• Ashley Margaret Waterman

Gluten-Free Biscotti

Gluten-Free Funfetti Biscotti

6 Tbsp earth balance butter, room temperature

2/3 cup sugar

1/4 tsp salt

1 tsp vanilla extract

2 eggs

2 cups gluten-free flour blend

1 1/2 tsp baking powder

1/4 cup rainbow sprinkles

Preheat your oven to 350.

Line a cookie sheet with parchment paper.

Mix together the butter, sugar, salt, and vanilla.

Beat in the eggs.

Add the flour and baking powder.

Fold in rainbow sprinkles.

Put the dough on the cookie sheet, and shape into a log that is roughly 1" thick, 5" wide, and 12" long.

Bake for 25 minutes.

Remove the biscotti from the oven and allow it to cool for about 20 minutes.

*Using a bread knife, cut the biscotti into pieces that are about 3/4 of an inch wide.

Place the biscotti on its side, and bake for 10 minutes.

Flip the biscotti over and bake for another 10 minutes.

Allow your biscotti to cool completely; they'll crisp up after they've cooled.

*Be careful! These cookies are fragile! If you try this recipe, see some modification suggestions at the bottom of this post*

Last week, I made almond biscotti. I don't make a lot of gluten-free cookies, so I took the glutenous recipe and swapped out the flour; I wanted to see if the recipe translated to gluten-free. It did--kind of. When I removed the log from the oven before slicing, I noticed that there were cracks in the top. This did not happen with the glutenous biscotti. I let the log cool, but when I went to move it from the tray for slicing, a portion of the top came off!

I carefully sliced the log anyway, determined to put the biscotti in the oven for their second bake. The picture at the top of the page was one of the best looking biscotti in the batch. It looks picture-perfect, but the texture is not quite right. When you bite into it, the cookie crumbles more than it should.

If you decide to try out this recipe, I have a few ideas about what might make the cookies better.

--Add 1 tsp xanthan gum: Usually when I turn a glutenous recipe gluten-free, I automatically add a bit of xanthan gum, but I wanted to see how these cookies shaped up if I didn't. I think this will help with the cracking.

--Consider adding another egg: Do some research before you do this, but adding another egg *might* be what this recipe needs. It seems like it could use more of a binding agent.

--Chill the log before baking: Like vegan baking, when you chill a gluten-free cookie before baking, it helps hold it together.

Give it a try and let me know how it goes! I'd love to hear what worked for your gluten-free funfetti biscotti.

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