Koulouria are classic Greek Easter biscuits with a long family tradition. As a child I remember aunties proudly exchanging trays of koulouria wrapped in bright cellophane during Holy Week. Some would sneak in a few chocolate eggs to delight the kids and secure the title of favourite aunt. This recipe is a gluten free adaptation of our family favourite, preserving the aromatic flavours that make koulouria so memorable.
The combination of ouzo, vanilla, lemon and orange zest gives these biscuits a fragrant, citrusy aroma. The texture is pleasantly light and crisp when baked correctly. Though traditionally made in large batches for Easter, this smaller version is convenient for enjoying year-round. Kids love helping shape the dough into twists, braids or rings — rolling thin logs and shaping them is simple and fun.
Because gluten free dough tends to be softer than wheat-based doughs, chilling it for at least one hour before rolling helps make shaping easier. If the dough is still sticky after chilling, dust it lightly with additional gluten free flour. Rubbing a little olive oil on your palms prevents sticking and keeps the dough smooth as you shape each piece.
On Easter day Greeks greet each other with “Christos Anesti,” meaning “Christ has risen,” and often exchange kisses and plenty of koulouria. Whether for a holiday table or a casual tea, these gluten free koulouria honor that tradition while accommodating dietary needs.
- 125 g unsalted butter, softened
- 220 g (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
- 455 g (3 1/2 cups) plain gluten free flour*
- 1 tbsp baking powder
- To brush: 1 egg yolk, lightly whisked
- Optional: sesame seeds for sprinkling
- *I use Bob’s Red Mill 1-to-1 plain gluten free baking flour
- Preheat the oven to 180°C (350°F). Line baking trays with parchment paper.
- Beat the softened butter and caster sugar in a mixing bowl for about 1 minute until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Stir in the milk, ouzo, vanilla extract, lemon zest and orange zest until combined.
- Sift the gluten free flour and baking powder together, then add to the wet mixture. Beat until a soft dough forms. The dough will be soft; chill in the refrigerator for at least 1 hour to firm up.
- Divide the chilled dough and roll into thin logs approximately 15 cm long. If the dough is sticky, dust with a little extra gluten free flour. Shape each log by folding, twisting or plaiting as desired.
- Place shaped koulouria on the prepared trays, brush with the lightly whisked egg yolk and sprinkle with sesame seeds if using.
- Bake for 20 minutes or until golden brown. Remove from the oven and cool on a wire rack.
- Preheat the oven to 180°C (350°F) and line baking trays with parchment paper.
- In the Thermomix, cream the butter and sugar for 30 seconds on speed 5 until pale and fluffy.
- Add the eggs one at a time on speed 4 until fully incorporated.
- Add the milk, ouzo, vanilla and both zests and mix 10 seconds on speed 4.
- Sift the flour and baking powder, add to the bowl and mix 10 seconds on speed 4 until a soft dough forms. Chill in the fridge for at least 1 hour to firm up.
- Roll, shape, brush with egg yolk and sprinkle with sesame seeds as above.
- Bake for 20 minutes or until golden brown, then cool on a wire rack.
Tips and variations: For a dairy-free version, substitute the butter with a plant-based spread and use a plant milk. If you prefer a stronger anise aroma, increase the ouzo slightly, but add sparingly so it doesn’t overpower the citrus. These biscuits store well in an airtight container for up to a week; freezing shaped, unbaked dough is also possible—thaw in the fridge before baking.
These gluten free koulouria capture the familiar flavours and festive spirit of the original recipe while being easy enough to make for holidays or everyday sharing. Encourage family members, especially children, to join in the shaping — they’ll enjoy the creative process as much as the tasting.