Gluten Free Qaghaq Tal-Gunglien (Sesame Rings)


It is certainly not easy being Celiac or Gluten Sensitive, especially when you start getting cravings or when you walk into a Pastry shop and you see all things delicious, so full of gluten and you cannot eat them 🙁

Today I woke up craving Qaghaq Tal-Gunglien. Something I always had at home, lovely with a nice cup of coffee.  So I decided to give them a try, obviously Gluten Free. This was my very first attempt.


300g Gluten Free All Purpose Mix
150g Caster Sugar
50g Strutto (Lard), diced in small cubes (if unavailable you can substitute with margarine)
50g Margarine, diced in small cubes
1 large egg, beaten
1 1/2 tsp Gluten Free Baking Powder
1/2 tsp Xanthan Gum (omit if your All Purpose Mix already has it)
Zest of Lemon
Juice of half a lemon
1 tsp Vanilla Essence
Pinch Ground Cloves
1 tsp aniseeds
Milk and Sesame Seeds to cover


Place the gluten free flour, baking powder, Xanthan Gum (if using) and sugar in a large bowl.  Add the fats and rub it into the flour mix until it resembles fine breadcrumbs.  Add the zest and juice, followed by the beaten egg and vanilla, a pinch of ground cloves and the aniseeds.  Work into a dough.  If it still feels wet, add a little more flour and if it feels dry add a bit more orange juice.  Dough should feel easy to work with.  Put the dough in a freezer bag and chill in the refrigerator for at least half an hour.

Before you start making the qaghaq, preheat the oven to 180 C.

Place dough on floured surface and knead lightly.  Divide it into small balls so they will be identical in size.  Roll each ball into a short rope and join the ends together to form a ring. If you want to make Ottijiet, which is another version of these Qaghaq, (basically, just a different shape) then make the balls slightly larger.  Again roll into a rope and twist it to form the shape of an 8.

Put some milk in one saucer and some sesame seeds in another.  One by one, take the cookies and dip gently in the milk and then in the sesame seeds to coat the top evenly with the seeds.  Place on a lined baking sheet.

Bake for about 20 to 25 minutes, or until the cookies are golden brown.


Senza G – Living without Gluten

If you enjoyed this recipe, please go to my Senza G Facebook Page on this link  : –

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Thank You for your support!



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