The gluten free cookie flour blend is listed below.  I keep some of this on hand for when the biscotti baking mood strikes!  🙂

 

about 6 cups

about  12 ½ cups

about 18 ½ cups

Finely ground rice flour

2 ½ cups

5 cups

7 ½ cups

Sorghum flour

1 ½ cups

3 cups

4 ½ cups

Corn starch or arrowroot

½ cup

1 cup

1 ½ cups

Potato starch

¾ cup + 2 T

1 ¾ cups

2 ½ cups

Tapioca flour/starch

¾ cup + 2 T

1 ¾ cups

2 ½ cups

Xanthan gum or guar gum

1 teaspoon

2 teaspoons

3 teaspoons

 

The Recipe: Gluten Free Dairy Free Dark Chocolate Walnut Ginger Biscotti

5 from 1 rating

Ingredients

  • **1 cup gluten free Angela’s cookie flour blend, spooned and leveled
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoons baking powder
  • ¼ teaspoon xanthan gum or guar gum
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup sugar
  • 1 teaspoon gluten free vanilla extract
  • 1/2 cup walnuts, coarsely chopped
  • 3 ounces dark chocolate, coarsely chopped (1/2 cup)
  • 1/4 cup finely chopped crystallized ginger

Instructions 

  • Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined; set aside. In the large bowl of an electric mixer, beat egg, egg yolk, and sugar until light and fluffy; beat in the vanilla until well combined. With the mixer on low, beat in dry ingredients until combined. Fold in walnuts chocolate, and ginger with a rubber spatula.
  • With moistened hands shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool completely in pan. Reduce oven temperature to 325 degrees.
  • Transfer logs to a cutting board and, with a serrated knife, cut each log on the diagonal into slices, each 1/2 inch thick. Bake until crisp, about 20 minutes, turning the biscotti over midway through. Cool 5 minutes on a baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.