Gluten-Free Koulourakia with Olive Oil (Greek Easter Biscuits)

These Gluten-Free Koulourakia with Olive Oil are traditional Greek Easter biscuits with orange and vanilla, beautifully crisp and lightly sweet. Made without eggs or dairy, they're vegan and perfect for sharing.

Gluten-Free Koulourakia with Olive Oil (Greek Easter Biscuits)

About These Gluten-Free Koulourakia with Olive Oil

Koulourakia (κουλουράκια) are traditional Greek biscuits most commonly associated with Easter, although you'll find them enjoyed in Greek homes throughout the year. Some are made with butter, milk and eggs, while others use olive oil, particularly during Lent. Their shapes vary too, from twisted braids and circles to the familiar letter S, with flavours ranging from orange and vanilla to anise and ouzo.

I have such fond memories of making hundreds of koulourakia with my mum every Easter. The house would fill with the smell of freshly baked biscuits, trays would be lined up waiting for their turn in the oven, and Mum would fill containers with koulourakia ready to share with family and friends visiting in the lead-up to Easter.

This gluten-free recipe is inspired by my mum's olive oil version, which she traditionally makes during Lent. Unlike her butter-based koulourakia, these are made without eggs or dairy, making them suitable for vegan diets too. They're crisp, crumbly, lightly sweet and flavoured with fresh orange juice and vanilla. I love that I can now share a gluten-free version of a biscuit that holds so many childhood memories.

Watch How to Make Gluten-Free Koulourakia

https://youtu.be/qThdmZRvzjA

Important: Gluten-Free Flour and Resting the Dough

Gluten-free flours absorb moisture differently, so always weigh your ingredients using a digital scale and pay attention to the consistency of the dough.

The dough should feel soft, pliable and easy to roll, without being too sticky or crumbly. If it's too sticky, add gluten-free flour one tablespoon at a time. If it's too dry, add olive oil ½ teaspoon at a time. Avoid overworking the dough.

Why refrigerate for 30 minutes?

This is an important step. Resting the covered dough in the refrigerator allows the gluten-free flours and starches time to absorb moisture more evenly. It also helps the dough firm up, become less sticky and easier to shape, while improving the texture of the finished koulourakia.

Gluten-Free Koulourakia with Olive Oil (Greek Easter Biscuits)

Helpful Tips

• Choosing the Gluten-Free Flour.

  I deliberately tested this recipe using White Wings Gluten Free Self Raising Flour because it's widely available in Australian supermarkets. Gluten-free flour blends can behave differently, so results may vary if you use another brand.

• Weighing the Ingredients.

  Use a digital kitchen scale for the most reliable results. Gluten-free flour can vary in density, and measuring accurately helps achieve the right biscuit texture.

• Getting the Dough Right.

  The dough should be soft and pliable, without being overly sticky or dry. If it's too sticky, add extra gluten-free self-raising flour, one tablespoon at a time. If it's too dry or crumbly, add olive oil, just ½ teaspoon at a time.

• Avoid Overworking the Dough.

  Gently knead for approximately 1-2 minutes, just until smooth and combined. Excessive handling can affect the finished texture. Cover well in an air tight container and refrigerate for 30 minutes before shaping.

• Shaping the Koulourakia.

  Divide the dough into approximately 30 g portions for evenly sized biscuits. Keep your hands clean and lightly damp to prevent sticking. If the dough is difficult to roll, gently coat the short dough logs in sesame seeds before shaping.

• Sesame Seeds and Egg Wash.

  Sesame seeds give the koulourakia a lovely traditional finish. I prefer baking these without egg wash, which also keeps the recipe egg-free and vegan.

• Getting That Crisp Texture.

  Rotate the baking trays halfway through cooking for even browning. Once baked, leave the biscuits in the switched-off oven 10 minutes to help develop their crisp texture.

• Storing the Koulourakia.

  Allow the biscuits to cool completely before transferring to an airtight container. Store in a cool, dry place for up to 2 weeks. Their texture may change slightly depending on the gluten-free flour used.

Gluten-Free Koulourakia with Olive Oil (Greek Easter Biscuits)

Gluten-Free Koulourakia with Olive Oil (Greek Easter Biscuits)

Serves: 24

Makes: 24 biscuits

Prep Time: 30 minutes

Cook Time: 35 minutes (including 10 minutes in the switched-off oven)

Rest Time: 30 minutes

Total Time: 1 hour 35 minutes (plus cooling)

Recipe Category: Baking

Recipe Cuisine: Greek

INGREDIENTS

350 g gluten-free self-raising flour, sifted, plus extra if needed

120 g almond flour

½ teaspoon cinnamon

130 g caster sugar (superfine white sugar)

120 ml freshly squeezed orange juice, with pulp

80 ml extra virgin olive oil

1 teaspoon vanilla extract

½ cup sesame seeds

INSTRUCTIONS

1. Preheat the Oven

Preheat the oven to 160°C fan-forced or 180°C conventional. Line two baking trays with baking paper.

2. Prepare the Dough

In a large bowl, whisk together the olive oil, orange juice, vanilla, and caster sugar. Add the almond flour, gluten-free self-raising flour, and cinnamon. Mix with a spatula until combined.

3. Knead and Refrigerate

Gently knead for approximately a minute until the dough is soft, smooth, and pliable.

If too sticky, add extra flour, 1 tablespoon at a time. If too dry, add olive oil, ½ teaspoon at a time. Avoid overworking the dough.

Cover tightly and refrigerate for 30 minutes. This allows the gluten-free flours to absorb moisture and makes the dough easier to shape.

4. Shape the Koulourakia

Divide the dough into approximately 30 g portions and roll into balls.

Roll each ball into a rope approximately 10 cm long and 1.5 cm thick. Fold in half to form a U shape, then twist the two ends together to create a braid.

For sesame-coated koulourakia, gently roll the dough ropes in sesame seeds before twisting.

Tip: Keep your hands clean and slightly damp to prevent sticking. If the dough is difficult to handle, roll it lightly in sesame seeds before shaping.

Place on the prepared trays, approximately 3 cm apart.

5. Bake and Cool

Bake for 12 minutes, then swap the trays between oven racks and bake for another 12 minutes for even baking.

Turn off the oven and leave the koulourakia inside for 10 minutes. This helps develop their crisp texture.

Remove and cool completely before storing in an airtight container for up to 2 weeks.

Have you tried this recipe?

LEAVE A COMMENT BELOW ❤️

 and share it with me at @createcookshare on

Instagram  Facebook  TikTok  YouTube

Gluten-Free Koulourakia with Olive Oil (Greek Easter Biscuits)

Recipe and Photography Margaret Pahos for @CreateCookShare