The gluten-free ladyfingers I propose today are round instead of the classic ladyfinger shape to facilitate the preparation of desserts in a glass. They can also be made in the classic shape, or the dough can be gently spread on a baking sheet lined with parchment paper to use as a base for ice cream cakes, Bavarian creams, or semifreddos. Ladyfingers are also excellent enjoyed with a hot chocolate or more simply with a coffee.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups cups gluten-free rice flour
- 1 cup cups gluten-free potato starch
- 1 1/2 cups cups gluten-free tapioca starch
- 3 eggs
- 1/2 cup cups sugar
- 1 1/4 cups cups flour mix
- 1 tsp tsp gluten-free baking powder (optional)
- 1/4 tsp tsp xanthan gum
- granulated sugar
- gluten-free powdered sugar
Tools
- 3 Bowls
- 1 Sieve
- 1 Baking Sheet
- 1 Mixer
- 1 Piping Bag
- 1 Spatula
Steps
Prepare the flour mix by sifting it twice. Take 1 1/4 cups of the mix and add the xanthan gum and baking powder (optional), sift to blend the ingredients well.
In a bowl, crack the eggs and add the sugar. Beat with an electric mixer at maximum speed for 7-8 minutes or until the mixture triples in volume.
Add the sifted flours in 3 parts, mixing gently with a spatula and moving from bottom to top to avoid deflating the mixture.
Place the mixture inside a piping bag with a smooth nozzle. Form small peaks on a baking sheet lined with parchment paper.
Sprinkle first with granulated sugar and then with powdered sugar. Bake for 10-12 minutes in a static oven preheated to 428°F.
Remove from the oven and let cool.
WARNING: consult the Italian Celiac Association’s guide and carefully read the ingredients to ensure they are free from gluten contamination
Advice
They keep in a closed box for up to 15 days.
Baking powder is optional.
Baking powder is optional.
Baking powder is optional.
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