Gluten-Free Biscotti Recipe

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Gluten-free Biscotti is almost as fun to make as it is to eat. Find out about a great gluten-free Biscotti recipe with help from a professional food writer in this free video clip.

Part of the Video Series: Gluten-Free Foods
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Video Transcript

Hi, I'm Jacqueline Raposo of Gluten-free and allergy alternative recipes can be a little bit frustrating and can make for one very, very messy kitchen. Well, I hope my updated, classics and fun flavor combinations show you that, with a little bit of mess, a lot of fun and a whole lot of love. Even a dusty baker can produce delectable results. Here we go, gluten free, chocolate almond biscotti, here we go. My oven is preheated to 325 degrees, and I have half a cookie sheet fitted with a Silpat. If you don't have a Silpat at home, it's basically parchment paper that you can wash and use over and over. And it helps our cookies not stick. So, for gluten free baking, I use them all the time, and it gives us that little, extra bit of assurance. So, we're going to get our dry ingredients together. So, in a lovely, large bowl here, I'm mixing my own gluten free flours. I prefer to use that, instead of using an all purpose mix. Because that way, I can control both the flavor palate and the starch, the way it's going to bind in for my biscotti. So, I'm using one cup of brown rice flour, three-quarters of a cup of arrowroot starch, you can use tapioca starch as well, they're very similar. And this is the starch that's going to bind our cookies together, so that they don't crumble. A quarter of a cup of millet flour. Millet is very high in iron, and it's this beautiful golden color, very soft, I love using it. And two tablespoons of sticky white rice flour. It's a very high starch flour, I like it for breads particularly, because it helps pull things together, pastas as well, it's really good for. And then, I'm using a teaspoon of xanthan gum. Xanthan gum is just to sort of help us replace the gluten, that's not going to be there to bind our flours together. If you can't digest xanthan gum, you can throw in two tablespoons of flax seeds, that will work. Or, up your egg count, tiny, tiny bit. So, that's our flour blend. And then, to that, I'm going to add a half teaspoon of baking soda, a teaspoon of baking powder, and a half teaspoon of salt. I'm going to whisk them together, especially to make sure that my starch is completely in there with my flours. And it's so piddly and light, and I'm going to leave them. So, now, in my standing mixer, with my whisk attachment, we're going to cream some butter. So, I have a stick of unsalted butter at room temperature. You don't want to use salted butter, you want a stick of unsalted butter. Five tablespoons of white sugar, and five tablespoons of dark brown sugar, there we go. So, I'm going to put my mixer on medium high, and I'm going to cream these for about three minutes, before we start adding anything else in. So, now that my butter and sugar creamed together really well. I'm going to add two eggs, two large eggs, also at room temperature, and they're slightly beaten. And I'm going to just add maximum, one at a time to combine that. Now, and then, I'm going to just scrape the sides down, make sure it's all in there. I'm going to go for another 30 seconds or so, just so that everything is well combined. So, now, I'm going to add my extracts, I'm going to add one teaspoon of vanilla extract. If you're very sensitive to gluten, it's good to check to make sure that your essence doesn't contain gluten. But check the alcohol that they use, whether it will have gluten in it, or not. And then, a half teaspoon of almond extract. Now, traditional biscottis are made with using just almonds, almond flour. But the parts we're using is a combination of gluten free flours. And real almonds, I just want to up the almond flavor in my biscotti, ooh, you can smell the almonds right here. So, now that, that is beautifully mixed in there, I'm going to turn mixer onto way low. And as gracefully as possible, I'm going to put in my dry ingredients, nice and slowly. Both, because I have gluten free flours, because they're starchier, they can make a mess, they can fly everywhere. Especially the tapioca and arrowroot surges. So, you want to go nice and slow when you're mixing in your dry ingredients. It's almost there, put it in there, there we go. Then, turn it up a little bit. Alright, now, I'm going to just check to see how my dough is doing today. Gluten free flour to get, also because the higher starch, they take in moisture differently. So, on one day, they might suck moisture out of the air, and you're going to need to add some flour. Another, it's going to be a little bit drier. I'll show you what you want it to look like. Alright, let's just get as much dough as possible. This is beautifully sticky, nice and thick. So, I'm going to add a half a cup of dark chocolate chips, and a half