Greek koulouria are traditional Easter biscuits with a beautiful aroma, a crisp bite and a place of honour on many Greek family tables. They are often baked during Holy Week and shared generously with relatives, neighbours and friends. In many homes, platters of freshly baked koulouria are wrapped and gifted as part of the Easter celebration, creating the kind of food memory that is passed from one generation to the next.
This gluten free Greek koulouria recipe is inspired by a traditional family version, adapted so everyone can enjoy these classic Easter biscuits without wheat flour. The flavour is delicate but distinctive, with ouzo, vanilla, lemon zest and orange zest working together to create a fragrant dough. Once baked, the biscuits are light, golden and wonderfully crisp, making them perfect with coffee, tea or as part of an Easter dessert spread.
Although koulouria are especially popular at Easter, they are far too good to make only once a year. Traditionally, Greek families often bake large quantities because Easter is a season of sharing and hospitality. This version keeps the recipe more manageable while still making enough to serve a crowd or fill a biscuit tin. The batch makes around 30 koulouria, depending on the size and shape you choose.
One of the most enjoyable parts of making koulouria is shaping the dough. Children can help roll the dough into thin logs, twist it, braid it or fold it into simple loops. The shapes do not need to be perfect; the charm of homemade koulouria is that every biscuit looks slightly different. Simple twists, plaits and rings all bake beautifully and give the biscuits their traditional handmade appearance.
Gluten free dough can be softer and more delicate than regular biscuit dough, so chilling it before shaping is important. Letting the dough rest in the fridge for at least one hour helps it firm up and makes it easier to roll. If it still feels sticky, dust your work surface and hands with a little extra gluten free flour. You can also lightly grease your palms with olive oil before rolling to stop the dough from sticking.
On Easter Day, Greeks traditionally greet each other with “Christos Anesti,” meaning “Christ has risen.” It is also common to exchange warm kisses, gather around the table and enjoy plenty of festive food, including koulouria. These gluten free Greek Easter biscuits keep that tradition alive with all the familiar flavour, texture and warmth of the original.
- 125g unsalted butter, softened
- 220g or 1 cup caster sugar
- 3 eggs
- 1/4 cup milk
- 2 tsp ouzo
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tsp orange zest
- 455g or 3 1/2 cups plain gluten free flour
- 1 tbs baking powder
- To brush: egg yolk, lightly whisked
- Optional: sesame seeds, for sprinkling
- Plain 1-to-1 gluten free baking flour works well for this recipe.
- Preheat the oven to 180C and line a baking tray with baking paper.
- Place the softened butter and caster sugar in a mixing bowl. Beat for about 1 minute, or until the mixture becomes pale, creamy and fluffy.
- Add the eggs one at a time, beating well after each addition until fully incorporated into the butter mixture.
- Add the milk, ouzo, vanilla extract, lemon zest and orange zest. Beat briefly until the mixture is smooth and fragrant.
- Sift the gluten free flour and baking powder together, then add them to the bowl. Beat until a soft dough forms. The dough will be quite soft, so refrigerate it for at least 1 hour before shaping.
- Roll the chilled dough into thin logs about 15 cm long. If the dough is sticky, dust your hands and work surface with extra gluten free flour. Shape each log into a twist, braid, loop or any traditional koulouria shape you like.
- Place the shaped koulouria on the lined baking tray, leaving a little space between each biscuit. Brush the tops with lightly whisked egg yolk and sprinkle with sesame seeds, if using.
- Bake for 20 minutes, or until the gluten free koulouria are golden brown and crisp.
- Preheat the oven to 180C and line a baking tray with baking paper.
- Place the butter and sugar in the Thermomix bowl. Mix for 30 seconds on speed 5, or until pale and fluffy.
- With the Thermomix running on speed 4, add the eggs one at a time until each egg is fully incorporated.
- Add the milk, ouzo, vanilla extract, lemon zest and orange zest. Mix for 10 seconds on speed 4.
- Sift the gluten free flour and baking powder together, then add them to the Thermomix bowl. Mix for 10 seconds on speed 4, or until a soft dough forms. Refrigerate the dough for at least 1 hour so it is easier to roll and shape.
- Roll the chilled dough into thin logs about 15 cm long. If needed, use a little extra gluten free flour to prevent sticking. Twist, fold or plait each piece into your preferred koulouria shape.
- Arrange the biscuits on the prepared baking tray. Brush with lightly whisked egg yolk and sprinkle with sesame seeds, if desired.
- Bake for 20 minutes, or until golden brown. Allow the koulouria to cool before serving so they become crisp and easy to handle.