remove them from the oven when they are golden brown around the edges but still slightly soft in the center. They will firm up as they cool.
  • Allow them to cool completely: Once out of the oven, transfer the Anzac biscuits to a wire rack and allow them to cool completely.

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