a cup of slivered almonds. You can also use ground almonds, mine are raw, they can be toasted as well, it really doesn't matter. And then, this is the point, if you want to add something different, you could add dried cranberries. I love doing that around the holidays. You could add a different type of chocolate chip, you could add a caramel chip or a cinnamon chip, ground walnuts, ground pecans. There are so many different things you could do. At this point, you could add chocolate, you can add some fresh vanilla bean, the possibilities are endless. Alright, so, my dough is somewhat pulled together. I'm going to prep my board here. I have a little bit of extra brown rice flour, at this point, I'm going to see, what to knead my dough in. I'm going to lightly flour my board, and now I've got, this is where we'll it'll all be sorting of kneading in the chocolate chips and the almonds. You can start to pile it on there. Now, biscotti does take a long time to make, only because you have to assemble the dough, knead it together. And then, you bake it in sort of a log, till it's almost completely done. If you like your biscotti really crispy, then you bake it till it's done. Then, we cool it, then we slice it and then, we toast it again. So, it takes a little bit of planning, but because it's going to be in the oven for 35 to 40 minutes. And then, it's got to cool and then, it's got to bake again. You can bake something else while you're waiting, you can do your laundry, you can take a shower, you can go play with your dog. All these things you can do, while your biscotti are baking. Now, it looks beautiful, you see, it's nice and pliable, it's really smooth, it's perfect. So, now, I'm going to grab my cookie sheet, fitted with my Silpat, I'm going to stick it right on top. Another great thing about the Silpat, is that it has these wonderful measurements on it. So, basically, what I'm doing, is making around a 14 inch log of my dough, just sort of patting it into shape. At this point too, if you want to make really teeny, tiny biscotti. You can halve this and have two very narrow lobes, because it's going to rise a little bit in the oven. That's to be sure the ones on the ends, anyway, there we go, beautiful. So, this is our biscotti, so this is going to go into the oven at 325 degrees for 35 to 40 minutes. And then, I'm going to cool it completely, before I show you how I slice it. So, my biscotti were in the oven for 25 minutes, sometimes it takes a little bit longer, this was perfect. So, it's slightly brown on top, it's not particularly springy. I could have left it in for less time, and had it be a little bit springy, it would make less dry biscotti at the end. But this to me is perfect right here. And then, I let it sit for 15 minutes, so it's still warm, but it's not hot, it's going to make for easer slicing. So, I'm going to put this back onto my board. And actually, because I'm left handed, I'm going to do it this way. This is the part that makes me a little bit nervous, and you never quite know, how it's going to work, the slicing part. So, I'm going to slice right down the middle. Alright, so far, so good, oh, no, one tiny piece came out. So, now, I'm going to slice my biscotti into about an inch thick, very slowly, because it's still warm, it hasn't set yet, and there's a tiny bit of crumble in the center. If I had undercooked it a little bit more, that wouldn't be so much f a problem. Very carefully, the problem is, when you under cook it a little bit, then you have a flipping problem when you put it on your, word to toast, which is our next step. So, I'm going to keep on cutting and I'm going to put them again, onto my Silpat, on their sides, very gently. So that they can toast up. This made me about 15 biscotti right here, I'm going to put it back into the oven. It's again heated to 325 degrees. I'm going to estimate about 20 minutes for these and I'm going to flip them half way through. So that way, they get sort of toasty on both sides. Sometimes, I've gone as far as half an hour, keeping them in there. It's really a personal preference, with how toasted you want yours, versus sort of, how soft and sort of, chocolate chip cookie-ish you want them. So, right now, they're just a little bit soft in the center. So, I'm going to estimate about 20 minutes for these. So, now, my biscotti were in the oven for about 25 minutes. And the last five minutes, I turned it up to 400 from 325, just because I wanted to get them nice and toasty on top. So, now, here they are, they're still a little bit warm. So, I'm not going to bite into one yet. But they're perfectly brown on both sides, yet they're nice and light still on the top. Like I said, great for dipping into coffee or milk, or Italians sometimes dip them into dark red wine. So, there we go, there are gluten free chocolate almond biscotti. Thank you so much for joining me, I'm Jacqueline Raposo. For more gluten free and allergy friendly recipes, join me at, thanks.


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