These Italian cookies are often dry when made with gluten. However, this gluten free biscotti recipe is far from dry. Many prefer them over their gluten counterparts.
Most of the biscotti cookies I have tasted contain anise, of which I am not a fan. I’ve never enjoyed anything with a black licorice taste. However, my mother’s recipe, which I recently found 12 years after she passed away, made a wonderful gluten free biscotti. Everyone used to rave about them!
I used superfine rice flour, along with starches. If you do cannot find any superfine rice flour locally, which is highly likely, you may wish to try grinding regular rice flour about 4 times in an electric coffee grinder. It makes it fine, but not superfine. I cannot guarantee it won’t be gritty, but it is definitely worth a try, especially since this recipe contains eggs, which will soften the grittiness.
Also, if you’d like to skip the alcohol in this recipe, try substituting it with some almond milk or the milk of your choosing, or perhaps even water. Though the alcohol cooks out, I know some of my readers avoid it in all of their gluten free recipes. Mom always made them with almond extract and walnuts, but choose your favorite extract and nuts. You really cannot go wrong with this gluten free biscotti recipe. Enjoy!
When making cakes I like to use my Gluten Free Cake Flour Blend because it contains sorghum flour which gives it more structure and a better crumb. However, for cookies, you’re looking for more starch. Therefore, I created a new gluten free all purpose flour. I hope you enjoy both recipes!
However you enjoy your biscotti, soft, or crisp enough to dunk, you can use this recipe, as the baking time and thickness determines how crisp or soft your cookie is. I made one batch thick so that it would be softer, how I like them and the other only 1/2-inch high and baked them longer for a more toasted biscotti, how my husband likes them.
Gluten free biscotti that tastes just like the real ones!
Ingredients:
Instructions:
Tips
If baking the cookies in the morning, leave the stick of butter out the night before.
If you choose to dip a portion of your gluten free biscotti in chocolate, use a high quality chocolate, not morsels. I used one king size Hershey bar and was able to dip 9 biscotti.
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I have King Arthur Gluten Free Flour. Are you familiar with it ... & can I substitute it in your biscotti recipe without making any other changes?
Hi Sharon,
I haven't used King Arthur's flour in my recipes. Many of my readers have used Cup4Cup and Better Batter flour with good results. I have tried Cup4Cup and feel that it doesn't come anywhere near my homemade blend. Sorry I couldn't be of any help.
Carla
I am very excited about this recipe. I have missed dunking my Biscotti's in coffee or hot chocolate.
When reading through your recipe it states to put the roll in plastic wrap and then bake? Was the plastic wrap just for the creating the logs and THEN transfer to the parchment? (#9)
And just make sure the baking sheet is lined with Parchment or silicone mat?
Thanks !
Carla
Is Bobs Red Mill Stone Ground White rie flour considered to be a super fine rice flour
Thanks
Marie
Hi Marie,
As I replied in on the other recipe page, Bob’s Red Mill is not a superfine rice flour. Authetic Foods makes one. You will find it on page of the Pantry section in my store at http://glutenfreerecipebox.com/gluten-free-online-store/.
Carla
Hi Carla, Your recipe for biscotti looks delicious. In your comments before the recipe you said you created a new flour blend for cookies, which is highlighted and underlined. Yet, when I click on it, says page not found. Can you help?
Debbie,
Sorry about that. The link is now updated, but it is again: http://glutenfreerecipebox.com/gluten-free-all-purpose-flour-blend/. Thanks so much for letting me know about this.
Carla
I bought my rice flour from an Asian market. It is the finest flour I have ever seen. One cup weighs 5 and 3/8 oz. Touching this flour, I cannot imagine a flour any finer. However, I do not have another flour to compare it to. How much does your superfine rice flour weigh per cup?
Hi Marie,
The flour found in Asian markets is known in the gluten free community as sweet rice flour. It is finer than regular rice flour, but not superfine. I've tried sweet rice flour and though it is easier to find, it does not work like superfine grain. Per cup, Authentic Foods' superfine "white" rice flour weighs 6.3 oz. You'll find it in my store under the Gluten Free Pantry section at http://glutenfreerecipebox.com/store/.
Carla
Just made these. They turned out too soft to cut well. The taste is fabulous but they didn't turn out to be quite biscotti for me. Wondering if changing the amount of liquid or the cook time would help. The dough was quite soft. Any ideas?
Judy,
Sorry to hear that. The usual cause for most of my readers having too soft a dough is that they used regular rice flour or a gluten free all-purpose flour blend, other than the one suggested. My gluten-free all-purpose flour blend recipe calls for superfine rice flour. Let me know if this is the case for you, as well. If not, can you tell me if you made any changes or substitutions?
Carla
why can I not print out the recipe for biscotti?
When you click on Print, a new window should open where you can print it. Perhaps you should wait a little while. On my computer, it opens up in a totally new browser, not a new tab. Hope this helps.
Carla
Hi Carla! Great recipe but is there a substitute for Brandy? What else can I use instead of Brandy. Please let me know.
Hi Jeeva, I anticipated this question and give a suggestion in the first paragraph of this post: water or milk of your choosing. Hope this helps.
Carla