The Perfect Gluten Free Ladyfingers Recipe

Introduction

These gluten free ladyfingers are light, crisp, and perfect for desserts like tiramisu or enjoyed on their own. Made with simple ingredients and a careful folding technique, they offer a delightful texture without gluten.

Ingredients

• 2 egg yolks
• 3 egg whites
• 5/8 cup (120 g) granulated sugar, divided
• 1 1/8 cup (140 g) plain gluten free flour blend (rice, potato, and maize flour blend, no xanthan gum added)
• 1 tbsp (10 g) cornstarch
• 1/4 tsp xanthan gum
• 1 tsp baking powder
• 1/2 cup (65 g) powdered sugar (for dusting)
• 1/2 cup (100 g) granulated sugar (for dusting)

Instructions

1. Step 1: Preheat the oven to 355ºF (180ºC) and line two baking sheets with baking paper.
2. Step 2: In a stand mixer or with a hand mixer, whip the 2 egg yolks and half of the granulated sugar until the mixture increases in volume, becomes pale and fluffy.
3. Step 3: In a separate bowl, whip the 3 egg whites with the remaining granulated sugar until stiff peaks form, creating a firm meringue.
4. Step 4: Gently fold the egg yolk mixture into the egg whites, taking care not to deflate the mixture too much.
5. Step 5: Sift the gluten free flour blend, cornstarch, xanthan gum, and baking powder into the egg mixture. Fold gently until fully combined with no flour lumps, maintaining as much air as possible.
6. Step 6: Transfer the batter into a piping bag fitted with a large round nozzle. Pipe 4-inch (10 cm) long lines of batter onto the prepared baking sheets, spacing them about 3/4 inch (2 cm) apart.
7. Step 7: Combine the powdered sugar and granulated sugar, then sift this mixture generously over the piped ladyfingers. Some sugar may fall onto the baking sheets—this will caramelize during baking and is fine.
8. Step 8: Bake the ladyfingers at 355ºF (180ºC) for 15 minutes. Then reduce the oven temperature to 300ºF (150ºC) and continue baking for an additional 12 to 15 minutes to dry them out and achieve a crisp texture.
9. Step 9: Cool the ladyfingers on a wire rack before using or storing.

Tips & Variations

• Choose a piping nozzle size based on your preferred ladyfinger thickness; remember they won’t spread much during baking.
• Be gentle when folding the batter to keep the mixture airy and ensure light, crisp ladyfingers.
• If making for tiramisu, allow ladyfingers to cool completely before dipping in coffee or liqueur.
• For a flavor twist, add a teaspoon of vanilla extract to the egg yolk mixture before whipping.

Storage

Store the cooled gluten free ladyfingers in an airtight container in a cool, dry place. They keep well for about 1 to 2 weeks. If they soften, you can crisp them slightly in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

Yes, if you don’t need a gluten free version, you can substitute regular plain flour. The texture may be slightly different but still delicious.

Why do I need to bake the ladyfingers at two different temperatures?

The initial higher temperature helps the ladyfingers rise and set quickly, while the lower temperature drying step ensures they become crisp without burning.

The Perfect Gluten Free Ladyfingers Recipe

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4.7 from 141 reviews

This recipe creates the perfect gluten free ladyfingers, featuring a light and airy texture with a crisp finish. Made using a simple gluten free flour blend, egg whites whipped to stiff peaks, and a fine dusting of sugar, these ladyfingers are ideal for those avoiding gluten but still craving a classic delicately sweet biscuit. The two-stage baking process ensures they dry out properly for a crisp bite. They keep well in a closed container for up to two weeks, making them great for desserts like tiramisu or enjoyed with tea.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: About 24 ladyfingers 1x
• Category: Baking
• Method: Baking
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For gluten free ladyfingers:

• 2 egg yolks
• 3 egg whites
• 5/8 cup (120 g) granulated sugar, divided
• 1 1/8 cup (140 g) plain gluten free flour blend (rice, potato, and maize flour, no xanthan gum)
• 1 tbsp (10 g) cornstarch
• 1/4 tsp xanthan gum
• 1 tsp baking powder

For dusting the ladyfingers:

• 1/2 cup (65 g) powdered sugar
• 1/2 cup (100 g) granulated sugar

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 355ºF (180ºC) and line two baking sheets with baking paper to prevent sticking and allow easy removal of ladyfingers after baking.
2. Whip Egg Yolks and Sugar: Using a stand mixer or hand mixer with a double beater attachment, whip 2 egg yolks with half (60 g) of the granulated sugar until the mixture increases in volume and becomes pale and fluffy, creating a light base for the batter.
3. Make Stiff-Peak Meringue: In a separate clean bowl, whip 3 egg whites with the remaining half (60 g) of granulated sugar until stiff peaks form, ensuring the meringue has volume and stability to provide the ladyfingers their airy texture.
4. Fold Egg Yolks into Egg Whites: Gently fold the whipped egg yolk mixture into the stiff egg whites until just combined, being careful not to deflate the air incorporated into the meringue to maintain the batter’s lightness.
5. Sift and Fold Dry Ingredients: Sift together gluten free flour blend, cornstarch, xanthan gum, and baking powder into the egg mixture. Carefully fold the dry ingredients in until no clumps remain, making sure to keep as much air in the batter as possible.
6. Pipe Ladyfingers: Transfer the batter to a piping bag fitted with a large round nozzle, then pipe 4 inch (10 cm) long strips onto the prepared baking sheets, leaving about 3/4 inch (2 cm) space between each to allow for expansion during baking.
7. Dust with Sugar: Mix the powdered sugar and granulated sugar together and use a sieve to generously dust the piped ladyfingers. Some sugar will fall onto the baking sheet; this will caramelize during baking and add extra flavor.
8. Bake at High Temperature: Bake in the preheated oven at 355ºF (180ºC) for 15 minutes initially to set and lightly brown the ladyfingers.
9. Reduce Oven Temperature and Bake Further: Lower the oven temperature to 300ºF (150ºC) and bake the ladyfingers for an additional 12 to 15 minutes to dry them out fully and achieve the desired crisp texture.
10. Cool and Store: Remove from oven and transfer the ladyfingers to a cooling rack. Allow to cool completely before storing in an airtight container. They keep well for 1 to 2 weeks in a cool, dry place.

Notes

• The use of xanthan gum is important in gluten free baking to help provide structure and elasticity often lacking without gluten.
• Be gentle when folding to preserve the air incorporated into the batter for light and airy ladyfingers.
• The two-step baking process (starting high then lowering temperature) is essential to create a crisp outer texture without browning too much.
• You can adjust the nozzle size if you want thinner or thicker ladyfingers but keep spacing consistent.
• Ensure your baking sheets and parchment paper are well prepared to prevent sticking and allow easy removal.
• Store completely cooled ladyfingers in a sealed container; moisture can cause them to lose their crispness.

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