The Perfect Gluten Free Ladyfingers

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|13th March 2018| byKat|82 Comments

Perfect for dunking into a cup of coffee, or for making gluten free tiramisu, these gluten free ladyfingers are the cookie to have in your repertoire. Easy to make and equal (or even better) in all respects to the store-bought version, these gluten free sponge fingers will blow you away with their simplicity, taste and texture!

Well, think again, because nobody should be deprived from the joy that is tiramisu, especially not because of something pesky like a food intolerance or allergy. And the first step to the most heavenly gluten free tiramisu? The perfect gluten free ladyfingers.

To tell the truth, I was initially hesitant to attempt this recipe. It seemed like a hassle, like nobody would be interested anyway, like it would be pretty much impossible to get anywhere near the texture and flavour of store-bought ladyfinger cookies.

I couldn’t have been more wrong. It was easy, people were interested (because TIRAMISU… obviously), and the texture, flavour and appearance you get from this gluten free ladyfingers recipe are. spot. on.

What’s more, they also have the sturdiness of a store-bought ladyfinger cookie, which makes them the perfect thing to dunk into coffee and make tiramisu with. While they do get soggy in that most delightful of ways, they don’t disintegrate in your hand (like some cookies have an annoying tendency to do).

The making and baking of these allergy friendly ladyfingers is easy, and requires only 7 ingredients and 45 minutes. (Plus, it’s FUN!)

We’ll need to separate the egg whites and yolks, and whip them up separately with some sugar until super duper fluffy and just plain beautiful. Yolks are then mixed into the egg whites, and a mix of flour + xanthan gum + baking powder is folded into the egg mixture. And then, all that’s left to do is to pipe the cookies (steady hands, now!), cover them in a layer of powdered and granulated sugar (basically making it snow in the kitchen) and… bake.

See? Couldn’t be simpler!

In the next post, we’ll talk all about dairy and gluten free tiramisu (so excited!!!), but for now: get practicing making these gluten free ladyfingers! And when you’re then left with five trays of these cookies because you wanted to get the piping just right (speaking from experience here), don’t fret. Being the very dry type of cookie, they keep very well – and they’re absolutely heavenly with a cup of coffee. After all, they’re the perfect dunking cookie.

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Perfect for dunking into a cup of coffee, or for making gluten free tiramisu, these gluten free ladyfingers are the cookie to have in your repertoire. Easy to make and equal (or even better) in all respects to the store-bought version, these gluten free sponge fingers will blow you away with their simplicity, taste and texture!

Print Rate SAVE

4.91 from 30 votes

Prep Time 15 minutes mins

Cook/Bake Time 30 minutes mins

Total Time 45 minutes mins

Servings 26 ladyfinger cookies

Author Kat | The Loopy Whisk

Ingredients

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 (I've used a simple store-bought blend of rice, potato and maize flour with no added 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

Pre-heat the oven to 355ºF (180ºC) and line two baking sheets with baking paper.
In a stand mixer, or using a hand mixer with the double beater attachment, whip 2 egg yolks and 1/2 of the granulated sugar until increased in volume, pale and fluffy.
In a separate bowl, whip 3 egg whites and the other 1/2 of the granulated sugar until you get a stiff-peak meringue.
Fold the egg yolks into the egg whites until just incorporated. (Make sure you don't knock out to much air during mixing!)
Sift the gluten free flour, cornstarch, xanthan gum and baking powder into the egg mixture. Fold everything together until no flour clumps remain, but make sure not to lose too much air during mixing.
Transfer the cookie batter into a piping bag with a large round nozzle (the diameter of the nozzle will determine the thickness of your cookies, so choose appropriately depending on what size of cookies you want), and pipe about 4 inch (10 cm) long lines of batter onto the lines baking sheets.
(Make sure to leave about 3/4 inch (2 cm) space between the cookies.)
Mix together the powdered and granulated sugars and, using a sieve, generously dust the piped ladyfinger cookies.
(You will inevitably get sugar all over the baking sheet, not just on top of the cookies – that's alright! The sugar on the baking sheet will caramelise in the oven but shouldn't affect the cookies.)
Bake in the pre-heated oven at 355ºF (180ºC) for 15 minutes, then reduce the oven temperature to 300ºF (150ºF) and bake for a further 12 - 15 minutes.
(The second baking at the lower temperature is important, as it ensures that the cookies dry out and become crisp.)
Cool on a cooling rack and enjoy!
The gluten free ladyfingers keep well in a closed container in a cool dry place for about 1 - 2 weeks.

Tried this recipe?Mention @theloopywhisk or tag #theloopywhisk!